鲍汁中加肉松口味更香制作鲍汁西兰花时在鲍汁中加入一些肉松——若将肉松放入4成热的油中炸一下——这样的效果会更香。用温水泡凤爪颜色更白泡椒凤爪用30℃～40℃的温水(不要用冷水,因为冷水会缩紧凤爪毛囊,阻止血水流出;但水温也不宜太高.若超过50℃,容易烫坏凤爪)多泡一会儿,然后多飞几次水,这样可以让凤爪更白,颜色更好看。 Sauerkraut plus more flavors of broccoli Sauerkraut Sauerkraut broccoli in the abalone added some floss - If you put the flour into 40% hot oil fried - this effect will be more fragrant. With a warm water soak the color of the chicken claw papyrus with 30 ℃ ~ 40 ℃ warm water (Do not use cold water, because the cold water will tighten the chicken claw follicles to prevent blood outflow; but the water temperature should not be too high .If more than 50 ℃, Easy to scald the phoenix claws) Bubble for a while, and then fly several times more water, so you can make the chicken legs more white, the color look better.