材料A:5.39.217.76! O+ ?. e7 V& L: g( c
雞腿肉......2個(去骨，保留雞皮）公仔箱論壇3 d4 s. z/ a. s& L+ j, E/ E
白芝麻......100公克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。8 }4 U7 V- v1 t
蝦仁肉......200公克 / `; F5 x, F7 o/ q公仔箱論壇公仔箱論壇% n F; ]* D0 }( |) b0 _7 _ 材料B:公仔箱論壇' _: T' c% U" ] K+ }
蘿蔔......1/2 條(切丁) % \. Q& i& z/ ` V5.39.217.76洋蔥......1/2 條(切丁)5.39.217.766 d5 b' N. L+ f j5 b
芹菜......1顆(切丁)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。# l) `1 x7 d {- J5 R# ]: o8 j t! w
水......100毫升tvb now,tvbnow,bttvb; H* G8 W/ t7 W% U+ R9 z
紹興酒......1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。* ~) ?3 R* \* W4 p
q ] e0 b1 u& p) 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。腌料:公仔箱論壇: d1 H, [, m; h# \
蛋白......1/2 粒 5 T. e& E* M6 ?5 B公仔箱論壇鹽......1/2 茶匙tvb now,tvbnow,bttvb: E6 P7 j+ M; L8 s& e% c
糖......1/4 茶匙公仔箱論壇" f/ c/ S" @' S5 e& O" j
胡椒粉......1/4 茶匙公仔箱論壇) t4 R2 p8 Z& i* n9 S6 h! l
- a# n* }7 x }- ?+ `. `- [: i 調味料:1 s& K1 P( _$ p* V
薯粉......3大匙5.39.217.766 M( m+ r: X9 ` d' Q
油......半小鍋(煎炸備用，以蓋過雞肉為準)/ ]# h I# J0 _( K9 z1 ~. t
tvb now,tvbnow,bttvb1 ~$ H; g) r( H4 [; r2 w 烹飪過程: ' k: @! M7 o t8 x* k ytvb now,tvbnow,bttvb 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)。 4 i! S+ a7 n( U! E公仔箱論壇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。tvb now,tvbnow,bttvb0 D% z4 v3 G7 E0 h
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)。 0 j/ W4 S! Y. n& _/ ~( A公仔箱論壇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。 . Q% Y2 \" `# V5 c# f1 h+ ttvb 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。 + [5 l. l) e/ i! J0 {# k2 @tvb now,tvbnow,bttvb 3 m5 t1 q+ v, k7 @: E- o- x" Z4 q公仔箱論壇Ingredients A: : \5 G2 _2 X' ~" q2 chicken thighs, deboned, skin retained 7 M2 ^5 s5 A5 c5 r100g white sesame seeds $ e( e3 Q, y' H7 L! F$ Y公仔箱論壇200g shelled fresh shrimpstvb now,tvbnow,bttvb: ^+ a: g" y: ~! s6 L# Y" w/ T3 F; o
公仔箱論壇, Q7 U- |- C3 d Ingredients B :! m% a- n, K2 C. C% d
1/2 carrot, diced % Y8 ^. p) R( x; J1 B0 Q' hTVBNOW 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 onion, diced ! @6 _) p [, O( ~! p0 u$ ?) l1 celery, dicedTVBNOW 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。3 a; m1 g7 H' ~( J
100ml water ) ]( j# ?" c7 @1 q1 W. I5.39.217.761 tsp Shaoxing wine+ W1 M ?. d g6 Y9 X
4 I3 ^/ `) I! `7 ?* C2 M# t/ u1 L5.39.217.76Marinade : 2 P/ Z' v: b5 W! e/ i3 H( n3 {! j1/2 egg white公仔箱論壇7 S7 b k7 K0 V }" Y2 c
1/2 tsp salt - f- _( ~! z6 }5 B; f& r1/4 tsp sugar 1 [! S: t5 x1 k1 r: C: b5.39.217.761/4 tsp pepper ' O7 m. K. \9 D7 l. t$ k" ?' M9 h# u( [, N3 _& Q6 Q- m$ j* p Seasoning : 0 A6 @; S( P' E4 L5.39.217.763 tbsps tapioca flour& y1 k% i/ y5 j
1/2 wok of oil for deep-frying (chicken should completely immerse in oil)公仔箱論壇- }; a. D1 |. E
tvb now,tvbnow,bttvb) v8 s: B8 j% k5 j/ S$ ? Method:公仔箱論壇9 c. E3 R% e/ Y6 `8 y ^* b
01. Blend ingredients B in a blender. Rub blended mixture thoroughlyover chicken thighs, leave to marinate overnight (or at least 5 hours). , J6 j+ A0 _0 T% G5.39.217.7602. 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. ! G# a4 x, W5 r7 R2 U F: e' i03. Slice chicken thighs with knife or scissors. Coat chicken thighs(the meat side) evenly with tapioca flour and shrimp paste (about halfan inch thick).5 Y! ~5 {8 i6 Q0 f; R; t( ~' L
04. Lightly press chicken thighs and shrimp paste. Sprinkle sesameevenly on top of the chicken skin, and get ready for deep-fry. * h; s4 S8 ~/ u$ n `/ O) @5.39.217.7605. 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. 6 {% j0 s+ D7 L5 ?) ^* MTVBNOW 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。$ e/ o6 N% u" \: }: Y) [
