I don't know if anyone has ever doubted that it is obvious that chicken legs have more meat and the meat quality of chicken legs is more compact. Why are chicken wings more popular and more expensive than chicken legs? From the nutritional point of view, the collagen in chicken wings is much more than that in chicken legs, and the nutritional value of chicken wings is also higher than that of chicken legs. From the taste point of view, although chicken wings have less meat, they are very chewy and most people like them. Although chicken legs are meaty, they are not chewy, so they are naturally not as popular as chicken wings. Then more people buy chicken wings, resulting in short supply, and merchants will raise the price of chicken wings, so chicken wings are more expensive than chicken legs.
More importantly, there are many ways to make chicken wings, such as stewing, roasting and frying, and you can eat them if you want. In life, the most popular way is probably coke chicken wings, but if you eat too much delicious food, you will get tired, so you should change the way appropriately. So today I want to share with you a famous Cantonese dish-Nannai Chicken Wings, which is delicious, tender, simple and satisfying. Interested friends, continue to look at the specific practices.
Prepare chicken wings, ginger, fermented bean curd, soy sauce, cooking wine (yellow wine), honey, cooking oil, cooked sesame seeds and broccoli.
First, thaw the chicken wings.
As far as I know, many friends around me like to choose the wing root when buying chicken wings. In fact, the more cost-effective is the wing. There is little difference in the price between wings and wing roots. The fat and collagen contained in wings are richer than those in wing roots, and the meat is tender and smooth, and the taste is more delicate. Then I prepared chicken wings today. We need to thaw the chicken wings we just bought first. There are many ways to thaw them. If we have enough time, we can naturally thaw them indoors at room temperature. If you are in a hurry, you can directly soak the chicken wings in cold water, and then add a proper amount of edible salt to thaw them quickly.
Second, wash the chicken wings
Next, we prepare a big bowl, put the thawed chicken wings in it, and then pour clean water that has not touched the chicken wings. Chicken wings are frozen, and there will be a lot of blood left in them, so we must pay attention to squeezing out the blood when cleaning them. After cleaning for two or three times, take out the chicken wings and put them on the chopping board, then evenly draw two or three oblique knives on the surface of the chicken wings and draw them to both sides, so as to make the chicken wings more delicious. Cut all the chicken wings and put them on a plate for later use.
Third, pickled chicken wings
Then prepare a piece of ginger, preferably old ginger, which can better remove the fishy smell and then cut it into thin slices. Now we can start pickling chicken wings. Put ginger slices into chicken wings, add a piece of fermented bean curd, and then pour two spoonfuls of fermented bean curd to make chicken wings more tasty. Then add a spoonful of soy sauce, two spoonfuls of cooking wine or yellow wine to remove fishy smell and enhance fragrance, and finally add a spoonful of honey to make the taste of chicken wings more layered. After all the seasonings are put in, let's do a "massage", give the chicken wings a full body massage, and then set aside and marinate for half an hour.
Fourth, fried chicken wings
After half an hour, we prepare a non-stick pan, brush it with a layer of base oil and fry the chicken wings one by one. As the saying goes, you can't eat hot tofu if you are impatient. So when we fry chicken wings, don't worry. Let's fry it slowly over low heat. After one side is golden, turn to the other side and fry slowly with low fire. After the chicken wings are fried on both sides until golden brown, pour in half a bowl of boiling water, remember that it must be boiling water. After the soup is boiled, keep stewing 1 min. Attention! When stewing, you should also turn the chicken wings over constantly, so that each chicken wing can be evenly wrapped in soup. The stew is almost done. Turn on the fire to collect the juice. When the soup in the pot thickens and there is only a little left, you can take it out and put it on the plate.
Fifth, out of the pot.
We picked up chicken wings one by one with chopsticks and put them on the plate. If you want to make the finished product look better and have more appetite, you can make chicken wings into the shape of flowers. Don't waste the soup left in the pot, but pour it evenly on the chicken wings, so that the color will be fuller and the taste will be more delicious. Then we prepare a handful of cooked sesame seeds and sprinkle them evenly on the surface of the chicken wings. Sesame can not only increase flavor but also supplement calcium. Finally, decorated with three broccoli, a plate of delicious chicken wings with southern milk is finished. The chicken wings made in this way are nutritious and delicious, and they are robbed by children at home as soon as they are served.