working methods
Chop the chicken feet, clean them, drain the water, and wipe the chicken inside and outside with salt.
Mix cooking wine, minced garlic, ginger juice, soy sauce, pepper, pepper powder and cumin to make a marinade, and apply it on chicken for more than 2 hours to make it fully tasty.
String the chicken on the spindle and brush the marinade again.
Send the chicken into a preheated oven and preheat it at 250 degrees for 5 minutes.
Bake at 200℃ for 3 minutes, take out and brush with marinade again, and then bake in the oven 160℃ for about 35 minutes.
Finally, brush the chicken with honey and bake at 160 degrees for 5 minutes.
Question 2: How to pickle and bake roast chicken? Pickling method of roast chicken:
1. Wash chicken. Punch a few small holes in the chicken with a toothpick (you need patience to make the chicken more delicious).
2. Use a spoonful of cooking wine, Chili powder, garlic Chili sauce, black pepper powder, pepper powder and oyster sauce as the marinade, knead the chicken wings evenly and taste them (wear disposable gloves, otherwise it will be very uncomfortable to stick your hands).
3. Among them, there is no specific proportion limit for pepper powder, black pepper powder and pepper powder. If you like spicy food and hemp, you can add more. Chili sauce and oyster sauce are salty, so the dosage should be determined according to the number of chicken wings.
4. Spread evenly and put it in a fresh-keeping box and put it in the refrigerator for three hours. Of course, the longer the pickled chicken is, the better, and the longer it is, the better it tastes. It is best to marinate for half a day to a day.
Baking method
Put the chicken in the baking tray and bake in the oven, with the chest facing up for 25 minutes and the back facing up 15 minutes. Take it out and pour in sesame oil.
Question 3: the pickling method of barbecue chicken wings and chicken wings. Ingredients: 10 chicken wings, honey, soy sauce, salt, cooking wine (red wine is also acceptable), ginger, dried red pepper, allspice powder and black pepper.
Exercise:
Quoted content
1. If it is quick-frozen chicken wings, please thaw it first. Put 10 fresh chicken wings into a container that can be heated by microwave oven.
2. Add a small amount of soy sauce and put 2 spoonfuls of soy sauce.
3. Add cooking wine or red wine, about 2 tablespoons, mainly to remove the fishy smell of chicken wings.
4. Add salt, a little ginger foam, a little pepper, a little spiced powder (usually sold in supermarkets) and a little black pepper.
5. Stir the chicken wings and seasoning evenly, and fully stick the seasoning.
6. Cover the chicken wings and marinate them in the refrigerator. It's best to spend the night on TV (so be sure to prepare in advance, you can't eat now. If it's really urgent, it should be marinated for 2-3 hours to fully taste.
7. Take out the marinated chicken wings and coat them with honey (this is the color and taste! You can appropriately increase the amount of honey applied according to your own taste.
8. Put the chicken wings coated with honey into the microwave oven and heat them with medium-high fire (usually three fires) 1 1 min. Supplement: Marinate with yellow wine, soy sauce and Jiang Mo spiced powder with salt and monosodium glutamate. First of all, meat needs to be cured before barbecue. . Some time ago, I went out for a barbecue and baked an Orleans chicken wing, which was very delicious ... by thawing the frozen chicken wing before the barbecue. Pickled with yellow wine, soy sauce, Jiang Mo and spiced powder. . Don't weigh too much, control yourself, the best time is one night, the shortest time is 3 hours, and then apply honey when leaning. Supplement: raw materials: a pair of chicken wings, onion, ginger, garlic, star anise, pepper, cinnamon, soy sauce, salt, sugar, cooking wine and black vinegar.
Practice: Cut the chicken wings into two pieces, put them in a large bowl, add the above seasoning and marinate for 6- 12 hours, and turn over 1-2 times.
You can pickle it the night before and bake it the next day.
Then adjust the oven temperature to 400-425F, put the aluminum foil on the baking tray, bake for 65,438+08 minutes, turn off the power and wait for 65,438+0-2 minutes to take it out. Roast the chicken in the same way as pepper, star anise and salt for a while, take out the salt and rub it on the chicken legs or wings. Cook the chicken legs for 5 hours and the chicken wings for 3 hours.
Bake it in a furnace preheated to 350 degrees for 3 hours. If you think of it from time to time, just smell it and turn it over.
Finally, the skin will be burnt (only for a few minutes, otherwise it will be burnt, and all previous efforts will be abandoned and cut! )。 Delicious!
