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糖醋雞丁
本帖最後由 a1234568454 於 2021-5-3 07:31 PM 編輯糖醋雞丁
食材去骨雞腿排
400g
醬油
1大匙
細砂糖
1.5大匙
百家珍58藜麥高粱醋
2大匙
番茄醬
3大匙
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1523723%2F69389843e5392d8c.jpg&width=400雞腿排切丁，倒入盆中加入1大匙醬油及1大匙醋拌勻，靜置醃至少15分鐘以上
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1523725%2Fd857e7b7dc58f3e6.jpg&width=400不沾鍋免倒油，雞腿丁以雞皮朝下放入鍋中，蓋上鍋蓋以小火煎3~5分鐘至肉表面轉白，盛起備用
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1523726%2Ff9bff01553c53ac6.jpg&width=400將鍋中殘留的油汁用鍋鏟推到中央，加入糖煮融，再加入番茄醬拌勻
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1523730%2F588f713298ca2639.jpg&width=400將雞腿丁倒回鍋中，轉中火拌炒至肉熟及收汁
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1523731%2Fbe76aab0d9849811.jpg&width=400起鍋前再加入1大匙醋，翻炒均勻即可盛盤
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1523732%2F9b35445c8dbcb821.jpg&width=400冰箱還有裝飾用的彩椒小丁，拿來增添點色彩~
小撇步1.雞腿肉先用醋醃過肉質更嫩，起鍋前再加入酸嗆味較明顯
2.糖醋醬比例基本是糖：醋：番茄醬=1：1：1，此食譜減低較多甜味及少許酸味，但吃起來還是有明顯的糖醋味~可依個人喜好調整
3.可依個人喜好加入彩椒丁拌炒，喜歡軟的就一開始與雞腿丁一起入鍋，喜歡脆一點就步驟4再與雞腿丁入鍋
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