一罐酱生出一桌好菜
平均阅读时长为 11分钟
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唯有紅蔥与美食不可辜负
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用牛頭牌紅蔥醬做了一大盘又油又香的油葱鸡,鸡皮Q、肉滑嫩、吃起来超够味,激似台湾的土鸡城! 卤东坡肉笋干的时候,加一大匙牛頭牌紅蔥醬下锅炒香,卤肉的香气又提升了一个层次,可謂卤肉香味爆袭! 最后,特调的「秘制沾酱」可以用来拌面线、菠菜,連孩子们也很爱呢!
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油葱鸡
食材: 土鸡1只、葱3支、姜3片
[油葱鸡汁] 牛頭牌紅蔥醬2大匙、鸡高汤3大勺、盐3茶匙、糖1茶匙
作法:
- 鸡洗净,用盐把表面杂质搓掉,冲洗干净
- 煮一锅沸水、加葱、姜,水滚后放下锅、提起重复三次,让鸡腹腔灌热水,鸡皮烫到紧绷
- 水再次滚起,转中小火煮20分,熄火后加盖闷20分
- 放凉(或用冰水冰镇)后,切成大块 (腿排、鸡胸、鸡翅、棒棒腿、鸡背),浸入 #油葱鸡汁 至少两小时
- 取出已入味的鸡肉,剁成适当大小即完成
剩下的油葱鸡汁可以留著当油葱沾酱,滋味不输白斩鸡的酱油沾酱喔!
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炒过糖色的五花肉,放入一大匙牛頭牌紅蔥醬拌炒,香气超逼人,用来煮卤肉饭超級好吃! 配上笋干更够味。
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食材: 牛頭牌紅蔥醬1大匙、酱油膏1大匙、开水1大匙、蒜末(3颗蒜头)
用途: 拌面线、拌面条、拌烫青菜、拌鸡肉饭…想拌什么都可以!
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一罐牛頭牌红葱酱,任何料理难不倒。
食谱由【Laura's Kitchen 萝拉厨房】提供, 点击下方"阅读原文"可以跳转至其脸书,关注更多美味的家庭料理喔!
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版权声明:以上内容为用户推荐收藏至CareerEngine平台,其内容(含文字、图片、视频、音频等)及知识版权均属用户或用户转发自的第三方网站,如涉嫌侵权,请通知[email protected]进行信息删除。如需查看信息来源,请点击“查看原文”。如需洽谈其它事宜,请联系[email protected]。