How to make braised chicken wings in an electric pressure cooker?

Ingredients: 500g of chicken wings, green onion and ginger, a few slices of star anise, 1 piece.

1 small piece of cinnamon, 2 tablespoons oil, 1 tablespoon dark soy sauce, 4 tablespoons light soy sauce, 2 small pieces of rock sugar.

Production process: 1. Wash and blanch the chicken wings in water for a few minutes, wash and control the moisture for later use.

2. Take a bowl, put oil in the bowl, 3. Add rock sugar, put in the washed raw chicken wings, and stir well.

4. Add warm water and cover the chicken wings.

5. Add green onion and ginger, star anise, cinnamon, dark soy sauce, light soy sauce and rice wine, a little light soy sauce, and stir well.

6. Start cooking in the electric pressure cooker in the cooking mode (the cooking mode is about 15 minutes).

7. Boil the pot, put some green onions, red peppers, and put on a plate.

Dish: Braised chicken wings with cola.

Ingredients: chicken wings, cola, salt, ginger, soy sauce, tablespoon ( cooking wine tablespoon (

Method: Wash the chicken wings and cut the ginger into slices. Put the chicken wings, cooking wine, cola, salt, ginger slices and other seasonings into the electric pressure cooker. Timed — After a few minutes, it is ready to use.

First, use an electric pressure cooker to press the chicken wings thoroughly, then pour them out and rinse them with water, and then fry the braised chicken wings as usual, but the stew in the middle is missing, and the braised chicken wings made are delicious and beautiful. Others, such as chicken feet, can also be burned like this.

Ingredients: Uniform chicken wings.

Method: Uniform chicken wings.

1. Cook the chicken wings in water. (After boiling, simmer slowly, add green onions, ginger, peppercorns, salt, salt, a few sharp chili peppers, a few sea rice, and a few grains.) )

2. Remove the stewed chicken wings and dry them.

3. Mix salt, salt, sugar, cooking wine, monosodium glutamate and a little vinegar for later use.

4. After the oil is hot, cook the dry chicken wings until golden brown, pour the sauce evenly, add a little water as appropriate, and simmer for about 5 minutes (subject to flavor).

5. Add water to thicken the starch and add a little coriander before cooking.

Just plug it in.

1.Wash the chicken wings and cut them on both sides to absorb the flavor.

2.Slice the green onion, slice the ginger, and mince the garlic (all a small amount) and prepare 3Put cold water in the pot and boil the chicken wings to force the blood foam, then remove them, and wash them with warm water for 4

Put an appropriate amount of oil (a little more) in a non-stick frying pan, fry the chicken wings on low heat until golden brown on both sides, and set aside for 5Leave the bottom oil in the pot, stir-fry the green onion, ginger and garlic until fragrant, add the chicken wings, put a spoonful of dark soy sauce, 2 spoons of light soy sauce, a spoonful of cooking wine, and stir-fry evenly.

6.Warm the hot water just over the chicken wings, turn the water to medium heat for 20-30 minutes, then turn to high heat to reduce the juice, you can put an appropriate amount of salt before collecting the juice.

to your taste)

7.Serve on a plate.

Ingredients: Chicken wings to taste.

Green onions to taste.

Starch to taste.

Cooking oil to taste.

Essence of chicken to taste.

Salt to taste.

Sichuan peppercorns to taste.

Ginger to taste. Garlic to taste.

Star anise: Appropriate amount.

Coriander to taste.

Dried chili peppers to taste.

Fuel consumption: Moderate amount.

Sugar: Appropriate amount.

Method stepsFirst, the accessories are processed, the ginger, garlic and onions are chopped for later use, and the coriander is cut into sections.

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Clean the chicken wings and change the knife to better absorb the flavor.

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Add ginger, shallots, garlic, Sichuan pepper, cooking wine, chicken essence, salt, and star anise to the chicken wings and stir to taste.

