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这才是白斩鸡的正确做法,饭店大厨绝不外传的秘诀

美食首页 来源:搜狐美食 2017年08月02日 09:39 A-A+

原标题:

  白斩鸡好吃,很多人都喜欢,但怎么做才能做到鸡皮脆嫩鸡肉多汁呢?这其中是有很多窍门的哦。

  三黄鸡一只洗净备用,准备一锅水,放入葱姜料酒,大火烧开后用手提着鸡,将鸡身放入水中浸烫,3秒钟后提起,再次放入水中浸烫,如此反复浸烫三次。

  将整只鸡放入锅中浸泡,盖上锅盖,注意水差不多要没过整个鸡身,煮上15分钟左右,期间捞出锅内浮沫。

  捞出煮好的鸡放入冰水(水里加冰块)中,浸凉后捞出控干,这样就能做到鸡皮脆嫩好吃,鸡肉鲜美多汁。

相关阅读 白斩鸡 | 鸡皮
我要纠错编辑:王天放 责任编辑:
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