Joanne
Tuesday 10 December 2013
照燒雞扒
照燒雞扒
文章日期:11/16/2007 01:16 pm
雞扒不醃, 上少少生粉, 下鑊煎(不用下油), 煎煎下鑊雞皮會出油.
不用擔心. 中大火煎2面. 然後下[味霖+日本料理油+日本豉油]每樣3湯匙.
份量係1:1, 我3塊雞扒這個份量夠些. 份量多少自行調較.
炆佢一陣上碟. 個照燒汁重好味過外面買的terriyaki sauce.
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