The pursuit of perfection in specialties has always been a painstaking endeavor, and the search for deliciousness is a rare and valuable instinctive response. From ancient times to the present, we all hold the concept of "food is not tired of fine, popular is not tired of fine", the specialties have been in the continuous development trend of sound and independent innovation, everyone's tastes and preferences are constantly changing, so that the derivation of a variety of human delicious, even the same food, different stages of practice Even the same food, different stages of practice are also different, such as the beginning of the practice of chicken is boiled chicken in white water, do not think simple, in the eyes of the ancient people is still a rare and delicious, the Qing Dynasty food expert Yuan Mu called this "white piece of chicken", the taste is comparable to "five spice rolls, the taste of Xuan wine" Nowadays, the practice of chicken can be said to be a hundred flowers, eight major cuisines, no matter how harsh you are on the specialties, there will always be a practice deep in the proclivity of your tastebuds.

煎雞翼做法

And chicken wings, is also the VIP of chicken, chicken wings on the meat is very little, but all the essence, fat rate, but fragrant but not greasy, thin but not Chai, whether it is stewed chicken wings, delicious cola chicken wings, or crispy chicken wings, baked chicken wings, as long as you can do out, on two words: "delicious". The price of chicken wings is also undoubtedly ascending in various chicken, the price of more than twenty yuan still can not stop everyone's longing for the specialties.

We have eaten all kinds of chicken wings in various ways. The actual fact is that you will be able to find the best way to get the most out of your chicken wings. The chicken wings can be prepared in 30 minutes in a rice cooker, which is particularly convenient, and the taste can be even more fragrant than baked chicken wings.

Salt Baked Orleans Chicken Wings

Commonly used food: a small pot of chicken wing tips, wings, chicken wing roots, two large onions, two pieces of ginger; Orleans baked chicken wings half a package of decoration, salt, wine, five spice powder, sesame seeds, sugar

Step 1: chicken wings nicked water, chicken wings do before to early nicked water to remove the fishy taste, cool water will be chicken wings into the pot, add some sliced ginger, two spoons of cooking wine, low heat boil after 1 minute, pour into the chicken wings immersion basin set aside.

Step 2: Blanch the chicken wings into a bowl, add half a packet of renovated Orleans baked chicken wings ingredients, add a small spoonful of salt, two spoons of cooking wine, a tablespoon of five spice powder, a small spoonful of sugar, and appropriate sesame seeds.

Step 3: Scratch well with your hands for 3 minutes so that all part of the chicken wings are stuck with the seasoning, followed by a small spoonful of oil and again scratched well to set aside.

Step 4: First cut a slice of two pieces of ginger, about 20 slices up and down, and lay it flat on the bottom of the rice cooker, followed by two large onion disks in the bottom pan, and sprinkle a spoonful of salt evenly on the bottom pan.

Step 5: Put the chicken wings layer by layer flat into the rice cooker, use your hands to maintain close, cover tightly, turn on the rice cooker cooking button, you only have to wait 30 minutes up and down, a pot of sweet and delicious, even the bones are fragrant salt baked Orleans chicken wings are done.

Tips for the whole cooking process

1, the way to make salt baked Orleans chicken wings can be used not only on chicken wings, and even the whole chicken is also able to, but pay attention to the volume of the whole chicken is relatively large, to wipe the seasoning evenly before the pot.

2, before the chicken wings in the pot, as far as possible first nicked water to remove the blood and fishy smell, do out of the chicken will be fresh and crisp.

3, Orleans baked chicken material is very easy to agglomerate, but as long as the preservation period has not passed, or can be used, can be put into the wine group open rub more level.

4, many people consider whether it will stick to the pan, in fact, this do not have to worry, as long as the bottom of the ginger and onion slices put enough, no doubt not easy to stick to the pan, ginger itself is not easy to stick to the pan, if indeed worried about a layer of oil can be brushed.

5, the bottom of the rice cooker sprinkled with a spoonful of salt, not only to avoid sticking to the pan, but also more in line with the practice of salt baking, to the case of chicken wings to send material, because the Orleans material itself is also salt flavor, there is no need to add too much salt.

6, add a small spoon of sugar is mainly to enhance the taste and coloring, sugar will become darker when heated, and very easy to let the condiments stick, coloring will become more and more very easy.

7、After 15 minutes in the rice cooker, you can turn all the chicken wings over to the side, which will be better for the taste and stronger color.

6、The chicken wings themselves have a lot of water and vegetable fat, so there is no need to add oil and water, the taste is concentrated and more delicious.

Posted by: ssing at 04:46 PM | No Comments | Add Comment
Post contains 971 words, total size 6 kb.