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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:
2 V4 ^7 e7 i* }" y) M% \os.tvboxnow.com雞腿肉......2個(去骨，保留雞皮）tvb now,tvbnow,bttvb+ K' Y2 C+ r5 p) G5 d
白芝麻......100公克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。+ w9 a  k/ R/ d
蝦仁肉......200公克
7 `- o$ U! c" Z3 z$ 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。
# z+ V& [: b( v2 ]( \6 @! x+ U材料B:tvb now,tvbnow,bttvb) l" [  c6 ~  M% W1 ~" O4 h* E8 f( t. z
蘿蔔......1/2 條(切丁)
* N, p7 j: c  ^: |# J4 ?' w2 c洋蔥......1/2 條(切丁)os.tvboxnow.com3 J8 j0 Z! p9 I5 t' y, h: F
芹菜......1顆(切丁)
6 f# X4 j  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。水......100毫升
* N+ U) ]* V1 K  t紹興酒......1茶匙8 \8 [, K! Q, T/ q

. \0 x* S" j7 W$ ^os.tvboxnow.com腌料:
3 ]$ b$ Q0 t: K" aos.tvboxnow.com蛋白......1/2 粒
6 K' V6 J; T. K! j# d" }公仔箱論壇鹽......1/2 茶匙
, F+ a( ^* b, Z) \: Gtvb now,tvbnow,bttvb糖......1/4 茶匙3 Z- B* N: F% D5 C
胡椒粉......1/4 茶匙os.tvboxnow.com; S1 e$ ]6 j! P

5 |8 o2 b, N; W, ^+ Q- K, cos.tvboxnow.com調味料:tvb now,tvbnow,bttvb. c2 h3 i- H1 t- ]4 f0 x
薯粉......3大匙6 G  l7 Z" h. b% \# o2 c7 w- \% X
油......半小鍋(煎炸備用，以蓋過雞肉為準)公仔箱論壇; ~2 `6 b3 l6 Y' V$ p$ X6 s+ r
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烹飪過程:
; N; \" d9 |7 o$ o( 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。 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)。os.tvboxnow.com  S( X6 Z) Q$ G6 e+ Z
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# X; r, W! q" t5 z- A( i
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)。
8 h  w$ E( P: O- N% K2 h公仔箱論壇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。
* B' A7 f% K1 w/ x1 t% Stvb now,tvbnow,bttvb05.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。
7 |' C% [1 Q, L5 k- {8 @( O$ m公仔箱論壇
" {4 w# O+ ]+ h! q) ptvb now,tvbnow,bttvbIngredients A:
: [7 b8 e2 f: w3 l2 chicken thighs, deboned, skin retained
& `8 R+ d; ^( J+ T' h: aos.tvboxnow.com100g white sesame seeds
( |( O  ~' F; X7 x9 S; q+ cos.tvboxnow.com200g shelled fresh shrimps
+ h' ^: O( w' c* E+ jtvb now,tvbnow,bttvb
+ F$ m; H; N& h  \1 [4 lIngredients B :os.tvboxnow.com9 `, D( H/ O" \- e, ~' R
1/2 carrot, diced
+ Y) Y$ l' b4 U& [% {% R1/2 onion, diced公仔箱論壇1 C7 A- U. K0 G0 E
1 celery, diced
2 M# f& N- W8 q% K# [100ml water
* s- t, J" o! a6 G8 j1 tsp Shaoxing wine
2 ~% M: w  w- X$ l9 i+ Ntvb now,tvbnow,bttvbtvb now,tvbnow,bttvb9 _4 }- |0 _- }, K* ]3 V
Marinade :
5 }# N$ x" P, S/ i5 {7 L" hos.tvboxnow.com1/2 egg white公仔箱論壇3 [9 ~4 E6 h6 Z; h8 j! j0 ^
1/2 tsp salt
9 x3 x! ~4 d9 k( f9 H# a# b$ s" r1/4 tsp sugar
+ X" o0 J/ {7 L' f0 s5 Q公仔箱論壇1/4 tsp pepper
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Seasoning :: i2 Y7 a- B0 j; c) Q  s, [" H6 o2 F# @
3 tbsps tapioca flourtvb now,tvbnow,bttvb; k( g: |5 d( \$ i5 B) w2 @
1/2 wok of oil for deep-frying (chicken should completely immerse in oil)" j3 o! h  r0 O5 Y- X7 m

5 [- m8 e% ^" S( Kos.tvboxnow.comMethod:
7 ~8 p; V& |9 O) q' [) Q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).os.tvboxnow.com4 X+ O* ~4 |/ M9 s4 T- A
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.
8 ?. x# W5 k) z" [3 F. }% otvb 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).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 x2 G6 I8 P  q( X8 \# _2 m4 N
04. Lightly press chicken thighs and shrimp paste. Sprinkle sesameevenly on top of the chicken skin, and get ready for deep-fry.
: M0 W0 k! ]/ s$ V/ s4 X3 z5 ?& A( h- Stvb now,tvbnow,bttvb05. 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.
* K9 Y1 S" \; m; H/ r8 w) B公仔箱論壇
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