Fried chicken wings in typhoon shelter

Fried chicken wings in typhoon shelter

Introduction:

"Chickens and ducks are the main poultry on the market, and frozen whole chickens, chicken legs, chicken wings and chicken breasts are in the containers of supermarkets. I'll make a dish with chicken wings today. There are many ways to make chicken wings, such as baking, frying, burning and brewing. I've cooked several chicken wings before, but this time it's another kind of private dish. It's dry fried. In the production, marinate the chicken wings first, then wrap them in crispy paste and fry them. When frying, mix them with dried Douchi, dried pepper, garlic crisp, bread crisp and so on. This dish is mainly characterized by crispness, which is one of the series dishes of typhoon shelter. I make this method concise, which is more suitable for family production. The specific methods of the home version of "fried chicken wings in typhoon shelter" are as follows; "

Production steps:

Step 1: main raw materials.

Step 2: put star anise, Chinese prickly ash, fragrant leaves, scallion and ginger into chicken wings, sprinkle with appropriate amount of salt. If 2-5.

Step 3:

Step 4:

Step 5:

Step 6: Sprinkle the chicken wings with salt, then sprinkle with chili powder, pepper powder, monosodium glutamate and rice wine. As shown in Figure 6-9.

Step 7:

Step 8:

Step 9:

Step 10: grab chicken wings by hand and marinate for two hours.

Step 11: cut garlic into small pieces.

Step 12: then deep fry into garlic crisp.

Step 13: use oil absorption paper to absorb the excess oil.

Step 14: put the bread bran into the oil pan and fry it into a crisp.

Step 15:

Step 16: use oil absorption paper to absorb excess oil for standby.

Step 17: put 30% corn starch, salt and baking powder into the flour, and use water to synthesize crisp fried paste.

Step 18: stir 15 grams of olive oil into the batter.

Step 19: cover the basin for 15 minutes.

Step 20: cut the dried pepper into pieces and remove the seeds.

Step 21: remove the marinade from the marinated chicken wings.

Step 22: wrap the chicken wings in batter and put them into the oil pan.

Step 23: start frying with 50% hot oil, fry well and remove.

Step 24: raise the oil temperature to 70% heat, fry the chicken wings again and take them out.

Step 25: control clean oil for standby.

Step 26: leave the bottom oil in the pan and stir in the dried Douchi, then add in the dried pepper and stir until fragrant.

Step 27: pour in breadcrumb and garlic and stir well.

Step 28:

Step 29: then put in the fried chicken wings.

Step 30: sprinkle a little salt and stir well, then you can take it out of the pot and serve it on the code plate.

Step 31: characteristics of this dish: golden color, rich garlic flavor, crisp taste, salty, fresh and slightly spicy.

Materials required:

Chicken Wings: 500g

Bread bran: 80g

Garlic: 60g

Dried Douchi: 20g

Dry pepper: 3 G

Salt: 2G

Star anise: 3 G

Pepper: 2G

Fragrant leaves: 2 pieces

Scallion: 20g

Ginger: 15g

Chili powder: 2G

Yellow rice wine: 20g

MSG: 2G

Flour: 120g

Corn starch: 40g

Baking powder: 3 G

Cooking oil: about 15 grams per tablespoon

Note: 1, with the whole chicken wings chopped pieces or use wings can be pickled for a long time before delicious. 2. When frying garlic crisp and bread crisp, the heat should be controlled well, the oil temperature of 45% heat is appropriate, and the best color is golden and the taste is crisp. 3. When making crispy fried paste, it should be stirred evenly without dry powder particles, the paste should be fine, the thin and thick should be appropriate, and it is best to stir evenly without floating oil after adding oil. 4. Fried chicken wings must be fried again, can make the color uniform, to achieve golden skin, crisp, outside coke inside tender, taste good.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh