嘉義雞肉飯
|
材 料 |
單位 |
重量（克） |
Method:(作法) |
|
|
帶骨雞胸肉 |
G |
300 |
||
|
白飯3碗 |
G |
600 |
||
|
紅蔥酥 |
G |
30 |
||
|
醬油 |
G |
40 |
||
|
細砂糖 |
G |
10 |
||
|
鹽 |
G |
10 |
||
|
|
粒 |
半 |
|
|
|
|
G |
5 |
|
|
|
|
G |
少許 |
|
|
|
|
G |
少許 |
|
|
|
|
G |
少許 |
|
|
|
|
G |
少許 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
滷肉飯
|
材 料 |
單位 |
重量（克） |
Method:(作法) |
|
|
豬五花肉 |
G |
600 |
||
|
乾香菇 |
G |
100 |
||
|
香菜 |
G |
20 |
||
|
紅蔥酥 |
G |
150 |
||
|
蒜頭酥 |
G |
80 |
||
|
豬骨高湯 |
G |
1200 |
||
|
白飯10碗 |
G |
2000 |
|
|
|
純豬油 |
G |
15 |
|
|
|
冰糖 |
G |
45 |
|
|
|
醬油 |
G |
50 |
|
|
|
醬油膏 |
G |
25 |
|
|
|
米酒 |
G |
30 |
|
|
|
五香粉 |
G |
3 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
沒有留言:
發佈留言
注意：只有此網誌的成員可以留言。