乾炸二絲卷

乾炸二絲卷

乾炸二絲卷是以雞脯肉、熟火腿、豬網油、秈米粉、雞蛋、雞蛋清、甜米酒、麵粉等為主料製作的菜品。

基本介紹

  • 中文名:乾炸二絲卷
  • 主要食材:雞脯肉,熟火腿,豬網油,秈米粉,雞蛋,雞蛋清,甜米酒,麵粉等
  • 製作工藝:炸
乾炸二絲卷 配料:
乾炸二絲卷
圖片
雞脯肉200克,熟火腿30克,豬網油125克,秈米粉30克,雞蛋1隻,雞蛋清1隻,甜米酒1湯匙,麵粉l湯匙,甜醬1小碟,花椒粉、蔥花各適量。
炸二絲卷 製作方法:①將雞脯肉(剔去筋膜)和火腿均切成絲,放碗內加鹽、蔥花、雞蛋清、甜米酒、味素和秈米粉10克拌勻。
②將豬網油洗淨晾乾切成大小相等的4塊,鋪平灑勻麵粉,每塊放入雞絲、火腿絲,理成長條,包捲成如小手指粗的長條4根,灑上麵粉。雞蛋打入碗內,加入秈米粉調成蛋糊。
③燒熱鍋,下油,燒至四成熟時,將雞絲卷塗勻蛋糊下鍋,炸至內熟外黃時撈出,斜切成片裝碟,灑上花椒鹽,與甜醬一起食用即可。 英文解說:    Materials
200 grams chicken breasts, cooked ham 30 grams, 125 grams of pork net oil, long rice flour 30 g, 1 egg, 1 egg, 1 tablespoon sweet rice wine, l tablespoon flour, 1 small dish of sweet sauce, pepper powder, chopped green onion the right amount. Practice
① the chicken breasts (Tiqu fascia), and ham are cut into wire, put a bowl with salt, green onion, egg, sweet rice wine, monosodium glutamate, and long rice flour 10 g mix.
② net oil dry cleaned pig cut into 4 equal blocks, paving sprinkle flour evenly, each into the chicken, ham, silk, Li, bar, package, such as small fingers rolled into long strips 4 thick, sprinkle the flour. Eggs into the bowl, add long rice powder transferred into a bowl.
③ burning wok, under the oil, till the four mature, smooth evenly over the chicken custard volume pot, deep fry the fish when cooked are yellow, oblique cut-piece dish, sprinkle with salt and pepper flowers, and sweet sauce can eat together.

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