A, glutinous rice chicken wings practice
Raw materials
Chicken wings (grassland Xingfa in the wings), glutinous rice (soaked in advance).
Ingredients
Salt, soy sauce, pepper, sugar, wine, red curd (instead of red broth of curd), eggs, starch.
Practice
1, before the glutinous rice soaked with seasoning (salt, oil) steamed.
2, the wing blanch directly, from one end of the bone (Figure 1 is not the wing, the method of bone removal is similar). After boning seasoning (salt, soy sauce, pepper, sugar, wine, red currant) marinated for about 1-2 hours.
3. Fill the wings with glutinous rice. Cross toothpicks to seal.
4: Steam for 80% of the time.
5: Take out and hang the egg starch batter, deep fry. (Step 4 directly steamed can be eaten, have an oven this step can be used in the oven.)
Two, glutinous rice chicken wings practice steps
1, ready materials.
2, marinate the chicken wings with pump and ginger for half an hour.
3, marinated chicken wings evenly sticky soaked glutinous rice.
4, yard in the plate on the pot to steam for 15 minutes.
5, steamed out of the pot yard plate.
Three, glutinous rice chicken wings
1. Glutinous rice soaked in water for one night and then fished out and drained, flat in a stainless steel plate; chicken wings washed, add the appropriate amount of salt, oyster sauce, cooking wine, black pepper, ginger, soy sauce, mix well and marinate for more than 2 hours.
2. Dip the marinated chicken wings evenly in the glutinous rice, then spread on top of the remaining glutinous rice.
3. Put a suitable amount of water in a voltage pot, arrange a steaming rack, put the plate with chicken wings and glutinous rice on the rack, cover the pot and steam for 20 minutes.
4. When the voltage pot pressure relief to open the lid, sprinkle into the appropriate amount of chopped green onion can be.