Teaching you how to cook delicious salted chicken wings easily with a rice cooker. No need to drain oil or use water.

main ingredients

1 kg of chicken wings, 1 packet of salted chicken powder

5 garlic, 3 green onions

7 pieces of ginger and 1 onion

Steps

1. Wash the chicken wings and marinate one packet of salted chicken powder for 1 hour. You can scrape the chicken wings before marinating

2. Fill the ingredients with electricity. Put some onions on the chicken wings

4. Press the rice cooker once and let it bake for 5 minutes, then turn the chicken wings over, press

5 again, pour the chicken wings with soy sauce and press the rice cooker once to make the finished product

From the internet

The crispy salted chicken wings are golden in color, salty and tender, light and refreshing and not greasy.

I believe many people like to eat chicken wings, especially children. My children like to eat chicken wings when they don't leave. There are many ways to make chicken wings, such as roast chicken wings, braised chicken wings, honey chicken wings, cola chicken wings, salted chicken wings, etc., which are all very delicious. Salted chicken wings are golden in color, which makes them have an appetite.

1. Method of crispy salted chicken wings

1. Preparation of ingredients: 2 kg of chicken wings, 1,5g of ginger and water, 4 packets of salted chicken powder, 5 pieces of gardenia, and a small amount of salt

2. Choose fresh and older chicken wings, which will taste better.

3. Add water to the pot, add the salted chicken powder, wash the gardenia, break it open, bring it to a boil, add a spoonful of salt, put the chicken wings in and boil, and turn to low heat for cooking.

4. Cook for about 2 minutes, depending on the chicken wings. The tender chicken wings take a little longer, and the old chicken wings take a little longer. After cooking, turn off the fire and soak for half an hour.

5. After soaking, take out the chicken wings, let them cool, and put them in the fresh-keeping layer of the refrigerator for one hour. They are especially delicious, with chewy Q-bombs, crispy skin and delicious salty flavor.

2. Tips for crispy salted chicken wings

1. To make crispy salted chicken wings, the choice of chicken wings is very important. You should choose fresh old chicken wings, and the old chicken wings will taste better and taste crispy and delicious.

2. Chicken wings must be cleaned and blanched in cold water, which will make them taste better, and the salted chicken wings you want to make will be more tasty. When marinating, use low fire, which will make them taste better and tasty.

3. After the chicken wings are marinated, don't take them out in a hurry. Soak them for half an hour, which will make them more tasty. After cooling them, put them in the refrigerator for refrigeration, which will make them taste better.

Summary: Crispy salted chicken wings are golden in color, salty and tender, light and refreshing, not greasy, crispy and tasty, and really delicious. Every time children don't eat enough, it is very simple to make. As long as you master the above skills, the crispy salted chicken wings are dry and crispy.

Baked chicken with salt is a Hakka dish with Guangdong characteristics in China. It is a method of curing chicken handed down from the migration of Hakkas in the early years. After curing, the chicken can be kept at room temperature for several days. Salted chicken skin is soft and tender, fragrant and delicious, but not greasy, and has the function of warming, so it is a health food suitable for making at home.

ingredients:

water 125ml, salt 1g, coarse sea salt 4g, half a fresh chicken 5g, oil paper 1g, ginger powder 2g

Cooking steps:

1. Fresh chicken is ready

2. Seasoning is prepared

3. Coarse sea salt

4. Wash and dry the chicken, and add the ginger powder together with 1 tablespoon of salt. Evenly spread it on the chicken

5, pave a piece of oily paper

6, wrap the chicken paper

7, first spread a piece of tin foil paper on the bottom of the pot

8, then pour 2 grams of crude sea salt on the tin foil

9, Add 125ml of water

1, put the chicken wrapped in paper

11, pour in 2g of crude sea salt

12, cover the pot, cook for 5min with high fire, and then cook for 1min with medium fire. Then turn off the fire and let it stand for 2 minutes

13. Scoop out the sea salt in the pot

14. Tear off the paper on the chicken

15, and it will be

16. Cut the chicken into appropriate sizes and put it on a plate

More exquisite food recipes are welcome to pay attention to every day.

