![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkj6nYqGCYqv4pr1XqQ0ylLfoLwuffIbb-4bhD_VIJD1t_lt1wX1Cx8emtSdXromyNe4iOdAb2_p3EmyGB5UcBak8gD3qZKW30Rl_W-pfNap1vDB0mS6Vh79cvfQX2L51dyJ5UBkjdXG5/s1600/cats14.jpg)
說到梅乾扣肉這道有名年菜大家都知道,但秋冬盛產的柳橙也非常適合入菜,
選用履歷標章的雞腿肉煎至焦黃,切成薄片蒸出軟嫩多汁再扣出,
淋上蕃茄醬、洋蔥與柳橙果汁炒出微微酸甜醬汁,
真的是年菜時節的創意新選擇^_^
過程當中使用廚房紙巾,吸取多餘血水湯汁會更方便
選用有HACCP食品極安全衛生認證舒潔威象廚紙,
直接接觸食物很安全,讓費心料理的豐盛年菜,
讓人吃的更加安心、放心!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nNaweq4_lUZrIyTiDkPJp1uhXtR4WzEOc4oFtZLTURlWidoFUO99XDjKKkNtJq_hqryOjzZeSGHJPAI4oQk8mHEoOQW8Nr6DgOktL1UueFSRby6gXknDHENltnaPZaJuz2YIJ3OF6bWV/s1600/cats17.jpg)
準備材料囉
去骨雞腿⋯2片
柳橙⋯1顆
洋蔥⋯1/4個
調味料
番茄醬⋯1大匙米酒⋯1大匙
糖⋯2小匙
醬油⋯1小匙
水(米量杯)⋯1/2杯
太白粉⋯1/2小匙
我這樣做
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKYx4TXkqkAsqhPO4Kr6MMPGuApiRWTg-sCt2_kkOP-LJv-h3CB4iaeNOiHAE-NNhQtO-AMnJPGJIBEFKFpT8p0GEsvx_k4NCEJO0qjzEGsnntNbv8RrhrxMMCUu7BwnWcKJRxF3dWlxC/s1600/cats.jpg)
1:準備所需食材,水果部份則是柳橙或橘子都可以。可選用生產履歷標章食材,確保吃下去
的食物是安全無虞的。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsWldgSrWKPxbFrlCtcTns-3XyR_1MGHwp59emiS5GrAqNBWm5VycL8GNBfsDEjdCDuxbyoe5a8DTNxWXCfeVyinVju6Ag46POF_1Kg7jEhCu9sOUeXUfrTo__1b2BPkoPKu3qBTh09CB/s1600/cats3.jpg)
2:柳橙切半用手擠汁出來放碗裡與太白粉調勻備用。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoshTZiQI1O4Pw-0BJfgEiFgk_9IaQFsitBPhfdFX79wa0KL-_2gdog_z07N63fylT8NEioW8SHoSaoQLWekmlQD7PBpttsW8f84K1X9BYMBJJRWQJeolH5lH8wT9FjBlOtbcMliSTsuk2/s1600/cats4.jpg)
3:所有調味料混合在碗裡攪拌(除了太白粉),洋蔥去皮切細丁。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUv17iEUdYxX9UbZbZOWMM5toVWxGBYpesXX3zJ-FhgfrEB4YeJMtV7EsFcEedvZvb6bLuk8iEylgkGTc6Knm0ry5WPp6OVQSJt07VMhPSlz5rqGHHiOXYkygDmxh3oWJXhJltbP-vwJH/s1600/cats2.jpg)
4:骨雞腿排洗淨後,用舒潔威象廚房紙巾將腿排上多餘的血水吸乾。
5:炒鍋裡放少少油熱鍋,腿肉皮朝下放入,小火油煎到雞皮稍焦黃,翻面煎到半熟瀝油取出。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7VqJQONfzw-wFsYofFFHAIQPUhYeBZZkVGM6EZgdX8ASb6GdbEoU6ilf9Ng9ccL8eRAFp7QbrRK2zygB_1smqksI1jK-TDMmvu0oJiR_8_rrNDHo5wixtWfMYFFztKY0hpMw-7ptJcOO/s1600/cats6.jpg)
6:雞腿肉斜刀切薄片,平均鋪在可加熱小碗裡壓緊。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmzh3JN0CWgz-oB-3TxOXwhTIklrMpK1RY8mbl_psTGRRe0HBVckJySOueBOhwqLLXPgIRIvI6mJySg8jmpALOQqTFme4OE1aWheFg-Gqb-TAmVHSg-xS08zxKKVaC10EJxdmsnvf-07c/s1600/cats5.jpg)
7:將洋蔥丁炒軟,加入步驟3調好的醬汁煮熟。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcOJWk2_qddQHZG4SyFNjnm5Hc8piv7ZGtCT-e9TNmWZTjDnfWagw293t7flYFI_-oN6jC-99Y8zEgDPYCz88bUxOIPD0Zygbqz0HJT5aJHxQdGnZV3vlpmAZbDOv6TnCk6mLvhaHBBCJ/s1600/cats7.jpg)
8:倒進裝雞腿肉碗裡,放電鍋裡用半杯水蒸熟。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZ3JFB4MnuzVMokflk7SYGiPdtbINHHypQurWCo52ejN65QQAS1jMioa9mVbUUTQY_SgqerBZRFRJiVXJbAQMk06GIL8mAWXrOYmxh2DbC3A8_EylyDXzTe8oTGn-Xr9p9rpb6cN2wom8/s1600/cats8.jpg)
9:電鍋按鈕跳起時取出,將蒸好的湯汁倒回步驟7的鍋裡,把腿肉在倒扣在盤中。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4QH2V_njUgYwYwED6vI-hxp51IjREJFT2pJFMeoYNQNNxf6fCIrikhHHpShWAjoySjwJ4kDTDko8li7N6hYMGYSmg7jnpHTQ9VQ8u8iqq4pWFBjdEz_X1d-a3RJ7EBQnjKo74vPcqCiD4/s1600/cats9.jpg)
10:將鍋中的洋蔥末撈棄,與步驟2柳橙汁熬煮成黏稠澆在雞腿肉上就完成了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYeIHUCnD_dgCk-Q1ma5yyvWnA1hpesiGuBVgqZB-nx0JLioOeO5_zk_a027CzsJR0UBORYbvWnNYqihxussD9jpVIs4qHwR5vHB1sgO3DQafZLYuy1Zn-I1fFpGq4VopmOvZmISqur8kz/s1600/cats11.jpg)
11:裝盤時可使用舒潔威象認證廚紙,擦掉盤邊多餘湯汁,就算接觸到食物也很安全,讓這道可口年菜好吃也好看。
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