材料A: ' K6 j5 o, y, Z& {! {5.39.217.76雞腿肉......2個(去骨，保留雞皮） - Q2 |+ q! y% o白芝麻......100公克 5 A/ Z2 T3 T8 u, ~* a4 }$ b" ytvb now,tvbnow,bttvb蝦仁肉......200公克 4 O9 p7 @/ L6 h/ q; R9 w& \0 _tvb now,tvbnow,bttvb9 U1 I5 O! W% d/ ` 材料B:. i+ D% e# L6 N. V
蘿蔔......1/2 條(切丁) # L, \* u8 A3 W j; X/ VTVBNOW 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。洋蔥......1/2 條(切丁) & ]! M, m" }, {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。芹菜......1顆(切丁)5.39.217.76- }# [, V1 D% ~* A [
水......100毫升 0 I7 p' h& k! n, I& J公仔箱論壇紹興酒......1茶匙 5 O, S) A$ h% O& j% X+ Itvb now,tvbnow,bttvbTVBNOW 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。7 S4 C! P) c$ d6 g 腌料: 4 i& o% c6 P# v1 s1 _" L; K3 d蛋白......1/2 粒 8 j2 Z* ~* w: B公仔箱論壇鹽......1/2 茶匙 ) x: M; k7 N! |: s) W糖......1/4 茶匙 2 l) V* g$ \* i9 r7 |; r胡椒粉......1/4 茶匙 " e& A+ y0 {0 h9 ^: M ) ^" \8 _) D& |4 o0 q/ |5 m& a5.39.217.76調味料:5.39.217.764 a. C- p& K G8 I. C! _
薯粉......3大匙 8 n; j* c/ V# f! k H公仔箱論壇油......半小鍋(煎炸備用，以蓋過雞肉為準)5.39.217.76& B& O: E7 ^- r# s# G) P
. h/ o* f9 [0 V0 h% q公仔箱論壇烹飪過程: # m; G& z# b: D0 r/ D; g 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。! q/ N! M2 ~4 ^. S- F. 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。tvb now,tvbnow,bttvb6 D- M: I) H9 l/ m) q
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)。tvb now,tvbnow,bttvb! i3 P! x) ~4 ^+ P' d
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。tvb now,tvbnow,bttvb* h/ Y3 x j0 { c8 M
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。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。& x& w$ [1 S! k% H- { }
. X7 A) G5 ], |+ j5.39.217.76Ingredients A: 4 q5 C* Q3 @. fTVBNOW 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 chicken thighs, deboned, skin retained / u/ f5 P# e2 W3 ktvb now,tvbnow,bttvb100g white sesame seedstvb now,tvbnow,bttvb) n; N) Z- M: R6 j
200g shelled fresh shrimps / O) ]# i5 F0 g. I. Q6 p# z/ 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。 : Q, t" S, z7 J( ~, D" u8 k1 l4 OTVBNOW 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。Ingredients B :0 q! |& g g5 q/ R) ^
1/2 carrot, dicedtvb now,tvbnow,bttvb! u- w) V$ Z- v( u' P8 \
1/2 onion, dicedtvb now,tvbnow,bttvb' i% F- t$ w& F1 X d
1 celery, diced ' ^- g+ ?* |7 o. K* ^3 [; d100ml water 3 n, }2 P4 ?' u7 W4 d. T. U1 tsp Shaoxing wine5.39.217.76+ d, d4 O% T7 v9 [: _0 @1 S
" N+ Z9 |+ _- ?2 t公仔箱論壇Marinade : * R8 C) e2 {0 K6 z( j& a0 M7 E公仔箱論壇1/2 egg white5.39.217.76( ~1 j- H9 [% ~+ s0 n
1/2 tsp salt 9 Z& |/ e- \+ s4 U, [* u1/4 tsp sugar公仔箱論壇3 e# C( W- w% E+ l2 J# Q
1/4 tsp pepper 4 s. e" ^; }/ m' k1 D8 n, ]/ S- o- btvb now,tvbnow,bttvb5.39.217.76" S; E. F( A0 r4 S0 X. E Seasoning : 9 @, a/ j6 e6 p; |tvb now,tvbnow,bttvb3 tbsps tapioca flour + M, B. u3 Y2 ^9 Q公仔箱論壇1/2 wok of oil for deep-frying (chicken should completely immerse in oil) " k. }/ V' \: ?0 ?% x, K+ L5 GTVBNOW 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 i9 ~. X& ]% t4 EMethod: 2 \1 Q6 i) F" H9 b8 X$ z6 A01. Blend ingredients B in a blender. Rub blended mixture thoroughlyover chicken thighs, leave to marinate overnight (or at least 5 hours).9 p4 h3 m X8 y
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.tvb now,tvbnow,bttvb0 a0 R; Z" J& m9 y2 p! \/ d! W9 [
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). 7 T) w0 L- a( J2 ^* p- H' Q公仔箱論壇04. Lightly press chicken thighs and shrimp paste. Sprinkle sesameevenly on top of the chicken skin, and get ready for deep-fry. 2 [0 Y$ u: P9 r7 C$ G, u0 k05. 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. 0 Z) y& _/ c; i0 L6 q$ X5.39.217.76 . P, l* M0 L3 qtvb now,tvbnow,bttvb
