Materials for making brine chicken wings: Ingredients: 10 chicken wings, small pieces of ginger, 3 cloves of garlic, 2 green onions
Accessories: a little salt, 1 tbsp sesame oil, 3 tbsp chili oil, 500 grams of brine Teach you how to do brine chicken wings, how to make brine chicken wings to taste 1 Chicken wings, wing head, wing center, chopped open. Chop ginger, garlic and green onion. 2 Blanch chicken wings in boiling water to remove foam, lift and drain. Simmer in marinade over low heat for 30-50 minutes.3 Heat chili oil in a pot, add ginger, minced garlic and salt and simmer over low heat, add chicken wings and mix up and down until ginger and garlic are coated on the surface of the wings.4 Turn off the heat, add minced green onion and sesame oil and mix well. Marinade: Ingredients:
1 3-5 star anise, cinnamon, cumin, licorice, trinitrotoluene, glycyrrhiza, glycyrrhiza glabra, peppercorns, nutmeg, grass nutmeg, 2 grass nuts, cloves, Chinese wild yam, rooibos, dried chili peppers, 10-15
2 ginger, scallions, shaoxing wine, rock sugar, 2-5 tbsp, 5 tbsp refined salt, fresh broth, oil
3 2 sachets of gauze bag Directions:
1 divide ingredient 1 into two, then mix in the chopped garlic and salt. p>1 Divide ingredient 1 into two and put them into a loose gauze bag and tie the bag tightly
2 Wash and break the ginger; wash and knot the green onions
3 Crack the rock sugar into a pot with the oil and stir over low heat until it turns a deep red color, then mix in 500g of boiling water and stir well to make the sugar color.
4 pot on the fire, mixed with 5000 grams of fresh broth, put ginger, onion, salt, a little soy sauce, sugar color, and then into the spice packet, after boiling, change to a small fire and slowly simmer to the flavor overflowing, that is, into the fresh marinade. Note:
1 Various ingredients are not necessarily all necessary. I sometimes just use soy sauce, sugar, salt, soup to do. Also good.
2 A lot of people put MSG, I never put it. Although it is said that fontina water is usually not high temperature, but the control is not always so good. Do not put, the flavor is also good.
3 In the fried sugar color must use a small fire, people in the side flip. Can not paste, paste will have flavor, and bitter.
4 Onions used to make brine should retain their roots, which can make the brine more flavorful.
5 Cloves contain eugenol, which has a strong flavor. Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5-15 grams. Use:
1 Generally, the first brine will be sweeter, and slowly it will be gone. The brine will get better and better. (Always make me can not pour)
2 raw materials in the brine before the general need to do special blanching, on the one hand, in order to clean, on the other hand, the brine is better.
3 brine when used to check the color, aroma, saltiness, soup volume, etc., if there is a shortage of which to make up. Generally speaking, it is mainly necessary to make up the salt and soup.
4 After every use of brine, there will be a few raw material residue (affecting the quality of water) or floating oil of meat floating on the top (easy to make brine spoiled and bad). Remember to filter it out. The surface of the water should be a layer of oil. Do to the end of no dregs, the surface smooth light.
5 General I do brine use 10-15 times or so. After use, put it in a ventilated cool place to cool, and then put it in the refrigerator to freeze. Next time you use it, take it out and thaw it. Tips: 1 Chicken wings should not be brined for too long, the meat is too rotten and not good. 2 If the brine is already salty, do not add salt.