情人節食譜🌹💘雞翼愛好者必試！外面脆卜卜入面juicy好雞翼，配上玫瑰蜜糖醬超好味🥹甜甜的又帶有花香！
餐廳做法是油炸，屋企方便點用半煎炸✨效果都好好！加上玫瑰花瓣裝飾特別浪漫呀💗
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🌹玫瑰蜜糖雞翼📝食譜
烹調時間⏱30分鐘
🔸材料🔸
雞翼 8隻
乾玫瑰花 10粒
水 150ml
無鹽牛油 1湯匙
蜜糖 3湯匙
白芝麻/ 蕃茜碎
🔸醃料🔸
生抽 2茶匙
老抽/ 玫瑰露酒/油 各1茶匙
胡椒粉
🔹做法🔹
- 雞翼解凍，浸淡鹽水15分鐘除去雪味，印乾水份醃30分鐘；生粉和胡椒粉混合，雞翼拍上粉
- 下油開鍋，雞皮向下放入雞翼；中火半煎炸至表面金黃，翻面煎約3分鐘；合蓋小火煎約5分鐘，筷子插入無血水即代表全熟
- 玫瑰花放入清水，煮沸後合蓋小火煮15分鐘出味；下牛油和蜜糖混合，放入雞翼中火炒勻至掛汁；灑上白芝麻、蕃茜即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
8 chicken wings
10 dried rose petals
150 ml water
1 tbsp unsalted butter
3 tbsp honey
White sesame seeds / chopped parsley
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
2 tsp soy sauce
1 tsp each of dark soy sauce / rose wine / oil/ pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Thaw chicken wings and soak in salt water for 15 mins. Pat dry and marinate for 30 mins. Coat with a mix of cornstarch and pepper.
- Heat oil in a pan. Fry wings skin-side down over medium heat until golden brown. Flip and fry for 3 mins, then cover and cook on low heat for 5 mins until fully cooked.
- Boil rose petals in water for 15 mins, then add butter and honey. Toss with wings and garnish with sesame seeds and cilantro before serving.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰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://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️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
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