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五指毛桃雞煲
2024-12-07 0 views
喺社交平台睇到廣告 幾新穎嘅食法，將雞骨同雞肉分開，用雞骨去熬湯，加埋五指毛桃海底椰，出嚟有嘅椰子香，湯頭嘅味道唔錯，不過第一啖飲落去有啲淡，啲雞骨都係要熬一陣間之後好好多，而且湯嘅份量都OK，四個人分都夠，之後可以加返湯打邊爐。起咗骨嘅雞肉，煮1分鐘到就食得，雞皮爽，雞肉都算滑，去咗骨大人細佬都啱食，而且仲有個青檸嘅醬汁，好開胃‼️仲試咗啲其他嘅小菜，炸蝦卷不過不失，涼拌皮蛋配酸薑最出色嘅都係炸大腸夠脆又夠香
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喺社交平台睇到廣告 幾新穎嘅食法，將雞骨同雞肉分開，用雞骨去熬湯，加埋五指毛桃海底椰，出嚟有嘅椰子香，湯頭嘅味道唔錯，不過第一啖飲落去有啲淡，啲雞骨都係要熬一陣間之後好好多，而且湯嘅份量都OK，四個人分都夠，之後可以加返湯打邊爐。

起咗骨嘅雞肉，煮1分鐘到就食得，雞皮爽，雞肉都算滑，去咗骨大人細佬都啱食，而且仲有個青檸嘅醬汁，好開胃‼️


仲試咗啲其他嘅小菜，炸蝦卷不過不失，涼拌皮蛋配酸薑
最出色嘅都係炸大腸夠脆又夠香
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