火鸡腿2个约400克Turkey leg 2 of about 400 g
酱油2汤匙2 tbsp soy sauce
姜片15克Ginger 15 g
盐1/2茶匙1/2 tsp salt
白胡椒粉1/2茶匙1/2 tsp white pepper
料酒1汤匙1 tbsp cooking wine
蚝油1汤匙1 tbsp oyster sauce

 

 

 

 

今天给大家介绍一道不同的火鸡做法。脆皮火鸡。

1、我们需要2个火鸡腿，把骨头取出。修剪多余的鸡肉，直到鸡腿肉可以卷起。

2、先把火鸡肉放到碗里，加入屏幕显示的腌料（酱油2汤匙2 tbsp soy sauce姜片15克Ginger 15 g盐1/2茶匙1/2 tsp salt白胡椒粉1/2茶匙1/2 tsp white pepper料酒1汤匙1 tbsp cooking wine蚝油1汤匙1 tbsp oyster sauce），腌制30分钟。

3、把鸡肉卷起，用棉绳扎紧。放到烧开的蒸锅里，大火蒸30分钟。

4、取出来放凉，并擦干水分。解开绳子，用生粉裹匀，每个部分都要裹上。

5、油温烧至140--150摄氏度。放入火鸡肉炸，一直到金黄酥脆即可。注意前面的步骤一定要擦干水分，裹好生粉。炸的时候才不会溅油

 

Today I will show you guys a recipe for crispy turkey! 

Debone 2 turkey legs and trim off excess parts until the turkey meat can be rolled up

Place the turkey meat into a bowl and mix in with the seasonings（酱油2汤匙2 tbsp soy sauce姜片15克Ginger 15 g盐1/2茶匙1/2 tsp salt白胡椒粉1/2茶匙1/2 tsp white pepper料酒1汤匙1 tbsp cooking wine蚝油1汤匙1 tbsp oyster sauce） and let it marinate for 30 minutes

Then roll up the turkey meat and tie with a cotton string, place into a boiling pot and steam for 30 minutes. 

Take out and let it chill, wipe dry with a kitchen towel and coat with corn starch evenly. 

Heat the oil to 14-=15- degree celcius and place the turky in to fry until golden and crispy. it's crucial to make sure the turkey is completely dry and fully coated. this will prevent the oil from splashing.