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白切鸡过冰水之后用不用在蒸热

更新时间: 2020-07-11 00:00:00     

白切鸡是浸熟的,把水煮开把鸡放下锅,再把水煮开十分钟后关火,焗30分钟鸡七成熟,如要全熟再开火煮五钟再焗20分钟就全熟了。白切鸡出锅后最好浸冰水30分钟,这样皮爽肉滑。

关键词: 冰水 之后 不用

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