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DIY 软酥鸡翅肫

DIY 软酥鸡翅肫

材料:

主料:鸡翅1500克、鸡肫150克

辅料:荸荠100克菊花50克、香菜50克五花肉500克

调味料:番茄汁20克植物油100克香油50克料酒50克盐10克醋50克冰糖70克大葱30克姜30克江米酒50克

做法:

1. 将五花肉刮洗干净,切成1厘米厚片,下入开水锅内氽过捞出,洗净血沫。

2. 鸡翅膀清去残存的毛,砍去翅尖,下入开水锅氽过,捞出洗净血沫。

3. 鸡翅抹上江米酒,下入油锅炸成金黄色。

4. 鸡肫撕油,一切两开,有筋一面朝下,用直刀剞十字交叉花刀,下入开水锅内氽过,捞出洗净。

5. 香菜摘洗干净;姜切成片;葱切两节。

6. 用一垫有粗竹席的沙钵内,先垫放五花肉、姜片,再放鸡翅和肫,然后放葱,加入料酒、冰糖、适量香醋、盐和水(水以没过鸡翅和肫为准),盖上盖,在旺火上烧开,撇去泡沫,再移用小火煨至酥脆为止。

7. 将软酥鸡翅肫的沙钵上火,收至酥香汁浓,加入香油取出,葱和姜垫在盘子底,鸡翅膀摆在盘的周围,鸡肫花摆在中间,将浓汁浇盖在鸡肫上,边上拼上香菜、茄汁、菊花、荸荠即成。

Related Links:

For more DIY Chicken Recipes blog posts and videos, please visit

http://easydiy365.com/?cat=221

For more DIY Food Recipes blog posts and videos, please visit

http://easydiy365.com/?cat=142

For more Singapore Food blog posts and videos, please visit

http://easydiy365.com/?cat=66

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