材料:熟雞絲(我用的是前一天的鹽焗雞剩下的雞胸肉,鹽焗雞的做法可參照“骨頭都香的鹽焗雞”,海蜇皮,綠豆芽,醬油和麻油。 ![](http://www.ahjet.com/img/food/chicken_Jelly_fish_02.jpg)
![](http://www.ahjet.com/img/food/chicken_Jelly_fish_01.jpg)
![](http://www.ahjet.com/img/food/chicken_Jelly_fish_04.jpg)
![](http://www.ahjet.com/img/food/chicken_Jelly_fish_05.jpg)
做法:1.按照包裝說明書,把海蜇皮放入60-70攝氏度的熱水中燙10秒鍾,然後放入清水中泡3個小時,當中要換4-5次水。把已泡過清水的海蜇皮撈出,瀝幹水分,切絲。 ![](http://www.ahjet.com/img/food/chicken_Jelly_fish_08.jpg)
![](http://www.ahjet.com/img/food/chicken_Jelly_fish_03.jpg)
2.綠豆芽放入開水中汆燙至變軟,撈出。 ![](http://www.ahjet.com/img/food/chicken_Jelly_fish_06.jpg)
3. 將雞絲,海蜇絲和綠豆芽全放一起,再加入醬油和麻油攪拌,一道既香,又脆的雞絲拌海蜇就可上桌了。 ![](http://www.ahjet.com/img/food/chicken_Jelly_fish_07.jpg)
謝謝大家! 更多的帖子請訪問我的博客。http://blog.wenxuecity.com/myindex/6615/ |