Ingredients: chicken wings, cumin and coriander.

Exercise:

1. Wash the chicken wings, and cut a hole (depth and chicken) about two centimeters with the tip of the knife, so as to taste and cook quickly.

2. Mix a proper amount of soy sauce, salt, white wine, white sugar and a small amount of raw flour and marinate for about half an hour.

3. Shred ginger, mince coriander, add chicken wings and mix well.

4. Turn the chicken wings every 10 minute to ensure that both sides can be fully flavored.

5. Pour the oil into the pot and heat it. Pick up the shredded ginger and garlic and throw them away.

6. Turn off the heat, slowly fry the chicken wings in the pot until golden, and turn the other side to golden.

7. Sprinkle a few drops of wine, then cover the pot for a few seconds.

8. Add water and juice just poured into marinated chicken wings (chicken wings can only be submerged by half), sprinkle with a small amount of coriander powder and cover. Bring to a boil and simmer.

9. After about 5 minutes, collect the juice and serve.

10. Sprinkle a little cumin powder on the chicken wings and decorate with a few coriander leaves.

Sesame roast chicken wings

Ingredients: 8 medium-cooked white sesame seeds, 3 tablespoons parsley, a little garlic, red pepper 1 petal, 1 seasoning: a) wine, soy sauce 1 tablespoon, shrimp sauce 1.5 tablespoons, honey 1.5 tablespoons.

Practice: 1) stab the chicken wings a few times with a knife and sprinkle with appropriate salt and pepper. 2) Add garlic slices, chopped peppers and a) seasoning into the pot, add chicken wings after boiling, add appropriate amount of water (just soak), cover and cook for 8 minutes. 3) pat sesame seeds on both sides of the chicken wings and bake in the oven (oven at 200℃ 10-65438)

Steamed chicken wings with mushrooms

Mushrooms are well developed, and chicken wings and bamboo shoots are better sliced.

Mix the main ingredients with salt, cooking wine, monosodium glutamate, pepper, (a little sugar and sesame oil) and starch, and turn them from time to time. After two hours, put them in a tray and steam them in a drawer, preferably for 30 minutes, or steam them in a pressure cooker until they are soft and delicious.

Vinegar chicken wings

Ingredients: chicken wings 8 garlic 1 ginger 1 small pieces of dried mushrooms 5 eggs 2 vegetables 1 seasoning: 2 tablespoons oil a) wine 1 tablespoon soy sauce 2 tablespoons balsamic vinegar 3 tablespoons sugar 2 tablespoons.

Practice: 1) soak dried mushrooms in warm water, boil eggs for 12 minutes, soak in cold water, shell, divide vegetables into small pieces, and blanch in boiling water. 2) Add 1 tbsp oil to the pot, fry the chicken wings until cooked, and take them out after heating. 3) Add 1 tbsp oil, stir-fry minced garlic and Jiang Mo, and add chicken wings.

Garlic chicken wings

Ingredients: 12 chicken wings, 6 cloves of minced garlic (better if there is garlic powder), and a small amount of Chili noodles.

4-5 peppers, 2 tablespoons soy sauce, 0/teaspoon salt/kloc, half teaspoon sugar and 2 teaspoons spiced powder.

(You can add a lot if you like), a handful of cumin and two spoonfuls of tomato sauce.

Practice: 1. Wash the chicken wings and pat them with the back of a knife, which will taste better. Add the above seasonings together.

Mix well in chicken wings and marinate for 3-4 hours. It will taste better if you can put it in the refrigerator for the night.

Put a little oil on two sticks, string the chicken wings and bake them in the microwave for a few minutes.

Ok, of course, you can also bake or fry according to your own preferences, and it tastes the same.

Cola Chicken Wings

Materials:

Chicken wings, peppers, dried peppers, onions, ginger and a can of Coca-Cola.

Method:

1 Wash the chicken wings, cut each chicken wing several times, add a little soy sauce, salt and shredded ginger and marinate for 20-40 minutes.

2 put oil in the pot, heat it to 60%, add pepper and stir-fry to taste.

Add chicken wings and fry until golden on both sides.

4 pour coke to cover the chicken wings.

5 let the cola open at the cooking stall, change the heat preservation stall, and season with dried pepper and salt.

Watch the fire from time to time, and the coke juice will thicken and it will be over.

Sprinkle chopped green onion to make the food look better.

note:

Don't put 1 pepper at the beginning, it's easy to be Hu and not delicious.

Coke is usually 8- 10 chicken wings with a can of coke.

Don't put too much soy sauce.

If there is no coke, you can also take sugar instead.

Special garlic sparerib

Material selection: ribs should be made in small rows, that is, the bones are the best. Note that it is best not to buy big bones, and get up early in the morning when buying ribs, otherwise the rest will not be very good.

1, ribs need about a catty, so you can make a pot.

In addition, you need some mushrooms, fresh, about fifty cents. You also need a slice of ginger and some garlic. Seasonings include salt, monosodium glutamate, chicken essence, cinnamon and star anise.

Method: When you buy it, you can let the seller chop the ribs into small pieces of 5-6cm and wash them when you come back. Mash garlic, marinate ribs with mashed juice (or use garlic powder, sprinkle with soy sauce, monosodium glutamate and Jiang Mo, and mix well. Marinate the ribs for an hour and a half to two hours as before, and then pick them into the rice cooker. Don't pour soy sauce together. Star anise (you can also buy that stew powder, which is effective and convenient). Divide the mushrooms into four parts and put them in the pot. Then start stewing, pay attention from time to time. When the water is dry, add water until the ribs are "exposed", that is, the meat shrinks, the bones protrude and the flesh and blood separate. Yes, understand? Taste the mushroom, add some salt and chicken essence, and you can cook.

Hakka salty chicken leg

Ingredients: 2 drumsticks, a few slices of ginger and 4 onions.

Ingredients: salt/oil/chicken essence.

Exercise:

First, wash the chicken legs, drain the water, and prepare a few slices of ginger.

After the inside and outside of the chicken leg are thoroughly dried, wipe the chicken leg with oil first, then wipe the whole chicken leg evenly with refined salt and chicken essence, and grasp the salt and chicken essence in your hand. Wipe a layer on the whole chicken leg from the inside out and from top to bottom. Set aside! You can put it for more than an hour if you have enough time.

Pour a thin layer of oil into the cleaned rice cooker, add ginger slices, put the pickled chicken legs into the rice cooker, cover it, plug in the power supply, press the switch until the rice cooker trips automatically, open the lid, turn the chicken over with chopsticks, and then press the switch. This time, the rice cooker will trip automatically, and it will be ok.

Prevent onions from entering, and keep it stuffy for 5 minutes.

After the chicken legs are served, pour the oil at the bottom of the pot and the precipitated salt sauce on the chicken. Although the bottom of the rice cooker is a little burnt, it makes the chicken more fragrant.

This chicken leg tastes fresh and delicious, oily but not greasy.