鮮蝦雞捲  

我家媽媽很久以前,從另一個媽媽那裡學到了怎麼做雞捲,把抄回來的小抄貼在冰箱的左邊,每年過年就照著這小抄做雞捲,他倆回台灣住了兩年時,冰箱換了,這張小抄就跟著不見了。爸媽回來後,媽媽還是到同一個味置找這抄了雞捲食譜的小抄,說我把那小抄給撕了,冰箱都換過兩台呢! 不過還好,她試了幾次,做出來的味道也很好,我今天問她,願不願意做了我拍下來,她開開心心的說好,準備了所有食材,做了讓我拍呢!!

 

份量: 2

 

A材料

豬絞肉                600

蝦仁                    150

洋蔥,切丁            1

蒜泥                        1 小匙

薑末                        1 小匙

太白粉                    1 大匙

                            1

 

B材料

雞精粉                    1 大匙

五香粉                    1 大匙

                            1 大匙

                        1 ½ 小匙

醬油                      25

 

C材料

腐皮                   ½

                        3

 

作法

1. A材料全部量入一個大盆中,用手攪拌均勻。

2. 再放B材料下去調味,也是用手拌勻。

3. 將腐皮切成三角派形,尖端朝外,將盆內的餡分成兩等份,各擺在底部成一長條狀,向尖端那頭捲一半,把兩端折往內,再全部捲起。

4. 將油在油鍋內加熱到筷子下去會冒泡,把雞捲下油鍋內炸, 一面大約是炸6 分鐘,撈出後瀝乾多餘的油,稍涼後再切片食用。


鮮蝦雞捲   

 

Shrimp Rolls

 

A Ingredients

Pork, ground                        600 g

Shrimp, chop                       150 g

Onion, chopped                       1 head

Minced garlic                           1 teaspoon

Mined ginger                           1 teaspoon

Tapioca starch                         1 tablespoon

Egg                                          1 head                           

 

B Ingredients

Chicken bouillon powder    1 tablespoon

Five spice powder                1 tablespoon

Sugar                                    1 tablespoon

Salt                                   1 ½ teaspoon

Soy sauce                           25 g

 

C Ingredients

Tofu skin                    ½ sheet

Oil                                3 cups

 

Direction:

1. Place all A ingredients into a big mixing bowl, mix well. 

2. Add B ingredients, mix well. 

3. Cut the tofu skin into a 45° pie shape.  Divide the filling into two equal portions, scoop up one and spread at the fan shape side into a long roll along the bottom.  Roll up half way and fold in the two sides, then roll the whole way up to the pointy end. 

4. Heat the oil in a pan until frying temperature; put the prepared rolls into the hot oil.  Fry until golden brown on each side, around 6 minutes each side.  Drain off excess oil, slice when the rolls are slightly cooled.

 

Serving: 2 rolls

鮮蝦雞捲  

創作者介紹

Bella五星級廚房

Bella 發表在 痞客邦 PIXNET 留言(0) 人氣()