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        所在位置:佳釀網 > 酒文化 > 美食 >

        酒與美食:雙冬辣雞球

        2018-09-21 16:08  中國酒業新聞  佳釀網  字號:【】【】【】  參與評論  閱讀:

        主料:去骨雞腿肉、雙冬(冬菇和冬筍)

        輔料:濕淀粉、干辣椒、雞湯、醬油、味精、鹽、蔥末、姜片和蒜片各適量

        (圖片來源網絡,如有侵權請聯系本站)

        做法:

        1、將雞腿肉切滾刀塊(大小如板栗),加味(即放鹽)上漿(加濕淀粉)。此舉為保留雞腿肉的營養成分;

        2、將油加熱至200℃左右,把“1”放入炸至五成熟,快出鍋時加入切成滾刀塊的雙冬略炸,撈出;

        3、另一鍋中加底油微熱,烹醬油,加雞湯,將“2”放入,加味精和鹽。待熬至汁將盡時,撈出;

        4、將鍋洗凈,重新倒入底油燒熱,放干辣椒、蔥末、姜片和蒜片,出味后,放入“3”炒勻。即可。

        小編配酒:干紅葡萄酒也許是它的最佳拍檔,最好是成熟的、單寧比較小的干紅,這樣才能比較柔和地和雙冬雞球反應。感覺真的不錯。

          關鍵詞:美食 葡萄酒 配餐  來源:食尚  佚名
          (責任編輯:程亞利)
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