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鑲雞脯—
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材料: 帶皮雞脯一付, 絞豬肉, 蝦仁, 蔥末, 薑泥,
調料: 鹽, 米酒, 薑汁, 胡椒粉, 蛋白,
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雞脯肉切掉一層肉, 留皮和半寸厚的肉, 肉麵用刀劃鱗格, 用米酒,薑汁, 鹽醃半小時, 擦幹後,肉麵摸上薄薄的太白粉,
蝦仁去腸, 用鹽搓揉後用清水洗淨, 擦幹, 剁碎, 加絞肉, 蔥末, 薑泥, 鹽, 米酒, 胡椒粉, 蛋白拌勻, 鋪在雞脯的肉麵上, 也是半寸厚, 裝盤,用玻璃紙包好進蒸鍋大火蒸25分中, 取出, 兩麵再撲上薄薄的太白粉,進熱油鍋炸金黃色, 切片裝盤.
豆鼓釀彩椒-
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剩的餡把彩椒 (裏麵也摸上澱粉) 也釀了, 進油鍋煎黃, 取出,
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油鍋裏放薑片, 蒜片, 豆鼓, 鮮辣椒醬, 炒香, 放釀彩椒, 耗油, 小半碗雞湯, 燒開, 勾欠, 好了.
甜酸菠蘿雞脯肉—
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切下來的雞脯肉切大丁, 用 酒, 鹽, 蛋清, 地瓜粉, 胡椒, 拌勻, 裹上漿, 進油鍋炸脆,
油鍋炒香蒜片, 放切塊的紅椒,黃椒 (也是從上麵菜剩的), 胡蘿卜, 炒軟, 放雞丁, 糖, 醋, 番茄醬(1:1:1) , 鹽, 罐頭菠蘿和菠蘿汁, 炒勻, 勾欠,好了.
![Image and video hosting by TinyPic](http://i27.tinypic.com/x3xv5t.jpg)
吃不下湯團啦, 晚安!
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