Taste chicken wings
By VicentaLakin
a few days ago, in yotube.com, a video of chicken wings taught moms how to make chicken wings, but in fact, it's a little bit different, that is to say, i'm writing it down and try it in the new year's season。
Recipe Recommendations
- chicken wings 8 blocks
- Jiang 1 block
- scallion 1 tree
- soy sauce 1 tablespoon
- pepper 1/4 teaspoon
- liquor 1/2t of
- corn starch 1/2t of
- yellow sauce 1 tablespoon
- seafood sauce 1/2t of
- tomato juice 1/2t of
- Garlic chili sauce 1 tsp
- white sugar 1/2t of
- sesame oil 1/2t of
- qingshui 1/2 cup
- cooked sesame 1/2t of
- sour and salty
- braised
- an hour
- ordinary
Steps for Taste chicken wings
1
Cutting the wings in half of each section into the bowl, grinding up the ginger onions, adding two spoons of water, mixing it up, pouring the water on the wings of the chicken, rubbing it for a moment, adding a large spoon, a one-quarter spoon of pepper powder, a half spoon of white wine, evening of hands, adding corn starch, mixing it up, covering it up in the fridge for one night2
First the chicken wings will be cooked with a small fire, then they will be picked up, then the fire will go up, the chicken wings will be blown up to a little depth, then the filter oil will be recovered3
One spoon of butter, one second of seafood, one spoon of eggplant, one small spoon of garlic pepper sauce, one of corn starch, one of sugar4
(a) About one-two cups of water after the juice has been fragrance in the middle, one-two large spoons of sterilized oil, and one-two spoons of water until the juice bubbles, and a taste of it, if it is not salty enough, can be smoked5
(b) Falling into the fried wings, flattening them and evenling them with a bowl of juice6
Get out of the pan and throw around a second spoon over your face, enjoy it while it's hot。Taste chicken wings Make Tips
One, pickle with ginger onions to remove the odour; two, put a proper amount of starch on the wings, so that the wings form thin shells when they blow up, and make it easier to suck water; and three, in the sauce of the bowl, the butter and seafood is two:1, the ketchup is the same amount of ketchup as the seafood sauce, and the chili sauce is not too much, so that it is not too salty, so I can adjust the acid with a proper amount of white sugar, and not so much of the sauce in the heart, because the sauce is salty, so that it can be preserved; and four, the originals are able to rub a crum and sour on the wings after they are made。