不应该腥。估计你是说臭？鸡肉质量不好的时候确实有股子臭味儿。 不过我现在只买chicken tenders了。我刚才搜了一下，区别如下。 Chicken breast and chicken tenderloins are both parts of the chicken, but they differ in their location, texture, and culinary uses: Chicken BreastLocation: The breast is the large muscle on the front of the chicken. Texture: It is generally thicker and has a firmer texture. Cooking: Chicken breasts can be cooked in various ways, including grilling, baking, sautéing, and frying. They are versatile and can be used in many dishes. Flavor: They have a mild flavor and can easily take on the taste of marinades and seasonings. Chicken TenderloinsLocation: Tenderloins are located directly underneath the breast. Each chicken breast has two tenderloins. Texture: They are thinner, more tender, and have a finer grain than chicken breasts. Cooking: Tenderloins cook faster than breasts and are often used in recipes where tenderness is key, such as in stir-fries or quick sautés. Flavor: Similar to chicken breasts, they have a mild flavor but are often considered to be more tender and juicy.
有没有不新鲜
这个好使。
话说为什么要吃鸡胸肉？最难吃的肉。
Hand this。 我是用了料酒更腥，另外用花椒也腥，我放姜倒是感觉尚可。 现在我就只用盐和黑胡椒煎，很好。
鸡肉放一点baking soda捏洗干净，切除那些白色的经络，然后用盐水泡至少半小时，然后用厨房纸吸干，少量胡椒粉/白酒腌制后随便你怎么烹饪，不会有任何腥味的。
白水煮鸡胸肉如何去腥？好方法，美味又健康！ - 什么值得买 什么值得买 https://post.smzdm.com › ... UQ
https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-chicken-parmesan-7194683
不过我现在只买chicken tenders了。我刚才搜了一下，区别如下。
Chicken breast and chicken tenderloins are both parts of the chicken, but they differ in their location, texture, and culinary uses: Chicken Breast Location: The breast is the large muscle on the front of the chicken. Texture: It is generally thicker and has a firmer texture. Cooking: Chicken breasts can be cooked in various ways, including grilling, baking, sautéing, and frying. They are versatile and can be used in many dishes. Flavor: They have a mild flavor and can easily take on the taste of marinades and seasonings. Chicken Tenderloins Location: Tenderloins are located directly underneath the breast. Each chicken breast has two tenderloins. Texture: They are thinner, more tender, and have a finer grain than chicken breasts. Cooking: Tenderloins cook faster than breasts and are often used in recipes where tenderness is key, such as in stir-fries or quick sautés. Flavor: Similar to chicken breasts, they have a mild flavor but are often considered to be more tender and juicy.
买好的鸡胸肉。 洗好擦干，盐胡椒腌一晚上。一点不腥。其他调料锅里放。
我的体会是tender炒的话比breast嫩，但煎的话breast比tender嫩，不知道为什么。 鸡胸肉越来越喜欢了。煎熟练了特别嫩，可以放在面包里做三明治的程度。
这个我爱吃，但不会做。学习一下。用新鲜西红柿做汁太麻烦了，我肯定直接用酱了
我也觉得 不只是鸡胸啊 几乎80％的肉第二天都味道不对了 哪怕是用很猛的料
辣子鸡丁？
我觉得你可能不能忍受之前的腥，所以抗不过去到不了后面不腥的阶段。 抗过刚开始没熟的时候后面就不腥了。
干粉料我都是看家里有什么随意放 必须的：面粉、ALDI买的PANKO 随意的：白胡椒粉、黑胡椒粉、五香粉、ALDI蒜粉、辣椒粉、孜然粉。。。。。
应该是的，每一种食物都有独特的风味，但是每个人的敏感度不同
一般来说这些风味是去不掉的，但是不同的辛香料，调味料，可以掩盖，或者是混合食材本身的风味而产生美好的味道。
中餐常见的就是葱姜蒜这类，调味以酱醋这些为主。西方的以黑胡椒，蒜。
具体的搭配有很多经典，以鸡肉举例，有沙姜鸡，白切鸡是配热油烫熟的姜蓉和少量葱。
牛奶或者half half 韩国做鸡肉都用乳制品腌渍
https://www.xiaohongshu.com/discovery/item/66432d99000000001e0387a7?app_platform=android&ignoreEngage=true&app_version=8.57.0&share_from_user_hidden=true&xsec_source=app_share&type=video&xsec_token=CBtwWqYXtB8J5u4p9-eGh0R0fOmUQ4Lh94VbPZH97QqKI=&author_share=1&xhsshare=WeixinSession&shareRedId=N0o6NjRJNDk2NzUyOTgwNjY0OThFR0xO&apptime=1729169612&share_id=41eec18a17164d8184c1789008926f12#pushState
水煮鸡胸肉吃得人掉眼泪，还被逼着吃
怪不得，我做的鸡腿肉隔夜也腥味重
为啥被逼着吃？都吃健康的鸡肉了，还不能讲究下烹调方法？除了油炸