紫蘿炒雞片-梁廚美食

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2019-09-22 19:11
紫蘿炒雞片,聽起來就很美味的菜肴!!

紫蘿炒雞片
Young Ginger Pineapple Stirfry Chicken

材料:
Ingredients:
雞腿肉10安士 (Chicken thigh 10oz)
紫薑4安士 (Young ginger 4oz)
菠蘿 4安士 (Pineapple 4oz)
青紅椒各1安士 (Green & red pepper 1oz each)
蒜片少許 (few Garlic slice )

調味汁液:
Seasonings:
水1/4杯 (Water 1/4C)
糖 1湯匙 (Sugar 1T)
鹽 1/4茶匙 (Salt ¼ t)
茄汁2湯匙 (Ketchup 2T)
白醋 1/2湯匙 (White vinegar ½ T)
粟粉 1/2茶匙 (Constarch ½ t)

做法:
Instructions:

1. 雞腿肉切薄片, 用生抽, 糖, 胡椒粉, 粟粉醃味20分鐘, 最後加少許生油拌勻.
Cut the chicken leg into thin slices, marinate with soy sauce, sugar, pepper, cornstarch for 20 minutes, then add a little oil and mix well.

2. 紫薑, 菠蘿, 青紅椒, 切片.
Slice young ginger pineapple, and green pepper.
3. 熱鑊下油, 把雞肉放進, 炒至熟盛起. 再放入其他材料, 加少許水炒熱, 把雞肉回鑊, 調味汁液拌勻, 邊倒進邊翻炒均勻後便可上碟.

Heat the oil, put the chicken in, stir fry until cooked. Put in other ingredients, add a little water. Put back the chicken and mix the seasonings well. Saute a little bit and ready to serve.
• 梁師傅小貼士 *
Chef’s Tips:
• 夏天胃口較差, 吃點酸甜味道菜式可提高食慾.
(醃紫薑做法): 2磅姜
1. 紫薑去皮, 洗凈, 輕輕用刀拍松, 加一茶匙鹽醃30分鐘, 洗凈,沖水至淡味. 此舉是去除姜的辣味.
2. 煮溶醃酸姜材料, 待涼後放紫薑醃過夜. 材料: 白醋1/2杯, 糖 1/2杯, 水 1杯, 酸梅子 2粒, 紅辣椒仔 1隻切開半去籽.

來說幾句


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