![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ByqAsydMfaVtV_HoaS6Xg1C6paJMJvOutBZ8NpJ09QoEZ0-1cQxKO4eItHTE8TRkHuijAVVKZDxvwHNJw2ds7Nz-gu8cCJBRBB6TOvN-UoqAdINWYmJD8Z-09GTqGFZA1Rb5hnYbm1I7/s1600/1.jpg)
咖喱雞食譜 Curry Chicken Receipe
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdep4QhunACZUQI0oCi_ZLdlEmq1GHgJCZQNUrHQgEVIgRrSzkFdBhXFPEZDWdeWI36wABUy-piys0ukyJwPQwtYqAi439O0nFd1Gf7eMnfKsLgldkcEqCnYhwGEwy842p8IBKtzWyQqd/s1600/01.jpg)
咖喱雞食譜 Curry Chicken Receipe
材料1:
雞腿 3隻(切小塊)
馬鈴薯(5粒)
肉類咖喱粉baba牌(3大匙)
黃姜粉(1大匙半)
咖喱葉(5支)
香茅 (4支拍扁)
辣椒糊 (50g)
濃椰漿(300ml)
清水(適量)蓋過雞肉即可
材料2:
香茅(2支)切掉尾端剩餘的切幼絲
蔥頭仔 (10粒)切幼絲
洋蔥 (半粒)切片
蒜頭 (4瓣)切片
調味料:
糖和鹽 份量自行調整
做法:
1)雞肉洗凈再加入鹽、咖喱粉和黃姜粉腌制一個小時
2)把材料2用攪拌機攪成糊狀備用
3)略炸馬鈴薯至半熟,盛起瀝干油備用
4)熱油鍋爆香已攪拌好的材料2,咖喱葉和香茅。再倒入辣椒糊。用小火炒至滲出紅油
5)再倒入腌制好的雞肉炒至香,之後加入椰漿炒均
6)加入馬鈴薯、清水和調味料。用中小火煮至雞肉和馬鈴薯熟透即可
(溫馨提示)
想配飯的話,水就不必注入那麼多~
如果要淋黃面的吃法所以就入多一些水~
材料1:
雞腿 3隻(切小塊)
馬鈴薯(5粒)
肉類咖喱粉baba牌(3大匙)
黃姜粉(1大匙半)
咖喱葉(5支)
香茅 (4支拍扁)
辣椒糊 (50g)
濃椰漿(300ml)
清水(適量)蓋過雞肉即可
材料2:
香茅(2支)切掉尾端剩餘的切幼絲
蔥頭仔 (10粒)切幼絲
洋蔥 (半粒)切片
蒜頭 (4瓣)切片
調味料:
糖和鹽 份量自行調整
做法:
1)雞肉洗凈再加入鹽、咖喱粉和黃姜粉腌制一個小時
2)把材料2用攪拌機攪成糊狀備用
3)略炸馬鈴薯至半熟,盛起瀝干油備用
4)熱油鍋爆香已攪拌好的材料2,咖喱葉和香茅。再倒入辣椒糊。用小火炒至滲出紅油
5)再倒入腌制好的雞肉炒至香,之後加入椰漿炒均
6)加入馬鈴薯、清水和調味料。用中小火煮至雞肉和馬鈴薯熟透即可
(溫馨提示)
想配飯的話,水就不必注入那麼多~
如果要淋黃面的吃法所以就入多一些水~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibf3VRUekQrVeudEA-dDaHVhsZV3aYeqd0YtdNmA-_Ds6ppq6I5Pb81UZ9brEHFXwEwHFsxVtz1c3Q980nPwbydo7ENaNOnJSaJKOVGF9CtISoUh4IL5uCcACjSdMnEDE7yqjBKEOxu6ua/s1600/02.jpg)
咖喱雞製作過程
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogWiS-Pze-uVt7Cux0Nb-WlWfhpynxYIFcrrM1TCFkS07UUe7Q3zckSIt1U3yWneNVhnQH0ont_ivWFa0VGurH2g8MZE4d14LFJh7X9PX1rfmOdZ_lgO5InHZKwDPf7RbF-ufYtbq3zW1/s1600/03.jpg)
雞肉洗凈再加入鹽、咖喱粉和黃姜粉腌制一個小時
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMz_Wa8n4whInubFUDql2IzXuvzHZ7NBbApFBndRDt0nwtUpLLPV57hnl4rnQim_i9UmkD9qbHwLfweLbNL9jtrRSGC_5JGgBe4pUbK26BUcCECIKxmq1_uXvdRtAQ7PN0tm2hMGLWhjJ/s1600/04.jpg)
香茅,蔥頭仔 ,洋蔥 ,蒜頭 (材料 2)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiKp0H4X6rlUr3bjhjlSse3ajzyZ-bUyS8WGJg0RWu27Me4oIBl43Inn75HbblrqWsWXuVl1VTSHMrZ80BjmK28s_7rXYR8QxG-bcl2hjj7tXwe-E4v9eRVEmO_mrHzSsplTfMd7KtXou/s1600/05.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyqVFq91OzQoo67p-bJ8juyHwjtuDUHZrqL5nmF72UG46B319h4kKoXbHnu0KfSArmYZbQmrc_VDyHRMtJk8JudbSna5mYzF6sP-mIj4JJAgu-ch4Ntgy4G2yJVmFc1wmM_AlG9V_EyWW/s1600/06.jpg)
