咖哩蟹腿肉
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![將蟹腿肉加入[醃料]醃一會](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
1將蟹腿肉加入醃料醃一會 -
2一顆顆沾上乾地瓜粉(不要有水分)
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3分開放入中高溫油鍋中炸至淺黃色撈出
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4再次將油燒至高溫,放入3炸至金黃(約30秒)
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5洋蔥與配菜切塊
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6用少許油爆香洋蔥,加入3大匙[可果美咖哩鍋高湯]
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7與其它配菜翻炒一會
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8最後放入蟹腿肉拌炒均勻
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9起鍋即可
![將蟹腿肉加入[醃料]醃一會](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/264270/affff3a8b372169e.jpg)
![用少許油爆香洋蔥,加入3大匙[可果美咖哩鍋高湯]](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/264272/95a590ddd63ef777.jpg)
小撇步
注意:
1:蟹腿盡量用乾水分,要一顆顆沾上乾地瓜粉
2:炸兩次更酥脆,與醬汁拌勻後要馬上起鍋哦
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