查看完整版本: 橙汁凤翅煲

橙汁凤翅煲

这一道菜是参考西餐的橙汁鸡,再改进半中半西之理论试烹而成,采用西方新鲜柳橙汁加啤酒开胃又增加食慾的烹法再配上中式蚝油,葱,蒜来提高个人之口味,甜中带酸,凤翅又带有蚝油之香味,是一道可口的煲仔菜.
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材料:鸡全翅4只,葱头3个切段,蒜茸3瓣,柳橙1个揸成柳橙汁,青,红椒,洋葱切块,酱油,糖,盐,胡椒粉,啤酒,蚝油.红萝卜.
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制作:鸡翅处理干净斩成两半,用蚝油,酱油,糖,盐,胡椒醃大约三小时,热油锅以中火烧至八分热时,将腌渍过的鸡翅沥干后再放入油锅中慢煎至金黄后捞出沥干备用.锅中留约1大匙油烧热后,爆香蒜,葱段,再放青,红椒,洋葱块炒香,放柳橙汁,糖,大火滚至汁变稠再加半碗啤酒,滚后放入鸡翅再烧滚后,改用中火再烧约20分钟,至锅中汤汁变稠后再放一匙明油,将鸡翅与汤汁微拌匀即可摆盘.
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it look is very good and easy to do let me go home to try

这道菜应该是不错的味道和外形都不错赏心悦目