美味菜肴要保持风味、特色和营养,不仅取决于烧菜人的手艺,而且放盐的先后也很有讲究。 烧菜前放盐:烧香酥鸡、鸭,应在鸡、鸭宰杀洗净后,先用适量的盐把外皮和内脏均匀地擦一遍,这样蒸炸后的鸡鸭酥烂、透味。烧 Delicious dishes to maintain the flavor, characteristics and nutrition, not only depends on the singer’s craft, and salt has also been very particular about. Salt before cooking: roasted crispy chicken, duck, should be chicken, duck slaughter wash, first with the right amount of salt to the skin and viscera evenly wipe it again, so steamed chicken crisp taste, through the taste. burn