White wine, chicken wings
By VicentaLakin
In general, red wine and red meat, white wine and chicken shrimp, and so on, it's easier to cook red wine and white wine, and the chicken wings are good, and there's a lot of ways to do it, so let's make white wine and chicken wings, the leaders are too fond of them, and they're almost finger-skinned。
Recipe Recommendations
- chicken wings 12 bucks
- cooked sesame about 1 tablespoon
- soy sauce 1 tablespoon
- salt 1/4 teaspoon
- pepper 1/3 teaspoon
- cooking wine 1 tablespoon
- sugar 1/4 teaspoon
- corn starch 1/2 tablespoon
- oyster sauce 1 tablespoon
- seafood sauce 1/2 tablespoon
- white wine 2 tablespoons
- sesame oil 1 teaspoon
- qingshui 1/2 cup
- salty and fresh
- braised
- an hour
- ordinary
Steps for White wine, chicken wings
1
Cut off the wings of the chicken and cut the legs and the medium wings and cut them deep to the bone at the bottom of each wing, respectively, and then release a spoon, a spoon of salt 1/4 tea, a spoon of sugar 1/4 tea, a spoon of pepper powder 1/3 tea, a spoon of wine, a spoon of corn starch 1/2 spoons, to be kept silent for 30 minutes or more by hand
2
(a) The burning of the wings of the chickens up to the end of life and gold and the extraction of filters
3
One bowl, two spoons of white wine, one spoon of ale oil, one half of a spoon of seafood sauce, one quarter of a spoon of sugar, two thirds of a spoon of corn starch, one half of a cup of water, one of a spoon of soy sauce, evenly mixed
4
And pour the bowl of water into the pot, and burn the fire
5
The chicken wings were immediately poured into the wings, the mix was even, the pans were made, the sesame was spilled over the face for food。White wine, chicken wings Make Tips
1. Draw two blades at the bottom of the wings so that the wings can be easily fertilized; and secondly, when you make a bowl of juice, you turn off the fire, so that it does not boil for too long, otherwise the wine will wave out and the scent will be significantly reduced; and thirdly, when you add appropriate amount of falcon oil to the caviar or bowl of juice, the fray will be much brighter and the sour oil will add to the aroma。