论文部分内容阅读
三把鸡是贵州传统名菜,厨师能够三把拔去一只鸡的全部大羽毛,故得此美名.三把鸡不仅拔毛快,烹制也快,只要3分钟的时间,就可把一只拍翅扑腾的活鸡,变成一盘热气腾腾、香鲜可口的辣子鸡下.你说快也不快!这种烹制的神速,不仅能及时满足食者的需要,而且更使菜肴具有新鲜.浓香,嫩脆可口的特点,真可堪称最佳的省时又味美的“快餐”.三把鸡的烹调,既可单人操作,也可三人流水作业,即一人杀鸡拔毛,一人切肉备料,一人掌火炒菜.其制作的主要诀窍有三:
Three chickens are the traditional dishes in Guizhou, the chef can pull all the big feathers of a chicken three, so the name of the three chickens not only plucking fast, cooking fast, as long as 3 minutes, you can Turn a lively chock with wings and turn it into a hot, spiced chickens.You say it is not fast! This kind of cooking speedy, not only to meet the needs of eaters in time, but also to make The dishes are fresh, fragrant and crisp and delicious, so they are truly the best time-savoring snack for the three chickens, either for single operation or for three-person working Killer chicken plucking, cutting meat preparation for one person, one palm fire cooking. The production of the three main know-how: