First, braised chicken wings in private cuisine
Ingredients: 10-14 chicken wings.
Accessories: onion, ginger, garlic, star anise 1 petal, soy sauce 1: 1 cooking wine, salt, sugar and chicken essence.
Production process:
1, thaw chicken wings
2. Each chicken wing is cut obliquely with three knives, which is convenient to taste. Blanch, remove and dry for later use.
3. fry chicken wings and turn yellow on both sides.
4, pour out all the oil, a little oil in the pot, add onion, ginger, star anise, stir-fry on low heat, and smell.
5, pour in soy sauce and soy sauce one by one, pour along the pot, and remove the sauce flavor of soy sauce. Add rice wine and rock sugar.
6. After the fire boils, add the chicken wings, and the soup should be flush with the chicken wings. If it is not enough, add rice wine.
7, full fire, turn chicken wings from time to time. Until the soup thickens. Add some monosodium glutamate to taste and serve.
8. Skills
1: Fried chicken wings don't stick to the pan Tip: Heat the oil in the pan, pour out the oil, and then cool it. When it is 30% to 40% hot, add chicken wings, shake the pan with slightly Huang Shi edges, turn it over with chopsticks, and fry the cold noodles until slightly yellow. )
2. Braised sauce must be cooked over high fire, so it tastes better. Taste it and add a little salt, which is lighter than your own taste. The juice has just been collected.
This braising method is suitable for cooking fish, chicken, seafood and tofu, but not for pork like meat. Beef and mutton are not suitable either. It's healthier not to fry sugar or oil.
Second, the home-cooked practice of braised chicken wings
Ingredients: chicken wings 500g ginger 1 two cloves garlic.
Accessories: aniseed 1 cinnamon 1 dried red pepper 2 crystal sugar 2 tablespoons cooking wine 1 tablespoon soy sauce 1 tablespoon soy sauce 2 tablespoons salt and a little hot water.
Production process:
1, sliced ginger and garlic, boiled, blanched chicken wings and drained.
2. Leave the bottom oil in the pot, pour in the rock sugar, burn until it dissolves into yellow, and then add the chicken wings.
3. Stir-fry the chicken wings and color them evenly, then add ginger slices, aniseed, cinnamon, garlic, dried peppers, cooking wine, soy sauce, soy sauce and hot water to submerge the chicken wings and boil.
4. After boiling, turn to low heat for 40 minutes, then collect the juice with high fire and sprinkle with salt.
Third, chicken wings with tomato sauce
Ingredients: 6-8 chicken wings, 5g ginger slices.
Accessories: cooking wine 1 tsp oyster sauce, 2 tsp salt 1/4 tsp sugar 1/4 tsp tomato sauce, 2 tsp tomato sauce.
1, prepare materials
2. Wash the chicken wings, cut them twice with a knife, and marinate them with ginger, cooking wine, oyster sauce and salt for more than half an hour.
3. Pour oil into the pot, add chicken wings when it is 60% hot, fry chicken wings on medium and small fire until golden on both sides, and serve for later use.
4. Leave the bottom oil in the pot, pour in tomato sauce, sugar and salt and mix well.
5. Add the fried chicken wings and stir fry a few times, so that the chicken wings are evenly wrapped in tomato juice.
6, add a small bowl of water, cover the lid and boil, turn to medium and small fire to collect juice, you can eat.
Fourth, lemon honey chicken wings
Ingredients: chicken wings, 8 fresh lemons, 1 honey, appropriate amount of bread crumbs, appropriate amount of black pepper, appropriate amount of cumin powder, 1 spoon of rock sugar, and 20 small pieces.
Production process:
1, wash 8 chicken wings
2. Cut the left and right sides of the chicken wings with scissors, which not only ensures the taste, but also ensures that the oil will be removed for a while.
3. Put the processed chicken wings and lemon slices together, sprinkle with appropriate amount of salt (not for seasoning but to make the lemon fully hydrated) and marinate for 1.5 hours.
4. Wash the marinated chicken wings and lemon slices and put them back in the pressure cooker for 8 minutes. Make it very delicious.
5, only take the defatted chicken wings in the pot, put a tablespoon, add rock sugar water, soy sauce and salt, and add water. If you haven't eaten chicken wings, simmer them until the color is the highest.
