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！

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！😊😊😊