根据饮食行业老前辈几十年的实践经验,烹饪中的许多问题都有解决的诀窍,也适用于家庭炊事所需。现将辑录的一部分写出,供参考。一、炖鸡如何不使皮破裂炖全鸡时,外形要保持完整而鸡皮不破裂,就要先用大针在鸡身上扎孔,同时要加盖后再放在锅中炖,由于传热和蒸气均匀,鸡皮就显得光滑好看。二、炸鸡一定要先挖去鸡眼炸鸡时,鸡的眼睛遇高温油会爆裂,热油伤人或灼手,所以在下锅前,应先把鸡的眼睛挖去。鸡炸好后,切时要用干 According to decades of experience of the veteran in the food industry, many of the problems in cooking have the trick to solve, and they are also suitable for the needs of family cooking. Now part of the record written for reference. First, the stewed chicken How to prevent the skin cracked stewed whole chicken, the shape to remain intact and the skin does not rupture, it is necessary to use a large needle in the chicken hole, and then stamped on the pot after stewing, due to heat transfer And steam evenly, the chicken skin looks smooth and nice. Second, the fried chicken must first dig chicken fried chicken, the eyes of the chicken will burst high temperature oil, hot oil wounding or burning hands, so before the pot, the chicken’s eyes should be dug first. After the chicken is fried, cut it dry