中文介绍

英文解说

中文介绍

宫廷黄姜鸡，禽肉类菜谱。主料：三黄鸡500克；

辅料：潮州白卤水1500克；

调料：盐、味精、料酒少许，蒸姜粉150克，麻油适量；

宫廷黄姜鸡的烹饪制作方法：三黄鸡洗净焯水，放入卤水中，加蒸姜粉卤制入味，捞也沥干，改刀装盘即可。

口味特点：香鲜滑嫩，香酥皮脆。

烹饪操作关键：卤制时间不宜过长。

英文解说

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.