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节假之际,款待宾朋,买一只鸡做三菜一汤,从营养的搭配及色、香味、形来看,远比一锅熬更富有特色.这里介绍一鸡四品的做法.选三至三斤半鸡(最好是母鸡)一只,备好小碗一个,装水二两,加少许盐,用来接鸡血.鸡宰杀后,烫毛、开膛、去内脏、破鸡肫去黄皮、摘鸡心、鸡肝去胆,这些鸡杂洗净待用.将鸡肠用小剪刀破开洗净,加点盐或明矾捋几下洗净,将其与鸡血一块放入冷水锅中煮开捞出待用.将鸡胸脯肉取下,去皮、白筋待用.将鸡腿从背脊处取下,去骨、皮、筋.把余下部分入锅加水三斤,加葱、姜、盐少
Holidays, treat guests and friends, buy a chicken to make three dishes and one soup, nutrition and with the color, flavor, shape, far more than a pot boil more rich here. Three to three pounds of chicken (preferably a hen) one, prepared a small bowl, filled with water two or two, add a little salt, used to pick chicken blood. After slaughtering chicken, scalding, beating, gutting, broken Chicken 肫 go yellow, pick chicken heart, chicken liver gall, these chicken miscellaneous wash stand.It will be broken with chicken scissors wash, add salt or alum 捋 a few times to wash, put it with a piece of chicken blood Remove the chicken breasts, peeled, white tendons stand. Remove the chicken legs from the back, bones, skin, tendons. The remaining part of the wok water plus three pounds, plus Onion, ginger, salt less