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Remove from the pan and fry the chicken wings until golden brown on 2 sides. Scoop up and set aside.

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Put oil in the pot, stir-fry the seasoning until fragrant, add ginger and shallots, star anise, dried chili, salt, chicken essence, cooking wine, sugar, dark soy sauce, oil consumption, and water to boil together. Add the chicken wings.

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Add starch water to thicken, reduce the juice over high heat, put on a plate, and sprinkle with coriander.

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The characteristics of this dish: the soup is rich and sweet, and the chicken is smooth and tender.

It looks shiny, but not greasy at all. Rock sugar and rice wine are added, the color is golden, the soup is rich, fresh and refreshing, and there is a faint taste of wine. It is fried in oil before cooking, so the finished product tastes like a bit of barbecue on the outside.

1.Cut the chicken wings diagonally into three knives on each top for easy flavoring. Blanch and remove from dry for later use.

2.Fry the chicken wings in oil and lightly brown on both sides.

3.Pour out all the oil, dip a little oil in the pot, put in the green onion and ginger star anise, and stir-fry over low heat to bring out the fragrance.

4.Pour in the light soy sauce and dark soy sauce one to one, and pour it along the edge of the pot to remove the sauce flavor of soy sauce. Add rice wine and rock sugar.

5.After boiling over high heat, add the chicken wings, the soup should be flush with the chicken wings, and add rice wine if it is not enough.

6.The whole process is on fire, and the chicken wings are flipped from time to time. until the soup is rich.

Add some monosodium glutamate to enhance the flavor and it can be cooked. Warm tip 1, the trick of frying chicken wings without sticking: heat the oil in the pot, pour out the oil, put the cold oil again, put the chicken wings in three or four hot, look at the edge of the slightly yellow and shake the pot, turn over with chopsticks, and fry until the cold noodles are slightly yellow).

2. The braised sauce must be boiled over high heat, so that the taste is better, put rice wine, do not use water. Taste the taste, put a little salt and taste a little lighter than your own taste. It's just right after the juice is collected.

3. This braised method is suitable for roasting fish, chicken, seafood, and tofu, and is not suitable for meaty pork. Beef and lamb are also not suitable. No frying sugar, no oil, healthier.

4. Because rice wine is used, it is refreshing and delicious, and there is a faint aroma of wine. There is no rice wine, you can use beer instead, rice wine cooking wine times 5, the color is attractive, the taste is great, it can be used as a banquet dish, and it will definitely earn you enough face.

Crafting materials.

Ingredients: a bag of chicken wings (the best in the wings, if you use whole wings, separate the roots, middle of the wings, and tips of the wings). Blanch the chicken wings with water.

Seasoning: ginger slices, green onions, dried chilies, Sichuan peppercorns, star anise, and garlic.

Steps: A 1Cook the net chicken wings in water. (After boiling, simmer slowly, add green onions, ginger, peppercorns, salt, salt, a few sharp chili peppers, a few sea rice, and a few grains.) ）

2.Remove the stewed chicken wings and control dry.

3.Mix soy sauce, salt, sugar, cooking wine, monosodium glutamate and a little vinegar for later use.

4.After the oil is hot, cook the chicken wings until golden brown, pour the sauce evenly, add a little water as appropriate, and simmer for about 5 minutes (subject to flavor).

5.Thicken the starch with water and add a little coriander before removing from the pan.

Method 2 1Break all the seasonings (except green onions), put them in a seasoning bag, put one or two white sugar in the oil pan, and fry until the sugar melts - bubbles - the foam fades - the sugar turns golden brown, then add the washed chicken wings. Stir-fry over medium heat until each chicken wing is a nice golden brown.

2.Add some hot water, (never put cold water, because the meat that has been heated will shrink when it is suddenly cold, and it will not be easy to cook and not easy to taste). The amount of water is enough to submerge the wings.