Baked chicken wings with salt is a famous dish of Han nationality, which belongs to Cantonese cuisine. Originated in Meizhou City, Guangdong Province, because the Central Plains and the mountainous areas in eastern Guangdong belong to the inland hinterland, the non-staple foods used by Hakka dishes in Meizhou are domestic livestock and mountain game, and there are few seafood products. There is a saying that "no chicken is unclear, no meat is not fresh, no duck is not fragrant, no elbow is not thick". Over time, Hakka dishes gradually become their own, while Hakka salted chicken wings are from Hakka salt. Chicken is short of calcium, iron, carotene, thiamine, riboflavin, nicotinic acid, vitamins and crude fiber, which can easily lead to sub-health after long-term consumption.

According to scientific investigation, the consumption of chicken has a great influence on human health, especially on the health of the elderly and women.

nutritionists point out that because people eat all kinds of food in a day, on average, the cholesterol content in chicken is the highest. Cholesterol will greatly increase the risk of cardiovascular and cerebrovascular diseases. If the elderly and women eat chicken every day, there will be excess cholesterol stored in the body, which is not only bad for health, but also increases the risk of heart disease and cerebral thrombosis.

The authentic cooking method of Dongjiang salted chicken is as follows: a fat and tender chicken weighing about 15g, that is, a hen with yellow fur, yellow mouth, yellow feet and laid eggs, is slaughtered, depilated, washed with internal organs, hung and dried, and the hard shell on the toe tip and mouth is removed, and a knife is cut on both sides of the wing arm, and a knife is cut on the neck bone, and then the chicken cavity is wiped evenly with refined salt. Then, heat the wok with high fire, stir-fry the coarse salt to high temperature, take out a quarter and put it in a casserole, put the chicken in the casserole, cover the rest of the salt on the chicken, cover the lid tightly, and bake it with low fire for about 2 minutes until cooked; Then take out the chicken, remove the gauze paper and peel off the chicken skin for later use; Tear the chicken into pieces, break up the chicken bones, add the sauce and mix well, then put it on a plate, with the bones at the bottom, the meat in the middle and the skin covered on it, and put it into the shape of a chicken. Put coriander on both sides of the chicken. Serve with ginger oil and salt sauce. Besides the authentic "salt" method, there are two cooking techniques of Dongjiang salted chicken: "gas" method and "water" method. The gas method is to mix ginger, refined salt and sesame oil and apply them inside and outside the chicken cavity, and steam for 15 to 2 minutes. This method is quick and convenient, fragrant and smooth, but not refreshing enough.

crispy salted chicken is probably fried. Whether it is traditional or modern simple method, the salted chicken is

fresh and tender, in other words, it is all soft-skinned, without crispy skin.

so what should I do with the salted chicken? Let Y Jun teach you ~

Salted baked chicken:

Raw materials: a Sanhuang chicken, about 1.5 kg; About 15g of crude salt, turmeric powder, white pepper, fresh ginger, onion, vegetable oil, sesame oil, fine salt and high-alcohol liquor

Practice:

1. Wash the inside and outside of Sanhuang chicken and drain the water. Spread the chicken evenly inside and outside with high-alcohol liquor.

2. Mix the fine salt with turmeric powder and white pepper, and apply it on the chicken surface, both inside and outside.

3. Slice ginger and onion, put them into the belly of the chicken, then put the chicken into a covered container, put it in the refrigerator, and preserve it in cold storage for at least 3 minutes.

