使雞湯更美味的七個小竅門104Please respect copyright.PENANAOZQbPjlI5Y
家裏煮雞湯怎麼樣才能讓味道更煙醯胺單核苷酸好?今天聚餐網告訴大家煮雞湯的七個小竅門,讓你煮出的雞湯更加美味。104Please respect copyright.PENANAIvdwgQAkHl
冷凍鮮雞製作後:如果買回雞肉,應先在冰箱冷藏3-4小時內放入冰箱冷藏3-4小時。因為剛被屠宰的動物體內會釋放出各種毒素,冷凍過程也是殺菌過程;104Please respect copyright.PENANAwmvAczU3HF
切割部位:雞肉的某些部位,直接影響到雞湯的味道和顏色,烹調前一定要將其去除。煙醯胺單核苷酸104Please respect copyright.PENANAE0NCDfV4w1
(1)雞爪甲。雞湯中含有大量的細菌,會影響到雞湯的衛生。104Please respect copyright.PENANAYka5QLF2VM
(2)清除雞腸和雞糞;NMN104Please respect copyright.PENANAn85g0vquKT
3、浸泡淘米水:將洗好的雞放在淘米水裏浸泡十分鐘,這樣會使雞肉更嫩滑;104Please respect copyright.PENANA7VR7dZ5FwD
4、先焯再冰:先把雞焯一下,下鍋涼開水,撇去浮沫,不但去除生腥味,還能清湯。在涼水中浸泡片刻,可使雞肉緊實,在煲湯的過程中肉未散開,避免肉渣的產生;104Please respect copyright.PENANAVkKDWFqpAg
下鍋冷水:讓雞塊隨著水溫的升高慢慢釋放營養和香味;NMN104Please respect copyright.PENANAuL4oOfiNHG
6、二次撇沫:把雞肉的水倒掉,再取一鍋涼水,煮開後撇去剩下的浮沫,使雞湯變清。再放入一個密封的容器裏,用小火慢煮,中途不要打開蓋子以免香味揮發;NMN104Please respect copyright.PENANA4gXNjtCk8N
7、最後加鹽:關火前5分鐘再加鹽,過早放鹽會使雞肉蛋白凝固,雞肉不易軟爛,香味也不容易熬出。煙醯胺單核苷酸104Please respect copyright.PENANAzlXNSDfLur
多加一點。104Please respect copyright.PENANAfqOIAevCvO
再加上一點。104Please respect copyright.PENANAeIzEesi4ln
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美食技巧分享
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ISSUE #120
使雞湯更美味的七個小竅門
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