3.Add the seasoning bag, sliced green onions, a teaspoon of soy sauce, and a spoonful of salt. (Don't put too much soy sauce, because the fried sugar color is enough, and too much soy sauce will cover the flavor of the chicken wings themselves).

4.Stew the chicken wings over medium heat, and when the soup becomes smaller, change to high heat to thicken the juice, whichever is not dry.

Method 31 Put oil into the pan, and when it is hot, put one or two spoonfuls of sugar into the oil pan until each chicken wing turns into a beautiful golden brown ......

2Put in some hot water, and do the same as the recipe.

3 is the same as the method one.

4. Stew the chicken wings over medium heat, and when the soup becomes smaller, change to high heat to thicken the juice, and the pot is not dry.

5Collect the thick soup, then remove from the pot, put it on the plate, and serve it!

1.Preparation of raw materials. Boil a little boiling water in advance, fry a little pepper oil, cut green onions, ginger slices for later use, and then prepare some water starch.

2.Chicken wings are changed to knives, and a deep knife can be made at the seam of the reverse bone.

3.**, pour a little oil, moisten the bottom of the pot, front (full side) down into the pot in turn.

4.When the chicken skin is slightly golden on one side, turn it over and continue to fry for the same amount of time.

5.After the chicken wings are completely tightened, add the green onion, ginger and star anise and stir-fry until fragrant.

6.Add two spoonfuls of soy sauce, stir-fry, add a spoonful of cooking wine, and then pour a spoonful of dark soy sauce to color to make the color more red and bright.

7.Pour in boiling water, add a spoonful of salt and two spoons of sugar to taste, cover the pot and simmer for 15 minutes.

8.After lifting the lid, reduce the juice on high heat, add two spoons of water starch to thicken to make the soup more viscous and wrap it on the chicken wings, add a little peppercorn oil prepared before, turn off the heat, remove from the pot, and put on a plate.

Ingredients: 500 grams of chicken feet, 2 dried red peppers, salt, oil, light soy sauce, dark soy sauce, garlic, ginger, oil, and a little spice.

Method 1: Wash the chicken feet and cut them into two sections and put them in a pressure cooker;

2. Finely chop the garlic and ginger and put them in a pot;

3. Salt, oil, thirteen spices, light soy sauce, dark soy sauce, a little oil consumption put in a pot, stir well with chicken feet, and marinate for more than half an hour;

4. The pressure cooker can be timed for 20 minutes;

Now stir-fry it on your own pot, then put it in an electric pressure cooker, put seasonings, a little water, and put it on the meat stall if it is a little rotten, and it will be automatically cooked.

If you don't pay attention to the taste, omit the first step, put it directly into the electric pressure cooker, put the seasoning, a little water, and put it on the meat stall if it is a little rotten, and it will be automatically burned.

Here's how to make braised chicken wings in an electric pressure cooker:

Ingredients: chicken wings, dried shiitake mushrooms, light soy sauce, dark soy sauce, two pot heads, pepper, ginger slices, Sichuan peppercorns, sesame oil, sugar.

1. Prepare ingredients and seasonings.

2. Clean the chicken wings and cut them with 2 knives.

3. Soak the mushrooms, cut into shreds, and dice the garlic.

4. Put the chicken wings into a large container, add two pots, light soy sauce, dark soy sauce, sugar, sesame oil, pepper, mix and grind evenly, and marinate for one hour.

5. Brush the inner liner of the electric pressure cooker with salad oil, spread ginger slices, diced garlic, Sichuan pepper and shredded shiitake mushrooms.

6. Spread the marinated chicken wings with the front facing the bottom of the pot.

7. Pour the marinated seasoning over the chicken wings.

8. Choose the ingredients chicken and cooking method, and turn it on.

9. After about 8 minutes, exhaust, open the lid and serve. Hengzhi bucket.

Materials:

8 chicken wings, 2 potatoes, 2 carrots, 1 bag of yellow curry, 50g salt, 200ml of oil, milk or coconut milk

Steps to make pressure cooker chicken wings

1.Chicken wings bought from the supermarket, yellow curry, potatoes, carrots.

