Ai Tai-bun News

Siōng-boé, lâi choe chiùⁿ-liāu lo͘

Siōng尾, 來做醬料lō͘

Chhái-liāu:

4 liap kam-á-bi̍t, chí theh-tiau, chhiat siau-kak

1 liap âng-chhang-thâu, chhiat-ho͘-chhui, chhiat-ho͘-iù

8 siau-thng-sî ê kan-ná-iû

4 siau-thng-sî ê chui

1 siau-thng-sî ê peh pô͘-tô͘-chiú chhò͘

1 kàu 2 chhok ê thn̂g (iōng si̍t-chí kā toā-thâu-bó liàm chi̍t-leh ê liōng)

Iâm

材料:

4粒柑仔蜜, 籽提掉, 切小角

1粒紅蔥頭, 切呼碎, 切呼幼

8小湯匙的橄欖油

4小湯匙的水

1小湯匙的白葡萄酒chhò͘

1到2撮的糖 (用食指kā大頭拇捻一leh的量)

鹽

Choè-hoat:

1. Tiâu-hó ê chiùⁿ-liau tó-ji̍p chi̍t-kau siau-ê-tiáⁿ, iōng tiong-hoé bān-bān-á ka-un, tān-sī mài-ho͘-i kún-khí-lâi, nā-bô͘ chiùⁿ-liāu ê khì-bī ē sit-khì

做法:

1. 調好的醬料倒入一口小的鼎, 用中火慢慢仔加溫, 但是勿呼伊滾起來, 若無醬料的氣味會失去

Choè-āu, saⁿ-pō͘-hūn kā-i kah-khí-lâi

1. Theh chi̍t-leh poâⁿ-á, seng khat chi̍t-koa hip-hó-ê chhì-koe-á,

2. Kiap chi̍t-toé koe-bah

3. Lâm iû-chhó kam-á-bi̍t ê chiùⁿ-liāu, oân-sêng

最後, 三部份kā伊合起來

1. 提一leh盤á, 先khat一寡翕好的刺瓜仔

2. 夾一toé雞肉

3. 淋油chhó͘柑仔蜜的醬料, 完成!

*香草雞排配義大利節瓜緞帶佐蕃茄油醋醬分三天介紹完畢囉! 讓我再次回顧香草雞排和義大利節瓜緞帶的部份吧!