
With makings
Chicken | 1 |
Ginger | Right amount |
Green | Right amount |
Fine salt / thick salt | Right amount |
Paper of saline chicken | 2-3 piece |
The practice of chicken of dawdler salt
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Fresh abluent air water divides 3 yellow chicken, the green that use ginger and 3 flavor spoon fine salt (excuse me to cook won't appraise arrives particularly accurate) cleanse gallinaceous body, want leather fragile tasty next best souse a long time above
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Fry dry thick salt then, what I buy is a packet souse salt in the supermarket
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Then chicken has been wrapped with saline paper, because the supermarket did not have me to use tinfoil to replace (tinfoil remembers wiping oil to be wrapped again adhere in case) still must use paper of saline chicken conditionally, tile of electric meal Bao just fries good thick salt one layer, put chicken
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Cover the thick salt that remain whole chicken, can discharge next meal Bao is pressed cook bolt
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My electric meal Bao takes maximum pressure, next chicken is two jins half, my altogether 45 minutes, jump heat preservation covered tightly again boil of 20 minutes of ability, this appearance is after tearing apart
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Air is cool can leave ripped, scatter on fry ripe white sesame seed, I like to deserve to go up Jiang Cong dips in makings, it is lubricious fragrance completely really, CD? ?