川菜烹调,技巧高超,刀工火候,原料加工,其中秘诀,要刻苦训练,反复实践,才可心领神会,操作自如。笔者事厨多年,体会较深,现予公布,以利交流提高 芙蓉鸡片嫩 茸浆配油温 芙蓉鸡片作为川菜名肴,其特点是清淡素雅,柔软细嫩,形如芙蓉花而得名 然而,由于其选料严格,制作技术要求高,难度较大,一般人达不到成菜色泽洁白,如芙蓉娇艳 口感柔软细腻的要求 芙蓉鸡片的主要用料是鸡脯肉、鸡蛋清、水 Sichuan cuisine, superb skills, knife workers, raw materials processing, one of the secrets, hard training, repeated practice, can take the hint, easy operation. The author chefs for many years, experience deeper, is to be announced to facilitate the exchange exchange hibiscus chicken sauerkraut pulp with oil temperature Hibiscus chicken dishes as Sichuan, which is characterized by light and elegant, soft and delicate, shaped like a hibiscus named However, due to its strict selection of materials, high technical requirements, and more difficult, the average person can not achieve the color of white cabbage, such as the delicate and delicate tenderness of hibiscus. Hibiscus chicken main requirements are chicken breast, egg white, water