辣子鸡丁看起来很容易,但是做起来很考验厨师的功力,尤其是对火候的把握,因为上乘的辣子鸡丁必须做得色泽鲜艳,入口酥脆,香咸适口。火候非常难掌握,可以说是“多一分则焦,少一分则不熟”。
辣子鸡丁。此菜用料特别讲究,主料一定选用土仔公鸡现杀现烹,以保持鲜嫩肥美,辅料非川产上等辣椒、川产茂汶大红袍花椒不用,这样烹出的菜品,香气四溢,麻辣酥香,明汁亮芡,诱人食欲。
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