手撕鸡腿
一道清爽开胃的凉拌菜，将熟鸡腿撕成丝后拌入葱姜蒜、小米椒和酱汁，肉质鲜嫩多汁，香辣爽口、越吃越上头
准备材料#
材料清单
- 原材料
- 鸡腿 ········································································································································································································ 2个
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- 用于煮鸡腿去腥
- 葱 ········································································································································································································ 手指长的一段
- 姜 ········································································································································································································ 3-4片
- 料酒 ········································································································································································································ 3-4勺
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- 备一份干料
- 辣椒面 ········································································································································································································ 适量，过程中详细说明
- 胡椒粉 ········································································································································································································ 适量，过程中详细说明
- 蒜 ········································································································································································································ 适量，过程中详细说明
- 小米椒 ········································································································································································································ 适量，过程中详细说明
- 白芝麻 ········································································································································································································ 适量，过程中详细说明
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- 备一份湿料
- 生抽 ········································································································································································································ 3勺
- 蚝油 ········································································································································································································ 1勺
- 陈醋 ········································································································································································································ 1勺
- 盐 ········································································································································································································ 0.5匙
- 白糖 ········································································································································································································ 0.5匙
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- 装点门面
- 葱花香菜 ········································································································································································································ 随意
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操作步骤#
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煮鸡腿备用
2个鸡腿下锅，加入冷水，没过整个鸡腿加入
葱、3-4片姜、3-4勺料酒盖盖开煮，水开后再煮15-20分钟
关于水开后煮的时间，鸡腿大就多煮一会，小就少煮一会
一个简单判断的方法，捞出鸡腿给他一刀，或者筷子扎一下，里面的肉白了就熟了
一点点红没事，鸡腿里面有几根比较粗的血管，血管红不是问题，不用太在意
捞出浸泡到凉水里，丢到一边让他降降温
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调制料汁
用
辣椒面、胡椒粉、蒜、小米椒、白芝麻做一碗料蒜切蒜末，放入碗中辣椒面用蒜末量的 1/3 ，倒入碗中小米椒与辣椒面的用量相同，为蒜末量的 1/3 ，倒入碗中胡椒粉与辣椒面的用量相同，为蒜末量的 1/3 ，倒入碗中白芝麻与辣椒面的用量相同，为蒜末量的 1/3 ，倒入碗中总结：
可以理解成：蒜末 : 辣椒面 : 胡椒粉 : 小米椒 : 白芝麻
的比例为：1 : 0.3 : 0.3 : 0.3 : 0.3
搅拌均匀，之后起锅烧油，等油温升高后倒入碗中
一定要搅拌好，不然辣椒面会被热油烫糊
油温上去之后会冒烟的，起锅烧油（锅里不要有水，会崩）烧到油开始有一点点冒烟，或者木筷子插进去会出现一点点细小的气泡就说明油温足够了
搅拌均匀，之后加入
生抽3勺、蚝油1勺、陈醋1勺、盐0.5匙、白糖0.5匙注意顺序，油热泼完蒜末那些之后再加入生抽、蚝油、陈醋、盐、白糖
不要在泼油之前就加进去了
搅拌均匀，料汁就调好了
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完成，开吃
鸡腿撕碎成小块，骨头丢掉不要
倒入
料汁，用手抓拌均匀撒入
葱花香菜，开吃
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