Aroma ADF-198 - Manual (Page 14)

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12
- Canola oil, for frying
4 boneless, skinless chicken breasts
1 cup bread crumbs
1 teaspoon lemon juice
1 tablespoon dried basil leaves
1 cup flour
½ teaspoon salt and pepper
½ cup milk
1 cup vegetable oil
Cut the chicken in to even strips, about 1 inch wide and 1 inch
thick. Marinate chicken with salt, pepper, basil leaves and lemon
juice for about 30 minutes.
Preheat oil to 350°F. Coat chicken breasts evenly with flour and
bread crumbs.
Deep fry chicken strips at 350°F for 8-10 minutes. Let drain in the
basket and serve with honey mustard or sweet and sour sauce.
RECIPES
RECETAS
- Aceitede canolapara freír
14 camaronesgrandes concáscara
1cucharadita desal
½cucharadita depimienta blanca
3cucharaditas dealmidón demaíz
1cucharadita devino dearroz japonés
Quitelas entrañasde loscamarones cortandouna hendiduraen la
cáscara,en laparte traseradel camarón.Condimente los
camaronescon vinode arrozy saly déjelosmacerar durante20
minutos.
Precalienteel aceitea 350°F.Espolvoree uniformemente los
camaronescon almidónde maíz.Agregue loscamarones alcanasto
parafreír. Sumerjael canastoen elaceite. Fríadurante 4a 5minutos
ohasta quelos camaroneshayan adquiridoel colordeseado yestén
crujientes.Deje queescurran enel canastoy luegoseque contoallas
depapel. Decorecon hojasde lechugay rodajasde limón.
- Canola oil, for frying
14 large shrimp, in the shell
1 teaspoon salt
½ teaspoon white pepper
3 teaspoons corn starch
1 teaspoon rice wine vinegar
De-vein shrimp by cutting a slit on the shell along the back of
shrimp. Season shrimp with rice wine and salt and let it sit about 20
minutes.
Preheat oil to 350°F. Evenly dust each shrimp with cornstarch. Add
shrimp to the frying basket, lower basket into oil. Fry 4-5 minutes or
until shrimp has reached desired doneness, color and crispness.
Let drain in the basket then pat dry with paper towels. Garnish with
lettuce leaves and lemon slices.
- Aceitede canolapara freír
4 pechugasde pollodeshuesado ysin piel
1taza depan rallado
1cucharadita dejugo delimón
1cucharadita dehojas dealbahaca seca
1taza deharina
½cucharadita desal ypimienta
½taza deleche
1taza deaceite vegetal
Corteel polloen tiritasuniformes de1 x2 pulg.aproximadamente.
Adobeel pollocon sal,pimienta, hojasde albahacay jugode limón
durante30 minutos.
Precalienteel aceitea 350°F.Reboce laspechugas depollo con
harinay panrallado. Fríapor inmersiónlas tiritasde polloa 350°F
durante8 a10 minutos.Deje queescurran enel canastoy sírvalas
conmostaza ala mielo salsaagridulce.
Fried Chicken Tenders:
Fried Jumbo Shrimp:
Trozostiernos depollo frito:
Camaronesgrandes fritos: