【腐乳红糟蒸鸡】
by 毛毛妈
这次用红糟做了腐乳红糟蒸鸡给LD解解馋。
用料:
1：鸡腿5根550克；
2：姜3片，红糟1大匙，腐乳一小块，盐1/3茶匙，糖1茶匙，生粉1大匙，老抽酱油2茶匙，水1.5大匙；
3：葱花1茶匙。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、鸡腿剔去骨头肉切小块，连同所有2料放入塑料盒里（图1）拌匀，冰箱过夜。
2、第二天下班回来，将鸡肉连同汁放入一浅碗里（图2）。
3、取出电压力锅附带的支架，放入内胆里，加水到2杯的线。将盛放鸡肉的碗放在支架上，盖上盖子，排气阀放置密封位置，选【蒸】档6分钟（图3）。
4、电压力锅完成程序后，冷却3-5分钟，放气减压打开盖子。取出蒸好的鸡肉，撒上点葱花就可上桌了。
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Donald R. Prothero (thirteen July 2006).
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