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东江盐焗鸡是客家传统的名肴,其前身是客家人民的盐腌鸡。即将熟鸡埋腌在盐里,随食随取,具有盐香味。后经厨人引用改进,逐渐演变成今天的盐焗鸡。 正宗的东江盐焗鸡选用惠阳的三黄鸡(毛、嘴、脚三黄,未下过蛋的嫩肥母鸡)为主料。因三黄鸡肉层脂肪丰富,肉质细嫩,鲜美异常;烹制方法用粗盐热传递,炊具用瓦煲,将调味料腌制过的鸡焖焗而成。
Dong Jiang salt baked chicken Hakka tradition famous dishes, its predecessor is the Hakka people’s salted chicken. Marinated chicken is about to be buried in the salt, with the food with the take, with salt flavor. After the kitchen reference improved, and gradually evolved into today’s salt baked chicken. Authentic Dongjiang salted chicken selection of the three yellow chicken Huiyang (hair, mouth, feet three yellow, not under the egg tender hen) as the main material. Due to the three yellow chicken fat layer of fat, delicate meat, tasty anomaly; cooking method with coarse salt heat transfer, cookware with pot, seasoning marinated chicken stew made.