材料A:: f* ~: ^6 X1 K! W2 a* q, s! l
雞腿肉......2個(去骨，保留雞皮）公仔箱論壇9 {; L% h( b6 Z/ K( i' g6 _" Z' i4 Z
白芝麻......100公克5.39.217.76 |8 s- t V) v8 j
蝦仁肉......200公克9 t% N7 v0 a+ Q9 D8 _3 u, k
5.39.217.76 j) ]! t }. W. C6 B
材料B:
1 C( C+ }- E: x蘿蔔......1/2 條(切丁)公仔箱論壇# c2 G6 g9 H% i2 }% ^' E# f: q
洋蔥......1/2 條(切丁)
2 |. ?( f: V) m0 q! g! q s芹菜......1顆(切丁)
0 n! f/ c! U; N9 r, g% H) d6 \tvb now,tvbnow,bttvb水......100毫升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。: n, l$ Q) \" U. E" T6 N
紹興酒......1茶匙" K5 H: K! d& u9 L6 e
/ X8 H7 P6 e4 h3 ?- ]+ V6 a! i, V, Ltvb now,tvbnow,bttvb腌料:5.39.217.764 G, j, \3 O% ~6 C
蛋白......1/2 粒
8 N$ n5 A) k- H: M5.39.217.76鹽......1/2 茶匙
: u2 U) U3 p1 x9 X2 J1 ^tvb now,tvbnow,bttvb糖......1/4 茶匙公仔箱論壇9 T& S7 b [ Q. d9 f# _. A
胡椒粉......1/4 茶匙
/ m2 }4 Y9 _! }- ?6 y3 _1 uTVBNOW 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。2 u; Z/ i9 j$ \/ q3 R* m8 U
調味料:tvb now,tvbnow,bttvb2 s' t6 C! }2 l( D4 I& a$ e/ C
薯粉......3大匙6 ~/ |9 u7 Q5 R1 E
油......半小鍋(煎炸備用，以蓋過雞肉為準)
, w% ^, }* u& K7 qTVBNOW 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。6 u# S8 [; ]$ d& f& t
烹飪過程:5.39.217.76( f" s; a, ]: q5 Y
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)。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。; {& x0 w. K3 p1 k
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。公仔箱論壇! \1 t! h: z' f U& A) L0 o
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)。公仔箱論壇; L% W! k. R+ T# F( g( [" k
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。9 f( B5 X; `* {& b
05.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$ t0 ~. c# i+ `. o8 U
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Ingredients A:
7 E0 s# S/ x- _1 \2 chicken thighs, deboned, skin retained公仔箱論壇4 ~/ `* p0 M* A2 d, f. C2 j
100g white sesame seeds
0 [( F! F: y1 sTVBNOW 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。200g shelled fresh shrimps公仔箱論壇+ l5 f/ q- s( }) U! A% F2 q. [- i
公仔箱論壇5 i% @% s" _% b- _
Ingredients B :公仔箱論壇/ f7 [( P2 T9 K. j" k! z5 W9 I/ \
1/2 carrot, diced5.39.217.76' P l4 B [& c) ]
1/2 onion, diced
# X+ X7 m7 S# \5.39.217.761 celery, diced公仔箱論壇3 B# V/ l. n" G+ d0 n b9 u
100ml watertvb now,tvbnow,bttvb. [9 D! ^5 J. a. `
1 tsp Shaoxing wine5.39.217.761 ?; B4 o1 q1 e7 q/ ~9 t+ X4 R$ z
公仔箱論壇4 h3 D, U( ~0 o; s1 ^3 @
Marinade :公仔箱論壇* W0 r$ I, l; |1 V: H% t0 y# V7 M+ v
1/2 egg white- w$ N, T3 Z" L e( V& ^3 ~$ I3 |
1/2 tsp salt* R1 Z" ~# ?2 J: h
1/4 tsp sugar公仔箱論壇9 {- T7 g) B1 |% }
1/4 tsp pepper公仔箱論壇, q- X% B ~/ ]2 b; a" m9 L1 D$ C
; a5 @$ {: z. USeasoning :8 O$ ?6 B! s' Z2 \" ~
3 tbsps tapioca flourTVBNOW 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。2 ]. P1 d o8 `& I+ e3 w
1/2 wok of oil for deep-frying (chicken should completely immerse in oil)tvb now,tvbnow,bttvb }1 N6 D3 @& p& @- v$ U4 T
tvb now,tvbnow,bttvb8 n) p7 O/ R$ u C* U; Q2 @" }8 w! Q
Method: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。 Z, b$ p# B( }3 c; T
01. Blend ingredients B in a blender. Rub blended mixture thoroughlyover chicken thighs, leave to marinate overnight (or at least 5 hours).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。$ z& c# v2 [! {0 [0 \) o
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.
1 G# ^4 l* R0 `# j U9 N$ n' O+ }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).公仔箱論壇( I. ]5 m$ Q: s# Z; x, z/ e6 f
04. Lightly press chicken thighs and shrimp paste. Sprinkle sesameevenly on top of the chicken skin, and get ready for deep-fry.
0 b+ B/ k; x* Z& Q6 x5 G% W2 t2 etvb now,tvbnow,bttvb05. 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.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。( I* d1 L! z* _; P3 l& {4 j
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發表於 2008-1-12 10:58 PM
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