6. Take out the prepared chicken wings and put them on a plate with honey. Restart the pot
7, from the pot, put black pepper, bread crumbs, cumin powder together, stir fry. Pour in the chicken wings with honey, stir fry carefully, and serve immediately.
Five, honey chicken wings with rice
Ingredients: three wings, four caimi, 1/2 cup ginger, 1 small onion, 1 sesame, a little honey,1/0 cup bitter tea oil.
Accessories: fragrant pine with proper amount of soy sauce 1/5 cups of soy sauce paste 1/5 cups of rice wine with a little sugar 1 spoon of white powder 1 spoon.
Production process:
1, boneless chicken wings, ginger slices, onion slices, honey and water and mix well for later use. 2. Marinate chicken wings in marinade, ginger and onion, and cook caimi separately.
3. Mishima mixed lewd rice with bitter tea oil and fragrant pine, stuffed it into the chicken wings of method 2, and sealed it with toothpicks.
4. Preheat the oven for 5 minutes, and bake in Method 3 for about 20 minutes until cooked.
5. Brush honey water after taking it out, sprinkle sesame seeds and cut into pieces.
Six, the imperial concubine vegetarian chicken wings
Material: water gluten 400g winter bamboo shoots100g.
Accessories: Lentinus edodes (fresh) 50g bamboo shoots 100g chestnuts (fresh) 100g.
Seasoning: starch (pea) 2g sugar 10g salt 2g sesame oil 15g soy sauce 15g ginger 1g monosodium glutamate 3g cooking wine 2g peanut oil 90g.
Production process:
1. Roll water gluten twice with bamboo chopsticks and roll it into vegetarian sausage.
2. Soak the bamboo chopsticks in boiling water, take them out and soak them in cold water to solidify them, then take them out and cut them into sections about 3.6 cm long.
3. Winter bamboo shoots, bamboo shoots and chestnuts are cooked separately.
4. Cut the winter bamboo shoots into strips with a thickness of 4.5 cm, cut the bamboo shoots into rhombic blocks, cut the chestnuts into three pieces, and slice the mushrooms.
5. Put peanut oil into the wok and burn it to 70% heat, that is, put the vegetarian sausage into the oil pan and fry it until the skin shrinks and drain the oil.
6. After cooling, put the bamboo shoots into the vegetarian sausage section, with both ends exposed, not too loose, so as to avoid the bamboo shoots falling off and becoming vegetarian chicken wings.
7. Add 40 grams of oil to the wok, heat it to 70%, add mushrooms, bamboo shoots and chestnuts and stir fry.
8. Add 400g of soy sauce, refined salt and fresh soup, and at the same time add monosodium glutamate, Jiang Mo, cooking wine and sugar, then spread chicken wings on it, cover it, and stew with wet fire for two or three minutes.
9. thicken the winter bamboo shoots with wet starch, pour sesame oil on them and pour them evenly on the chicken wings.
Seven, lose weight chicken wings
Ingredients: chicken wings (8362g)
Accessories: konjac (250g), carrot (1/2), onion (2).
Seasoning: soy sauce (4 tbsp), cooking wine (1/2 tbsp), corn starch (1/2 tbsp), oil (4 tbsp), sugar (1 tbsp), cooking wine (1/2 tbsp), oyster sauce (.
Production process:
1. Wash and dry the chicken wings, obliquely cut the back of the chicken wings three times, put them in a plate, add 4 tablespoons of soy sauce and 1/2 tablespoons of cooking wine, mix well and marinate for 20 minutes.
2. Peel carrots and cut them in half, then cut them into thin slices; Clean konjac, and draining; Cut onion into sections; Mix 1/2 tablespoons of raw flour and 3 tablespoons of clear water into raw flour water for later use.
3. Put the konjac and carrot in boiling water, blanch 1 min, take out and drain.
4. Heat 4 tablespoons of oil in the pan, sprinkle with 1 tablespoon of sugar, and stir-fry until the syrup turns brown. Immediately pour in the chicken wings, stir-fry and color them, then pour in the onion, carrot slices and konjac and stir-fry.
5. Add 1/2 tablespoons of cooking wine, 2 tablespoons of oyster sauce, 1/5 tablespoons of pepper and 1 glass of water, cover with high fire and boil, then simmer for 30 minutes.
6. Open the lid and turn to a big fire. Pour in the raw flour and thicken, and then take out the pot.