How to make braised chicken wings delicious?
Ingredients
Ingredients: 10 chicken wings, small pieces of ginger, 3 cloves of garlic, 2 chives
Accessories: a little salt, 1 large sesame oil spoon, 3 tablespoons of chili oil, 500 grams of brine
Method
1 Wash the chicken wings, chop the head and middle of the wings. Finely chop ginger, garlic and green onion.
2. Blanch the chicken wings in boiling water, remove the foam, remove and drain. Pour into brine and simmer over low heat for 30-50 minutes.
3. Put chili oil in the pot, add ginger, minced garlic, and salt and simmer over low heat until fragrant. Add chicken wings and stir until the ginger and minced garlic are coated on the surface of the chicken wings.
4 Turn off the heat, add minced green onions and sesame oil and mix well.
Preparation of brine
Ingredients
1 3-5 star anise, cinnamon, cumin, licorice, sanye, manganese, pepper, Amomum villosum, grass Cardamom, 2 strawberries, cloves, yam, Luo Han Guo, 10-15 dried chilies
2 ginger, green onions, Shaoxing wine, 2-5 tablespoons of rock sugar, 5 tablespoons of refined salt, fresh soup, oil
3 2 gauze bags
Method
1 Divide the material 1 into two parts and put them into a loose gauze bag and tie the mouth of the bag tightly
2. Wash the ginger and smash it into pieces; wash and tie the green onion with roots.
3. Crush the rock sugar, put it into the pot with the oil, stir-fry over low heat until it turns dark red, and add 500 grams of boiling water. Stir well until it turns into sugar color.
4 Put the pot on the fire, add 5000 grams of fresh soup, add ginger, green onion, salt, a little soy sauce, sugar color, then add the spice bag, bring to a boil and then simmer slowly over low heat until When the aroma is overflowing, it is ready to serve as fresh brine.
Note:
1 Not all materials are required. Sometimes I just use soy sauce, sugar, salt, and soup. Not bad either.
2 Many people put MSG in it, but I have never let it go. Although fontanelle water generally does not have high temperatures, it may not be well controlled. Leave it alone, it tastes good.
3 When frying the sugar, be sure to use a low fire and have someone stir it beside you. Don't paste it, otherwise it will smell and be bitter.
4 The roots of the green onions used to make the brine should be retained, which can make the brine taste more fragrant.
5 Cloves contain eugenol, which has a strong smell. Generally speaking, the amount of cloves used in 5000 grams of fresh soup should be controlled between 5-15 grams.
Usage:
1 Generally speaking, the first time the marinade is sweetened, it will disappear gradually. The stewed food will become more and more delicious. (It always makes me reluctant to pour it out)
2. The raw materials are usually specially treated with brine before brine. On the one hand, it is clean, and on the other hand, it is better for the brine.
3. When using the brine, check the color, aroma, saltiness, soup volume, etc., and make up for any deficiencies in any aspect. Generally speaking, it is mainly necessary to supplement salt and soup.
4. Every time the brine is used, there will be a small amount of raw material residue (affecting the quality of the water) or meat floating oil floating on it (which can easily cause the brine to deteriorate and go bad). Remember to filter it out. The surface of the water should be a layer of oil. Make sure there is no residue in the end and a smooth surface.
5 Generally, I use the brine about 10-15 times. After use, cool in a ventilated and cool place, then freeze in the refrigerator. Take it out and defrost it next time you use it.
Tips: 1. Chicken wings should not be braised for too long, as the meat will be too rotten and not tasty. 2 If the marinade is already salty, do not add salt.
How to make marinated chicken wings more delicious!
Wash the sauced chicken wings with water! Boil in boiling water until cooked (about 15 minutes over medium heat), then remove the water and add some cooking oil to the pot. After heating, add star anise and peppercorns and stir-fry until fragrant, then add onion, ginger and garlic slices and stir-fry until fragrant, then drain the water. Stir-fry chicken wings and dried chili segments, add rice wine, dark soy sauce, light soy sauce, sugar, and a little salt and add half of the blanched chicken wings! After the fire comes to a boil, use medium heat to cook until the soup is almost dry, then turn off the heat and add MSG and serve!
