如何选鸡(国外英文资料).docVIP

如何选鸡(国外英文资料) Cover for 15 to 20 minutes, remove and put into the prepared cold saline (salt in moderation), soak for 1 hour, then the cutting plate, drops on a small amount of balm. Here are some tips on how to make sure you do the following: Use a chicken that weighs about 1 kilogram, and it will be cleaned after slaughter. Puts it into a pot, pour to drown the chicken body of water, at the same time in the right amount, and yellow rice wine, ginger in the fire to boil, skim floating foam, and then moved to the small fire stew 10 to 20 minutes, add salt, chicken just mature, will immediately pan, cover let stand aside, after being a pot of soup is cool, then remove chicken, point to liquid, in the chicken body coated with sesame oil. The boiled chicken is white and white. Because the old tender of the chicken is related to how much water it contains. When the chicken is cooked, the chicken cells are heated and broken, the internal juice is lost, the chicken is shrunk, the meat is tight, and the food feels old. When the chicken is cooked, it is soaked in the broth, which refills the cells and fills the body with fresh water. The meat is tender. In chickens Use sesame oil to prevent the skin from drying and reduce the evaporation of water. Two, mention Shanghais characteristic flavor dish, the white dish chicken seems to be the beloved of shanghainese, the numerous name of the restaurant that manages bai dish chicken on the beach is proof. If Beijing roast duck is the signature dish of Beijing city, then the Shanghai and the Chinese are pushing the chicken. The origin of the chicken is traced back to the court of chu in the warring states period. According to textual research, guo moruo Lou chicken pot stewed chicken, choose tender hen put into five reconcile cooked in the marinade and become, through generation to generation and become a palace and folk cuisine; In the course of evolution, two branches were opened: the method was divided into red and white, the red