經典粵菜 白切雞|白斬雞 | 零失敗 | 簡單做法 | 最重要要有啫喱（附cc字幕）（with cc subtitles）
171 بار بازدید -
2 سال پیش
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經典粵菜 白切雞|白斬雞 | 零失敗 |
經典粵菜 白切雞|白斬雞 | 零失敗 | 簡單做法 | 最重要要有啫喱（附cc字幕）（with cc subtitles）
材料：雞.大量冰.鹽.
處理：用鹽醃製雞最少2小時以上，目的是去除腥味以及加入鹹味.如果是冰鮮雞還能去除雪味.通常我都是醃製一晚上，第二天再做.但是就算是醃製2小時，這期間也是需要放冰箱的.
烹調：1.把醃製過後的雞徹底的洗乾淨它身上的鹽，這很重要！
2.煮一大鍋開水.
3.水開后把雞放進去又拿起又再放進去.如此循環幾次.
4.循環幾次后把雞完全放進鍋，水量需要沒過雞.等水再次開就馬上關火，蓋上蓋子.
5.浸雞的時間：2斤以下25分鐘.2斤半左右35分鐘.3斤以上45分鐘.
調味料：胡椒粉.鹽焗雞粉.菇粉或者雞粉.少許鹽.麻油.醬油.香菜.辣椒.蒜蓉.蔥.
做好之後可以先放進冰箱保鮮層冰一下再吃，肉質更美味～
Classic Cantonese Cuisine White Cut Chicken | White Cut Chicken | Zero Failure | Simple Method | The most important thing is to have jelly (with cc subtitles) (with cc subtitles)
Materials: Chicken. Lots of ice. Salt.
Treatment: Marinate the chicken with salt for at least 2 hours to remove the fishy smell and add salty taste. If it is chilled chicken, it can also remove the snow smell. Usually I marinate it overnight and do it the next day. But even if it is Marinate for 2 hours, during which time it also needs to be placed in the refrigerator.
Cooking: 1. Thoroughly wash off the salt on the marinated chicken, this is very important!
2. Boil a large pot of boiling water.
3. After the water boils, put the chicken in, pick it up and put it in again. Repeat this several times.
4. After a few cycles, put the chicken into the pot completely. The amount of water needs to cover the chicken. When the water is turned on again, turn off the heat immediately and cover the lid.
5. The time for soaking the chicken: 25 minutes for less than 2 pounds, 35 minutes for about 2 and a half pounds, and 45 minutes for more than 3 pounds.
Seasoning: pepper powder. Salt baked chicken powder. Mushroom powder or chicken powder. A little salt. Sesame oil. Soy sauce. Coriander. Pepper. Garlic. Onion.
After it's done, you can put it in the refrigerator to keep the fresh-keeping layer and then eat it, the meat is more delicious~
鮮番茄炒蛋牛肉：鮮番茄炒蛋牛肉 （附CC字幕）多茄汁 炒蛋技巧 如何讓雞蛋牛肉炒至滑嫩 一...
我的Facebook:Facebook: allison.lam.7906
我的IG:https://www.instagram.com/invites/con...
音樂: Static
音樂家: Jeff Kaale
#夏日 #生活 #試食 #食譜 #生活 #廚房 #新手 #街市 #蔬菜 #餐廳 #平價 #簡單 #雞#vlog #白切鸡
材料：雞.大量冰.鹽.
處理：用鹽醃製雞最少2小時以上，目的是去除腥味以及加入鹹味.如果是冰鮮雞還能去除雪味.通常我都是醃製一晚上，第二天再做.但是就算是醃製2小時，這期間也是需要放冰箱的.
烹調：1.把醃製過後的雞徹底的洗乾淨它身上的鹽，這很重要！
2.煮一大鍋開水.
3.水開后把雞放進去又拿起又再放進去.如此循環幾次.
4.循環幾次后把雞完全放進鍋，水量需要沒過雞.等水再次開就馬上關火，蓋上蓋子.
5.浸雞的時間：2斤以下25分鐘.2斤半左右35分鐘.3斤以上45分鐘.
調味料：胡椒粉.鹽焗雞粉.菇粉或者雞粉.少許鹽.麻油.醬油.香菜.辣椒.蒜蓉.蔥.
做好之後可以先放進冰箱保鮮層冰一下再吃，肉質更美味～
Classic Cantonese Cuisine White Cut Chicken | White Cut Chicken | Zero Failure | Simple Method | The most important thing is to have jelly (with cc subtitles) (with cc subtitles)
Materials: Chicken. Lots of ice. Salt.
Treatment: Marinate the chicken with salt for at least 2 hours to remove the fishy smell and add salty taste. If it is chilled chicken, it can also remove the snow smell. Usually I marinate it overnight and do it the next day. But even if it is Marinate for 2 hours, during which time it also needs to be placed in the refrigerator.
Cooking: 1. Thoroughly wash off the salt on the marinated chicken, this is very important!
2. Boil a large pot of boiling water.
3. After the water boils, put the chicken in, pick it up and put it in again. Repeat this several times.
4. After a few cycles, put the chicken into the pot completely. The amount of water needs to cover the chicken. When the water is turned on again, turn off the heat immediately and cover the lid.
5. The time for soaking the chicken: 25 minutes for less than 2 pounds, 35 minutes for about 2 and a half pounds, and 45 minutes for more than 3 pounds.
Seasoning: pepper powder. Salt baked chicken powder. Mushroom powder or chicken powder. A little salt. Sesame oil. Soy sauce. Coriander. Pepper. Garlic. Onion.
After it's done, you can put it in the refrigerator to keep the fresh-keeping layer and then eat it, the meat is more delicious~
鮮番茄炒蛋牛肉：鮮番茄炒蛋牛肉 （附CC字幕）多茄汁 炒蛋技巧 如何讓雞蛋牛肉炒至滑嫩 一...
我的Facebook:Facebook: allison.lam.7906
我的IG:https://www.instagram.com/invites/con...
音樂: Static
音樂家: Jeff Kaale
#夏日 #生活 #試食 #食譜 #生活 #廚房 #新手 #街市 #蔬菜 #餐廳 #平價 #簡單 #雞#vlog #白切鸡
2 سال پیش
در تاریخ 1401/03/28 منتشر شده
است.
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