白汁烧鸡贝壳粉
材料
"200克贝壳意粉","200克鸡胸肉","1/2个洋葱","2片丁香","1片月桂叶","2升牛奶","125克面粉","125克牛油","1汤匙洋芫茜,切碎","1/2茶匙豆蔻","1/4茶匙盐","1/4茶匙黑胡椒粉 "
做法
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1:把锅内的水煮沸,放入贝壳粉,根据包装袋的指引把贝壳粉煮熟,捞起沥干备用
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2:用盐及胡椒粉为鸡肉调味
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3:中火烧热平底锅,落油,煎鸡胸肉至两边呈金黄色
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4:放入摄氏180度焗炉,烤8-10分钟直至熟透
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5:用丁香及月桂叶包裹洋葱
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6:把洋葱球放在锅内,加入牛奶,慢煮20分钟
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7:把牛油加入平底锅,煮溶,慢慢加入面粉煮成粉糊
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8:把洋葱丶丁香及月桂叶捞走,牛奶慢慢倒进粉糊,搅拌至幼滑不起粒
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9:用隔筛把酱汁隔进锅内,慢火煮热
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10:加入豆蔻丶盐及胡椒粉,再煮30分钟
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11:鸡胸肉切片放在贝壳粉上
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12:淋上酱汁, 洒上洋芫茜碎,即可上碟