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標題: [中式食譜] 芝麻脆雞脯 [打印本頁]
作者: carolfeeling    時間: 2008-1-12 10:58 PM     標題: 芝麻脆雞脯

材料A:公仔箱論壇& x0 d+ A6 Q, q% ~, Y
雞腿肉......2個(去骨，保留雞皮）tvb now,tvbnow,bttvb5 O  s. d; B) T4 ]7 `
白芝麻......100公克5.39.217.764 x' \, p4 v0 p+ @  N( a
蝦仁肉......200公克
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材料B:
5 N' ?* k) G/ H8 f! N+ r蘿蔔......1/2 條(切丁)tvb now,tvbnow,bttvb4 b4 ^( K- ?3 G$ c  ^
洋蔥......1/2 條(切丁)
; T5 u& _: v' N& y7 e芹菜......1顆(切丁)
; ?3 {. S: o% g( V5.39.217.76水......100毫升
. q/ n' v  t. Z; q9 P; w紹興酒......1茶匙  B  e( {7 H: W9 x( Q

3 O- ~) {5 ]0 c6 z( e! Ztvb now,tvbnow,bttvb腌料:7 l. X7 S( w+ b4 d+ b  q3 g3 N; x
蛋白......1/2 粒5.39.217.76* x7 G2 K$ @9 }0 _
鹽......1/2 茶匙
) J. q2 x5 `% D: n糖......1/4 茶匙
% b) b2 j8 O- Q* m3 v$ S# q( D4 zTVBNOW 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。胡椒粉......1/4 茶匙
4 \7 ?9 d; r* W, g6 YTVBNOW 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。tvb now,tvbnow,bttvb* j- h1 t: B3 }( A! w
調味料:公仔箱論壇0 b; T0 [* @7 L
薯粉......3大匙公仔箱論壇, A* [! W5 ~9 l* ^8 M4 I. f; h
油......半小鍋(煎炸備用，以蓋過雞肉為準)
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* T0 [( T6 @2 l: q+ M* i1 N& f4 r; Q5.39.217.76烹飪過程:
; \" d# g% h1 ^: dTVBNOW 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。 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)。
0 i7 X3 _: m9 F2 Z& V- h& @6 C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。5.39.217.76" I8 k: r4 ]4 {! s* _
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)。
. Y) A* ^4 ]4 L; ptvb now,tvbnow,bttvb04.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。公仔箱論壇/ C+ G2 M$ O% C3 F* v
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。9 o6 V* k) O) K
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Ingredients A:2 D. D* B0 D3 o. O( P
2 chicken thighs, deboned, skin retained5.39.217.76# F4 _) A  x. v6 C% p
100g white sesame seeds( @/ x3 G8 X* |8 b) ?2 r0 B
200g shelled fresh shrimps公仔箱論壇; V1 K0 {! X% N2 D4 U# [4 T- Q; E

- y) K" H& @& W! ^! jIngredients B :公仔箱論壇0 v  @: h/ W$ R+ q/ D: M
1/2 carrot, diced
) ~& x5 l: {: k3 }公仔箱論壇1/2 onion, diced$ L6 `) k# R5 C$ Q  K& h* d
1 celery, diced公仔箱論壇  I- R/ X& b! A! L4 d! n
100ml water
3 `0 I9 W. }4 z  x- X. _, g1 tsp Shaoxing wine% v9 ~: l4 W" f, Q$ H; @' C/ [
9 M1 b5 [& S, ]# Y
Marinade :tvb now,tvbnow,bttvb; {4 q9 K! x2 T) H# r
1/2 egg white公仔箱論壇6 @6 p. K1 x8 i8 T: u1 u+ E7 j
1/2 tsp salt
- ]5 F6 P0 ~: e4 O% D; j6 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。1/4 tsp sugar
% b9 K' f# f- ?& T- p2 ~4 |1/4 tsp pepper
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* o6 n; N9 _* ~  e1 R7 o5.39.217.76Seasoning :
4 P" \( l& l, a) [0 o3 {  Z3 tbsps tapioca flour
6 x% M4 \$ e3 _& P# m" b& bTVBNOW 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 wok of oil for deep-frying (chicken should completely immerse in oil)
% R, o% p$ N. J$ _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。tvb now,tvbnow,bttvb2 ]; n0 H: z5 f2 W2 D8 T6 u
Method:
  @: J; I; t1 h' f公仔箱論壇01. Blend ingredients B in a blender. Rub blended mixture thoroughlyover chicken thighs, leave to marinate overnight (or at least 5 hours).5.39.217.76, L4 w0 g/ a. }% Y, M  y. o5 e
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.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。! v% K- _$ R0 s! d+ P
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0 }7 a+ l0 |; i8 `# b
04. Lightly press chicken thighs and shrimp paste. Sprinkle sesameevenly on top of the chicken skin, and get ready for deep-fry.tvb now,tvbnow,bttvb% |% V2 J- D( ~/ ^6 _( C
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.
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