Ai Tai-bun News

(台語羅馬拼音)

Ian-thúi (hoé-thúi) phang-chhài koe-bah kńg

Châi-liāu: (2 lâng-hūn)

(koe) khim-heng, 2 hù

O͘ chhiū-nâ ian-thúi (hoé-thúi), 2 phìⁿ

Gû-iû, 20g

Chive* 2 toa thng-sî

Parsley 2 toa thng-sî

Soàn-thâu, 3 liap

Iâm kap o͘-hô͘-chio hún

Choè-hoat:

1. Koe khim-heng àn tiong-ng chhiat 2 ~3 phìⁿ, sám iâm kap o͘-hô͘-chio hún, seng khǹg chi̍t piⁿ.

2. Kā chhiat iù ê chieve kap parsley iah-koh-ū soàn-thâu ka-ji̍p iûⁿ hó ê gû-iû, lā ho͘ chiâu-ûn.

3. Theh chi̍t phìⁿ khim-heng, iúⁿ 1 thng-sî á ê phang-chhài gû-iû liau, kā koe-bah kńg khí-lâi, goā têng koh pau chi̍t phìⁿ o͘ chhiū-nâ ian-thúi.

4. Iōng 180°C, hang 20 hun-cheng chó-iū, a̍h-sī hang kàu ian-thúi ū chi̍t-tiám á chhàu-hoé-ta. Iah-sī, iōng iû-tiáⁿ, chian kàu ian-thúi chiok chià.

(台語漢字)

煙腿(火腿)芳菜雞肉捲

材料: (2 人份)

(雞) 襟胸(雞胸肉), 2 副

烏樹林煙腿(火腿/Black Forest Ham), 2 片

牛油, 20g

Chive* 2 大湯匙

parsley 2 大湯匙

蒜頭, 3 粒

鹽和烏胡椒粉

做法:

1. 雞襟胸按中央切 2 ~3 片, 摻鹽和烏胡椒粉, 先放一邊.

2. kā切幼的chive和parsley益閣有(還有)蒜頭加入溶好的牛油, 攪乎齊勻(攪拌均勻).

3. 拿一片襟胸, 舀1湯匙的芳菜牛油料, 把雞肉捲起來, 外層再包一片烏樹林煙腿.

4. 用 180°c, 烘20分鐘左右, 還是烘到煙腿有一點臭火乾. 或是, 用油鼎, 煎到 煙腿足赤.