Blow the wings
By VicentaLakin
Wing root is made with wings, one with wings that are more resilient than chickens, one with a certain amount of time to produce roses, two with smaller legs than chickens, and three with cheaper. It's expensive to make fried chickens, and I tried to save the fried chickens, which is not a star and a half, so if you want a soufflé, you have to use oil, it's easy to eat, it's not easy to eat, and fried food is a diversion of taste buds, and it's sometimes only a cure. I'm a good friend in a small position who can be consulted in the production process
Recipe Recommendations
- chicken wings of 10
- Fried chicken marinade 30g
- Fried chicken wrapped in powder a bowl
- cooking wine 3 scoops
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Blow the wings
1
The wings are washed and dry water is placed in the vessel. Internal
2
Add onions, ginger-sniffs, wines, hand-stabbings, three minutes later, covering the container with a shampoo, and keeping it in the fridge for more than two hours
3
Take out the dried wings and put them in another container, add fried chicken pickles, grab them with your hands over and over and over and over again, and put them in the fridge for the night
4
Put the salted chicken wings in the same shape and hold the powder tight and put it in the egg fluid
5
Put it in fried chicken powder again, grab the chicken wings from the bottom to the top, repeat them more than twice, and let the flour form on the chicken wings. Status
6
It's more than half the oil in the pot, it's more than 165 degrees in heat, it's more than 12-15 minutes in the wings, it's more like a small fire, it's less than a chopstick, it's less than a stick, it's more than a piece of oil on the towel in the kitchen
7
I'm a good friend in a small position who can be consulted in the production process
8
When you're eating, you can do what you like, soak up and pepper powderBlow the wings Make Tips
One hand-stucking of the wings helps it to taste better, usually in the fridge one night after another. The roots must be fast and repeated as many times as possible, the flour must be evenly wrapped on the chickens, the vessel will not have too much of the best 4.4 of the flour in the vessel, the fire will be at 160-170 degrees, the most likely to produce aroma, and I'll be able to blow up 12-15 minutes to the attractive yellow on the surface of the chickens, depending on the size of the chicken wings