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鸡肉先蒸后炸是为什么

更新时间: 2020-10-23 00:00:00     

原因:为了保证外焦里嫩,如果不提前蒸熟的话,直接下锅油炸,外面的肉都快糊了,里面还没熟,即影响口感也浪费油煤气。做法:

无皮鸡脯肉洗净,擦干水分,改刀成想要的大小和厚度;用刀背捶拍松软;先来腌制鸡排加适量盐;加入红酒;加入黑胡椒碎;半个苹果切片,和鸡排一起腌制;腌制20分钟到半小时即可,时间根据鸡排的厚度来调整;腌制好的鸡排取出,均匀蘸上一层薄面粉;裹好面粉的鸡排在蛋液里滚一下;蘸好蛋液的鸡排裹好面包糠;锅内坐油烧热,判断油温是否合适,可以放几粒面包糠到油里,周围泛小泡且能快速浮起则油温合适;入鸡排炸至两面金黄,捞出用吸油纸吸去多余油分即可。

关键词: 鸡肉 为什么

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