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好吃到吮手指的鸡翅做法😋😋😋卖相好，香味足，一上锅肯定被抢光😝
#泰式辛辣蚝油鸡
✅材料
-10 块鸡翅膀(腌制酱油，少许ABC酱和盐)
✅香料
-蒜米5瓣拍扁，4条辣椒仔、芫荽3根（把这些材料捣碎粗粒狀)
✅酱汁
-1汤匙蚝油,3 茶匙酱油,2 汤匙糖, ABC 甜酱一汤匙酸柑汁.
直播做法视频📌
https://m.facebook.com/story.php?story_fbid=4707536055946559&id=100044920312608
✅炒法
-热平底锅把鸡翅膀煎至金黄奋用
-热锅炒想捣碎的香料炒至香出油
-加入酱汁和鸡翅膀
-焖至入味收汁加入芜茜碎即可上桌
https://wa.me/60126898993
✅餐具奋用
-芬兰碌平底不粘锅28cm RM 148
-芬兰碌不粘炒锅28cm RM 248
-电陶炉RM 238
#Annzzkitchen
#Journeywithannzz
#Annzz寻味之旅
#IamWongAnnzz
临时来个直播 突击检查你们在不在😁🤗
在的出来打声招呼呗
泰式辛辣蚝油鸡
✅材料
-10 块鸡翅膀(腌制酱油和盐)
✅酱料
蒜米5瓣、4条辣椒仔、芫荽3根（把这些材料捣碎)加入 1 汤匙蚝油,3 茶匙酱油,2 汤匙糖, ABC 甜酱一汤匙酸柑汁.
✅炒法
-热平底锅把鸡翅膀煎至金黄奋用
-热锅炒想捣碎的香料炒至香出油
-加入酱汁和鸡翅膀
-焖至入味收汁加入芜茜碎即可上桌
✅餐具奋用
-芬兰碌平底不粘锅28cm RM 148
-芬兰碌不粘炒锅28cm RM 248
-电陶炉RM 238
#Annzzkitchen
#Journeywithannzz
#Annzz寻味之旅
#IamWongAnnzz
🇪🇸西班牙酒吧餐廳🥂
.
大角咀新開業嘅🌟RuRu Tapas Restaurant🌟，係主打🇪🇸西班牙菜嘅酒吧餐廳！🥂裝修簡約時尚，樓底特高，好有空間感！😉
.
🐖36月伊比利亞火腿 $198
油份充足嘅36個月嘅風乾伊比利亞火腿，色澤亮麗，油潤帶光澤！😍火腿肉質柔軟，入口甘香，咸香味濃，🤩仲散發著果仁嘅香氣，完全無渣，一食就知係🇪🇸西班牙嘅上等貨，推介！👍🏻
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🍝白酒辣蜆肉意大利麵 $168
蜆肉大大隻，鮮甜乾淨無沙！🥰扁意粉都幾掛汁，每一啖都食到蜆嘅甜味，同埋白酒嘅香！💗帶少少辣，都幾惹味！😋
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🫑西班牙辣椒仔 $88
西班牙嘅開胃菜，💚青色嘅辣椒仔烤香表皮，以橄欖油和海鹽嚟調味，係送酒嘅良品！🍻
.
📍RuRu Tapas Restaurant
旺角杉樹街11號德安樓地下1號舖
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#RuruTapasRestaurant #RuRuTapas #tapas #西班牙菜 #酒吧 #bar #旺角西班牙菜 #旺角美食 #旺角餐廳 #大角咀西班牙菜 #大角咀美食 #大角咀餐廳#食好西 #打卡 #打卡美食 #打卡熱點 #打卡餐廳#foodiesig #delicious #hkfoodie #hkfood #hk #相機食先 #香港美食 #igfood #igfoodies #foodiesofinstagram #igable #foodieyvonne西班牙菜 #foodieyvonne旺角
⬇️⬇️English recipe follows⬇️⬇️
雞肉釀尖椒
材料：
尖椒6隻
急凍雞柳1磅半
辣椒仔2隻
芫荽1棵
處理：
1. 雞柳，清水解凍。
2. 尖椒，切去椗，打直切開一邊，去籽。
3. 辣椒仔，切去椗，打直切開一邊，去籽。
4. 芫荽，切去根部，洗淨，切碎，保留尾段。
5. 辣椒仔，切碎。
6. 雞柳已解凍，倒去水分，加入粗鹽乸7分鐘去除雪味、腥味及加入少許鹹味。
7. 雞柳，清水洗淨，擎乾水，廚紙索乾。
8. 雞柳，1開2，攪碎。
9. 雞肉調味：
a. 生粉1湯匙
b. 油1湯匙
c. 胡椒粉少許
d. 生抽半湯匙
e. 雞汁1湯匙
撈勻。
10. 預備芡汁：
a. 豆豉醬半茶匙
b. 蒜蓉半茶匙
c. 生抽半茶匙
d. 生粉半茶匙
e. 雞汁半茶匙
f. 胡椒粉少許
加入清水200毫升，攪勻。
11. 免治雞肉，釀入尖椒至飽滿。
12. 辣味，加入少量辣椒碎入雞肉，攪勻，釀入尖椒至飽滿。
烹調：
1. 大火在鑊中燒熱油2湯匙。
2. 放尖椒，雞肉向下，轉慢火慢煎，用鑊鏟輕手壓一壓，隔去油分。
3. 加入一半芡汁，冚蓋炆6分鐘。
4. 加入餘下的芡汁，大火滾起。
5. 完成，上碟，可享用。
Stuffed bell pepper with chicken meat
Ingredients:
Bell pepper 6 Nos.
