Red sauce for chicken wings
By VicentaLakin
It's easy to do, it's easy to fix the juice, it's usually made of meat, it's made of powdered or fried, it's used to mix the fried food, red sauce, sour sauce, Mongol juice and ceremonial juice are common, and now it's just red sauce, and it's covered with red sauce. The chicken wings, the sesame, the dish is finished, Enjoy!
Recipe Recommendations
- chicken wings 12 bucks
- salt 1/4 teaspoon
- pepper 1/4 teaspoon
- liquor 1/2 tablespoon
- corn starch 1 tablespoon
- cornflour 1 tablespoon
- braised sauce 1/3 cup
- soy sauce 1/2 tablespoon
- qingshui 1/3 cup
- cooked sesame appropriate amount
Steps for Red sauce for chicken wings
1
It's not salty enough to take a third of the red juice, and it's a second spoon。
2
Separate the wings of the chickens from their legs and wings, wash the kitchen paper and drain the water, slash the calves in the thick of the flesh, and cut a knife between two bones on the back。
3
Chicken wings go into a bowl, with one-quarter spoon of salt, one-quarter spoon of pepper powder, one-two spoons of white wine, and grab it。
4
One large spoon of corn starch and one large spoon of raw powder, evenly scratched by hands, placed in a closed box for one night in the fridge, if 20 minutes of silence were to be used that day。
5
Put one third of the red sauce in the water and one-two spoons of powder, evenly mixed。
6
With 40 to 50% of the temperature, it's slow-fired, and it's just starting out。
7
Change the fire to the deeper gold。
8
Open the pot, until it's fixed, it's mixed, and it's burning up to bubbles, and it's off。
9
The chicken wings will be flattened and the paste will be ready for sesame。Red sauce for chicken wings Make Tips
One, the sauce consists of three large spoons of the two pots, two large spoons of sweet sauce, two large spoons of sauce cream, two large spoons of eggplant, one small spoon of pepper powder, one large spoon of sugar, one large spoon of platinum oil, one large spoon of plumb sauce, one small spoon of salt; two, one small spoon of fowl or fried for better juice; and three, the spoons, spoons and cups used by pens for cooking, baking, etc., are used internationally, and are not the spoons and cups that are used to make and carry food at home or in restaurants。