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一、白切鸡用料:光鸡(肥嫩母鸡,下同)1只重约1000克,油葱姜茸1小碟,熟花生油适量。制法:1、取一不锈钢锅或钢精锅,注入足量清水,上火烧至微沸时,下鸡,漫5分钟,提起,沥去腹内积水,再浸5分钟取出,放入沸水锅中,漫至8成熟时,离火,利用余热将鸡浸熟,用铁钩勾起,立即放入冷开水中漫泡2小时左右,使其凉透,挂起略控水,刷上熟花生油,斩块装盘,摆成整鸡形,随油葱姜茸味碟上席。特点:皮爽肉滑,味道酥香。注:油葱姜茸:是由葱姜茸加精盐、味精拌匀,注入烧沸的花生油调成。二、脆皮鸡用料:光鸡1只重约1000克,糖醋芡汁1小碗,糖醋浆、白卤水、花生油各适量。
First, white chicken Ingredients: Chicken (fat tender hen, the same below) weighs only about 1000 grams, a small dish of onion ginger, cooked peanut oil amount. Method: 1, take a stainless steel or fine steel pot, inject enough water, heat to micro-boiling, chickens, diffuse 5 minutes, filed, Lek to the intra-abdominal water, and then dipped for 5 minutes, Boiling water pot, diffuse to 8 mature, away from the fire, the use of waste heat soaked chicken, hooked up with iron hooks, immediately into the cold water soak bubble about 2 hours to make it cool, hang slightly water control, brush Cooked peanut oil, chop block installation plate, put into a whole chicken-shaped, with onion ginger mushroom sauce on the seats. Features: skin smooth, taste crisp. Note: onion ginger velvet: It is added by the ginger on the salt, MSG mix well, into the boiling of peanut oil into the tune. Second, crispy chicken Ingredients: Light chicken 1 weighing about 1000 grams, 1 small bowl of sweet and sour sauce, sweet and sour sauce, white brine, peanut oil the right amount.