Chicken wings are also known as chicken wings, big turns, less meat, rich in gum, and divided into "chicken arms" and "tip". Chicken wings, connecting the chicken body to the first joint of the chicken wings, more meat; chicken wings have the effect of warming the qi, replenishing the essence, strengthening the waist and stomach, etc. The chicken wings are rich in collagen content relative to the wing tips and wing roots, which are good for maintaining skin luster and enhancing skin elasticity.
Chicken wings have skin, muscles and bones, the skin is an organ-level structure, each muscle, bone is also an organ, and chicken wings can participate in the movement of chickens. Therefore, chicken wings are a system-level structure. When cooking the wings in the chicken, use the chicken bladder (the tip of the wing is cut off for soup). It is advisable to bake, marinate, grill and sauce. Such as: roast chicken wings, braised chicken wings, sauce chicken wings. It can also be used as a soup. Such as: mushroom chicken wing soup. The tip of the bladder is suitable for dishes such as brine, sauce, soup making, etc.
The following is a simple push of a few food recipes cooked from the main ingredients of chicken wings, I hope to like to eat chicken wings in you, helpful, for reference only, thank you for reading!
<h1 class="pgc-h-arrow-right" > pepper spicy chicken wings</h1>
Ingredients & Ingredients:
500 grams of chicken wings, 15 grams of rice wine, 10 grams of light soy sauce, 5 grams of chicken powder, 25 grams of yellow fly red crispy pepper (with peanuts), 15 grams of white sesame seeds, 15 grams of fried garlic, millet pepper ring, 5 grams of Meiji umami sauce, 5 grams of rice wine, 3 grams of honey, spicy sauce
make:
1. 500 grams of chicken wings washed and changed to a word knife, after the basin under the rice wine 15 grams, soy sauce 10 grams, chicken powder 5 grams mix well marinated for 2 hours.
2. Mash 25 grams of yellow flying red crispy pepper (with peanuts) into a basin, add 15 grams of stir-fried white sesame seeds, 15 grams of fried garlic, and a little millet pepper ring to make a crispy pepper.
3. Drizzle a little oil in a saucepan, add the marinated chicken wings and fry until golden brown and ripe on both sides, pour out the drain and set aside.
4. Pour 5 grams of red oil into the pot and heat it, cook in 5 grams of American umami juice, 5 grams of rice wine, 3 grams of honey to harvest into a sauce, put down chicken wings, pour in 10 grams of spicy sauce and quickly stir-fry evenly, pour in the crispy pepper prepared in step 2 and turn it well, and plate it.
Tips:
1. After the chicken wings are fried, be sure to drain the oil, otherwise it is not easy to wrap the crispy pepper.
2. The sauce in step 4 should be simmered until thick enough to hang evenly on the chicken wings.
< h1 class="pgc-h-arrow-right" > cloth bag chicken wings</h1>
500 grams of chicken wings, garlic juice, 200 grams of apricot abalone mushrooms, 300 grams of minced meat, 50 grams of green onion and ginger juice, 5 grams of salt, 4 grams of flavor powder, 4 grams of chicken powder, 3 grams of sesame oil, 50 grams of crispy skin paste, 5 grams of peppercorns, 5 grams of dried chili peppers, 30 grams of aged vinegar sauce
1. Select the best large chicken wings 500 grams, cut off the two wing tips with a knife, take out two bones, squeeze the juice with garlic juice (garlic and water in the ratio of 1:1, filter out the minced, add a little garlic powder) marinate for 2 hours; 200 grams of apricot abalone mushrooms cut into small pieces, fry in oil until golden brown.
2. Select 300 grams of fine meat filling, add 50 grams of onion and ginger juice, 5 grams of salt, 4 grams of flavor powder, 4 grams of chicken powder, 3 grams of sesame oil, mix well, and mix well with fried apricot abalone mushrooms.
3. Tie the opening of one end of the chicken wings with a toothpick, brew the blended filling from the other end of the chicken wings, and tie the other port tightly with a toothpick.
4. Wrap the stuffed chicken wings in 50g of crispy paste and fry them in a pan of 70% hot oil until golden brown.
5. Leave the bottom oil in the pot, sauté the peppercorns, dried peppers 5 grams each, add the fried chicken wings, cook the prepared aged vinegar juice 30 grams into the pot, and fry the dry juice on the plate.
Crispy pulp:
300 grams of wet starch, 200 grams of glutinous rice flour with 200 grams of water, 50 grams of salad oil and mix well.
Aged vinegar sauce:
100 grams of aged vinegar plus 30 grams of sugar, 5 grams of green and red pepper rice, mix well.
<h1 class="pgc-h-arrow-right" > lotus mist strawberry chicken</h1>
Chicken wings, minced shallots, minced ginger, water, tangerine peel, strawberries, toon seedlings, salt, homemade chicken wing juice, corn starch, lotus mist fruit
method:
1: Remove the small bones from the 8 wings of the chicken, leave the main bone, turn the meat over, put it into the basin, add 75 grams of homemade chicken wing juice, 10 grams of salt, minced green onion, minced ginger, water, tangerine peel 5 grams each and marinate for 30 minutes.
2: Add 10 grams of corn starch to the marinated chicken wings, fry them in 60% hot oil until golden brown, and remove the oil.
3: Heat the pot, pour in 5 grams of boiling water, stir-fry the homemade chicken wing juice and strawberries together, pour on the chicken wings, and finally sprinkle 5 grams of toon seedlings.
Homemade chicken wing sauce:
1 kg of lotus mist fruit, 1 kg of fresh strawberries, 2.5 kg of fresh mango squeezed into juice, 750 g of sugar, 350 g of vinegar, 50 g of meiji umami juice, simmer together for 40 minutes
<h1 class="pgc-h-arrow-right" > I am a food, food is updated every day, like attention do not get lost! </h1>