How to make braised chicken wings
How to make braised chicken wings
1. Wash all the spices, then soak them in water for about fifteen minutes to soak up the flavor of the spices Come out
2. Wash the chicken wings, and then make two slits in the middle, which will make it easier to absorb the flavor
3. Pour the spices into the pot together with the water in which the spices were soaked, and add A little sugar, soy sauce, cooking wine. And ginger and garlic.
4. Pour in the chicken wings, bring to a boil over high heat, then simmer over low heat for about ten to fifteen minutes.
How long should you cook marinated chicken wings so that they are tender and tender without losing flavor
1. After washing the chicken wings and chicken feet, cut a slit in the middle of the chicken wings for convenience Delicious. De-claw chicken feet.
2. Boil water and boil the chicken wings and feet for two to three minutes, then remove from the cold water and dry them for later use. 3. Prepare the garlic and ginger, and cut the brown sugar into four pieces for later use
4. Heat the oil in the pan, add the garlic and ginger pieces immediately. After fragrant, put the chicken wings and chicken feet into the pan and cook for about 5 minutes, then pour in the marinade and wait until it boils
5. Remember, you should copy it while rolling. After the brine juice dries a little, pour a bowl of boiling water into it and add two small pieces of brown sugar.
6. After boiling again, you need to test the taste. If it is too salty, add sugar and water. This step needs to be controlled by taste testing yourself
7. Because the chicken wings are cooked quickly , so after the chicken wings are cooked, take them out first. The chicken feet continue to cook in the pot.
8. If you like it a little more refreshing, you can cook it with the chicken wings. If you want it to be softer, continue cooking.
9. The main thing is to make it yourself. smell. If it's too salty, drain out half of the original juice in the pot and add boiling water. Don't add too much sugar. This is useless.
How to make delicious braised chicken wings, home-style recipes for braised chicken wings
How to make braised chicken wings
1.
Ingredients: star anise, Cinnamon bark, Codonopsis pilosula, osmanthus leaves, ginger slices
2.
Wash the chicken wings, add a small amount of vinegar if possible, and marinate
3.
Bring water to a boil, add chicken wings, and cook until chopsticks can be inserted. Remove from the pan and drain the water
4.
Heat the pan with oil and stir-fry
5.
Add an appropriate amount of water to cover the chicken wings. Add ingredients, rock sugar, and salt
6.
Add an appropriate amount of soy sauce for color, dark soy sauce is better
7.
Drain the water, add cooking wine, and it’s ready to serve
8.
Plate
How to make braised chicken wings and make them delicious
Ingredients
Main ingredients
320g chicken wings
Accessories
Cooking wine
1 spoon
Salt
1 spoon soy sauce
2 spoons
Chili peppers
A few
Sichuan peppercorns
1 spoon
Star anise
2 pieces
How to braised chicken wings
1.
Prepare and wash the chicken wings.
2.
Add soy sauce, shredded ginger, Sichuan peppercorns and chili pepper.
3.
Mix well and marinate.
4.
Fill the pot with water.
5.
Add chicken wings.
6.
Add some salt, cooking wine, soy sauce, chili and Sichuan peppercorns.
7.
Boil for 15 minutes.
8.
Take out the chicken wings.
A simple recipe for braised chicken wings
Braised chicken wings
Ingredients: 10 chicken wings, small pieces of ginger, 3 cloves of garlic, 2 chives
Accessories: a little salt, 1 tablespoon of sesame oil, 3 tablespoons of chili oil, 500 grams of brine
Method
1. Wash the chicken wings and chop the head and middle of the wings. . Finely chop ginger, garlic and green onion.
2. Blanch the chicken wings in boiling water, remove the foam, remove and drain. Pour into brine and simmer over low heat for 30-50 minutes.
3. Put chili oil in the pot, add ginger, minced garlic, and salt and simmer over low heat until fragrant. Add chicken wings and stir until the ginger and minced garlic are coated on the surface of the chicken wings.
