百花文昌雞

百花文昌雞是一道美食，該菜品主料為本地光雞，主要配料是入味蝦膠，調料是豬肉油、冬瓜糖，採用油炸的方法製作而成。

基本介紹

• 中文名：百花文昌雞
• 屬於：地方沒事
• 主料：本地光雞1200克
• 輔料：豬肉油、雞蛋..

中文介紹

百花文昌雞，地方美食，禽肉類菜譜。主料：本地光雞1200克、入味蝦膠300克；

輔料：豬肉油、雞蛋、冬瓜糖、麵包糠、鹹蛋黃；

百花文昌雞的烹飪製作方法：

1、將豬網油卷上鹹蛋黃、冬瓜糖成長方形，蘸上雞蛋黃後滾麵包糠；

2、鍋中加油燒至7成熟，下卷炸至金黃色，撈出切片備用；

3、將雞取皮，上脆皮水，用竹達夾好，撒上生粉，釀上入味蝦膠；

4、鍋中加油燒至7成熟，下夾好的成品炸至皮脆金黃色，撈出，用刀切成長方形塊，排在盤內，再點綴上切好的金卷片即可。

烹飪操作關鍵：

上脆皮時要晾乾，烹製時，油溫不宜過高。

英文解說

Wenchang Chicken flowers, local food, poultry class recipes.

Ingredients: 1200 grams of local chicken, 300 grams of tasty shrimp paste;

Accessories: pork oil, eggs, sugar melon, bread crumbs, egg yolk;

Production of flowers Wenchang Chicken cooking methods:

1, the net oil volume pig salted egg yolk, melon sugar into a rectangular shape, dipped in egg yolk after the roll bread crumbs;

2, filling the pot till 7 mature, scroll down until brown, remove and slice back;

3, take the chicken skin crispy on the water, with a good clip of bamboo up, sprinkle cornstarch, stuffed with tasty shrimp paste;

4 till 7 mature oil pot, deep fry the next clip good product Picui golden, remove with a knife cut into rectangular pieces, placing in the tray, and then decorated with paper cut gold tablets.

Cooking operation key:

When the crackling dry, cooking, the oil should not be too high.