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满足你的中国胃
「照烧鸡腿」的做法
8/01/2021
照烧鸡腿材料不多,作法简单,金黄的鸡肉放在白饭上,再淋上甜咸香的酱汁,保证胃口大开。
材料:
鸡大腿2只去骨(鸡骨留下煲汤用)、酱油2汤匙、味醂1汤匙(可用蜂蜜1汤匙取代)、日本清酒1/2杯(可用料酒替代)、生姜数片、葱花1汤匙、白芝麻1茶匙。
作法:
1.鸡大腿去骨后,将肉多的地方用刀画几刀,以便煎熟并易入味。
2.将鸡腿肉有皮的部位朝下,平铺在炒锅内,以中火煎约3分钟至鸡皮呈现金黄色再翻面,利用鸡皮煎出的油,将另一面也煎至金黄色,约2分钟。
3.同时准备酱汁,将酱油、味醂、清酒及姜片混合调匀,倒在煎好的鸡肉上,加少许水同煮滚约两分钟。起锅待稍凉,切条状并撒上葱花、芝麻,置于白饭上,淋上酱汁,配以青菜,营养均衡,吃到碗底朝天。
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更多美食制作方法,请参考
www.macaronmagic.com
A virtual tour of my new book Croissant Dozens. In this book, you will find the secrets for making more than forty mouthwatering croissant dough creations, from the classic pain au chocolat, chausson aux pommes, and kouign-amann to the irresistible snails, from danish-retro reinventions of pinwheels, pockets, turnovers, swirls, and twists to modern-chic creations of mont-blanc, whiskey tarts, apricot hearts, and rose loaves. Finally, whimsical animal-inspired treats will please both the eye and the palate! Croissant Dozens opens new doors for discovering the tantalizing world of croissant pastries. Recipes are accompanied by step-by-step photographs to demonstrate procedures, dimensional diagrams to offer quick references, and photographs of finished works to provide inspiration. So, without further ado, let’s laminate!
About the Author
A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. Classically trained, Jialin studied pastry and chocolate art at the prestigious French Pastry School in Chicago. She holds Certified Specialist of Spirits (CSS) and Certified Specialist of Wine (CSW) diplomas from the Society of Wine Educators. She is the author of eight cookbooks and the creative director and publisher at Jayca. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC metro area.