2018年3月27日星期二

南乳酥炸肉



我很爱五花肉,卤、焖、煎、炸都很优

我家儿子不吃肥肉

但把南乳炸肉摆上桌时

他又选择性看不到肥肉,一块一块往嘴里送😄😄😄


没食谱哈,就是随便抓~
半寸厚五花肉去皮,拌入绍兴酒、南乳、酱油、糖、蒜茸(随意)搅拌均匀
 放入冰箱冷藏隔夜

 

炸前将腌好的肉块取出,均匀的沾上薯粉

放置一旁等5分钟,让粉回潮,再放入锅里炸

 开始炸时用中小火,让油慢慢把肥肉炸酥

 肉块转黄时取出,开大火让油烧热

 再次把肉块放回油锅里炸至金黄色即可取处


我用两种粉来炸肉

上边颜色比较深的~ (面粉2 : 粟粉1) = 口感硬脆
下面两块颜色浅的~ (只用了薯粉)= 口感酥脆

我家小儿爱硬脆的口感,大家就随家人口味调整咯!


这咸香的炸肉,入口卡滋卡滋的,配饭好过瘾哟!


2018年3月12日星期一

优格香料烤鸡


橱子里有各式各样的香料,不知那年那月用的完

这优格烤鸡以前也po过

不过这次又抓了点其他香料腌渍

 烤好的味道很像Tandoori, 只是少了红红的色素,我家儿子很喜欢

我家老哥说看图片好像很干,其实一点也不

 先用锡纸包裹起来烤熟,再打开烤至上色

 外焦香,内软嫩,Yum Yum!

 
想要食谱的童鞋~
Ingredients: (香料的份量随手抓)

Chicken
salt and fresh ground pepper, to taste
ginger & garlic cloves , minced
1 cup plain yogurt
garam masala
cayenne pepper
chilli powder


Directions:

Place chicken in a large bowl and season with salt and pepper; set aside.

In a separate bowl, combine garlic, ginger, yogurt, garam masala, cayenne pepper and chilli powder; mix until combined.

Pour yogurt mixture over chicken; mix until chicken is thoroughly coated, turning them over to coat well with the yogurt mixture.

For best results, cover and chill for a few hours or overnight to allow flavors to blend.

Preheat oven to 200 C. Cover the chicken with aluminium foil and bake for 1/2 hour , then uncover it and bake until chicken is done & golden brown.
 

 在FB放了张烤鸡的图片,老同学纷纷要食谱

 有些老同学只会看“红毛字”, 所以,打了份英文的

 我懒的打回华文,直接搬过来啦!😊😊😊