口水鸡

2024-05-21 03:02:45 3793

口水鸡
口水鸡是中国四川传统特色菜肴,属于川菜系中的凉菜,佐料丰富,集麻辣鲜香嫩爽于一身。 在烹制时,煮鸡用的汤料很有讲究,需要恰到好处,这样可以最大限度地保存鸡的可溶性蛋白,增加鸡肉的鲜美程度,又能具备其特有的香型和滋味。
口水鸡是一道凉菜,佐料丰富,集麻辣鲜香嫩爽于一身。有“名驰巴蜀三千里,味压江南十二州”的美称。“口水鸡”这名字初听感觉有点不雅,脑子里可能会出现一副口水滴哒的样子,之所以叫口水鸡还因为有很多花椒,吃了会麻到嘴巴瘫痪不由自主流口水。

Details of ingredients

  • 鸡腿2个
  • 黄瓜半根
  • 香辣红油一瓶

Technique

  • 难度初级
  • 工艺
  • 口味中辣
  • 时间二十分钟

Steps to make 口水鸡

  • 1.黄瓜切丝放在碗底备用。
  • 2.鸡腿洗净。
  • 3.起一锅放入洗净的鸡腿,加葱姜蒜料酒和凉水煮至鸡肉熟透。
  • 4.准备好一瓶香辣红油。
  • 5.鸡腿肉切块铺盘。
  • 6.浇上酱汁,姜蒜末。
  • 7.倒入适量红油,加葱花。
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