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@VeryGood_VeryGood4 жыл бұрын
⬇⬇English recipe follows⬇⬇ 氣炸鍋雞軟骨 材料: 雞軟骨1磅 處理: 1. 雞軟骨用清水解凍,倒去水分。 2. 用2茶匙粗鹽乸10分鐘,去除雪味及腥味。 3. 10分鐘後,沖洗乾淨,擎乾水。 4. 用200度預熱氣炸鍋3分鐘。 5. 廚紙索乾水分。 6. 雞軟骨調味: a. 鮑魚汁2湯匙,攪勻 b. 黑胡椒1茶匙 c. 花椒半茶匙,攪勻 d. 生粉3茶匙,攪勻 烹調: 1. 氣炸鍋已預熱,放入氣炸鍋紙。 2. 放雞軟骨,盡量攤平。 3. 噴少許油在雞軟骨上。 4. 用200度,氣炸10分鐘。 5. 過了10分鐘後,攪一攪雞軟骨,再放黑椒及花椒,攪勻。 6. 用200度氣炸5分鐘。 7. 過了5分鐘後,攪一攪雞軟骨,加入1湯匙糖。 8. 用200度氣炸雞軟骨5分鐘。 9. 完成,灑上黑白芝麻,上碟。 Airfrying chicken cartilage: Ingredients: Chicken cartilage 1 pound Preparation: 1. Defrost chicken cartilage with tap water. Pour away water. 2. Season the chicken wings with 2 tsp table salt for 10 minutes to remove unpleasant smells and tastes. 3. Rinse the cartilage thoroughly after 10 minutes, hang dry. 4. Preheat airfryer at 200 C for 3 minutes. 5. Dry the cartilage with kitchen towel. 6. Season the cartilage: a. abalone sauce 2 tbsp, mix well. b. black pepper 1 tsp c. Sichuan peppercorn 1/2 tsp, mix well. d. Tapioca starch 3 tsp Mix well. Steps: 1. Airfryer has been preheated, put airfrying paper inside. 2. Put chicken cartilage in airfryer. Flatten them inside the airfryer. 3. Spray little oil on it. 4. Airfry at 200 C for 10 minutes. 5. 10 minutes later, stir the cartilage, add black pepper, Sichuan peppercorn, mix well. 6. Airfry the cartilage at 200 C for 5 minutes. 8. 5 minutes later stir chicken cartilage well, put 1 tbsp sugar at the same time. 9. Airfry at 200 C for 5 minutes more. 10. Complete. Spray black and white sesame on top. Serve.
lo lo 唔好咁客氣啦👋我好多時都會用氣炸鍋隔油紙 清洗嘅時候比較容易同埋食物冇咁易癡底 仲有買咗一個pan但係未用到 俾條link你參考吓 【吉尔曼5L大容量申花空气炸锅m.tb.cn/h.eMhxDgl?sm=6882d0 【家用空气炸锅配件烘焙紙】m.tb.cn/h.esp2xvs?sm=59cf5a
Kam Lee 你部機有400度,你試下5至8分鐘炸下.試個火力先,唔夠脆既就再炸多轉,我開頭都係咁樣試試下
@michaelwoo87524 жыл бұрын
@@manyanchun3607 200C =400F.
@VeryGood_VeryGood4 жыл бұрын
kam Lee 你好我認為照用200度跟返我嘅時間比較好啲因為雞軟骨都係碎肉質地 如果開到四百度我驚好快抽乾晒唔好食 😁你可唔可以分享你個四百度氣炸鍋係乜嘢牌子😍等我都理解多啲先🙏🏻❤️
@VeryGood_VeryGood4 жыл бұрын
manyan chun 唔該晒你呀Manyan🙏🏻🥰你個部都係400到㗎 好唔好用架可唔可以話我知係咩牌子😆我冇用過四百度唔知你嗰個情況整出嚟雞軟骨個效果會係點嘅呢😊
@michaelwoo87524 жыл бұрын
@@VeryGood_VeryGood I'm in the U.S, so we use F. not C. I bought mine from Ebay and so the temp gauge is in F instead of C. 400 degrees F=200 degrees C. I usually set it at 325 to 350 F and the last 2 minutes turn it up to highest temp which max out at 400 F to brown so they get that crisp on it. I usually use honey at the end to give it a coating and at 400F, it brown and crisp. JMHO.