4 Turn off the heat, add minced green onions and sesame oil and mix well.
Preparation of brine
Ingredients
1 3-5 star anise, cinnamon, cumin, licorice, sanye, manganese, pepper, Amomum villosum, grass Cardamom, 2 strawberries, cloves, yam, Luo Han Guo, 10-15 dried chilies
2 ginger, green onions, Shaoxing wine, 2-5 tablespoons of rock sugar, 5 tablespoons of refined salt, fresh soup, oil
3 2 gauze bags
Method
1 Divide the material 1 into two parts and put them into a loose gauze bag and tie the mouth of the bag tightly
2. Wash the ginger and smash it into pieces; wash and tie the green onion with roots.
3. Crush the rock sugar, put it into the pot with the oil, stir-fry over low heat until it turns dark red, and add 500 grams of boiling water. Stir well until it turns into sugar color.
4 Put the pot on the fire, add 5000 grams of fresh soup, add ginger, green onion, salt, a little soy sauce, sugar color, then add the spice bag, bring to a boil and then simmer slowly over low heat until When the aroma is overflowing, it is ready to serve as fresh brine.
Note:
1 Not all materials are required. Sometimes I just use soy sauce, sugar, salt, and soup. Not bad either.
2 Many people put MSG in it, but I have never let it go. Although fontanelle water generally does not have high temperatures, it may not be well controlled. Leave it alone, it tastes good.
3 When frying the sugar, be sure to use a low fire and have someone stir it beside you. Don't paste it, otherwise it will smell and be bitter.
4 The roots of the green onions used to make the brine should be retained, which can make the brine taste more fragrant.
5 Cloves contain eugenol, which has a strong smell. Generally speaking, the amount of cloves used in 5000 grams of fresh soup should be controlled between 5-15 grams.
Usage:
1 Generally speaking, the first time the marinade is sweetened, it will disappear gradually. The stewed food will become more and more delicious. (It always makes me reluctant to pour it out)
2. The raw materials are usually specially treated with brine before brine. On the one hand, it is clean, and on the other hand, it is better for the brine.
3. When using the brine, check the color, aroma, saltiness, soup volume, etc., and make up for any deficiencies in any aspect. Generally speaking, it is mainly necessary to supplement salt and soup.
4. Every time the brine is used, there will be a small amount of raw material residue (affecting the quality of the water) or meat floating oil floating on it (which can easily cause the brine to deteriorate and go bad). Remember to filter it out. The surface of the water should be a layer of oil. Make sure there is no residue in the end and a smooth surface.
5. Use it for making brine about 10-15 times. After use, cool in a ventilated and cool place, then freeze in the refrigerator. Take it out and defrost it next time you use it.
Tips: 1. Chicken wings should not be braised for too long, as the meat will be too rotten and not tasty. 2 If the marinade is already salty, do not add salt.
How to make delicious braised spicy chicken wings
2 pounds of chicken wing roots
Sichuan pepper, peppercorns
Dried red pepper
Onion, ginger
Aniseed, cinnamon, strawberry, cumin
Sugar, salt
Light soy sauce, dark soy sauce
Cooking wine
How to make braised spicy chicken wing roots
Blanch the chicken wings and wash off the foam.
Put the blanched chicken wings in the pot, add cold water to cover the chicken wings.
Add all the seasonings, bring to a boil over high heat, then simmer over low heat until the chicken is crispy.
Soak the chicken wings in the marinade for a few hours, preferably overnight. Take them out the next day and put them in the oven to dry the surface, or let them air dry naturally.
How to make super simple braised chicken wings
Ingredients
500g of chicken wings
Accessories
A little salt and MSG A little
5g sugar 2 spoons cooking wine
2 spoons dark soy sauce 2 small pieces of ginger
2 cloves garlic 2 star anise
Dried chili peppers 5 steps
Super simple braised chicken wings
1. First wash the wings, then put them in a pot of boiling water and blanch them, remove them and set aside!
2. Beat the ginger and garlic into flat pieces and set aside. I personally put more of it because I think adding more will have a good effect on removing the fishy smell, and it’s also fragrant!
3. Heat the pot, add sugar and let it dissolve.
4. Then add a little oil and stir
5. Add the wings and stir-fry to get color!
6. Then add ginger, garlic, salt, dark soy sauce, cooking wine, monosodium glutamate, dried chili peppers, and star anise
7. Add an appropriate amount of water to cover the wings
8. Simmer over high heat for about ten minutes to reduce the juice, then take it out of the pot and enjoy it