煎雞扒有甚麼技巧

處理雪藏雞扒小小心得, 希望幫到你.

(1) 將雪藏雞扒沖洗, 再用2茶匙鹽涮雞扒.
(因鹽可以快速將雪溶解亦可去除雪味)
(2) 待雪溶解, 雞扒軟身後, 再次沖洗.
(3) 可加入調味粉醃味. 醃15-20分鐘.
(4) 煎扒之前可以在雞扒厚身位置輕"界刂"幾刀.
(5) 燒熱鑊或PAN, 再加少許油, 待油滾才下雞扒.
(6) 雞皮向下先煎, 再用鑊鏟壓幾下, 這樣煎皮會出雞油, 令雞扒味道更香.
雞皮煎至金黃色就可翻身再煎, 想吃嫩滑雞肉一定要用細火慢煎.
(7) 煎熟可以上碟, 享受美食.

最緊要係用中火,同埋最好用易潔 pan , 千其千其要落少 d 油去煎咁先好食 !

你洗好之後係塊雞扒度界幾下先, 到煎果陣就會易熟好多架啦

easy!
1, the chicken meat must be defrozen first in order to let the excess water is drained off
2,use a plane fry pan
3,add enough oil (i.e.about 2.5 teaspoon) to the fry pan
4,firstly place the skin part to the pan for several minutes until the skin is cooked to golden yellow and diminish in size, and then cook the other side also until it is in a delicious look
5,chiken is a meat that can be cooked fast!!!
try try^^