「醬」料理／金雞香蔥酥 秘訣：小火翻炒
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<div class="y">2014-3-21 19:57 上傳</div>
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材料：紅蔥頭100g、雞油100g、鹽1g、醬油少許<br />
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作法：<br />
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1.紅蔥頭去膜、去頭尾，洗淨後橫切成薄片狀。<br />
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2.起鍋倒入雞油，也可使用沙拉油取代，但香氣沒有雞油濃郁。溫油後放入紅蔥頭，炒至金黃色。避免燒焦，建議用小火隨時翻炒。<br />
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3.撈出炸好的紅蔥片，撒上少許鹽。依個人口味也可再調味少許醬油。<br />
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Tony說：金雞香蔥酥、酥麻辣渣渣這類乾醬料可以當零食，也適合搭配涼拌與熱炒菜，在料理最後步驟時撒上，能增加香氣。<br />
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