把材料2用攪拌機攪成糊狀備用
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxCrE01CPm__uX8X1CeS9HkoUsecoV5uJzVe7xScTbJ3eeusNX_jEquxV3nSTfO5ABJKmKseZ6BZGP1nzVehI0u52F0wPMlvBNiB-qP4Ne3x2hMthaTKz4NKk2xWgVNgY8GYRD8D3iBDE/s1600/07.jpg)
把材料2用攪拌機攪成糊狀備用
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7tl-zJ5bc_XoNCTfTxfTkcDdfjeO8ir8eaatyVlV2HpHkmZyyehXZgDV3HiwDIKpz_E0rPJaVkCV1uokqKkclvZIvoNdAxZTMhyphenhypheniNcnJzlQ-43x8bw_PLyJObBbPcvgAGQqWEoy8TsRm/s1600/08.jpg)
略炸馬鈴薯至半熟,盛起瀝干油備用
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZA9rZwKCCdkBHAOKyLo26UODDMPf9ne4SWJaPiiZX1eH511lXVY7MymV8wP8JoxRWbfPniKR2zxh85V9rUYHhu1DkdyFOm-xpqi5D5vKi-9sBpNGXzC43QLRqh3jq6S2b79jOKIQGOps/s1600/09.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYP1rnJBnAmRh7n3G_blko1I2YM4QXRxVYaHm2a9ImABSfsGydOHMu7dZC-lB6gcairund8_R_m8daadIBgCpgNNaqvc7QruPOO_5Z156twCmjD7A37JKcRafEt3Rjt8o8IH7hLS9bnIX/s1600/10.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ypftLKc5jXE32XU2CEP1ljynCA-H8X69iKVsqOV9Ynu1C0t4_AVwyZjaJsdyA7hJyWVvCLKVlrZGt3ujL2UTVAmOFZra-KFJiAHNfKKb1xM3RoWOUTQtQd8qyuLy6L2T50JI7LnVPzv8/s1600/11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrNlXM-TvDwPbCDI6AUIgFrKtKVMDZ3MCq_H6MY784hyphenhyphen2wKpgZwuAhBk0is31BgyGRaeDXVdExLjbthYjD6KAzOzfdE-zPds2Ag6iI5mhXN0dt3uXWrPajrbEoaT64wKyRAt7iIUFnVmG/s1600/12.jpg)
熱油鍋爆香已攪拌好的材料2
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxJhNVGz4taYyi_rYcjx6qCR-KsvN26GWE6oZXGTjI1VUanNiIElEa-GRjiMe0Ia9K4mDKnSD2fWjHwLlU2PTec0L92fqV2n7loYU2tnZIJMMShuplEDaLu0DDk4BmEbqYY2KXJhD5fGAj/s1600/13.jpg)
再加入咖喱葉和香茅
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidKyx2ADgYjx3Oz2IXOOxfC5qY_4BeoMJ2HKUOrhTOCyX4pPvGfBZiLIBRcRZqfbIC8b-IKulhRTUH1gHv8g8lBUMIegzKdEtqHUG_w6m-a2gopkqtT3upEwcmsHNKWdBoRTSiJBRRq7H/s1600/14.jpg)
再倒入辣椒糊。用小火炒至滲出紅油
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvW72v1evnuADVos3-3aklNeHGUOpdN1eXBvFejIY6oVODx6BpBE-i74Qd10QxGNlN2kXqeZM7fquDTO6EHaLRow2-57VfBC-hZN_gmNFuvDnaE2g5_8vdnRnk0zESqh58Flub7YfdsYfA/s1600/15.jpg)
