Chicken wing lazy dish! Explain the 8 steps of practical operation in detail, replenish the qi and nourish the blood, and learn to blow up the circle of friends

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Chicken wing lazy dish! Explain the 8 steps of practical operation in detail, replenish the qi and nourish the blood, and learn to blow up the circle of friends

Braised chicken wings in sauce, a unique feature of Chinese culinary culture, dates back to the Qing Dynasty, when court chefs combined spices with chicken to create a dish with a bright red color and mellow flavor. With the passage of time, this dish gradually spread to the people and became a frequent guest on the dining table of every household.

The flavor characteristics of braised chicken wings in sauce are that it has a rich sauce aroma, tender meat, and rich taste. It is not only a delicious home-cooked dish, but also a cultural heritage. Historically, many literati and writers have praised this dish and left many anecdotes. For example, the Qing Dynasty writer Yuan Mei mentioned stewed chicken wings in sauce in his book "Suiyuan Food List", praising them as "good in color, flavor, and endless aftertaste".

The origin and development of this dish is closely related to the concept of "harmony of five flavors" in Chinese food culture. The production of braised chicken wings in sauce not only pays attention to the selection of ingredients, but also pays attention to the matching of seasonings, so that every bite can feel the perfect fusion of sweet, salty, fresh and fragrant.

Chicken wings, as the main ingredient of stewed chicken wings in sauce, are not only delicious, but also recorded in the ancient book "Compendium of Materia Medica", which is believed to have the effect of nourishing the body and nourishing the blood and muscles. Modern nutrition also believes that chicken wings are rich in protein and a variety of trace elements, making them a nutritious ingredient.

Cooking preparation

• Main ingredients: 500 grams of chicken wings
• Excipients: 10 grams of ginger, 20 grams of green onions, 10 grams of garlic
• Seasoning: 30 ml of soy sauce, 20 ml of cooking wine, 10 grams of brown sugar, 5 grams of salt, 3 grams of five-spice powder, 2 bay leaves, 2 star anise, 5 dried chili peppers
• Nutritional information: Chicken wings are rich in protein and are a good source of energy

Purchase tip: Choose fresh chicken wings, the meat is firm, the color is pink, and avoid odors.

Cooking in detail

1. Wash the chicken wings: Wash the chicken wings well to remove any excess blood.
2. Marinated chicken wings: Place the chicken wings in a container, add cooking wine, soy sauce, salt and five-spice powder and marinate for 20 minutes.
3. Prepare the ingredients: slice the ginger, chop the green onion, mince the garlic.
4. Stir-fry spices: Add an appropriate amount of oil to the pan, add ginger slices, green onions, minced garlic and dried chili peppers when the oil is hot, and stir-fry until fragrant.
5. Add the chicken wings: Add the marinated chicken wings to the pan and stir-fry until lightly browned.
6. Seasoning: Add soy sauce, cooking wine, brown sugar, and continue to stir-fry evenly.
7. Simmer: Add enough water, the amount of water needs to be submerged over the chicken wings, add bay leaves and star anise, cover the pot, and simmer over medium-low heat for 20 minutes.
8. Reducing the sauce: When the chicken wings are cooked through and the soup is thick, reduce the juice on high heat until the sauce is covered with the chicken wings.

Cooking tips

1. When marinating the chicken wings, make sure that each piece of chicken wing absorbs the seasoning evenly.
2. When stir-frying spices, the heat should not be too large, so as not to fry the spices.
3. During the simmering process, pay attention to the amount of water to prevent it from drying out.
4. When collecting the juice, stir-fry constantly to prevent the chicken wings from sticking to the pan.
5. When cooking is done, sprinkle with chopped green onions or coriander for added flavor.

Cooking principle

The cooking principle of braised chicken wings in sauce is to stir-fry and simmer at high temperatures to allow the chicken wings to fully absorb the aroma and taste of the seasoning. At the same time, the water evaporates during the simmering process, making the sauce thicker and better adhering to the wings, creating a unique flavor.

Cooking quiz

1. Question: What should I do if the chicken wings stick to the pan when they are stir-fried? Answer: You can add an appropriate amount of oil to the pan in advance to keep the heat moderate to avoid the chicken wings sticking to the pan.
2. Question: What should I do if I don't have enough time to marinate my chicken wings? Answer: If you are pressed for time, you can shorten the marinating time, but make sure that the chicken wings are evenly dressed.
3. Question: What should I do if the sauce is not thick enough? Answer: You can add brown sugar or use cornstarch to thicken the sauce to make it thicker.
4. Question: What should I do if the chicken wings are not fully cooked? Answer: Extend the simmering time until the chicken wings are cooked through and the chopsticks can be easily inserted.

From a health point of view, the amount of oil and sugar should be controlled during cooking to reduce the intake of unhealthy fats and sugars. At the same time, the proportion of vegetables can be increased to increase the nutritional value and fiber content of dishes.

The flavor characteristics of braised chicken wings in sauce lie in the flavor of the sauce and the tenderness of the meat, and the heat control and seasoning combination during cooking are particularly crucial. Personal cooking experience believes that proper curing time and heat control are the key to ensuring the texture and flavor of chicken wings. At the same time, according to personal taste, you can adjust the proportion of seasoning appropriately to create your own unique flavor.

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