1 Chicken wings blanching hot water or cold water

Cold water into the chicken wings blanching.

The purpose of blanching chicken wings is to remove the dirt on the surface of the wings, reduce fat, relieve the greasy feeling of food, remove blood and fishy and other odors, so that the raw material texture is more tight, eat more soft and elastic, if the water is put into the boiling water, it will make the chicken wings skin suddenly tighten, the inside of the blood is difficult to cook out of the pan, generally in the pot pour cool water, and then throw in a few slices of ginger, pouring the cooking wine to go to the fishy, and then Put the chicken wings, wait for the water temperature to slowly rise, high fire boil after skimming the surface of the white foam, blanch to discoloration, feel the chicken wings five minutes cooked can be fished out.

2 How long to blanch chicken wings

1-2 minutes.

Chicken wings belong to meat and poultry food, only to remove the blood, do not need to be completely cooked, blanching time is relatively short, generally after the water boiled continue to cook for 1-2 minutes, to see the chicken wings color darker after the blanching steps are completed, do not blanch too long, otherwise the meat of the chicken wings will be relatively hard, difficult to chew.

3 chicken wings blanched with cold water

To use cold water.

After blanching, there will be a little blood foam on the surface of the chicken wings residue, with cold water over a little can clean off these blood foam, and secondly, after blanching chicken wings with cold water over a little, the use of the principle of heat expansion and cold contraction, the texture of the chicken wings will be more tightly elastic, the taste will be more tender, and blanching after a little cold water, is a cooking technique in a technique, the basic blanching of the food will be done this way.

4 Chicken wings blanched first or marinated first

Marinated first.

Chicken wings, if blanched first and then marinated, the meat has been cooked almost, it will be difficult to taste, so it is necessary to marinate the flavor first and then blanch, the correct practice is to first soak the chicken wings in a basin of water for 10 minutes to soak away the blood, and then clean and then control the water; control the dry chicken wings with a knife on both sides of each chicken wing on both sides of the two lines, so as to facilitate the flavoring and deodorization, and then sprinkled with salt, cooking wine, wearing disposable gloves, wipe the salt flavor of the chicken wings, put a few slices of ginger, cover the lid, marinate for 30 minutes, then cold water into the pot chicken wings blanch for about 2 minutes.

Note

The blanched chicken wings should be fished out and drenched dry, and use kitchen absorbent paper to absorb all the water on the surface of the chicken wings, otherwise the next time you fry them in oil, they will be splattered with oil.