使雞湯更美味的七個小竅門255Please respect copyright.PENANAGZkxWwBkLL
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。255Please respect copyright.PENANAyZH4Yq9XE1
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;255Please respect copyright.PENANAyJyNbmrfSE
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255Please respect copyright.PENANAWGJW9nYOFY
(1)雞爪甲。雞湯中含有大量的細菌,會影響到雞湯的衛生。255Please respect copyright.PENANA8zLBnqIkJ7
(2)清除雞腸和雞糞;NMN255Please respect copyright.PENANAQNkjdt6G6w
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;255Please respect copyright.PENANAsScx6WSytw
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;255Please respect copyright.PENANAHSWex6MneQ
下鍋冷水:讓雞塊隨著水溫的升高慢慢釋放營養和香味;NMN255Please respect copyright.PENANAQig7L2zGFx
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;NMN255Please respect copyright.PENANATZzqUIjhk1
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255Please respect copyright.PENANA7pOsAdm9qk
多加一點。255Please respect copyright.PENANAXMfUwPNxlS
再加上一點。255Please respect copyright.PENANAJMb7Se9U6s