When roasting chicken, should it be cooked with high fire or low fire? Why?

The key depends on the cooking method and the standard of the food itself: the fat rate of chicken is low, because it likes eating and moving, and the chicken is very tight and cannot be cooked for a long time. If all the moles in the meat are cooked, the chicken will become more and more ugly, and it will be rough and taste like chewing wax. To master the heat, first cook it with red fire until it is cooked, and then simmer it slowly with low fire, so that the cooked chicken will be smooth and tender. White-cut chicken: a freshly slaughtered free-range chicken, a piece of ginger, an onion, an appropriate amount of rice pepper, 6 garlic grains, an appropriate amount of onion, a small amount of vanilla, an appropriate amount of gardenia and an appropriate amount of cooked peanuts. Seasoning vegetable oil, sesame oil, salt, soy sauce, rice wine and a piece of bean curd.

Production steps: peel the gardenia, put it in a bowl, add a proper amount of cold water to the bowl, soak the gardenia, take a slightly larger pot, pour it into cold water and put it in the refrigerator. Slice ginger, cut shallots into strips, drain the water in the pot, put the free-range chicken in the pot, pour the water soaked in gardenia, and boil the ginger slices, winter shavings, rice wine and chicken over high fire. Don't cook it too hard, take it out quickly and put it in a cold water basin prepared in advance, soak it in cold water, take it out and cut it into pieces. Chop the millet pepper, shallots, vanilla, garlic and cooked peanuts, put them in a bowl, add tofu, edible salt and soy sauce and mix well. When the pan is cold, the oil will be used up and the temperature will rise. Pour the boiled oil into a bowl and stir, and finally drop a little sesame oil. If you like vinegar, you can add rice vinegar appropriately (if you don't like it, you can not put it), so the dipping juice will be adjusted.

Pick up a white-cut chicken with golden color and tender taste and dip it in our exclusive secret dipping sauce. It's simply delicious! Note: Blanched white-cut chicken with gardenia will make the chicken more golden in color and have a faint aroma. The boiled white-cut chicken will be quickly fished out and put into iced drinking water, which will make the chicken skin more crisp and unique in flavor. Introduction of White-cut Chicken White-cut Chicken, also known as White-cut Chicken, is one of the eight famous dishes in China, which originated from folk restaurants in the Qing Dynasty. Boiled chicken is delicious and deeply loved by everyone. Stewed chicken: raw materials: a hen (weighing 3kg), ginger 10g, rice wine 15g, salt 5g and onion 15g.

Practice: buy a slaughtered chicken at the farmer's market, clean the chicken's internal organs before coming to the feather duster, and then clean it again after taking it home. Put the stone pot on the charcoal fire, pour cold water, cut the chicken twice from the inner spine (to keep the bone broken), put the chicken feet on the side of the chicken, and add onion (knotted), ginger (patted loose) and rice wine to boil. This vegetable juice is mellow, the chicken is soft and rotten, and it tastes delicious. Boiling boiled eggs is simple and straightforward, but some people can't cook them well. Very easy to cook and peel. Boil eggs in cold water, simmer for six minutes and simmer for four minutes. Be sure to slow down, the egg is not sad.