Dependent Origination

三杯田鸡煲

Posted on: January 14, 2009

12/16/2008

菜谱是这个网站上的.

为完整见, 抄在这里. 比较特别的地方是没有放油. 是用香油煎的.

菜 名: 三杯田鸡煲
主 料: 田鸡480克,姜10克切片。葱段2条,干葱片2粒,甘笋花数片,镇江香醋1汤匙。
配 料: 腌料:姜汁1茶匙,生粉1/2茶匙,麻油、胡椒粉各少许。 调味料:绍酒、酱油、麻油各1/8杯,冰糖碎1汤匙。
做 法: 1、田鸡去皮,剖洗净,抹干,斩件,放入腌料拌匀,略腌片刻,待用。2、烧热砂煲仔。放入1/8杯麻油,爆香姜片、葱段和干葱片,加入腌透的田鸡略爆,并注入其余调味料,煮滚后,以文火盖煮片刻至材料熟透及汁浓,加入香醋煮匀,即可原煲盛上桌,热食。
备 注: 所谓三杯即是三杯调味料,据说是一位家庭主妇用拜神的酒杯载三种调味料烹调,因而得名。田鸡先爆炒再焗煮透。
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