4. Brush a layer of vegetable oil on the chicken

5. Take two large pieces of tin foil and brush a layer of vegetable oil on one side of the tin foil.

6. Two pieces of tin foil, one from the bottom and the other from the top, completely wrap the chicken in the tin foil

7. Take a clean wok, add coarse sea salt, and stir-fry the salt particles on medium heat until they are hot.

8. Heat another casserole in advance. First, put 1/3 of the fried coarse sea salt in the casserole, and then add the wrapped Sanhuang chicken. Finally, pour all the hot salt into the casserole and cover the chicken completely with salt.

9. Cover the casserole and put it on the fire. After 15 minutes of low heat, turn the chicken over, and then bury it in salt and bake for 1-15 minutes.

1. After turning off the fire and cooling slightly, you can break the salt shell and take out the baked Sanhuang chicken. Brush a layer of sesame oil on the surface of chicken skin, and the fragrant salted chicken will be ready

rice cooker version of salted chicken;

ingredients: one chicken, salted chicken powder (or seasoning in the above recipe), vegetable oil, ginger and onion

Practice:

1. Wash the chicken, drain the water, evenly spread the salted chicken powder (or homemade seasoning) inside and outside, and marinate for about half an hour

2. Bottom

3. Put the chicken in the rice cooker, cover it and press the cooking button. When the rice cooker turns off automatically, turn the chicken over and press it again.

I am a native of Wuhua County, Meizhou City, and I have been making salted chicken wings, whole chicken, chicken tip and chicken in Meixian for two or three years. But to make chicken wings, you must have old chicken wings, crisp and refreshing skin and bone-penetrating fragrance. If it is other chicken wings, it doesn't taste like this at all.

Difficulty: Cutting pier (primary) time: 1~3 minutes. Main ingredients: 1 kg of chicken wings, 1 packet of garlic, 5 green onions, 3 ginger slices and 7 onions. Marinate 1 packet of salted chicken powder for 1 hour. You can scrape the chicken wings before marinating in time.

2. Fill the bottom of the rice cooker with ingredients.

3. Fill the chicken wings and put some onions on them.

4. Press the rice cooker once and let it bake for 5 minutes, then turn the chicken wings over and press it again.

5. The salted chicken that I am going to teach you to cook is not only crispy and smooth, golden in color, delicious and not greasy, but also has a good nourishing effect.

practice: clean the whole Sanhuang chicken, slice the ginger and cut the onion.

2. After the chicken is drained, apply a little cooking wine to the skin first, and then evenly apply a proper amount of salt, a little turmeric powder and pepper to the whole body of the chicken for two hours.

3. After pickling, add ginger slices and onion segments, put them in a pot and steam them over high fire for 25 to 3 minutes. (the steaming time depends on the size of the chicken, and it will be cooked without blood when you insert chopsticks into the chicken)

4. Let the steamed chicken cool slightly, cut it into pieces and put it on a plate. (You can also make some homemade sauce of coriander and onion to dip in.)

Thank you.

How to make crispy salted chicken?

Baked chicken with salt is a local Hakka dish in Guangdong, which is now spread all over the country, with different tastes.

It's best to choose Sanhuang chicken as the baked salted chicken. After the baked Sanhuang chicken, the skin is yellow and tender, and the taste is good.

Practice and precautions of salted chicken:

Wash about 2 to 3 kilograms of Sanhuang chicken, dry it, add ginger, shallots, coriander, cooking wine, refined salt and monosodium glutamate and marinate for half an hour.

at the same time, prepare a disposable earthen pot, salted chicken paper and 3 to 4 Jin of coarse sea salt.

wrap the salted Sanhuang chicken in prepared paper, put one third of sea salt in the bottom of the earthen pot, put the wrapped chicken, put one third of sea salt around the wrapped chicken, put the rest of the salt on it, and cover the earthen pot. Turn off the fire for half an hour when the fire is stuffy enough to have a strong chicken flavor, and then take out the pot.

note: both the earthen pot and the sea salt have good thermal conductivity, so it is not necessary to turn the chicken when roasting it with low fire.

I also want to learn from myself. I have failed twice, and I want to learn if I have something to learn.