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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: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。' f3 T7 o! B( |7 C  S3 K% J4 o# k
雞腿肉......2個(去骨，保留雞皮）
7 ~& p, B2 w* a# g) ^& }公仔箱論壇白芝麻......100公克
% J$ J" s% P" N+ ~/ u! }/ z$ D+ ^; n+ y5.39.217.76蝦仁肉......200公克
8 `, z8 M9 n9 ~tvb now,tvbnow,bttvb
' ^9 C1 U9 X' z* s9 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。材料B:5.39.217.764 H7 K; I: _( x- m, j) g/ p
蘿蔔......1/2 條(切丁)
5 e8 U: y4 S/ I; Etvb now,tvbnow,bttvb洋蔥......1/2 條(切丁)# [7 ]0 T3 k4 K) ^3 g
芹菜......1顆(切丁)' q6 `6 E, `3 Q$ [! l( H0 [; v0 h
水......100毫升- I* i# W6 ^8 m; f3 y
紹興酒......1茶匙% u: I9 K& q! Q' M' u+ m6 o$ A. R$ P

% F7 e, ]" O, i# s; b+ R腌料:8 C+ q$ H1 k4 N$ a  ~7 z
蛋白......1/2 粒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。4 N: L7 Q  A6 `, i) K* i
鹽......1/2 茶匙
( L9 \/ G+ t: }* I7 }) 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。糖......1/4 茶匙
" _% d% |& z4 @5.39.217.76胡椒粉......1/4 茶匙
% _' y, d4 ~$ v0 r- ^1 W: z  K5.39.217.76
4 {8 V1 f, x6 d! N! h5.39.217.76調味料:
" X. F) C; r- _; d8 @薯粉......3大匙tvb now,tvbnow,bttvb. R; y4 J: j( T* W, W6 U6 p
油......半小鍋(煎炸備用，以蓋過雞肉為準)tvb now,tvbnow,bttvb, F" L# L+ a" y

" T* P" C2 _9 Y; x6 z公仔箱論壇烹飪過程:tvb now,tvbnow,bttvb5 C+ @6 G# C8 b* ?) V
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)。
& `% ?, E. b0 z6 q1 F5.39.217.7602.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。& s; v' J; P  E. ?* m" _
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)。
2 ^$ g" D* T( k; {/ Z5.39.217.7604.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。
  k, r1 s3 |7 Z/ x( }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。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。
8 T) I) X  p- I% Z/ ]tvb now,tvbnow,bttvb
* ?8 `8 ^; z$ Q) L6 ctvb now,tvbnow,bttvbIngredients A:
5 ^2 R3 h1 i) H) q$ V2 chicken thighs, deboned, skin retained% ?3 b; v" P+ s
100g white sesame seeds
/ @: p& [1 s0 K/ }200g shelled fresh shrimps
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, W& u+ n% c1 P2 Q# hIngredients B :
/ o- c8 P; [: b. F1 |. s公仔箱論壇1/2 carrot, diced# h1 R# @$ B- x: R
1/2 onion, diced
& u" _4 T" @4 C. }. n公仔箱論壇1 celery, diced
9 `6 U. E: C: _$ ^5.39.217.76100ml water+ Z$ M" C$ [/ E) H
1 tsp Shaoxing wine% ]' O) H) @7 v  W& Q
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。& b- H: y: x' ^0 a4 s3 I1 c0 s8 [9 V
Marinade :
/ ~( b$ @, {  b/ j1 p& 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 egg whitetvb now,tvbnow,bttvb9 @, W" |& x' H3 u
1/2 tsp saltTVBNOW 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。4 s) y* L! S% {* e9 J0 ^
1/4 tsp sugar
" |: ~' k5 v. E* T1/4 tsp pepper公仔箱論壇: Q  @9 x/ g6 w

1 W: i7 o, w( v* ?Seasoning :公仔箱論壇* h9 V7 B+ @- L, n7 J8 j( X1 X
3 tbsps tapioca flourtvb now,tvbnow,bttvb' K% l5 {: a) p$ I/ r4 L
1/2 wok of oil for deep-frying (chicken should completely immerse in oil)
2 a1 q1 Y6 V% T3 A9 }( _+ V公仔箱論壇公仔箱論壇6 A5 R6 n3 R/ u
Method:
, m( v% X( Q+ O* y/ ~# z' A5.39.217.7601. Blend ingredients B in a blender. Rub blended mixture thoroughlyover chicken thighs, leave to marinate overnight (or at least 5 hours).
' U1 o2 q: l. j- N! l# D& Jtvb now,tvbnow,bttvb02. 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.
7 V) i$ g( v5 _& d- atvb now,tvbnow,bttvb03. Slice chicken thighs with knife or scissors. Coat chicken thighs(the meat side) evenly with tapioca flour and shrimp paste (about halfan inch thick).5.39.217.76' L6 A! L8 Z) z6 Q
04. Lightly press chicken thighs and shrimp paste. Sprinkle sesameevenly on top of the chicken skin, and get ready for deep-fry.
& u0 g* `3 p7 ]6 m; b公仔箱論壇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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