本菜根据传统的炸牛排、炸猪排进行创新,采用冬瓜片裹鸡茸为衣,再粘面包糠炸制而成,食之外酥内嫩,老少皆宜。可用于中、高档宴席,亦可作为家庭平衡膳食的首选美馔。原料:鸡茸100克,蛋清1个,冬瓜250克,精盐3克,化猪油、姜汁酒、味精、生粉、面包糠、冷鲜汤、西柠芡汁适量,色拉油1000克(约耗80克),制法:1、将鸡茸加蛋清拌匀后,加入少量生粉拌匀,再加入适量化猪油、冷鲜汤、精盐、味精、姜汁、酒制成较稀的鸡糁备用;冬瓜去皮,切成长4厘米,宽3厘米,厚3厘米的长方片20片,加入精盐1克腌渍备用。2、将稍腌的冬瓜片用干净的纱布沾干表画的水分,投入制好的鸡糁里裹匀,然后粘上面包糠,用手拍实,制完后摊开,备 This dish is based on the traditional fried steak, pork cuttlefish innovation, the use of melon slices wrapped chicken clothes for the clothes, then sticky bread bran fried, crisp outside the food tender, all ages. Can be used for medium and high-end feast, but also as the preferred home family diet meal. Raw materials: 100 grams chicken paste, 1 egg white, melon 250 grams, 3 grams of salt, the lard, ginger wine, MSG, raw meal, bread crumbs, cold soup, About consumption of 80 grams), system of law: 1, the chicken broccoli plus egg white mix well, add a small amount of raw meal mix, then add the right amount of lard, cold soup, salt, MSG, ginger, Gizzard spare; melon peeled, cut into 4 cm long, 3 cm wide, thick 3 cm long piece of 20 tablets, add salt 1 g pickled spare. 2, a little pickled melon pieces with a clean gauze stick dry table painting water, put into a good system of chicken curry wrapped evenly, and then stick to the bread crumbs, hands patted real, spread out after preparation, preparation