材料A:0 r6 h0 R" Z# }, U- q. K1 p
雞腿肉......2個(去骨，保留雞皮）5.39.217.76& M/ g% t* k# I" g, K7 `
白芝麻......100公克
, w" U6 _: w, b+ U/ H# g8 _8 I5.39.217.76蝦仁肉......200公克
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材料B:
# s' E' b7 H) t+ A) C# {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。蘿蔔......1/2 條(切丁)
' I p' L$ P: U8 t) y: {tvb now,tvbnow,bttvb洋蔥......1/2 條(切丁)tvb now,tvbnow,bttvb* Y/ z8 A. k- H! ]9 \2 i
芹菜......1顆(切丁) e9 [% U4 E! [2 H8 ?
水......100毫升
6 |& c$ x8 p% ]+ Y; R( ~tvb now,tvbnow,bttvb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。. G! M$ F) p# t6 T3 U' A1 z
$ e0 i) V- Z% D& A$ g" ]# z+ {. ^# S腌料:
' `% O) @* H* [' r3 g0 Z5.39.217.76蛋白......1/2 粒tvb now,tvbnow,bttvb) C1 ^0 N% N. r+ @; P8 x
鹽......1/2 茶匙5.39.217.76- F" z) T4 ^/ a C
糖......1/4 茶匙公仔箱論壇, h; u, j8 W9 O7 ]" {. ?& z, O8 f" j
胡椒粉......1/4 茶匙
9 n* Z3 j( P- g6 _4 iTVBNOW 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$ ]5 g' V$ {
調味料:
2 S3 @! [' v* _薯粉......3大匙
7 d6 n0 a# W: etvb now,tvbnow,bttvb油......半小鍋(煎炸備用，以蓋過雞肉為準)
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" L5 X* M) P6 D+ p5 ^$ U公仔箱論壇烹飪過程:tvb now,tvbnow,bttvb, {( U7 H' U" U8 o! X
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。# C, g! r1 S, s+ \
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。0 l6 A$ ^. i5 \: J9 r& r0 m/ 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)。tvb now,tvbnow,bttvb" ^0 |: O) g5 f8 [- C
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。
9 q* J! I% ^- S8 E2 ?$ j& J' h6 O05.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:
$ p: S0 Q6 J: J. h7 \1 c. u ~5.39.217.762 chicken thighs, deboned, skin retained
& M! J0 O; v8 Q/ r% [8 Itvb now,tvbnow,bttvb100g white sesame seeds
8 Z) E! a: X* w5 X9 m公仔箱論壇200g shelled fresh shrimpsTVBNOW 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。: a) ]* L) _. `# k
0 e" R0 `2 i# d8 D: X) `Ingredients B :
/ W% b' ^; U5 J# V公仔箱論壇1/2 carrot, diced
6 W. ?+ o1 T `: B; l1/2 onion, 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。4 Y) G5 u9 m0 e! _
1 celery, diced
0 T" c6 v: y3 y! H. w公仔箱論壇100ml water
; ~/ J V. _+ c' S5 S3 nTVBNOW 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 tsp Shaoxing wine
9 q9 [5 q& ^8 Z3 ftvb now,tvbnow,bttvb. b" |( J0 i6 A' Y
Marinade :
! j3 e# ?' m7 L# K( i7 q' ^! a# X# _1/2 egg white
+ Q, P0 r6 k: x2 Z* e公仔箱論壇1/2 tsp salt
& q, y* R8 n% n: \. R- P0 E" ?1/4 tsp sugar5.39.217.76* b; {& |, Z' @2 e3 I
1/4 tsp pepper3 Z) V! ^8 Q; ]% O* I
tvb now,tvbnow,bttvb+ Q* C( s8 o1 B/ i4 r- d# E) k
Seasoning :
7 z3 L7 I# {- W公仔箱論壇3 tbsps tapioca flour公仔箱論壇7 n, X. q- i, _) K
1/2 wok of oil for deep-frying (chicken should completely immerse in oil)& H. Z7 m3 r$ D/ |" i
) ?: t6 r5 @4 J& g4 f. U( }公仔箱論壇Method:
1 p7 k8 T' m2 A+ _1 S ^- {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).
# @7 Q; A6 s/ Ltvb 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 m4 q4 _& Y9 s7 ^! B; n9 Y3 @公仔箱論壇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 z1 v, l V9 _1 H9 z& W/ n5.39.217.7604. 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% t4 W2 m. W& T+ H2 n7 U9 g; ~
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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發表於 2008-1-12 10:58 PM
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