ChriScorpiObi

ChriScorpiObi

Tuesday, March 24, 2009

叉燒春雞+蘑菇蜆肉意炒+忌廉芝士汁椰菜花


用返之前整叉燒同雞翼的方法醃春拍雞一晚, 230度焗30-40分鐘, 開風扇焗。

牛油+麵粉+雞粉+奶粉+水煮成白汁
爆香洋蔥蒜茸, 加配料及汁料煮濃, 淋於意粉面
意粉用油鹽水煮熟

灼熟椰菜花, cream cheese+牛油+麵粉+雞粉+奶粉+水煮成芝士汁淋面

15 comments:

  1. 大眼妹10:06 AM

    焗完雞既焗爐會唔會好難清洗呀?
    我見到隻雞好想食呀 ~~
    [版主回覆03/24/2009 13:59:00]我唔洗個喎:p 抹下就穿算 焗魚先污糟呀, 又腥…

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  2. 見到你隻燒雞好想食,我最怕洗焗爐,所以次次都係用5.5元買隻返黎食就算
    [版主回覆03/24/2009 13:59:00]我唔洗個喎:p 抹下就穿算 焗魚先污糟呀, 又腥…

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  3. 又有焗雞喇...近來好多人都焗雞雞咁bor ~~~~ 我跟!!!
    [版主回覆03/24/2009 13:56:00]係? 整啦平靚正

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  4. 隻雞好似燒得幾好..
    入唔入味丫?
    [版主回覆03/24/2009 13:56:00]醃左一晚, 入味呀~又滑

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  5. maggie7:46 PM

    買咗焗爐咁耐都唔敢焗雞,驚要抹到死吓死吓
    [版主回覆03/24/2009 20:09:00]魚先驚= ="

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  6. 大蚊9:00 PM

    係係....個爐真係好多漬........點算.........
    [版主回覆03/24/2009 21:15:00]我唔理個喎…漬之嘛…都唔影響D野食既:P 我抹下架咋^^" 我知有D人有2個爐, 一個種熟食, 一個焗蛋糕

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  7. Cho Kwan10:26 PM

    只雞變左碟上黑手

    [版主回覆03/24/2009 22:35:00]XDDDDDDD你UP咩XDDDDDDD

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  8. Cho Kwan10:43 PM

    人地幕後黑手
    距碟上黑手
    wahahah
    算啦 當我無講過

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  9. 貓姐10:17 AM

    隻雞好吸引!不過我同好多bloggers一樣,怕焗咗雞後,個爐好難清潔.
    妳話抹下就算,d污漬耐咗會唔會有陣味?而影響蛋糕既味道呢?
    [版主回覆03/25/2009 10:35:00]味就唔覺, 可以試下好似微波爐咁放d水裝住檸檬/檸檬汁入去焗下? 又或者先o係內壁包錫紙?

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  10. jessie_lht92311:05 AM

    好好食呀 !
    [版主回覆03/25/2009 11:16:00]多謝 ^^

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  11. Coffee1:53 PM

    你好得呀~~
    [版主回覆03/25/2009 13:54:00]過獎喇 ^^

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  12. 隻燒雞好靚啊 ! 我家中差不多每週都焗一次全雞或雞翼, 因為啲仔好鍾意食, 所以個焗爐裡面好多漬。 
    [版主回覆03/25/2009 17:39:00]hehe~ 唔緊要啦~值得既^^

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  13. 隻雞好正呀 ! 我都好鍾意焗雞, 之前仲挑戰左火雞添 !
    [版主回覆03/26/2009 17:41:00]勁呀@@咪要好大個爐?

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  14. 唔駛呀, 因為我揀左隻最細既, 只係 8 磅幾 ... =)
    [版主回覆03/27/2009 08:14:00]冇咩概念添^^" 你個爐幾大?

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  15. 一般 size, 放檯面既大爐 ... 但好想換放灶底既大爐 ! =)
    [版主回覆03/28/2009 01:23:00]我曾經都想架, 不過發覺用開幾好既都係唔換好D, 我由18L換左個35L要重新適應D爐溫同時間調節

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