白切鸡

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April 16th, 2024suno

가사

白切鸡是一道经典的传统美食，具有独特的口感和制作工艺。 清洗鸡。确保鸡被彻底清洗干净，特别是鸡脖子的淋巴部分，这部分可以用剪刀剪掉。 去除鸡爪。从鸡的关节下方斩掉鸡爪，以防止在烹饪过程中破皮。 按摩鸡身。抓住鸡的大腿来回晃动，使肌肉松弛，这样鸡肉会更加鲜嫩。 准备盐水。在锅中加入清水、盐、小葱、姜片、黄酒，大火烧开。 烫鸡。用手抓住鸡头，将鸡放入热水中烫20秒，重复三次，这一过程称为“三提三落”，目的是使鸡皮脆而鸡肉嫩。 煮鸡。将鸡放入热水中，用小火煮15分钟，同时清理并拔掉残留的细毛。 准备蘸料。将姜剁成细末，放入小碗中，加入葱末、食用盐、烧热的食用油和少许麻油。 冰镇处理。将煮好的鸡放入装有冰块的水中浸泡5分钟，使鸡皮更加爽脆。 切块装盘。将鸡取出，切成块状，可以摆盘增加美观度。 白斩鸡是一道中华民族特色菜肴，起源于广东，白斩鸡又称白切鸡、三黄油鸡，是粤菜传统名菜。白斩鸡是冷盘，始于清代的民间酒楼，因烹鸡时不加调味白煮而成，食用时随吃随斩，故称“白斩鸡”又叫“白切鸡”。

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