中文介绍

英文解说

中文介绍

香兰叶包香酥鸡，禽肉类菜谱，越南菜。原料：鸡肉、香茅、酱油、盐、高汤、香叶、葱香、大料；

香兰叶包香酥鸡的烹饪做法：将腌好的鸡肉先炸制，后加入烧烤酱烤制后包入香兰叶即可。 特色：

香兰叶与鸡肉融全在一起香酥浓郁。

越南菜烹调最重清爽、原味，只放少许香料、鱼露、香花菜和青柠檬等是其中必不可少的作料，以蒸煮、烧烤、熬焖、凉拌为主，热油锅炒者较少。即使是一些被认为较“上火”的油炸或烧烤菜肴，也多会配上新鲜生菜、薄荷菜、九层塔、小黄瓜等可生吃的菜一同食用，以达到“去油下火”的功效。

英文解说

Package pandan leaves crispy chicken, poultry class recipes, Vietnamese.

Ingredients: chicken, lemongrass, soy sauce, salt, broth, bay leaves, Congxiang, aniseed;

Pandan leaf chicken cooking crispy package approach: first, the marinated fried chicken, barbecue sauce, baked after the accession package into the pandan leaves can be.

Features:

Pandan leaves together with whole crispy chicken rich melt.

Vietnamese cooking the most important fresh, original, just put a little spice, fish sauce, lemon, green vegetables and flowers is one of the essential seasoning, to cooking, barbecue, boil stew, cold-based, pan fried heat than those less. Even some are considered more "lit" fried or grilled dishes, and more will be with fresh lettuce, mint, vegetables, basil, cucumber and other vegetables can be eaten raw, with food, in order to achieve "to the oil under fire "effect.