Chicken wings
By VicentaLakin
The halogenated water is kept in refrigerators and is sometimes used to sow halogenated meat and eggs, so that the halogenated juice tastes better, although it is less than a professional halogenated shop, but in the case of domestic food, it can also come to the table and decompress it。
Recipe Recommendations
- chicken wings 8 blocks
- ginger 1 block
- onion one
- rice wine 1 tablespoon
- refined salt 1 teaspoon
- old brine 2 cups
- qingshui appropriate amount
- soy sauce paste 1 tablespoon
- soy sauce 1/2 tablespoon
- rock sugar 约10 grams
- brown sugar 1 tablespoon
- brine 1/2 cup
- oyster sauce 1/2 tablespoon
- cornflour 1 teaspoon
Steps for Chicken wings
1
Clean up the wings and pour them into the pan, pour cold water into the surface of the wings, pour a spoon full of rice wine and a spoon full of salt, and flatten onions and ginger into the pot, so that the fire rises。
2
We'll mix up the materials in the pot and let the blood come out slowly。
3
The water is burned and the fire is collected for five minutes。
4
At the end of the hour, cold water is washed and ice water is poured into the water until the wings cool。
5
Putting the juice in the pot, burning it up, adding to the spice taste, collecting the fire, immersing it in the wings for about 20 minutes, poaching it with a chopstick in the thickest part of the flesh, without blood。
6
One third of halogenated water, one-two large spoons of soy sauce, one-two large spoons of platinum oil and one small spoon of raw powder are put in the pot, mixing, raising fires, burning bubbles and setting fire。
7
Put the water on the wings so they taste better. Come on, Enjoy!Chicken wings Make Tips
ONE, LIGHT CHICKEN Q-WATER, WHICH IS NOT RECOMMENDED FOR ASSISTIVE MATERIALS SUCH AS ACID, IN ORDER TO HALOGENATED CHICKEN SURFACE Q-BALLS, MAY BE USED EITHER WITH RICE OR A HEIGHT OF WINE, GINGER AND ONIONS TO WAKE UP THE ODOUR, OR WITH TOO MUCH FIRE, SO THAT THE SKIN IS NOT BOILED, OR THE BLOOD WATER CAN SEE OUT SLOWLY; TWO, COLD WATER AND COLD WATER CAN BE PUT IN THE BACK OF THE CHICKEN SKIN, SO AS TO CONSTRICT IT COLDLY; AND FOUR, IN THE PROCESS OF IMMERSION, THE FIRE MAY NOT BE LARGE, BUT A VERY SMALL FIRE MAY NOT NECESSARILY BE THE BEST ALTERNATIVE TO THE TEMPERATURE OF THE OLD HALOGEN, WITH ONLY A LITTLE BIT OF OIL ON THE WATER, AND THE TASTE OF THE FOOD MAY BE BALANCED, SO THERE IS A NEED FOR A MODERATE AMOUNT OF THINNING AND FRESH MATERIAL OR FRESH WATER, SO THAT THE SALT AND SWEETNESS OF THE SOUP MAY FIT IN, IF NOT SO MUCH AS IT IS THOUGHT THAT, IN THE PROCESS OF IMMERING, THE FIRE MAY NOT BE THE SAME, BUT NOT NECESSARILY WITH A SMALL TEMPERATURE, WITH A LITTLE OIL ON THE WATER, SO THAT CAN BE SEEN, THAT THE。