There are many types of specialty foods in China, and each region has its own unique local specialty foods. For example, when Sichuan is mentioned, people first think of Sichuan style, and Guangdong restaurant. Different dishes have different tastes and cooking methods. Even if you eat harshly, you can find your favorite specialty foods from this specialty dish, which can be used for food lovers.

There are many traditional specialties in the Cantonese Restaurant, such as lettuce in oyster sauce and boiled chicken. The distinctive feature of Cantonese Restaurant is that it tastes especially bland, which is especially suitable for our health care consciousness nowadays, especially this boiled chicken, which is also a well-known traditional dish in Cantonese Restaurant. There are some differences between this kind of chicken and the chicken that everyone usually eats, and it is also a whole chicken in the whole process of manufacturing. After it is successfully made, it is cut. In fact, whether you cook chicken soup or fried chicken, you chop the chicken pieces with black pepper first and then cook them gradually. That will make the chicken taste more convenient, but in the case of making white-cut chicken, although the whole chicken is made together, there are many methods to be grasped in the process of making.

In order to better taste the pure white-cut chicken, many people will travel thousands of miles to Guangdong to taste it. Although they don't use a lot of seasonings, the taste they eat is very contemporary and delicious. Therefore, many mainlanders are worried about whether they can make it at home after tasting it, until they really do it well, they realize that everything they make is difficult to form. In fact, why does that often happen is because people don't grasp the proper methods, so they put it today. Do you need to use cold water to cook boiled chicken? Chef of Guangdong Restaurant: This step is important, and it's no wonder that it's not delicious to make mistakes.

Many people don't know whether to use cold water when making boiled chicken. The chef of Guangdong Restaurant also shows that if this step goes wrong, everything will fall apart. The proper behavior should be to use cold water, so that the basic principle of thermal expansion can be used to make the chicken more and more compact. First, clean the prepared Sanhuang chicken, and the selection of chicken is also very core. The white-cut chicken made of Sanhuang chicken will be more delicious. Wash it in cold water for several times, then add a proper amount of cold water ginger slices to the pot and boil it with strong fire. Then turn off the fire. The following process is also very core: put the head of Sanhuang chicken in boiling water with your hand, let it stand for 3 seconds, and then take it out and put it in the pot for 3 seconds again. This is the way of continuous practical operation.

Then put the whole braised Sanhuang chicken into the pot, and bring it to a boil with strong fire again, then turn it to slow fire and cook it again for 1 minutes, until everyone pokes it with chopsticks, and no blood drops down, which means that the chicken has been stewed. Then take it out immediately and soak it in well-prepared cold water for 2 minutes. If there are ice cubes at home, it is more appropriate to put some ice cubes in the water, so that it can be done.