自製雞粉

5 Aug 2016 (1 year 11 months 4 day)

Homemade Chicken Stock Powder

自製雞粉
Homemade Chicken Stock Powder 

# 有鹽適合1歲以上 WIth salt, suitable for one year old and above

# 無鹽適合10個月以上 Without salt, suitable for 10 months and above

材料：

無骨雞胸肉 250g

芹菜 1～2根

胡蘿蔔 1條

牛蕃茄 1粒

黃洋蔥1顆

大蒜 20瓣

巴西利葉 1湯匙

芫荽子/芫荽葉 1湯匙

粉紅鹽/海鹽 1茶匙 （一歲以下不可加鹽）

1）把所有材料切丁，放在一起拌勻，放入攪拌機內攪拌成泥

2）熱鍋，加入1～2湯匙的橄欖油，把雞肉蔬菜泥倒入平底鍋內，用小火持續翻炒約20～30分鐘至水干

3）置入麵包機內，使用果醬功能，讓它跑2～3次

4）再放入攪拌機內，攪拌成粗粉 （攪拌機必須是乾的）

5）把粗粉平均的鋪在烤盤上，放入烤箱烤125度約30分鐘；間中必須每隔10分鐘用叉或湯匙稍微翻拌, 防止燒焦

6）最後，再放回攪拌機內磨成粉即可

# 如果有食物風乾機會更理想，翻炒20～30分鐘後，就可以鋪在風乾機上，烘約10～12小時再攪拌成粉即可

# 你也可以攪拌成粗粉（停在步驟4）就好了. 

# 如果沒有麵包機，可以翻炒後，放在烤盤上，用160度烤6～7小時 (每30分鐘要檢查和翻動它們）

# 或者直接一直持續翻炒到你滿意的程度為止，只是收藏期較短

# 把雞粉收在密封罐內，放入冰箱冷藏。保存的好的話，可以收3～6個月 

# 雞粉可以用來煮湯，炒菜，配粥，炒飯，當調味料就對了

Ingredients:

 Boneless Chicken Breast 250g

Celery 1~2 pcs

Carrot 1 pc

Tomato 1 pc

Spring Onion 1 pc

Garlic 20 cloves

Parsley Leaf 1 tbsp 

Coriander Seed/Coriander Leaf 1 tbsp

Himalayan Pink Salt/Sea Salt 1 tsp (DO NOT add salt for below 1 year old)

1) Cut all ingredients into small pieces, place them into a big bowl and mix well. Transfer them into blender and blend into puree

2) Heat pan, add 1~2 tbsp of olive oil, place the mixture into fry pan and stir fry continuously for 20~30 mins until dry

3) Transfer them into breadmaker, use JAM function and let it run for 2~3 cycles

4) Place the mixture into blender and blitz into rough powder (The blender must cleaned and dried)

5) Spread the rough powder on bake tray with baking paper, bake at 125 degree for 30 mins

(Use a spoon or fork to stir every 10 mins to prevent burnt)

6) Lastly, transfer them to blender again, and blitz into fine powder and done. 

# If you have food dehydrator, you can stir fry them for 20~30 mins, and place them on the shelf of dehydrator, let it run for 10~12 hours and blend into fine powder 

# You also can stop at the step 4 which is rough powder

# If you do not have breadmaker, after stir fried, u can spread the mixture on oven, bake at 160 degree for 6~7 hours until dry (check and stir them every 30 mins) 

# Or you can just keep stir fry the mixture until dry (Need alot of patient and time) 

#  Put the chicken stock powder in sealed container/air tight container, and store in fridge. May keep for 3~6 months 

# You can use the chicken stock powder to cook soup, fry vegetables, porridge, fried rice, take it as MSG will do. ^^ 

今天我有點忙
除了製作雞粉，也做了香菇粉和斑斕汁
做好後很有滿足感 😎

這次我首次嘗試製作雞粉
製作過程不是很繁瑣
只是很費時 😅
明天就用雞粉來煮粥
味道應該很不錯 😘

我在網上參考可各式各樣的做法
有用到Dehydrator, oven, air fryer& breadmaker
我則用翻炒+bread maker+oven的做法來製作
最後我覺得可以做到最美又最簡單的方法
是用dehydrator
但我沒有就只好用較麻煩的做法咯

#自製調味料很健康
#無任何添加劑
#材料有雞胸肉和蔬菜

所有材料切丁拌勻
Cut all the ingredients into pieces, mix well

攪拌成泥
Blend the ingredients into puree

加入1～2茶匙的橄欖油至平底鍋，
用小火不停的翻炒至水干.
約20～30分鐘
Add 1~2 tsp of olive oil into fry pan,
keep stir fry until the ingredients dry.
Take about 20 ~ 30 mins

置入麵包機內，用果醬功能，
讓它跑2~3次
Place the mixture into breadmaker,
use jam function and let it run for
2~3 cycle

再放入攪拌機裡攪拌成粗粉
Place them into blender and blitz into
powder 

再把粗粉平均的鋪在烤盤上, 烤125度約30分鐘
（間中要用湯匙或叉稍微翻拌）
Spread the mixture on bake tray with baking paper,
bake at 125 degree for approximate 30 mins
(Stir the powder with spoon or fork in between)

最後，再放回攪拌機內磨成粉即可
Lastly, place them back into blender and blitz into fine powder