Frozen chicken fillet 1.5 lbs
Chili 2 Nos.
Coriander 1 No.
Preparation:
1. Chicken fillet, defrost with tap water.
2. Bell pepper, cut the anchor. Halfly cut vertically. Remove seeds.
3. Chili, cut the anchor. Halfly cut vertically. Remove seeds.
4. Coriander, cut the root. Rinse and chop well but retain the bottom portion of it.
5. Chili, chop well.
6. Chicken fillet has been defrosted, pour away water. Season with cooking salt to remove unpleasant smells and tastes, and add some salty tastes to it.
7. Chicken fillet, rinse thoroughly. Drain. Dry with kitchen towels.
8. Chicken fillet, divide each one into 2 shares. Blend it.
9. Season the chicken:
a. Tapioca starch 1 tbsp
b. Oil 1 tbsp
c. Pepper little
d. Light soya sauce 0.5 tbsp
e. Chicken sauce 1 tbsp
Mix well.
10. Prepare sauce:
a. Black bean sauce 0.5 tsp
b. Garlics sauce 0.5 tsp
c. Light soya sauce 0.5 tsp
d. Tapioca starch 0.5 tsp
e. Chicken sauce 0.5 tsp
f. Pepper little
Add in water 200ml, mix well.
11. Minced chicken meat, totally stuff in the bell pepper.
12. Spiciness, add in little chopped chili into chicken. Mix well. Totally stuff in the bell pepper.
Steps:
1. Heat up oil 2 tbsp at high flame in wok.
2. Put bell pepper in wok, chicken meat faces down. Turn to low flame, continue frying. Press the pepper lightly with the wok shovel. Filter the oil as well.
3. Add in half of the sauce. Cover up the wok and braise for 6 minutes.
4. Add in the remaining sauce. Heat up at high flame.
5. Complete. Put on plate. Serve.
魷魚?墨魚?(系列)播放清單
https://youtube.com/playlist?list=PLkU_SdeTtB_Sa6kl6G0r86oxbBJr9Jz1x
Chicken-Stuffed Chilli Peppers?Unbeatable Flavors of Chicken Tender, Sweet & Mild Peppers & Black Bean Sauce?
豉汁雞肉釀尖椒
雞柳嫰滑,尖椒温和,豉汁惹味
Chicken-Stuffed Chilli Peppers
Stuffed Chilli Peppers
⬇️⬇️English recipe follows⬇️⬇️
高速煲支竹炆鵝掌
材料：
急凍鵝掌8隻
廣西支竹半斤
辣椒仔3隻
芫荽1棵
處理：
1. 支竹，清水浸軟，剪一塊塊。
2. 芫荽，清水洗淨，切碎。
辣椒仔，洗淨，切粒。
3. 在高速煲內煲滾水1升，放鵝掌出水，加入紹興酒1湯匙及少量鹽去除羶味。
4. 水已滾起，倒去水分，加入清水浸3分鐘，再倒去水分，開住水喉，逐隻鵝掌，清洗乾淨，擎乾水。
5. 用洗潔精，洗乾淨高速煲，才繼續使用。
6. 用菜刀切去鵝掌的趾甲，放入高速煲內，加入調味料：
a. 紹興酒1湯匙
b. 冰糖幾粒
c. 辣椒仔2隻（搣去椗）
d. 老抽半湯匙，撈勻
e. 生抽半湯匙
f. 蠔油1湯匙
加入清水400毫升。
6. 加入支竹。
烹調：
1. 所有材料在高速煲內炆40分鐘。
2. 放高速煲在電磁爐上煮至收汁。
3. 上碟，灑上芫荽碎及辣椒粒。
4. 完成，可享用。
Braised geese feet with bean curd with high speed cooker
Ingredients:
Frozen geese feet 8 Nos.
