Braised chicken wings

Dry roast chicken wings method:

Raw materials for making dry roasted chicken wings:

250g chicken wings, 75g lard, 50g peanut oil, 15g ginger, 15g garlic, 30g Douban, 5g soy sauce, 5g refined salt, 2G monosodium glutamate, 1g pepper, 25g scallion, 25g cooking wine, 10g sugar, 2 eggs, 40g dried soybean powder, 150g clear soup.

Processing steps of dry roasted chicken wings:

1. Mix chicken wings with salt, cooking wine, pepper flour, eggs and dried soybean powder to make a paste. Mix chicken wings well. Peel and dice the oil. Stir fry in hot oil.

2. Heat the oil in the pan to 60%. Put the chicken wings one by one and fry them until golden. Remove.

3. Remove the remaining oil from the pan, stir fry the watercress into red, add the soup, remove the residue of watercress, add diced oil, ginger, garlic and scallion, add soy sauce, cooking wine and sugar, cook thoroughly, add monosodium glutamate, then thicken the juice and put it on a plate.

Characteristics of dry roasted chicken wings:

With chicken wings as the main material, it is made by dry firing. The color of the finished dish is deep red. Chicken wings are tender and salty.

Braised chicken wings

Dried chicken wings is a dish made of chicken wings. It is a famous traditional dish in Sichuan Province and Guangdong Province. It takes chicken wings as the main material and is made by dry firing. The color of the finished dish is deep red. Chicken wings are tender and salty. Sichuan people cook chicken wings in a variety of ways. Dry cooking can make chicken wings fresh and delicious, which is widely loved by Sichuan people.

Ingredients needed

Ingredient: 250g chicken wings

Accessories: 75g lard, 50g peanut oil, 2 eggs

Seasoning: ginger, garlic 15 grams each, cut into grains, bean 30 grams, soy sauce, refined salt 5 grams each, MSG 2 grams, pepper 1 gram, coarse onion, cooking wine 25 grams each, sugar 10 grams.

Production method

1. Put one or two white sugar into the oil pan and stir fry until the sugar melts and bubbles;

2. the foam subsided, when the white sugar turned golden yellow, placed in the cleaned chicken wings, stir fry in medium heat until each chicken wing became golden yellow.

3. Put in some hot water to submerge the chicken wings; 4. Put in the seasoning and stew the chicken wings with medium heat; 5. When the soup becomes less, increase the juice with high heat, and take the pot as the standard.

skill

First, we should master the amount of soup. When dry cooking, add neither too much nor too little soup. If the soup is too much, the raw materials are already cooked, and there is still a lot of soup in the pot. If the soup continues to dry, the raw materials will be burnt. But if the soup is too little, the soup in the pot will be dry before the raw materials are mature, and then the soup will be added, which will make the raw materials difficult to taste. It should be noted that the soup used for dry cooking is usually clear soup. Otherwise, it is very easy to paste soup, dry pot and even scorch raw materials. Second, we should master the fire of dry burning. The fire is very important for dry cooking dishes. When cooking, it is usually boiled with high fire first, then slowly burned with low fire in the middle, and finally harvested with medium fire. Among them, the time of small fire is the longest and the most important. Because only after a long time of low fire and slow burning, can the soup and taste fully penetrate into the raw materials, so that the finished vegetable can achieve the effect of mellow taste, glossy and natural juice collection!

be careful

1. When frying chicken wings in the pan, it's easy to lose skin due to sticking to the pan. Put some salt in the oil to avoid sticking to the pan.

2. Lemon juice should be squeezed in after the flameout. If you squeeze in without turning off the flame, lemon juice will seep into the chicken wings and taste a little sour.

3. A recent British study found that the nutritional value of chicken is not as good as before. Michael Crawford, a professor at the Institute of brain chemistry and human nutrition at London Metropolitan University, has been widely reported in the media recently.

4. Chicken wings should not be eaten with pheasant, turtle, mustard, carp, crucian carp, rabbit meat, plum, shrimp, sesame, chrysanthemum, onion and garlic;

Eating with sesame and chrysanthemum is easy to be poisoned;

Eating with plum and rabbit meat can cause diarrhea;

Eating with mustard will make you angry.

What to eat

Chicken Wings: chicken wings contain a lot of collagen and elastin, which can strengthen blood vessels and skin. It is effective for blood vessels, skin and viscera. Wings contain a lot of vitamin A, far more than green pepper. It is essential for vision, growth, epithelial and skeletal development, spermatogenesis and fetal growth. Chicken wings have the effects of warming and replenishing qi, tonifying essence and marrow, strengthening waist and stomach. Boiled Lentinus edodes with wings can multiply the potassium, sulfur and amino acids with the plant fiber in Lentinus edodes. It is effective for constipation and can also prevent stroke and colorectal cancer. Cooking chicken wings with Lentinus edodes can double the effect of fiber and improve the effect of preventing stroke and colorectal cancer. It's edible for most people. It is especially suitable for the elderly and children.

component

Heat (862.45 kcal)

·Vitamin B6 (0.01 mg)

·Protein (70.38 g)

·Fat (27.62 g)

·Pantothenic acid (0.04 mg)

·Carbohydrates (95.48g)

·Folic acid (8.60 μ g)

·Dietary fiber (12.34 g)

·Cholesterol (196.00 mg)

·Vitamin A (61.30 μ g)

·Vitamin K (0.70 μ g)

·Carotene (32.00 μ g)

·Thiamine (0.21 mg)

·Riboflavin (0.73 mg)

·Nicotinic acid (10.26 mg)

·Vitamin C (2.10 mg)

·Vitamin E (1.96 mg)

·Calcium (139.26 mg)

·Phosphorus (432.95 mg)

·Potassium (717.82 mg)

·Sodium (1975.50 mg)

·Magnesium (78.61 mg)

·Iron (11.74 mg)

·Zinc (4.96 mg)

·Selenium (40.54 μ g)

·Copper (0.26 mg)

·Manganese (3.39 mg)

Longitude: 104.06573486

Latitude: 30.65946198