金沙雞翼 Golden Salted Egg Yolk Chicken Wings **字幕CC Eng. Sub**

281
2025-07-01
11
好易生活頻道oeliving
🟢 材料: 雞中翼 - 8 隻 鹹蛋黃 - 2 個 蒜頭 - 1 瓣 薑 -1 小塊 紹興酒 -1 湯匙 生抽 - 2 茶匙 老抽 - 1 茶匙 鹽 - 1/4 茶匙 胡椒粉 - 少許 麵粉 - 適量 🟢 做法: 1️⃣ 雞中翼用鹽浸泡約 10 分鐘,洗淨瀝乾水,在雞翼的兩面斜切三刀,讓雞翼稍後更容易掛上鹹蛋黄,加入薑、蒜、1湯匙紹興酒、2茶匙生抽、1茶匙老抽、1/4茶匙鹽和少許胡椒粉,醃半小時。 2️⃣ 鹹蛋黃蒸熟, 壓碎備用。 3️⃣ 雞翼醃好後吸乾表面水分,撒上薄薄一層麵粉,熱鍋下油,將雞翼多皮那面(外側)朝下煎香,煎至兩面金黃及熟透後盛出備用。 4️⃣ 熱鍋下壓碎的鹹蛋黃,炒至起泡,放回煎熟的雞翼翻炒均勻,讓雞翼均勻裹上鹹蛋黃即可上碟。 ✅ 小貼士: 雞翼外側的皮較多,建議煎的時候先煎那一面,能釋放更多油脂,更香脆。 🟢 Ingredi...
🟢 材料: 雞中翼 - 8 隻 鹹蛋黃 - 2 個 蒜頭 - 1 瓣 薑 -1 小塊 紹興酒 -1 湯匙 生抽 - 2 茶匙 老抽 - 1 茶匙 鹽 - 1/4 茶匙 胡椒粉 - 少許 麵粉 - 適量 🟢 做法: 1️⃣ 雞中翼用鹽浸泡約 10 分鐘,洗淨瀝乾水,在雞翼的兩面斜切三刀,讓雞翼稍後更容易掛上鹹蛋黄,加入薑、蒜、1湯匙紹興酒、2茶匙生抽、1茶匙老抽、1/4茶匙鹽和少許胡椒粉,醃半小時。 2️⃣ 鹹蛋黃蒸熟, 壓碎備用。 3️⃣ 雞翼醃好後吸乾表面水分,撒上薄薄一層麵粉,熱鍋下油,將雞翼多皮那面(外側)朝下煎香,煎至兩面金黃及熟透後盛出備用。 4️⃣ 熱鍋下壓碎的鹹蛋黃,炒至起泡,放回煎熟的雞翼翻炒均勻,讓雞翼均勻裹上鹹蛋黃即可上碟。 ✅ 小貼士: 雞翼外側的皮較多,建議煎的時候先煎那一面,能釋放更多油脂,更香脆。 🟢 Ingredients: Chicken mid-wings – 8 pieces Salted egg yolks – 2 Garlic – 1 clove Ginger – 1 small piece Shaoxing wine – 1 tablespoon Light soy sauce – 2 teaspoons Dark soy sauce – 1 teaspoon Salt – 1/4 teaspoon White pepper – a pinch Flour – as needed 🟢 Cooking Directions: 1️⃣ Soak the chicken mid-wings in salted water for about 10 minutes, then rinse and drain. Make three diagonal cuts on both sides of each wing to help them better hold the salted egg yolk coating later. Add sliced ginger, garlic, 1 tablespoon Shaoxing wine, 2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1/4 teaspoon salt, and a pinch of white pepper. Marinate for 30 minutes. 2️⃣ Steam the salted egg yolks until cooked through, then mash them and set aside. 3️⃣ After marinating, pat the wings dry and dust them lightly with flour. Heat oil in a pan and sear the wings outer skin side down first. Pan-fry until both sides are golden and fully cooked. Remove and set aside. 4️⃣ In the same pan (if not burnt), add the mashed salted egg yolks and stir-fry until foamy. Return the wings to the pan and toss to evenly coat them with the egg yolk mixture. Serve hot. ✅ Tip: The outer skin side of the wings contains more fat, so searing that side first releases more oil and gives a crispier texture and richer flavor. Facebook: https://www.facebook.com/profile.php?id=100057164451016&.. Twitter: https://twitter.com/o_e_cook Instagram: https://www.instagram.com/o_e_cook/ 作品分享: https://www.facebook.com/groups/1885999698348679 ✳ https://www.youtube.com/channel/UCKmwhu-hyadoBCzzM0TBDHQ 👈本台是《好易煮 oe cook》第二頻道❤️請多多支持及訂閲 ✳ 🍋請開啓字幕:屏幕右下角⏩設定⏩CC字幕 Turn on captions in the bottom right corner of the screen: ⏩Settings⏩CC Captions🍒
09:57
芥菜搭配4個雞蛋,沒想到這麼好吃,不炒不煮,酥脆清新爽口,回味無窮,【民寒食藝】,#芥菜雞蛋料理,#芥菜雞蛋食譜,#芥菜雞蛋的做法,#cooking,#美食,#food,#Recipe,#like
01:00
☝️🔼☝️就係按上面白色字☝️🔼☝️0503
02:03
客家经典做法“梅菜焖五花肉”,吃出了梅菜扣肉的感觉,实在太好吃了!#梅菜焖五花肉 #五花肉的神仙吃法 #下饭菜 #跟着马小坏学做菜 #客家美食
01:07
很火的冬瓜吃法,加块五花肉,饭店一份卖78,在家成本13元,解馋
17:41
天冷來一鍋!「家傳燒酒雞」選藥材秘訣全公開,寒流來襲就喝這一鍋_章新家傳料理,開心上菜

༺ 資料蒐集來源: YouTube
本站不需註冊加入會員,保障個人隱私,完全不用Cookei