my country has rich types of specialties, and each region has its own unique local delicacies. For example, when people think of Sichuan, the first thing that comes to mind is Sichuan flavor, and Guangdong is the first thing that comes to mind. These are also Cantonese restaurants. Different dishes have different tastes and cooking methods. No matter how demanding your daily meal is, you can still find your favorite delicacies from these special dishes. For food preferences For those who can grow up in China, they feel particularly happy.

Cantonese restaurants also have many more traditional specialties, such as oyster sauce lettuce and white-cut chicken. The biggest feature of Cantonese restaurants is that the taste is particularly light, which is especially suitable for our current awareness of health care. Especially this white-cut chicken is also a particularly famous traditional dish in Cantonese restaurants. This kind of chicken is similar to everyone's There are some differences between the chicken we usually eat, and the whole chicken is also a whole chicken during the production process. It is cut into pieces after it is cooked. In fact, whether we are making chicken soup or frying chicken, we first add black pepper. Chop the chicken pieces and then cook them gradually, which can make the chicken taste more convenient. However, when making white-cut chicken, even if it is made with a whole chicken, there are still some problems in the making process. There are many methods that everyone needs to master.

In order to taste the pure white-cut chicken, many people will travel thousands of miles to Guangdong to taste it. Although it does not use a lot of seasonings, the taste is delicious. It is very modern and delicious, so after tasting it, many people from other provinces wonder whether they can make it at home. Until they really make it, they find that the chicken they made falls apart and cannot take shape. In fact, why does this often happen? This situation is because people don't know the correct method, so today I will introduce to everyone the method of making boiled chicken. When making boiled chicken, do you need to use cold water? The chef of the Cantonese restaurant: This step is important, it must be delicious

Many people don’t know whether to use cold water when making boiled chicken. Regarding this matter, the chef of the Cantonese restaurant The chef also said that if this step goes wrong, it will also cause the chicken that we made to fall apart. The correct action should be to let it pass through cold water, so that the principle of thermal expansion can be used to make the chicken thicker. It becomes more and more compact, and it is impossible for the stool to become unshaped during the cutting process. First, clean up the three-yellow chicken we prepared. The choice of chicken is also very important. The white-cut chicken must be made with three-yellow chicken to be more delicious. Wash it in cold water several times, and then add the appropriate amount to the pot. Bring the cold water and ginger slices to a boil, then turn off the heat. The following process is also very core. Take the head of the three-yellow chicken and put it into the boiling water, let it sit for 30 seconds, then take it out and put it in the pot again for 30 seconds, that is Just do this three times.

Then put the three-yellow chicken that we have blanched whole into the pot, continue to boil over high heat, then reduce to simmer, and cook for 10 minutes until we poke the chicken with chopsticks and it is done. If there is no blood dripping, it means the chicken has been stewed. Then take out the chicken immediately and soak it in the prepared cold water for 2 minutes. If you have ice cubes at home, put some ice cubes in the water. It is more appropriate to eat it, which can make the muscles of the whole body become firmer. Then take it out, drain it, and slice it. When eating, you can choose the dipping sauce according to your own preferences. It will be very delicious.