雅思品美食學口語第二期－百花鳳翼

Ingredients:
    原料說明：
    Middle sections and tips of 4 chicken wings;
    1.____________________________
    1/2 1b shrimps;
    蝦仁227克；
    2 black mushrooms；
    冬菇2只；
    2 water chestnuts peeled,minced and squeezed out excess water;
    馬蹄肉2只，剁細擠干水；
    1 egg beaten.
    2.__________________
    Seasoning:
    調味：
    11/2 tablespoon of egg albumen;
    雞蛋白11/2湯匙;
    2 teaspoons of flour;
    生粉2茶匙;
    1/3 teaspoon of salt;
    鹽1/3茶匙;
    a little of sesameoil and pepper ;
    3._______________________
    Marinade:
    腌料：
    1/6 teaspoon of salt;
    鹽1/6茶匙
    a little of sesame oil and pepper;
    麻油、胡椒粉少許;
    1/2 teaspoon of flour;
    生粉半茶匙。
    Method:
    做法：
    1. Wash chicken wings and remove bones from their middle sections. Dry them, and then marinate them for 15 minutes. Rub middle sections of chicken wings with some flour.
    1、雞翼洗凈，起去雞翼中段，抹干水，加腌料腌15分鐘在雞翼中段搽上少許生粉。
    2. Soak black mushrooms and remove their stems. Squeeze out excess water from them. Chop them finely.
    2、冬菇浸軟去梗，擠干水，切細粒。
    3. Wash, wipe and mince shrimps. Add Seasoning into them and churn them up until they become colloid. Then add mushrooms and water chestnuts into them. Mix well. Put the mixture onto middle sections of chicken wings. Then dip the chicken wings into the beaten egg and coat them with flour.
    3、蝦仁洗凈，抹干水剁細，加入調味攪至起膠，加入冬菇、馬蹄拌勻，釀在雞翼中段上，搽上雞蛋，沾上少 許生粉。
    4.Heat up enough oil in a hot pan or wok. Deep-fry chicken wings in hot oil. Dish them up. Serve in whole or in pieces.
    4、燒熱平底鑊或中式鑊，放入適量之油燒至將滾，放入雞翼用中火炸熟撈起，切件或原只上碟。