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用料
「圣農ã€é›žé‚Šè…¿
1000克(4個)
腌制雞肉用料:
生姜
1å°å¡Š
「味好美ã€é›žè‚‰å°ˆç”¨èª¿å‘³æ–™
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生抽
一大勺
白胡椒粉
1å°å‹º
烹飪用料:
生抽
2大勺
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1大勺
ç™½ç ‚ç³–
2勺
沸水
200毫å‡
å°è”¥
500å…‹
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- é›žè…¿ç”¨å‰ªåæ²¿è‘—骨é 剪開,å†ç”¨å‰”骨刀把骨é 剔出來。
- 剔骨åŽçš„雞肉,切æˆä¸€å£å¤§å°çš„塊狀。
- 生姜去皮洗凈,切薄片,放入雞腿ä¸ã€‚
- åŠ å…¥é©é‡é›žè‚‰å°ˆç”¨èª¿å‘³æ–™ã€èƒ¡æ¤’粉ã€ç”ŸæŠ½ï¼Œæ‹Œå‹»ã€‚
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è“‹ä¿é®®è†œï¼Œæ”¾å…¥å†°ç®±ï¼Œå†·è—一夜。
- å°è”¥æ‘˜æ´—好,切段,分æˆè”¥ç¶ 和蔥白。
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- é‹ä¸å¤šæ”¾ä¸€äº›æ²¹ï¼Œä¸‹å…¥è”¥ç™½ï¼Œä¸å°ç«ç…¸ç‚’至表é¢å¾®é»ƒï¼Œå¤§æ¦‚3分é˜å·¦å³ã€‚
- è”¥ç‚’å¾®é»ƒï¼Œä¸‹å…¥è”¥ç¶ ï¼Œä¸å°ç«ç…¸è‡³ç„¦é»ƒï¼Œå¤§æ¦‚10分é˜å·¦å³ã€‚
- 蔥煸炒至這種程度,表é¢ç„¦é»ƒé…¥è„†ï¼Œæ’ˆå‡ºå‚™ç”¨ã€‚
- 煸蔥的蔥油留在é‹é‡Œï¼Œä¸‹å…¥è…Œåˆ¶å¥½çš„雞肉塊。
*記得æå‰æŒ‘出雞肉里的生姜。
- 炒至雞肉水份蒸發,油色從渾æ¿è®Šç‚ºæ¸…澈。
- 下去生抽ã€è€æŠ½ã€ç´°ç ‚ç³–ã€é£²ç”¨æ°´ï¼Œç…®æ²¸åŽï¼Œè“‹é‹è“‹ä¸å°ç«ç‡‰ç…®8分é˜å·¦å³ã€‚
- å¤§ç«æ”¶æ±è‡³æ¹¯æ±æ¿ƒç¨ 。
- 下入之å‰ç‚¸çš„的蔥酥,混åˆå‡å‹»å³å¯ã€‚
- ç››å‡ºåŽæ’’上熟白èŠéº»å³å¯ã€‚
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2??如果沒有味好美的雞肉調料,炒的éŽç¨‹å¤šæ”¾ä¸€å‹ºç”ŸæŠ½å³å¯ã€‚
3??如果趕時間,ä¸èƒ½è…Œåˆ¶æ•´å¤œçš„話,最少也è¦è…Œåˆ¶20分é˜ã€‚
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