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咖喱雞肉提子乾卷
咖喱雞肉提子乾卷
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加州葡萄乾管理委員會
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香脆鬆軟的咖喱雞肉提子乾卷,既惹味又可口,最適合夏天當佐酒小吃。
Asian
Snacks
Chicken
Pan-fry
Average
30 mins
Ingredient and Portion
醬油 1湯匙
椰奶 1湯匙
加哩粉 7/4茶匙
鹽 3/4茶匙
薑茸 2茶匙
蒜茸 1茶匙半
加洲提子乾 3湯匙
油 2湯匙
碎雞肉 半磅
糖 3/4茶匙
春卷皮 16塊
Method
油落鑊炒香薑茸及蒜茸
加入加哩粉及碎雞肉、炒勻
加入醬油、椰奶、鹽、糖及提子乾
炒至肉全熟
餡料倒入大碗內待涼
用少許餡料放在春卷皮上捲成春卷
用3 – 4湯匙油落鑊用半煎炸方法將春卷煎至金黃色
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