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亲子饭 高汤制作 鸡肉入味嫩滑技巧-芬妮日本之行菜谱
田园的Instagram:gardentime999
Ingredients:
鸡大腿 约320克(Chicken thigh 320g)
鸡肉腌料:
盐1/4小匙(1/4 tsp salt)
酱油 1/2大匙(1/2 tbsp soy sauce)
料理清酒 1/2大匙(1/2 tbsp cooking sake)
生粉(粟粉)1大匙(cornstarch 1 tbsp)
高汤材料:
清鸡汤 360毫升(chicken broth 1.5 cup)
水 240毫升 (water 1 cup)
柴鱼片 25克(Dried bonito flakes 25 g)
干海带 一小把(A small handful of dried kelp)
白洋葱 30克-50克 (white onion 30-50g)
鸡蛋 2-3个(2 -3eggs)
鸡蛋调味料:
盐 1/4小匙 (salt 1/4 tsp)
料理清酒 1/2小匙(1/2 tsp cooking sake)
高汤调味料:
料理清酒 1大匙(1 tbsp cooking sake)
酱油 1茶匙 (1 tsp soy sauce)
味淋 1茶匙(Mirin 1 tsp)
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