2.Change the chicken wings to a knife, cut a few knives a little, add salt, marinate for fifteen minutes, put them in a pot with boiling water, remove the dirt, remove them and set aside, and you can also leave a bowl of soup. Cut the carrots and potatoes into cubes and set aside.

3.Pour the yellow curry into a pot, add 200ml of coconut milk or pure milk, melt and stir well.

4.Coat the bottom of the rice cooker with a layer of oil, add the chicken wings, and pour in the yellow curry.

5.Cover the carrots and potatoes over the middle wings, pour in a bowl of water left over from the chicken wings (half a bowl is sufficient), and add salt. The rice cooker is set to cook the broiler and wait for the food to come out.

6.Rice with wheat kernels, chicken curry rice.

7.Cover with noodles.

8.Stir well and curry chicken noodles.

Tips:

The chicken can be marinated in advance, and it can be marinated with green onions, ginger, garlic, and soy sauce, but these are not put because of the limited ingredients. Leave a small half bowl of water for the chicken before, use it in the back, and add a small half bowl.

Ingredients: Appropriate amount of chicken wing root.

Seasoning: appropriate amount of onion, appropriate amount of ginger slices, appropriate amount of dried red pepper, appropriate amount of ingredients, appropriate amount of cinnamon, appropriate amount of Sichuan pepper, appropriate amount of rock sugar, appropriate amount of cumin, appropriate amount of cumin, appropriate amount of black pepper, appropriate amount of bay leaves, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of oyster sauce.

Method: 1. Wash the chicken wings and soak them in clean water for more than two hours, and change the water in the middle to remove the bloody smell of the chicken.

2. Put the soaked chicken wings and all the seasonings into the electric pressure cooker, then add salt, cooking wine, light soy sauce, dark soy sauce and oyster sauce and simmer for more than 15 minutes, cover the pot and press the meat button.

Wash the chicken wings, blanch them, remove them after they change color, drain the water, put the bottom oil in another pot, fry them on high heat for about 10 minutes, use dark soy sauce to adjust the color during the period, put the chicken wings into the pressure cooker after frying, add water (that is, the chicken wings can be submerged), and then put in the peppercorns, ginger slices, dried red peppers (2-3 can), salt; After the pressure cooker is deflated, check it in 15-20 minutes, if the stew is rotten and the soup is still more, kill the soup on high heat (at this time, you don't need to cover it), until the soup is viscous, and you can get out of the pot.

This is so easy to do, braised chicken wings, electric pressure cooker, 20 minutes out of the pot.

Wash the chicken wings and put them in a pot, add the dark soy sauce and some condiments, and the time is about 8 to 10 minutes.

Using a pressure cooker can quickly make the chicken wings rot, and it is not recommended to cook them in a pressure cooker.

Ingredients: Fat and lean pork, chicken wings, rock sugar, ginger, sake lees, braised soy sauce, oyster sauce, light soy sauce, salt.

Method: Cut the pork into evenly sized pieces, cut the middle surface of the chicken wings with a few knives, and slice the ginger. Marinate the pork and chicken wings with sake lees and ginger and water for 1 hour.

Pour out the marinade, take out the marinated pork and chicken wings and rinse them, pour them into the pressure cooker together with the ginger slices, and pour in water (the water should not be too much, not over the 2 or 3 places of the meat; The water is rich and the soup is not fresh).

Cover the pressure cooker, bring to a high heat until the pressure cooker is steaming, then turn to medium-low heat and simmer for 10-15 minutes. Open the lid and add rock sugar, teriyaki soy sauce, oyster sauce and light soy sauce to season and color. Collect the juice, taste salty and salty as appropriate.

When collecting the juice, shake the pressure cooker by hand to let the food evenly absorb the flavor and color. If you like more soup, you can reduce the juice.