材料A:
4 l8 t1 u) L V$ g1 O* R雞腿肉......2個(去骨，保留雞皮）
( m/ B' Z" M! A公仔箱論壇白芝麻......100公克3 Y& O% } b" p! X+ p# C
蝦仁肉......200公克
N5 W+ h+ F! LTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。5.39.217.77:8898; I- M4 y9 @) T2 B% m
材料B:tvb now,tvbnow,bttvb& P4 |$ {3 _ j( r
蘿蔔......1/2 條(切丁)3 S1 N5 {3 ?* Z; b* q) \
洋蔥......1/2 條(切丁)9 v1 k/ f* A7 W& ^4 x# M# g$ R
芹菜......1顆(切丁)5.39.217.77:88987 E& ?7 k( u' G* H
水......100毫升
/ p0 J, W4 U2 u5 o$ G& M! q5.39.217.77:8898紹興酒......1茶匙
+ Y1 B1 \8 ~1 J0 E: c3 T
6 u/ V% y, r% y6 }& q3 s: f腌料:
$ ^$ {. `* b0 o3 m9 Y. C8 t% x蛋白......1/2 粒TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。. Q/ \8 q0 {7 K z
鹽......1/2 茶匙
7 d0 Q# v3 B9 X/ _. |tvb now,tvbnow,bttvb糖......1/4 茶匙
5 u$ u( ^+ n* K, }1 D3 B4 G胡椒粉......1/4 茶匙TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。9 b) J/ \% B3 g: X
- M# y) U6 ^0 Q# {5.39.217.77:8898調味料:5.39.217.77:8898- h; V7 @% L' W/ m6 `1 B! J- K
薯粉......3大匙5.39.217.77:88981 y% E: E! q; _
油......半小鍋(煎炸備用，以蓋過雞肉為準)5.39.217.77:88983 h; _+ n m5 ?3 f) y
! x( t( M2 h/ Q2 |, `9 h公仔箱論壇烹飪過程:公仔箱論壇, N1 Q9 _3 ?% d5 l4 Z) }
01.將材料B放入攪果機內攪碎，均勻地塗在雞腿上，腌過夜(或至少5個小時)。- g- s1 Q5 j2 |3 p. V0 v: j4 X
02.用刀背拍平蝦仁肉後，加入所有的腌料，順一個方向攪拌至起膠，然後放入冰箱1小時，待凝固。
* O+ J) S" e( D公仔箱論壇03.用刀或剪刀將雞腿肉切薄，將薯粉均勻地塗上雞腿肉部上，再均勻地放上蝦膠 (厚度約半寸)。TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。( E1 @- J0 H: q2 K% o% i: P
04.略用力壓平雞腿及蝦膠後，均勻在雞皮部分，撒上白芝麻，即可準備煎炸。
3 R# A. B% p$ mtvb now,tvbnow,bttvb05.起鍋倒入油，熱鍋。將芝麻那一面，倒放下層，中火煎至半熟，才翻過來，繼續煎至黃金色即可。公仔箱論壇+ o5 m6 M: c) p1 l/ V) ~6 F
$ u. J! ]$ D7 ^5 u+ Itvb now,tvbnow,bttvbIngredients A:
6 V9 A3 O4 A4 ?: W) n! V5.39.217.77:88982 chicken thighs, deboned, skin retained' m( ]9 c5 F, I9 l; x$ k
100g white sesame seeds
( o; ~5 S- m5 Z' ]1 p+ s公仔箱論壇200g shelled fresh shrimpsTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。0 _# t1 V' F- ^
' ?) g" ]) X, C1 ~+ M2 ?3 NIngredients B :
}" d/ a* p( ~3 @6 ]# LTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1/2 carrot, diced
% O3 z( O% C/ [2 n1/2 onion, diced5.39.217.77:8898. f# R4 h+ A9 @8 m, i) r5 L e
1 celery, diced
! c. q- I/ n* G" G: @( vtvb now,tvbnow,bttvb100ml water
2 n1 q8 F/ \. Ltvb now,tvbnow,bttvb1 tsp Shaoxing wine4 Y: l( w# p; I+ A' T( Q4 e8 @
0 f( j& R; [( R' j' [, R3 z$ P6 b3 a5.39.217.77:8898Marinade :
. e) s# F- `$ h9 W* v5 v5.39.217.77:88981/2 egg white6 @! q4 @# Z* o- F8 R2 {6 @
1/2 tsp salt
( M7 @" X7 |+ U5.39.217.77:88981/4 tsp sugar
, y: y h. d; T4 u" {2 M. ~3 U0 w5.39.217.77:88981/4 tsp pepper8 _" z* T( t& F) }/ |
?# a1 W1 J+ w6 y% K, e- Z0 {公仔箱論壇Seasoning :
4 `. n1 g: g2 `tvb now,tvbnow,bttvb3 tbsps tapioca flour; |! G2 d5 ]9 T# x; l/ k
1/2 wok of oil for deep-frying (chicken should completely immerse in oil)TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。$ r6 T6 r5 e0 v E7 x+ r5 r
?" d. z& _& @tvb now,tvbnow,bttvbMethod:
8 p3 K) Z& A- |tvb now,tvbnow,bttvb01. Blend ingredients B in a blender. Rub blended mixture thoroughlyover chicken thighs, leave to marinate overnight (or at least 5 hours).; b0 p3 F# K! i7 c
02. Flatten shelled fresh shrimps with the back of a knife blade. Addmarinade, blend in one direction till thick and sticky, for about 10minutes. Then grasp the shrimp paste and toss it back into a bowl, forabout 7-8 times until shrimp paste becomes sticky and tough. Allow tochill in refrigerator for 1 hour.0 Q- K' F, Q# w! l
03. Slice chicken thighs with knife or scissors. Coat chicken thighs(the meat side) evenly with tapioca flour and shrimp paste (about halfan inch thick).TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。0 ]4 |* @+ r, ]4 G
04. Lightly press chicken thighs and shrimp paste. Sprinkle sesameevenly on top of the chicken skin, and get ready for deep-fry.
( Q* M. V. ^- _, S. B) e公仔箱論壇05. Heat up oil in wok. Put the chicken in with the sesame side down.Shallow fry over medium heat until the chickens are half cooked, thenturn over and continue frying until golden brown and serve immediately.
1 ^2 `5 }8 B3 L6 j4 y& r
( c4 E" K9 v) ` N. p0 g5.39.217.77:8898 |
發表於 2008-1-12 10:58 PM
| 