Question 4: the pickling method of barbecue chicken wings is washed first, and several cuts are made on the chicken wings with a knife. Prepare onion, garlic and ginger to prevent them from entering, add salt, monosodium glutamate, carved wine, soy sauce and vinegar, and marinate for 1-2 hours.
Question 5: Ingredients required for the curing method of barbecue chicken legs: chicken legs or chicken wings, ginger powder, pepper, pepper, clove, Ru Gui, fried sesame powder and salted onion. Steps: First, wipe the chicken legs or wings with salt one by one, and then rinse the salt. Cross-cut the fleshy part of each chicken leg or chicken wing three times to taste the taste. 2. Evenly sprinkle Jiang Mo, pepper, pepper, clove, Ru Gui, fried sesame powder and salt on chicken legs or wings. Third, add the onion (put it on the back of the knife twice before) without rubbing it. It will be ready in five hours. Tip: The book says don't eat too much baked and fried things. Besides satiety, these things are good for all aspects of your body!
Question 6: How to marinate the roasted chicken wings? The best marinating time is about three hours. If you need to marinate overnight, the taste should be lighter.
There are many ways to marinate fish, usually barbecue:
Ingredients: chicken wings, ginger, onion, cooking wine (high-alcohol liquor or carved wine), pepper, onion, coriander, fragrant leaves, soy sauce and salt.
1. Wash and drain the chicken wings, cut two knives on the thick meat of the chicken wings (easy to taste and bake) and put them in a larger container.
2. Smash the ginger, cut the onion, twist the onion and coriander into two pieces and put them into the chicken wings. Add pepper, fragrant leaves, cooking wine, a little soy sauce and salt (the taste is a little lighter, because you need to brush soy sauce when grilling) and stir well. If you like the key flavor, you can also add a little black pepper or pepper.
It can be baked in three hours.
Question 7: How to pickle the roasted chicken kidney? Adding salt, monosodium glutamate, pepper, chili powder, cumin or cumin powder, onion, ginger or Jiang Mo. You can add a little beer to remove the fishy smell, and the meat will be more tender. Generally, the barbecue can be started in about half an hour. If it is longer, it will taste better. Dip dry powder in barbecue, which can be bought in the market. In fact, all the places where you buy meat have barbecue ingredients. Just buy some directly mixed meat, don't bother yourself. (1), the simplest method: after the chicken is cut, soak the onion with lemon (chopped), then add some starch 15 minutes, and then put on a bunch of beef skewers (chopped). After cutting, use the tender meat powder onion (chopped) for 30 minutes, wear less tender meat powder onion (chopped) for 30 minutes, then wear fish fillets and chicken wings to cut the mud sausage without pickled shrimp. Barbecue sauce can be made with garlic sauce and water.
Question 8: Barbecue, how to pickle chicken wings. Pickling method of chicken wings
Ingredients: 10 chicken wings, honey, soy sauce, salt, cooking wine (red wine is also acceptable), ginger, dried red pepper, allspice powder and black pepper.
Exercise:
If it is quick-frozen chicken wings, please thaw them first. Put 10 fresh chicken wings into a container that can be heated by microwave oven.
Add a small amount of soy sauce and put 2 spoonfuls of soy sauce.
Add cooking wine or red wine, about 2 tablespoons, mainly to remove the fishy smell of chicken wings.
Add salt, a little ginger foam, a little pepper seeds, a little spiced powder (usually sold in supermarkets) and a little black pepper.
Stir the chicken wings and seasoning evenly, and fully stick the seasoning.
Cover the chicken wings and marinate them in the refrigerator, preferably overnight (so be sure to prepare them in advance and don't eat them now. If it's really urgent, it should be marinated for 2-3 hours to fully taste.
Question 9: How to marinate the crispy bones of roast chicken? Ingredients: 500g crispy chicken bone. Ingredients: 25g of green and red pepper, 25g of cumin, 0/5g of pepper noodles/kloc-,0/5g of sesame seeds/kloc-,a little salt, monosodium glutamate, flour and eggs. Practice: Add a little salt to10g flour+an egg+a spoonful of starch (if any). Add cumin salt in Chili noodles to chicken crispy bones (10 minute) and cook the chicken crispy bones until cooked; Sprinkle a layer of cumin pepper noodles and sesame seeds while they are hot. First, cook chicken cartilage with water and seasonings (such as onion, ginger, garlic, star anise, cinnamon, five-spice powder, salt and miso) for 20 minutes. ,
After taking out, add a small amount of starch and a proper amount of white flour with egg white to make a paste. Sprinkle cumin and Chili noodles evenly on the cartilage. Then wrap the marinated chicken cartilage with meat sauce, and then fry it in 7-80 degrees oil until golden.
