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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0 d$ ^: p  l" W$ j$ R2 z" ]8 a- r
雞腿肉......2個(去骨，保留雞皮）
# D2 S- M" s7 A; w: O公仔箱論壇白芝麻......100公克
8 d5 y9 M. D! n, v# n; r+ s( x; {tvb now,tvbnow,bttvb蝦仁肉......200公克
( O0 @1 o+ ]+ @- e  P5.39.217.76
3 M7 @/ O/ m; A) I8 C5.39.217.76材料B:. w( n# j! G/ a
蘿蔔......1/2 條(切丁)5.39.217.769 u, \5 o8 X5 t& F
洋蔥......1/2 條(切丁)+ r0 F8 |% H& p" r
芹菜......1顆(切丁)* o: ^! d: J8 M0 s: a( {
水......100毫升tvb now,tvbnow,bttvb5 `% f2 L9 M+ b9 T$ y0 B, x
紹興酒......1茶匙
4 j9 F5 Z. |; o, `8 `5.39.217.765 [- P3 ^/ X0 s+ l& D+ l
腌料:
; z7 B% J+ a& jtvb now,tvbnow,bttvb蛋白......1/2 粒5.39.217.762 N+ h, b# p, v: d- e0 \& m) e
鹽......1/2 茶匙
; T# h. t7 f5 z. S' W* g6 Ctvb now,tvbnow,bttvb糖......1/4 茶匙
! K7 I# d2 F. h2 cTVBNOW 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tvb now,tvbnow,bttvb4 y) X2 g* R/ t% \- r
5.39.217.767 c: `# V( e) Y3 m$ {
調味料:公仔箱論壇6 p3 _& a, ?2 w  E, r: h' ]# D
薯粉......3大匙
, g5 c6 @* V, Y' ztvb now,tvbnow,bttvb油......半小鍋(煎炸備用，以蓋過雞肉為準)
5 Y, Z( T! _+ Y) W: a! i5 @tvb now,tvbnow,bttvb公仔箱論壇8 L8 v: Z1 u* h$ {8 n
烹飪過程:
  w/ l: H, Z( u7 c. k% ttvb 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)。$ h2 L' V$ k! X+ C0 |6 N
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9 |* z! M- I% g7 n9 q, \& R0 ^6 E
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)。5.39.217.76" ^9 `  {. w! a, X* B) b/ m( ?9 z
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。
7 c, U1 t) s/ x  g4 B; D05.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。
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Ingredients A:5 G' R/ U4 D7 a" d
2 chicken thighs, deboned, skin retained公仔箱論壇! k. h5 q" |$ W, O1 }' F
100g white sesame seeds
0 c: H4 l8 x) \4 @1 z8 B公仔箱論壇200g shelled fresh shrimps) r% K- |8 k) L( r& m- v
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。2 n$ _  M" u, v( B  v# @' \
Ingredients B :
: N/ j! e6 S/ ]) P5.39.217.761/2 carrot, dicedtvb now,tvbnow,bttvb/ D1 n# Z; k) I& A3 U+ t
1/2 onion, diced
  O5 z8 y- ^8 Q( W+ `% |5.39.217.761 celery, diced
. y. F$ E# A- n' |! P1 Q, L' 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。100ml water公仔箱論壇) r' n& v8 x) U; a/ O6 X/ F4 s
1 tsp Shaoxing wine7 m( ^& d4 @- m/ w/ n2 y

5 ~$ |  H6 P" y$ l- d0 i( C: 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。Marinade :& b* O' c! s: S1 Y6 u% S8 e& J
1/2 egg white0 F  b2 O9 w/ H1 {, Y5 V6 j6 s& V
1/2 tsp salt# c* C* B: k& d4 |( K
1/4 tsp sugar
% z  R! ?- w; i) w公仔箱論壇1/4 tsp pepper5.39.217.769 ~" r; ]; \) t* Y0 l- ^

% ]# M; I; E  w1 [$ q; Q" K3 A2 L2 itvb now,tvbnow,bttvbSeasoning :
) ?- [7 V8 P$ S% J, W  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。3 tbsps tapioca flour1 D: [; Q" \, q1 s4 v; U
1/2 wok of oil for deep-frying (chicken should completely immerse in oil)5 s% r0 z# C1 |" Q  ~

' P* _0 k$ E0 q3 r2 Y% dMethod: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: ^0 p8 ?5 L4 X7 k1 j0 a1 y
01. Blend ingredients B in a blender. Rub blended mixture thoroughlyover chicken thighs, leave to marinate overnight (or at least 5 hours).0 }$ y  {3 p; ]  s1 Y! W9 `
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.公仔箱論壇( C7 `- ^+ C$ q& [5 ~) S
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).4 ]! @' i5 W& N$ @
04. Lightly press chicken thighs and shrimp paste. Sprinkle sesameevenly on top of the chicken skin, and get ready for deep-fry.+ q. ~6 k' W, 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.6 F$ ~, j/ [6 U

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