新手速讀10個處理食物必殺技

[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>作為入廚新手,面對一堆食材要處理,絕對令人頭昏腦脹,myCOOKey深明此道,特別列舉10個常用的做菜技巧,令你不再不知所措,為入廚做好準備。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" 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border="none" visiable="1"]{content}<p>1.急凍雞翼︰雞翼解凍後,用少許鹽擦洗,再過清水抹乾。作為新手,將雞翼起骨時,建議用廚剪,比較安全。先用剪刀沿雞骨位下剪,小心把雞骨退出,用力扯掉雞骨即成。</p>
<p>2.鱔魚刮花︰鱔魚洗淨後,在肉片上用才刀綿細切,再在魚肉上剞直紋,然後切段便可。</p>
<p>3.切角︰把食材移動,切成三角形。</p>
<p>4.骨牌︰物料先切成長形,再修切成長方形。</p>
<p>5.去衣︰用刨子削去物料外皮。</p>
<p>6.料頭︰這兒泛指薑、蔥、蒜、乾蔥或辣椒,協助提升物料的香氣。</p>
<p>7.泡油︰將物料放入8成滾油中,約2至3分鐘之後,取出瀝油。</p>
<p>8.飛水(又叫汆水〉︰物料放入滾水中,焯2至3分鐘,取出過冷。</p>
<p>9.白鑊︰沒有加添任何物料、醬料或油等,只是把鑊燒熱後直接下物料烘乾水分。</p>
<p>10.爆香︰用少量油加熱,放入料頭煎至出味的程序。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row]