The purple chicken wings
By VicentaLakin
When I was at the supermarket the other day, I saw fresh purple. For the first time, Sue noticed that only dry purple sulfur had been used before, that suddenly it was fresh, that it felt rather new, and then bought the box and was ready to try. Never made a fresh vibrate, only remember when eating a fish head in a fish head shop, fresh vibrate tasted special. Today's chicken wings are free of a drop of water. They're cooked entirely by vegetable juice, so it's important to control the fire。
Recipe Recommendations
- chicken wings appropriate amount
- perilla appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- pepper appropriate amount
- pepper powder appropriate amount
- sesame oil appropriate amount
- salty and fresh
- braised
- half an hour
- simple
Steps for The purple chicken wings
1
Fresh violet。
2
The wings are clean, two blades on each side, which helps。
3
Put it in the taste of the pickles, and then into some shredded purple。
4
Combination, pickle, 30 minutes。
5
Boil some oil, lay some ginger。
6
And put onions on。
7
I put most of the purple sour on it, and I flattened the salted wings over it。
8
The rest of the sour is laid on the wings of the chicken, then poured into the sauce of the pickled wings, covered in the pan, with a little fire for 20 minutes。The purple chicken wings Make Tips
Ingredients: Chicken wings, perilla leaves.
Side dish: Onion.
Marinade: Ginger and garlic, light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt, white pepper powder, Sichuan pepper powder, sesame oil.
1. I used a regular non-stick pan today. Since I didn't add any water, you still need to be careful about it sticking to the pan. Controlling the heat is crucial; you'll get the hang of it after making it a few times. As this was my first attempt, it was slightly sticky at the end, but it turned out pretty good overall and didn't affect the final dish.
2. Young perilla leaves are nutritious and contain protein, fat, soluble sugars, dietary fiber, carotene, vitamin B1, vitamin B2, vitamin C, potassium, calcium, phosphorus, iron, manganese, selenium, and other components. Additionally, the leaves contain volatile oils with compounds like perillaldehyde, perillalcohol, menthone, menthol, eugenol, and perillaketone, giving them a unique aroma and preservative properties.
3. Perilla leaves are warm in nature and pungent in taste, with effects of releasing the exterior, dispelling cold, regulating qi, and harmonizing the nutrient qi. They are indicated for conditions such as common cold with wind-cold, chills and fever, cough, asthma, and chest and abdominal distention.