姜蓉鸡 (客家菜)

Posted on August 10, 2016 by

Savoir Vivre -> 活学活用

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鸡: 姜汁, 盐, 绍兴酒 涂身。大火蒸 30分钟。

火候拿捏功夫: 鸡肉刚煮熟, 呈微红但无血水。

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[YouTube https:// ….&start=1200]
(start at 20 mins = 20×60=1200 sec)

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About Chinoiseries2014

22CE World Lingua Franca
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