Watch Video 口水雞胸 (見上圖) 醃雞胸(乾式鹽漬法) 雞胸 兩塊 (約420克) 鹽 4.2克 沙律醬 (蛋黃醬) 1湯匙 做法 用肉錘將每塊雞胸揼至厚薄平均。 在每塊雞胸兩面灑上鹽,抹勻。用保鮮紙包好,放雪櫃雪最少24小時。 從雪櫃取出雞胸,將蛋黃醬抹勻在每塊雞胸兩面。 將雞胸放入氣炸鍋中,以165°C 焗15分鐘。 取出雞胸後略為放涼,即可切片或切粒準備佳餚。 口水雞材料 (一小碟) 雞胸 1塊 花生碎 …
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Watch Video 口水雞胸 (見上圖) 醃雞胸(乾式鹽漬法) 雞胸 兩塊 (約420克) 鹽 4.2克 沙律醬 (蛋黃醬) 1湯匙 做法 用肉錘將每塊雞胸揼至厚薄平均。 在每塊雞胸兩面灑上鹽,抹勻。用保鮮紙包好,放雪櫃雪最少24小時。 從雪櫃取出雞胸,將蛋黃醬抹勻在每塊雞胸兩面。 將雞胸放入氣炸鍋中,以165°C 焗15分鐘。 取出雞胸後略為放涼,即可切片或切粒準備佳餚。 口水雞材料 (一小碟) 雞胸 1塊 花生碎 …
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