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How to make chicken more delicious and smooth? Keep this secret!

Source: Time: 2020-01-28 19:14:43

Millennium Tongzhou vitality north stream

Having said that I have benefited a lot from the diet version, there was a voice telling me that it was time to return. I thought about my eating experience. Announce the secret of roast chicken:
We are all used to going to the market to buy live chickens, and killing soup on the spot to go home and stew soup. This is actually incorrect. After the fresh chicken is bought, it should be frozen in the freezer for 3 to 4 hours before taking out the thawed stew. This is the same principle as the row of sour meat. Animals are killed suddenly, a variety of toxins are naturally released in the body, and the hot meat bacteria just slaughtered multiply quickly. Freezing not only sterilizes, but also allows the meat to transition from the "stiff period" to the "corruption period" to "maturity period". At this time, the meat quality is the best.
Tip one: add vinegar water
If it is old chicken, stew it with violent fire, and the meat quality will be too hard.
Add a little vinegar in cold water and soak for about 2 hours, and then cook, the meat will become tender.
Tip two: add beer
Old chicken is best served with beer. Because beer can make chicken more tender and tender, it can effectively gather meat foam and make soup clearer. Not only can the old chicken be more fresh and tender, but the finished product tastes pure, tender and delicious.
Tip three: Casserole
The casserole has good thermal insulation ability, which can fully concentrate the heat into the pot, so that the soup is more fully heated. Use a steady fire and a low fire. Such a long time of micro boiling, the contents are easy to cook and dissolve in the soup and taste. Its thermal conductivity is poor, so it will not mash the pot.
Put the whole chicken in the casserole, pour water, put the root onion, and garlic, remember that you must not put salt, the more the salt is cooked, the older it gets. Stew for a few hours, it tastes very fragrant, and then add some salt according to your taste.
Tip four: egg white
In the case of chicken breasts, they should not be burned for a long time in order to ensure the taste. After thawing frozen chicken breasts, drain the water, preferably with a towel.
Then cut the chicken into pieces, add a bit of salt, add 1 egg white, stir until the chicken is stained with hands and shiny, add 1 spoon of starch, and marinate for a while.
Tip five: The oil temperature should not be too hot
Make the pan oil and warm it. Then fry the chicken breasts until cooked. The oil temperature should not be too hot, otherwise it will be fried. If fried, the chicken will be very dry and firm.
Tip 6: Grab a few starches
After mixing it with water starch, let it stand for a few minutes, and then grab it a few times. The more times, the tenderer it becomes.
Many people like to eat chicken, and the methods of frying are different. Each has its own characteristics. The above tips are passed down from my mother. The chicken tastes tender and tastes soy.

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