再倒入腌制好的雞肉炒至香
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1bQ4IOFc_E8umVviAibCbnYTNtq_sqZVF0FL-Kb3q4CehtN7BPmvmhyyJmibll1aFP0WRJ09HezvtkGkBWM9VR2Ck55sKhmVvd1R4MfbuOAaCYALSoPKGjmpeCRdNbzlNhBlof45Lp6E/s1600/16.jpg)
再倒入腌制好的雞肉炒至香
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfAM49fHlN3__cHYU7mtZ5Yj3hnFLy1WttwPjoh6r9yRFBaaFfF2xXGyQreMN10Nj_6lQwTWanQHzH4HcwRnQJEr9w0WWD4owXbuc2oxlY7KDDiUxybVINEJ7UTjGZyUxt0ltmjv_o6lKI/s1600/17.jpg)
之後加入椰漿炒均
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTLZ_H8ts7NywGOtX9vd9pXJneyN3YMrjEPjhI-o5kzSuIrCSPDdLK7dzutENOgQ9Sa8JEoLat9DkKRRzKohp8neQyVhcWwSa_Zrgxg9Eolw6-OlRzWj6oS6jbjWN-KdNJyY5hIoGHDYA/s1600/18.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSWM3xh7ma105pxUijDuyKTfZadICEhoqmMJodt-X4znbo0LG6ZGuo-uj8Jmey2tPfRcyyNOTVW2FXuQwgtnktFFjaO2WyTDDRGZUHWtCAbvzsyd9_4OVxLN6lDJEKKBN_neTl_dr7rpN/s1600/19.jpg)
加入馬鈴薯、清水和調味料。用中小火煮至雞肉和馬鈴薯熟透即可
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixntrlXrC0_tDa3OvZSG12feMoUcJ8tw_CKsG-hX0cHJMgZArHlmYYw9bSgnaSxmFGomo_EOAEAmya42_OtVXtpHvH7Reo-WaBpx3NoXtbVDE7LdpD_4gPUMdW8Zfse8BoErFr3NFBJYpZ/s1600/20.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyTK2D9OvSCB4lQWKUNV84yRBxUnyGPsqD1ThTyjNul1ZQ71W9PTzSPgD-kNrtFb465TN45ZxKmCtOaGevod4ejIo3KdG9ZAuu3jnZIPr1AyRp7whhLjjZN3hpSOjHRC3wnnWkxLS3k_i/s1600/21.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxxIVKfBHMmzZIjmY1l-ss30qhzW2aV4qWhYpBbD17bFGUgMAhIYMy0WEsOKMiI7Q7pE28-X5q-STEOz_KYD0hazCt_Tb50VrcqHqJTjaSfg9CyA-lNrOXDtLKEcH466QoB4kqIzSCfLaV/s1600/22.jpg)
豆腐這樣做,家裡小朋友一手捏一個吃不停
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJHe5xjpJIEGgB-VEokEmkPs51g_gZ0OIOcxYgMXcwyBvVWh8Orjnus5MF0_niJ7prmwnB6uhvSHSyM_mYXKrEFqxoLTL2hECeJeQx0wCCxOm3h8OCPkSojOANA5X56EFvyIaclb7tcUI/s1600/23.jpg)
豆腐本身沒有什麼味道,如果做得不合口味,很多小朋友不喜歡吃,但是豆腐的營養價值很高,素有「植物肉」之美稱。豆腐除有增加營養、幫助消化、增進食慾的功能外,對齒、骨骼的生長發育也頗為有益,有很好的補鈣作用,教你把豆腐這樣做,做法簡單 老幼皆宜,外焦里嫩,干香適口,味道香噴噴,家裡的小朋友,一手捏一個,吃個不停,不再挑食,不吃豆腐了。你也學會它,做給家人吃吧,下面分享下這道豆腐菜肴的做法
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_y_jzpsCDqLo0S876Ta0uTMDz6VmViVn3BsG-ibqITdLIywFIALDIrEwrirHSkM8hYtK6570q9rWwpQ8WGnCB_RNGGjjkmmDLahmi-v1YUJnU6o6XHuVVAfDyD1hjh7WRcnrHK81z2Wp/s1600/24.jpg)
