Fry wings less oil
By VicentaLakin
Every time I went to the supermarket to shop, I saw the fragrance of fried chicken wings turned far away, avoiding the temptation and big chopping. I can't help but buy fresh chicken wings and make them myself
Recipe Recommendations
- salty fragrance
- fried
- half an hour
- simple
Steps for Fry wings less oil
1
The wings are washed clean, dried water is filled with a sauce bowl, and all the materials in the pickles are evenly mixed。2
When the mix is even, it's sealed with a preservation box, it's frozen in the fridge, and my sister's pickles are made at night, and only exploded the next day。3
Before blowing up, get a soup bowl and have two eggs added to the flour, salt, beryllium oil and spicy powder mix。4
Join the pickled wings, and the steps will be smoother。5
The ready bread candy is placed in a conservatory bag, then a piece of the chicken wing covered with powder, then it is rolled through the conservatory bag, and the bread condensed in the bag is placed on the wings。6
The hot pot is put into two spoons of corn oil, which continues to heat, and the chicken wings covered with bread sugar are discharged into the pot. My sister has chosen a roast pot for convenience, and when the family makes it, they can make it with a frying pan and a cake。7
Because there is very little oil in the pot, don't use fire when it's made, or you don't have chicken wings. Just remember to keep the fire in the air and turn over and make it。8
Don't look at chicken wings with little oil, with little care, not less brittle than the products of a big pot, and the flesh is very tender, and it's worth trying。9
The rest of the powder and bread is poured together, and then a bit of water is evenly mixed, so no water is added if it is wet enough。10
Put a spoon in the pot at will, so that it can be easily flattened。11
It'll take a while. The fragrance pancakes will be ready。Fry wings less oil Make Tips
The powdering method is suitable for less frying because it is close to roasting and the powder is more humid, so that it can keep it cold and long and the meat is not old and, if you want to make it with a big boiler, it is suitable for using egg fluid and dry powder。