Chicken wings blanching cold water in the pot or hot water
Blanching are water boiled after the raw materials to be blanched in the pot, meat blanching is to remove the surface of the raw material stains, so that the soup can be cleaned up some, with the raw materials to let the tight body. Different raw materials, blanching time are slightly different: poultry easy to cook, so the blanching time is short, raw materials into the pot, a little stirring, so that the raw materials are heated evenly, you can fish out; with the bones of the raw material time is a little longer, the raw materials into the pot, stirring evenly, and wait for the water to boil again, then fish out. Some places to blanch the raw materials of the water left behind, after removing the precipitation, and then poured into the soup to use.
Boiling soup is to drink soup, so meat should be cool water in the pot, so that the raw materials can be cooked, and so that the nutrients contained in the raw materials, can be precipitated into the soup, so that the soup taste nutritious, delicious.
What are the benefits of blanching
Blanching, that is, the initial processing of raw materials in a pot of boiling water heated to half-cooked or fully cooked, removed for further cooking or flavoring. It is an indispensable process in cooking, especially cold dishes. It plays a key role in the color, aroma and taste of the dishes, especially the color. Blanching has a wide range of applications, most of the vegetables and meat raw materials with fishy odor need to blanch. Blanching, also known as out of the water, flying water, Nao water. Northeast region known as "tight", Henan area known as "dust", Sichuan is known as "泹泹".
Chicken wings after blanching
Practice 2
Ingredients: a bag of chicken wings (wings in the best, if you use the whole wing, the wing root, wing, wing tip to separate). Blanch the chicken wings in water. Seasonings: ginger, sliced green onions, dried chili peppers, peppercorns, star anise, you can also add garlic.
Directions:
1, all the seasonings (except green onions) broken into pieces, into the seasoning bag, the frying pan into one or two sugar, stir frying until the sugar melted - bubbling - foam subsided - the sugar into a golden brown color, into the clean chicken wings. Stir-fry on medium heat until each piece of chicken wings turns a nice golden brown color.
2, put some hot water, (do not put cold water, because the meat has been heated by the sudden cold, the skin will shrink, not easy to cook and not easy to taste). The amount of water to submerge the chicken wings on the line.
3, put the seasoning bag and sliced green onions, a small spoon of soy sauce, a spoon of salt. (Do not put too much soy sauce, because the fried sugar color is already enough, and too much soy sauce will cover the chicken wings own flavor).
4, with medium heat to the chicken wings stewed, the soup becomes less when the fire to the juice thickened to not dry pot shall prevail.