【香炸豆腐丸子】
材料:豆腐1塊、豬肉餡300克、油鹽適量、姜2片、料酒1/2湯匙、白鬍椒粉1茶匙、澱粉2湯匙、
做法:
材料:豆腐1塊、豬肉餡300克、油鹽適量、姜2片、料酒1/2湯匙、白鬍椒粉1茶匙、澱粉2湯匙、
做法:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXcrrlMEIRq9wKYzRd50ENca8va4RA0uLgFoWHDTvwwHhnLPHWG3CLACQSwLYG6A5zMLM-PTXizHe_ACKd8ePybyZrIgESe1Yh-0766Yvdz1PijslMXBolvie5sLe4PQEOq475Y25UB74/s1600/25.jpg)
1.準備好所需材料,用的是豬肉餡,在肉攤買的豬肉,7分瘦3分肥的,直接讓攤主攪的肉餡,省事,不用回家剁肉餡了
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sFOl4J3NuqSYf0wRLYxMH0TDEhZajbymHS63Wu2iqSce9cYkO12T-bZd5LcRwE58hI2sojXdQUFPLyPHLxOwoBe9LqKVE_r1wAoeD6av-FNAOFsAa5AFwSJZA_kmy31H-3QHmhU8lbAm/s1600/26.jpg)
2.把豆腐放在盤內,用勺子把豆腐壓成豆腐泥,要壓的細膩些不要有塊
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHzpSEem30piEfb4iYAi135tW-8HEscBarq2s5xrSv51_tBIljubtLibSszK7yxbOHJeem8TtWZz9BIWLXFzmly43jOmjl1RllTvtC2TKHzlbLlbAstfgOhymUkbpI_55Lf3VeARpyUCI/s1600/27.jpg)
3.將豬肉餡放在大碗內,加入料酒,白鬍椒粉,薑末,翻拌均勻,料酒和胡椒粉起到去腥的作用
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimlEu5DnDgKa-pXk5xZrA0NCbuQiiPSzHBgNLHenLKgai4peHSrmsU77N7YxuB6HnHTakL7A8gLjFZw7xQSNa3jJvPFyDkzMv13jzKLRh20KYZgelc4wu_NI3JTuHrEc9M_rwm0rqJ15F_/s1600/28.jpg)
4.將豆腐泥放入碗內,加入鹽,澱粉,翻拌均勻
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnMrupGACZ0Y82nzjWe-Naed8o18zVpfebslsBu7grzLedsFiFI8Uli3b1HDc1VF_bFw8Yh9zJoX021OUhc_9DHMZpe9XWUJux3f4Ch_OhI3A1kL7YBdRXsd8sl4Mg_XzF69DT-vkd_Jd/s1600/29.jpg)
5.鍋內加入油,燒至5成熱,將肉餡放於左手中從虎口往外擠出丸子,右手用勺子接住然後下入油鍋中(或者用勺子挖出丸子的形狀)將肉餡擠成個頭均勻的小丸子炸制,其餘依樣做好,分兩批炸制
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_u09uw71nP4KBXzLuFDBHRS13M4Skls5htHUlhU5lMzWkGdy1zQZ3z8Up7_Ya5W8ke5qfM4GdLHML5H5u1vpmWvU6oktY7X-b1Mvqnqplj9tsYPuWPqWcHvO2KFNi_FXEcqsvvE4TnrEl/s1600/30.jpg)
6.先把丸子炸制定型起一層硬殼,再用中小火炸制,再時常攪動一下,使丸子炸制顏色一致,將丸子炸至飄起,外表金黃,撈出,控凈油,裝盤即可
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHp9LLLztmZZVWHJruStUGX93f6NurThusc4u2hmaSlXIx-7iU3NvVtneXHim04-yDdaXCHHBiUQT_KcVhCebIibxdfXrVHXySvDBUHXU2Y-_ItoOqW7gCFFT-gCkJB8udF2dpckmi3aXi/s1600/31.jpg)
小貼士:丸子一定要溜著鍋邊兒往裡放,否則容易油濺起燙手,丸子放進去一些之後,要用笊籬順著鍋邊撥一下,以免丸子粘連,先把丸子炸至定型,再用中小火炸制,一直用大火炸,容易外焦里不熟,炸好的丸子在剛出鍋時最香,因此這道菜必須現炸現吃才美味。
马上点这分享