超簡單快靚正！茶餐廳多數配牛肉！不過自己煮，最正就係可以用鍾意嘅食材😗原來配雞翼味道好夾🥹加埋扭扭粉，大火炒到乾身超惹味❤️🔥
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❤️🔥豉油王雞翼扭扭粉📝食譜
烹調時間⏱30分鐘
🔸材料🔸
扭扭粉/通粉 160g
雞翼 6-8隻
洋蔥 1個切絲
銀芽/韮王/蔥
🔸醃料🔸
生抽 2茶匙
老抽 1茶匙
麻油 半茶匙
🔸調味料🔸
生抽 1茶匙
老抽 2湯匙 (逐少加至上色)
蠔油 1茶匙
砂糖 1茶匙
🔹做法🔹
- 雞翼解凍，用粗鹽沖洗去除雪味(雞皮𠝹幾刀更入味)醃至少1小時
- 大鍋加水放入通粉，跟包裝建議煮的時間少1分鐘煮熟，瀝乾水備用
- 下油開鍋，雞皮向下放入雞翼；中小火煎約5分鐘至表面金黃；翻面煎約4-5分鐘；筷子插入無血水代表全熟，盛起
- 同一個鍋放入洋蔥絲，大火炒至焦香；加入通粉，倒入調味料，大火炒至乾身；加入銀芽、韮王和蔥段炒勻；鋪上雞翼即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Macaroni 160g
Chicken wings: 6–8 px
Onion: 1, shredded
Bean sprouts / chives / spring onions (as desired)
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Soy sauce: 2 tsp
Dark soy sauce: 1 tsp
Sesame oil: 1/2 tsp
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Soy sauce: 1 tsp
Dark soy sauce: 2 tbsp (add gradually for desired colour)
Oyster sauce: 1 tsp
Sugar: 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Thaw chicken wings. Rinse with coarse salt to eliminate icy taste, slash the skin, then marinate for at least an hour.
- Boil pasta one minute shorter than package directions, drain and reserve.
- Heat oil, fry wings skin down over medium-low heat for 5 mins till golden. Flip and cook 4–5 mins more until cooked through, then take out.
- Stir-fry onion shreds in the same pan until fragrant. Add pasta and seasonings, stir-fry over high heat until dry. Mix in bean sprouts and greens, arrange chicken wings on top to serve.
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🎉我的第二本食譜書《神還原：居家復刻餐廳名菜》 出版啦📚食譜書入面有40道餐廳經典料理食譜！全部食譜都係中英對照❤️大部份都係未公開過食譜書限定食譜😛
https://www.mybookone.com.hk/page/detail_m/2074753054859853826/神還原_居家復刻餐廳名菜/9789621476821.html
第一本食譜書《放工輕鬆煮意》
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://shorturl.at/YyJ3x)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
👩🏻🍳 #istidiningtable
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