Question 10: Pickling methods and common practices of roast chicken ingredients.
Food preparation
Fresh chicken 1 chicken (about1000g), 3g monosodium glutamate,
18 sheets
Different flavors of roast chicken
Salt 15g, wine 10g, pepper, onion, ginger and a little maltose.
Production steps
1. Boil the chicken in boiling water for 3-5 minutes, take it out and drain it;
2. Wipe the chicken body evenly with monosodium glutamate, salt and wine, marinate for half an hour, take it out and dry it, and then evenly wrap it with maltose (you can also put mushrooms and onions in the chicken belly);
3. Put the chicken in the baking tray and bake in the oven, with the chest facing up for 25 minutes and the back facing up for 15 minutes. Take it out and pour in sesame oil.
Five flavors of practice
Ingredients: chicken (chicken wings, drumsticks or whole chicken)1000g, fruit, radix aucklandiae and marinade 40g.
Ingredients: 70g water (ice water or cold water), 1 g soy sauce.
1 1 sheet
Raw materials for making roast chicken
/100g raw meat
Production steps
Step 1: After the chicken wings (or drumsticks and whole chickens) are completely thawed, wash them for later use.
Step 2: Weigh the marinade, auxiliary materials and water according to the proportion (marinade: water: raw meat =4.0: 7.0: 100), mix them evenly, and then add them into the chicken wings (or chicken legs and whole chickens) to make the marinade fully contact with the chicken wings; If there is a strong plastic bag, you can put the chicken wings and marinating liquid into the bag, tie it tightly, and pat it hard for 10 ~ 20 minutes to taste evenly.
Step 3: Marinate the chicken wings in the freezer for more than 12 hours.
Step 4: Bake the marinated chicken wings in the oven at 180℃ for 17 minutes, and then bake at 200℃ for 3 minutes. Or put it in the microwave oven to use the barbecue function or high-fire microwave oven for about 10 minutes.
Honey-flavored vanilla method
Food preparation
Ingredients: chicken (chicken wings, drumsticks or whole chicken)1000g.
Ingredients: Mediterranean garlic spice, black pepper and parsley.
Delicious roast chicken
Appropriate amount of clove basil bouquet thyme purple basil bouquet rosemary special vanilla soybean fennel
Production steps
1. Wash and chop the chicken, and wash and chop the vanilla for later use;
2. After the oil is hot, add vanilla and appropriate amount of cooking wine, vanilla soybean oil, sesame oil, oil and sugar;
3. Then add Mediterranean garlic and vanilla and stir-fry until it tastes delicious, then turn off the fire and let it cool;
4. Pour the juice into the lunch box, put it inside and outside the chicken, stick the juice on it, put it in the refrigerator for curing 12-24 hours, turn it over and pour the juice from time to time;
5. Preheat the oven at 200 degrees 10 minute, wrap the chicken feet with tin foil, spread the tin foil on the tray, and put the chicken on the grill and brush the marinade inside and outside;
6. Bake the middle layer in the oven at 200 degrees for 60 minutes, brush the marinade 2-3 times in the middle, and take it out at last 10 minutes;
7. Brush honey inside and outside. 6 Take it out, cool it a little, mix the original marinade with a little honey and heat it.
Practice 4
Raw material preparation
1, 1 adult rooster (about 3500g), washed and set aside.
Firewood roast chicken is roasting.
2. monosodium glutamate10g, salt 20g, cooking wine10g, pepper powder, sea pepper powder, pepper powder and spiced powder.
3, 200 grams of cooked oil, a little chopped green onion.
4, firewood 100 kg, a small amount of fine wire.
Production steps
1. Mix monosodium glutamate, salt, cooking wine, pepper powder, sea pepper powder, pepper powder and spiced powder evenly, and coat two thirds of the mixture on chicken for curing 1 hour;
2. Tie the marinated chicken to the grill with fine wire and light the firewood at the same time.
3. Brush the oil after baking on the grill for 1 hour, and generally brush the oil four times according to the specific situation.
After baking for about 2 hours, the chicken skin is yellow, and the meat under the skin is delicious and fragrant, sprinkled with shallots.
5. The roast chicken with firewood is ready. Take off the shelf and serve, and you can enjoy it.