查看完整版本: 鸡髓笋[38P]

鸡髓笋[38P]

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原料：竹笋6根，鸡一只，鸡蛋1个
;e l.|,e8Y(oS`u 盐、黄酒、鸡精、淀粉若干。9O%evBP @/Dr
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(SY*KP1tq 1、先将鸡上的鸡脯肉切下来)I-ALg }g\0R*K?
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cO E&A7F%Qx%Q 2、将鸡腿上的骨头拆下来
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H%z![XB,E9@| 3、鸡骨头用刀上下两头敲几下，然后用手一拧，用小牙签刮出鸡髓。（拧骨头是个体力活，最好家里有壮汉完成，我爹妈今天都不在家，只要多拧几次）q(L4xqR
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4、锅内烧清水，加入料酒和一点盐，把鸡髓放进去，稍微一煮就赶紧捞出1y1o;PNPy+Y9pb
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'[1[q;B*| K 5、将用剩的鸡肉里加入清水、料酒、盐、姜、葱后煮鸡汤。\5K$JK+e

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6、剥好竹笋，然后去头尾，只留中段，切成两半，再将里面的竹节部分去除。
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_ Aja I.`5n5K 7、锅中烧水，加味精、盐、料酒，把竹笋放进去， 中火煮5分钟后捞出E's1mj%P?

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y K@z'^F)H 8、鸡脯肉切条，入搅拌机，加一点水打成肉泥，放入碗内，加一个鸡蛋清，加鸡精、盐、用力抓匀。
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X,aTk0orPl(d 9、将鸡肉泥均匀地抹在竹笋上，再点上鸡髓，然后入锅中火蒸制5分钟。.h-@.It-|;u t9jN8I

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4F3Fx L#kG#S.]-tx8fKi 10、蒸好后摆盘。 p S/g$lBJ+U
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i)]OIs+A*Oq 11、勾芡的芡汁制作（用煮好的鸡汤、料酒、盐、鸡精、水淀粉勾芡）
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uXU` 12、芡汁均匀浇在竹笋上。出锅了 +[v"Sti:V%`}

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g(Gc5{.{r9O#{A6Q 端到桌子上
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我先拿一个吃吃
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jiBf}2L [[i] 本帖最后由 wbl198091 于 2012-2-12 18:15 编辑 [/i]]

整这道菜花了不少心思和时间吧？干脆就把竹笋放在鸡汤里一起煮了，竹笋鸡汤，呵呵

工序看起来蛮复杂的嘛，不知道吃起来味道如何

太精细了，看得我泪流满面啊，感觉弱点就是鸡髓蒸了以后的颜色太暗淡了。

实在是厉害啊，鸡骨髓还能这么做菜的啊，是不容易的，虽然只是点缀。看上去这菜确实有特色啊，花费时间也蛮久的，拿出来请客很有面子的，又学了一招啊。

鸡髓笋这个做得也太复杂了吧，那么多的步骤。不过蛮好看的

確實很花時間和功夫啊，閒人才能有那功夫去弄這樣的菜啊

能把菜做到这个份上客不简单，鸡骨头都能用上，太有心了。

好麻烦，真是食不厌精脍不厌细呀:sweat

看上去不错啊!就是做起来好象很麻烦,谢谢大大了!

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笋还可以这样吃！真是没有做不到，只有想不到啊！

听名字就很香，相信味道也对得起这么复杂的工序。不过美国好像买不到这样的竹笋，不知道再小一点的竹笋能不能做出这样的感觉。

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这道菜既有卖相又有营养，更重要的是充分利用了整只鸡！明天就试着做！嘿嘿