香草雞卷
雞脾肉(最好大塊)2件、香草(basil and pasley最好，可用dried
調味﹕即磨黑椒、海鹽
最重要係鍚紙
雞皮向底，上面加香草及調味，加左少少薑汁同酒
之後就好似卷壽司or 蛋卷咁卷起
頭尾一家要收實，醃過夜
煮的方法﹕
燒滾水，放入卷，轉慢火浸煮15分鐘至熟透，取出待涼後切片，伴以青瓜番茄沙律即可
Note: Only a member of this blog may post a comment.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.