中文介紹
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宮廷黃姜雞,禽肉類菜譜。主料:三黃雞500克;
輔料:潮州白滷水1500克;
調料:鹽、味素、料酒少許,蒸姜粉150克,麻油適量;
宮廷黃姜雞的烹飪製作方法:三黃雞洗淨焯水,放入滷水中,加蒸姜粉滷製入味,撈也瀝乾,改刀裝盤即可。
口味特點:香鮮滑嫩,香酥皮脆。
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烹飪操作關鍵:滷製時間不宜過長。
英文解說
Court turmeric chicken, poultry class recipes.
Ingredients: 500 grams Sanhuang;
Accessories: Chaozhou 1,500 grams of white brine;
Seasoning: salt, monosodium glutamate, a little wine, 150 grams of steamed ginger, sesame oil amount;
Court turmeric production methods of cooking chicken: three yellow wash, blanch, put the brine, add the steamed ginger bittern tasty, fishing has drained, transfer to a plate to change the knife.
Taste characteristics: fresh incense the delicious crispy crispy skin.
Cooking operation key: Halogen time not too long.