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烤鵪鶉胸配檸檬小蔥汁 我問朋友,你要吃什麽,朋友說,恩~~~烤乳鴿吧,其實說的是鵪鶉,這個朋友對吃的滿有一套了,於是買了幾隻鵪鶉烤起來吃,看他吃的樣子還不忘記做手勢, 說明一下這個時候還沒開飯,他已經受不了誘惑先開吃了最後他吃了6隻腿 材料:鵪鶉,味全特級醬油,美極鮮醬油,料酒,白糖,雞精,薑末,蒜末(味全醬油可用生抽代替.)
視頻做法: http://www.bethecook.com/recipes/Roast-Quail-with-Lemon-Sauce
Ingredients
* 4 whole quail * salt and freshly ground black pepper to taste * 1 tablespoon olive oil * 1/2 teaspoon cumin * 1/4 teaspoon coriander * pinch cayenne, optional * 1 cup chicken broth * 1 slice cured lemon, minced fine
Instructions Step 1 Put 4 whole quail in a large bowl. Then add 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/4 teaspoon coriander, and a pinch cayenne in the bowl. Stir well. Step 2 Stuff 1 slice cured lemon in each quail. Use a string to go under the breast, and tie the back. Make another 2 loops to tie the legs. Step 3 Add 1 tablespoon olive oil in the pan over med-high heat. Brown the bottom side of the quail. Then flip the quail. Add 1 slice cured lemon on the top of each quail. Drizzle some cayenne on the lemon. Step 4 Cook the quails in an oven at 425F for 10-15 minutes. Step 5 Remove the quails from the pan. Add 1 cup chicken broth and 1 slice minced cured lemon in the pan. Turn the heat to low. Return the quails in the pan. Spoon the sauce over the quails. Step 6 Transfer the quails to a serving plate to serve.
製作: 1:鵪鶉洗幹淨加入除蜂蜜以外的所有調料淹製半天,鵪鶉用牙簽搓幾個洞,這樣淹製會入味,中途翻過來淹製一下. 2:淹製好的鵪鶉拿出放烤網上,烤盤裏墊錫紙這樣出來的汁不會弄髒烤箱. 3:烤箱預熱200度8-10分鍾,時間到把烤盤放最後一層,鵪鶉放中層烤40分鍾.最後5分鍾撒上白芝麻刷上蜂蜜,時間到可取出稍微涼涼即可食用. 40分鍾之間烤鵪鶉的時候中途推出來刷兩次調味料就是淹製過的醬汁,根據烤箱溫度來控製,最後觀察不要焦掉.
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