Potato steamed chicken wings
By VicentaLakin
Recipe Recommendations
- chicken wings 6 pieces
- potatoes of 2
- glutinous rice appropriate amount
- lotus leaf appropriate amount
- bean curd appropriate amount
- bean paste appropriate amount
- dried chili appropriate amount
- cooking wine appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- pepper appropriate amount
- geranyl appropriate amount
- ginger slices appropriate amount
- shallots appropriate amount
- salt appropriate amount
- slightly spicy
- steamed
- several hours
- simple
Steps for Potato steamed chicken wings
1
(b) The addition of a suitable quantity of dry peppers, eight horns, cinnamon, peppers and fragrances to the pot for small flamingo until the moderately yellowing
2
They are taken out and put into the food mixer
3
(b) Crushing the rice into tiny grains
4
A chicken wing with two or three knives on the back of the knife
5
(b) The placement of salt, rice powder, wine, ginger paste, emulsions and soybean bean petals in the wings
6
(b) Smuggled flatly for more than one hour
7
Potatoes cut into rollers, salt, rice powder, emulsions and soybean gravy
8
(a) Smuggled equilibria for more than half an hour
9
(b) Dry lobe bubbles are covered at the bottom of the steam cage with pickled potatoes on the bottom floor
10
And it's made of chicken wings
11
Put it on the stove, steam it for 30 minutes
12
Steam the back and put onions on the surface。Potato steamed chicken wings Make Tips
1. For this homemade steamed meat rice flour, I used glutinous rice, though regular rice works as well; glutinous rice is stickier, so it depends on personal preference. Add spices and stir-fry together until the surface of the glutinous rice turns slightly yellow, then place it in a blender and grind into small granules—do not make it too fine, so the rice flour has a slightly grainy texture when eaten; 2. Make a few cuts on the surface of the chicken wings to help them absorb the flavor; first marinate for a while with salt and other seasonings, then add the rice flour, fermented bean curd juice, etc.; it is better to marinate for a slightly longer time; marinate the potatoes separately, for a time slightly shorter than the chicken wings; 3. When steaming the meat, line the bottom of the bamboo steamer with a lotus leaf first; if using a dried lotus leaf, soak it in water beforehand. Spread a layer of potatoes at the very bottom, then arrange the chicken wings on top; generally, steamed dishes have vegetables at the base and meat arranged on top; to prevent steam from entering, you can cover the top with a lotus leaf as well, allowing the fresh fragrance of the lotus leaf to better permeate the dish.