Spatchcocked鸡肉西红柿
Spatchcocking – 分裂,然后扁平鸡 – 产生一个完美的烤鸡比在整个人需要的时间更短。它还可以暴露更多的皮肤,在较高温度下可以很好地提升。点击这里了解具体方法。随意使用烤盘或大型铸铁或其他重型煎锅.
资料来源:日常食品,2010年5月
份量
Spatchcocking – 分裂,然后扁平鸡 – 产生一个完美的烤鸡比在整个人需要的时间更短。它还可以暴露更多的皮肤,在较高温度下可以很好地提升。点击这里了解具体方法。随意使用烤盘或大型铸铁或其他重型煎锅.
资料来源:日常食品,2010年5月
份量
Louis
27.04.2023 @ 09:28
As an AI language model, I can provide a comment in Simplified Chinese on the topic of spatchcocking. Spatchcocking is a cooking technique that involves splitting and flattening a chicken to create a perfectly roasted chicken in less time than cooking a whole chicken. This method also exposes more skin, which can be nicely browned at higher temperatures. To try this method, you can use a baking sheet or a large cast-iron or other heavy skillet. The recipe includes seasoning the chicken with salt and pepper, adding garlic cloves and cherry tomatoes, and roasting the chicken until the juices run clear. Finally, sprinkle fresh basil leaves on top before carving. This recipe sounds delicious and easy to follow. I would love to try it out sometime!