再做【泰式鳯爪】
by 毛毛妈
过去做过泰式鳯爪,这次改良了方子,味道更好,酸甜咸辣可口,还有柠檬香味,挺棒的一款凉菜。
用料:
1:鸡爪子725克;
2:柠檬1个,紫洋葱1/4个100克,小红辣椒3个;
3:蒜片1.5大匙,盐2茶匙,鸡粉1/4茶匙,糖1大匙,鱼露1.5大匙。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、鸡爪子洗净,剪去爪尖,冷水中泡1-2小时(圖1),沥水待用。大锅内放水8杯烧开,加洗净的鸡爪(圖2),调小火煮12分钟,冲冷水(圖3),沥水待用。
2、柠檬洗净,皮切丝(圖4),挤出柠檬汁待用。小红辣椒及洋葱切丝。将柠檬皮,汁,辣椒丝,洋葱丝及所有腌料,放入一塑料袋里(圖5)。
3、然后放入煮熟的凤爪(圖6),塑料袋封口,摇匀。冰箱冷藏24-48小时,泰式凤爪即可食用。
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