Bean curd 0.5 catty
Chili 3 Nos.
Coriander 1 No.
Preparation:
1. Bean curd, soak in tap water until it turns soft. Cut in pieces.
2. Coriander, rinse with tap water. Chop well.
3. Heat up water 1L in high speed cooker. Put in geese feet. Add in Shaoxing wine 1 tbsp and little salt to remove the unpleasant smells.
4. Water boils up, pour away the water. Add in tap water, soak for 3 minutes, pour away water again. Rinse the geese feet one by one under running tap. Drain.
5. Rinse the high speed cooker with detergent. Rinse thoroughly. Continue cooking.
6. Cut the geese nails with chopper. Put into high speed cooker. Add seasoning:
a. Shaoxing wine 1 tbsp
b. Rock sugar several cubes
c. Chili 2 Nos. (With no stems)
d. Dark soya sauce 0.5 tbsp, mix well.
e. Light soya sauce 0.5 tbsp
f. Oyster sauce 1 tbsp
Add in tap water 400ml.
6. Add in bean curd.
Steps:
1. Put all ingredients in high speed cooker, braise for 40 minutes.
2. Put the cooker on induction cooker. Continue braising until the sauce becomes thick.
3. Put on plate. Put coriander and chili cubes on top.
4. Complete. Serve.
?電飯煲(系列) 播放清單
https://www.youtube.com/playlist?list=PLkU_SdeTtB_QJioaKfRBLAnmFBKfUtGxD
?這系列全部影片都有中英文翻譯
Braised Goose Feet with Bean Curd Sticks?So Tender & Tasty ?Impossible to
Stop Eating❗
枝竹炆鵝掌
又淋又好味
好食到停唔到口
Braised Goose Feet
⬇️⬇️English recipe follows⬇️⬇️
蒜蓉蒸大龍躉翅
材料：
大龍躉翅1斤4兩
薑1小舊
蔥1條
辣椒仔1隻
蒜頭5粒
處理：
1. 薑，去皮，洗淨，刴碎。
蔥，切去兩端，洗淨，切粒。
蒜頭，去皮，刴碎。
辣椒仔，洗淨，切粒。
2. 龍躉翅，切件，清水洗淨，擎乾水，放碟上。
3. 龍躉件，加入：
a. 生粉1湯匙
b. 油半湯匙
c. 薑蓉1湯匙
d. 蒜蓉1湯匙
e. 糖半湯匙
f. 雞汁1湯匙
撈勻，排好在碟上。
烹調：
1. 大火在鑊中煲滾1鑊水。
2. 大火蒸龍躉翅10分鐘。
3. 蒸好，灑上蔥粒及辣椒粒。
4. 完成，可享用。
Steam fins of giant grouper with garlics sauce:
Ingredients:
Fins of giant grouper 1.25 catty
Ginger (small) 1 No.
Green onion 1 No.
Chili 1 No.
Garlics 5 Nos.
Preparation:
1. Ginger, get it peeled and rinsed, then chop well.
Green onion, cut both ends. Rinse and dice it.
Garlics, get it peeled and chopped well.
Chili, get it rinsed and diced.
2. Fins of giant grouper, cut in pieces. Rinse it with tap water. Drain. Put in rows on plate.
3. Pieces of giant grouper, add in:
a. Tapioca starch 1 tbsp
b. Oil 0.5 tbsp
c. Ginger sauce 1 tbsp
d. Garlics sauce 1 tbsp
e. Sugar 0.5 tbsp
f. Chicken sauce 1 tbsp
Mix well. Put in rows on plate.
Steps:
1. Heat up a wok of water at high flame.
2. Steam the fish at high flame for 20 minutes.
3. Steam well. Put green onion and red chili cubes on top.
4. Complete. Serve.
父親節?蒜蓉蒸龍躉?https://youtu.be/zbuJ2UtKV4E
炒龍肉?佳節餸菜https://youtu.be/st1gAhT0DgM
龍躉肉煲仔飯https://youtu.be/iLpDhjEW5q8
快啲買?(系列)播放清單
?購物?淘寶
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Rc0-Un6xo46g2YT-1L1OXW
Steamed Giant Grouper's Dorsal Fin with Ginger & Garlic?Thoroughly Enjoy the Balance of Meat, Fat & Collagen in the Fin❗
薑蒜蒸龍躉翅
同時享受龍躉肉,脂肪,與背鰭的骨膠原
Steamed Giant Grouper's Dorsal Fin
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