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Kitchen & Me 我的廚房筆記 | Kitchen is the place where creations and love begin. Relax and make your own food with me.Kitchen is the place where creations and love begin. Relax and make your own food with me.
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Kitchen & Me 我的廚房筆記 | Kitchen is the place where creations and love begin. Relax and make your own food with me. | kitchenandme.net Reviews
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Kitchen is the place where creations and love begin. Relax and make your own food with me.
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三杯雞 3-Cup-Chicken – Kitchen & Me 我的廚房筆記
http://www.kitchenandme.net/blog/3-cup-chicken
May 8, 2015. 三杯雞的基本三要素: 麻油,米酒, 醬油. 再加上九層塔, 整個香氣就讓人食慾大開. 製作道菜時, 必須要用大火爆炒, 然後再用中小火收乾湯汁.藉著爆炒, 可以將蔥薑蒜辣椒的香氣帶出; 小火收乾湯汁, 則可以帶出雞肉裡的膠質. 這道菜一直是我家的最愛, 每次一上桌, 就馬上盤底清空. 1 將所有材料準備好, 蒜頭切片, 蔥切段, 薑切片,乾辣椒切段,九層塔洗淨, 取葉子部分. 2 將雞腿去骨, 切小塊.用滾水汆燙過後, 瀝乾水分.取一油鍋, 鍋熱後, 倒入少許蔬菜油,將雞肉放入, 煎至表面焦黃, 盛出備用. 3 大火熱油鍋後, 倒入麻油, 將先薑和乾辣椒加入爆炒至薑呈焦黃,再將蒜,蔥段,加入炒出香味後,加入雞肉拌炒. 4再依序加入酒, 醬油, 醬油膏, 糖, 和水. 拌炒均勻後, 轉小火, 蓋上蓋子悶煮至湯汁微收乾. (中途要打開再拌一下). 5開蓋, 關火. 加入九層塔, 略拌炒一下即可. Leave a Reply Cancel reply. Your email address will not be published. Kitchen and Me 我的廚房筆記.
Kitchen & Me 我的廚房筆記 – Kitchen is the place where creations and love begin. Relax and make your own food with me.
http://www.kitchenandme.net/blog
October 16, 2015. 朋友送來一袋自家種的檸檬, 這檸檬長得非常好, 鮮嫩多汁, 剛好拿來做這一甜點, 跟朋友分享.小小可愛的檸檬塔, 份量剛剛好,一次吃一個. , 檸檬塔的內餡吃起來像是檸檬起司蛋糕, 散發著濃濃的檸檬香味, 相信很多朋友都會喜歡. 中筋麵粉 (All purpose flour)3/2 杯. 豆子 2 磅 (任何豆子都可以, 用來烤塔皮時壓在上面的). 奶油乳酪 (Cream cheese) 145 公克. 檸檬屑 (檸檬的外皮) 1/2 大匙. 鮮奶油 (Heavy whipping cream) 1/3 杯. 香草精 (Vanilla Extract) 1/2 小匙. 12個 杯子蛋糕紙模 或 12 張10cm x 10cm的不沾烤紙(Parchment paper). 12杯的馬芬烤盤/杯子蛋糕烤盤 (12-cup muffin pan/cupcake pan). 3 麵糰從冰箱取出, 整形成長條形, 分割成12等份. 每一小等份搓成圓球, 用桿麵棍擀成直徑約10cm圓的塔皮, 鋪在烤盤中, 用手將塔皮壓好. 7 塔皮取出烤箱, 完全放涼, 才可裝入塔餡.
May 2015 – Kitchen & Me 我的廚房筆記
http://www.kitchenandme.net/blog/2015/05
May 8, 2015. 三杯雞的基本三要素: 麻油,米酒, 醬油. 再加上九層塔, 整個香氣就讓人食慾大開. 製作道菜時, 必須要用大火爆炒, 然後再用中小火收乾湯汁.藉著爆炒, 可以將蔥薑蒜辣椒的香氣帶出; 小火收乾湯汁, 則可以帶出雞肉裡的膠質. 這道菜一直是我家的最愛, 每次一上桌, 就馬上盤底清空. 1 將所有材料準備好, 蒜頭切片, 蔥切段, 薑切片,乾辣椒切段,九層塔洗淨, 取葉子部分. 2 將雞腿去骨, 切小塊.用滾水汆燙過後, 瀝乾水分.取一油鍋, 鍋熱後, 倒入少許蔬菜油,將雞肉放入, 煎至表面焦黃, 盛出備用. 3 大火熱油鍋後, 倒入麻油, 將先薑和乾辣椒加入爆炒至薑呈焦黃,再將蒜,蔥段,加入炒出香味後,加入雞肉拌炒. 4再依序加入酒, 醬油, 醬油膏, 糖, 和水. 拌炒均勻後, 轉小火, 蓋上蓋子悶煮至湯汁微收乾. (中途要打開再拌一下). 5開蓋, 關火. 加入九層塔, 略拌炒一下即可. Kitchen and Me 我的廚房筆記.
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Kitchen & Me 我的廚房筆記 | Kitchen is the place where creations and love begin. Relax and make your own food with me.
Kitchen and Me 我的廚房筆記. Kitchen is the place where creations and love begin. Relax and make your own food with me. 三杯雞的基本三要素: 麻油,米酒, 醬油. 再加上九層塔, 整個香氣就讓人食慾大開. 製作道菜時, 必須要用大火爆炒, 然後再用中小火收乾湯汁.藉著爆炒, 可以將蔥薑蒜辣椒的香氣帶出; 小火收乾湯汁, 則可以帶出雞肉裡的膠質. 這道菜一直是我家的最愛, 每次一上桌, 就馬上盤底清空. 1 將所有材料準備好, 蒜頭切片, 蔥切段, 薑切片,乾辣椒切段,九層塔洗淨, 取葉子部分. 2 將雞腿去骨, 切小塊.用滾水汆燙過後, 瀝乾水分.取一油鍋, 鍋熱後, 倒入少許蔬菜油,將雞肉放入, 煎至表面焦黃, 盛出備用. 3 大火熱油鍋後, 倒入麻油, 將先薑和乾辣椒加入爆炒至薑呈焦黃,再將蒜,蔥段,加入炒出香味後,加入雞肉拌炒. 4再依序加入酒, 醬油, 醬油膏, 糖, 和水. 拌炒均勻後, 轉小火, 蓋上蓋子悶煮至湯汁微收乾. (中途要打開再拌一下). May 8, 2015.
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