When I saw some friends named the "Typhoon Shelter ××", I wanted to say a few words. In fact, there are many dishes in the Typhoon Shelter, but except for fried spicy crabs in the Typhoon Shelter, which is done in that way, other dishes in the Typhoon Shelter are not done in that way. The reason why it is called Typhoon Shelter ×× is because it comes from Typhoon Shelter. Not all the dishes in the Typhoon Shelter are fried in that way, nor are they produced by Shelter with fried garlic grains, such as sandstorm chicken wings.
Sandstorm chicken wings are a snack member of many Hong Kong restaurants. They are a little similar in appearance to salt-pepper chicken wings, but the taste is very different. You have to fry it until it is dry and hot enough, and it will taste crispy. Spread the garlic grains on the ground, but once you bite it down, you will have to flow out full of gravy. If you fry it until the meat is dry and firm, it will be a failure.
Hong Kong-style sandstorm chicken wings
Recipe Recommendations
- chicken wings 8 rats
- green onion appropriate amount
- wine appropriate amount
- soy appropriate amount
- salt appropriate amount
- sugar appropriate amount
- white pepper appropriate amount
- black pepper appropriate amount
Steps for Hong Kong-style sandstorm chicken wings
1
Cut the roots and tips open, wash them, and control the moisture.
2
Add an egg yolk and appropriate amount of soy sauce (Don't have a little egg white. Too much moisture in the egg white means too much cornflour. Adding too much cornflour means a thick layer of chicken wings, so no protein is needed at all.) The amount of soy sauce is determined according to the size of the chicken wings and the meat quality, so you cannot give an accurate amount. You can make it a few more times to find your favorite flavor).
3
Add appropriate amount of Shaoxing wine (rice wine for those who don't like Shaoxing wine) and the ratio of wine to soy sauce is 1:1.
4
Add a little salt just to catch out the umami flavor of the chicken. Glutamic acid + salt (sodium)= sodium glutamate in the chicken (Meat and eggs contain glutamic acid, so use the ingredients well without adding MSG, or chicken essence and other fresh-enhancing agents will taste delicious).
5
Put a little sugar (Add sugar is also for seasoning, not for sweetness. Many people think that add sugar to increase sweetness and taste salty and sweet, which is wrong, which means you put too much sugar. Add sugar just so that the salty taste is not completely salty when it enters the mouth, but salty and fresh).
6
Add a little white pepper.
7
Add proper amount of cornflour and grasp all ingredients and chicken wings evenly. After grasping well, the taste will blend into the chicken wings. Massage the chicken wings, press and rub each chicken wing with your fingers, and massage for 15 minutes. This is very important (the massaged chicken wings taste completely different).
8
After massage, check whether there is enough raw flour. If there is still a lot of sauce under the chicken wings, add raw flour until the surface of the chicken wings is lubricated but there is no flowing liquid underneath. At this time, put it in the refrigerator and pickle for 15 minutes.
9
Remove the pickled chicken wings from the refrigerator and rub them again for 5 minutes.
10
Pour the oil into the pan until the oil temperature reaches 160° C. Throw a little bit of bread into it to test the temperature. Just make small bubbles around it.
11
Put in all the roots first, one by one, not all together.
12
Then add all the tips, one by one (do not pour all at once).
13
Fry on low heat for 8 minutes until the surface is golden and crispy.
14
After 8 minutes, turn on high heat to make the oil, and the skin will be crispy.
15
Use a colander to pick it up from the oil pan.
16
Put it on kitchen paper to absorb oil.
17
The simple way to determine whether the oil absorption is in place is to observe the color. When the color becomes slightly lighter, it means that the oil absorption is good.
18
Pour out all the oil in the pan and stir-fry a little fresh garlic minced with only a little bit of oil adhered to the iron pan.
19
Add shredded green onion and shredded pepper (the amount of pepper can be increased or decreased according to your taste)
20
Put in the chicken wings one by one. If you are slow, turn off the heat first (add carefully one by one to avoid the skin breaking, and the gravy will flow out after breaking, which will cause a big failure).
21
Turn on a low heat, add all of it, and then stir fry gently and add black pepper to add flavor. If you are fond of spicy, add a little white pepper (to repeat, add black pepper to add last to add flavor, not in advance).
22
Stir fry constantly to add the aroma of black pepper.
23
Remove from the pan and place on the plate.
24
Here comes the key point. The last step is to sprinkle sandstorm garlic grains (sandstorm is fried garlic grains. For specific methods of garlic grains, please refer to my Typhoon Shelter Fried Crab <ahref="http://home.meishichina.com/recipe-33983.html"target="_blank">http://home.meishichina.com/recipe-33983.html).Hong Kong-style sandstorm chicken wings Make Tips
1 Choose chicken wings and choose meat ones, and choose walking chickens that like fleshy and elastic teeth. 2 Stir fry chopped green onions and chopped peppers. Don't put oil in the pan. Just need a thin layer of base oil in the pan. This is very important! 3 After adding the garlic, stir-fry it a few times, turn off the heat, but don't rush to pick it up. Use the remaining heat in the pan to get the garlic to stick to the chicken wings!