Fresh rosemary and basil chicken wings

Fresh rosemary and basil chicken wings

Introduction:

"The taste of this product is crisp and crisp, the outside is burnt and the inside is tender, and the aroma is compelling."

Production steps:

Step 1: cut the bottom of chicken wings two times, so it's easy to taste;

Step 2: Chop rosemary and basil, put them together with chicken wings in a large basin, add 1 tsp garlic salt, 1 / 4 tsp sugar, 1 tsp cooking wine and 1 / 2 tsp white pepper, do not put soy sauce and raw soy sauce, make the color lighter, rub evenly with hands, and it is best to massage each chicken wing;

Step 3: spread corn starch on a container, roll chicken wings in dry starch for several times, and make the surface of chicken wings covered with starch;

Step 4: shake off the excess starch before frying, put it into the pot and fry it slowly until it is light yellow, pick up the chicken wings, and then raise the oil temperature until the color is slightly darker than that of the first frying.

Materials required:

Chicken Wings: 8-12 pieces

Fresh rosemary: 1 small tree

Fresh basil leaves: 4-6 pieces

Garlic salt: right amount

Sugar: right amount

White pepper: right amount

Cooking wine: moderate

Corn starch: right amount

Note: first, in order to highlight the primary color of chicken wings and make the herbal flavor better play, put garlic salt, do not let go of smoke and soy sauce, do not prepare garlic salt at home, you can take a few garlic and add edible salt; second, when frying chicken wings, do not worry about too much fire, it will be fried to the surface has been burnt, but the inside is not yet cooked, especially the thick meat, more patiently fried; third, back frying is for the surface It's crisper.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: other