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盐焗鸡,盐焗蛋,盐焗虾Salt-baked Chicken, Salt-baked eggs and Salt-baked Shrimp

盐焗鸡,盐焗蛋,盐焗虾Salt-baked Chicken, Salt-baked eggs and Salt-baked Shrimp
这道菜肴是客家菜,除了简单, 还是简单。
当然可以各自加些调味料/药材,
不过,我还是喜欢原汁原味的焗盐香味。







材料/Ingredient:
马来鸡 一只切块,涂上盐腌制(少盐)/Whole Chicken ( cut piece,marinate with salt(a pinch of salt)
鸡蛋适量/Eggs
虾200gm/Shrimp 200gm

用具/Appliance:
不要用了的炒锅/Unused Wok
粗盐1.5公斤/1.5 kg of coarse salt
油纸/Oil Paper

 盐焗鸡步骤/Step for Salt Baked Chicken
1)把盐倒入炒锅炒热。至盐巴会跳为止。
    Sizzling the salt until hot.
2)用油纸把鸡块,太薄的话,就用两层油纸。
    Wrap the chicken with oil paper, if the paper too
    thick, just use two layers to wrap it.
3)把包好的鸡块埋进炒过的热盐堆中焗用文
    火闷焗着半小时左右,至熟即可。
    Add the chicken into wok, and cover it with salt.
    Baked for half and hour until cooked.





盐焗蛋步骤/Step for Salt Baked Eggs
本人有失败的经历,就是用蛋把纸包着鸡蛋,就这样放进去焗,结果出来的蛋很硬+没味道。
1)把盐倒入炒锅炒热。至盐巴会跳为止。
    Sizzling the salt until hot.
2)鸡蛋埋进炒过的热盐堆中焗,用文火闷焗着
    4分钟左右,敲碎蛋壳(如茶叶蛋那样敲)
    Add eggs into wok, and cover it with salt around
    4 minutes, take out and knock it until the shell
    cracked.
3) 反复的翻炒,焗上两分钟。
     Put it back to wok , cover it with salt and  bake
     another two minutes.

盐焗虾步骤/Step for Salt Baked Shrimps
1)把盐倒入炒锅炒热。至盐巴会跳为止。
    Sizzling the salt until hot.
2)虾处理干净,下锅前一定要沥干,再用厨房
    纸巾或者干净的布把虾表面水份拭干。
    否则入锅后,水份会让盐融化,从而成品就
    会太过咸。
    After clean the shrimps,  drain it with kitchen
    paper.
3)用油纸把虾包着,2-3只一包,太薄的话,就
    用两层油纸。
    Using oild paper to wrap the shrimps, about
    2-3pieces in a bag, if the paper too thick.
    Just using 2 layer oil paper to wrap it.
4)把包好的虾埋进炒过的热盐堆中焗用文火闷焗着半6分钟,至熟即可。
    不要在锅中闷太久,否则虾中水份蒸发,虾肉会口感太干,而且虾壳会粘在虾肉上很难剥。
    Add shrimps into wok, cover it with salt and cooked for 6 minutes.

“省”法:
 焗过了的盐可以收藏,留着下次做焗菜的时候再用。
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