| 摘要 |
PURPOSE:Cuts are made on both sides of tendonous line in white meat of chicken with leaf-like shape and the meat is boiled, then further boiled in vinegared soy sauce to give said chicken tasty and stimulating apetite. CONSTITUTION:A cut is made until the place where a tendonous line 1 extends lengthwise in a white meat of chicken into two sheets of the white meat connect with the tendon and the cut meat is opened to form a leaf-like white meat 2 with tendonous line at the center as shown in the drawing. Then, several cuts are made on both sides of the leaf-shaped white meat just like leaf veins with appropriate intervals and the meat is gradually heated in water at 70-80 deg.C for some 20min. After drained, the resulting meat is dipped in vinegared soy sauce to produce said processed chicken with delicious taste and good shapes. |
