之前揾咗好耐都見唔到有明太子賣
點知最後竟然就係屋企對面有得賣.....
同老公講聽講明太子好好食嫁
切開塊皮跟住刮啲卵出黎就得
點知佢一見到價錢.....100g要$10！
買咗呢兩條已經90g
仲要話皮又唔要！究竟你想煮咩呀？
哈哈...咩都試下啦, 唔好食下次唔買啦
材料：
雞翼 11隻
明太子 90g
Ingredient:
Chicken Wings 11 pieces
Mentaiko 90g
汁料：
豉油 3tbsp
味淋 3tbsp
Sauce:
Soy Sauce 3tbsp
Mirin 3tbsp
做法:
1. 將雞脾部分切斷
2. 將雞中翼與雞翼尖之間既骨弄斷, 然後慢慢將雞中翼内既兩係骨拎出黎
3. 將明太子割開取出魚卵, 然後將魚卵放入唧袋
4. 用焗爐200度焗8分鐘, 然後掃上汁料再焗至金黄, 即可
Steps:
1. Cut chicken separating wing from the wing drumette.
2. Snap the joint between the wing and the wing tip. Then pull out the 2 bones from the wing. If difficult to pull out try twisting and pulling at the same time.
3. Slice open the mentaiko and scrap the fish roe out. Place the fish roe into a pipping bag and then squeeze it into the chicken wing.
4. Brush stuffed chicken wing with the sauce and then bake in preheated oven at 200 degrees for 8 minutes or until chicken is golden brown.
感謝 CatKitchen 提供以上資料
CatKitchen的網誌:http://catsgourmetkitchen.blogspot.hk/
