The practice of steaming cured chicken wings, how to make steamed cured chicken wings delicious, ste

Five wings, a piece of ginger, a green onion, and half a red pepper.

1 teaspoon of tempeh, 1/2 teaspoon of sugar, 5 cloves of garlic.

A teaspoon of steamed fish soy sauce, a pinch of pepper, and a pinch of cooking wine.

1. Prepare all the main ingredients.

2. Wash the wings and dry them, add a little cooking wine, pepper and salt and marinate for 15 minutes.

3. There is no need to put oil in the pot, just put the marinated wing roots and fry them slowly over low heat, fry the fat of the wing roots, and take out the skin after browning for later use.

4. Put the wings in a bowl, add the ginger slices and green onions, and put half a teaspoon of sugar.

5. Add a teaspoon of tempeh.

6. Add a little chili powder, and this step can be omitted if you don't like spicy food.

7. Add half of the minced garlic.

8. Put the other half of the minced garlic into the pan where the chicken wings are fried and stir-fry until slightly yellow, also put them in the chicken wings, and then pour in a spoonful of steamed fish soy sauce.

9. After the fire boils, turn to medium heat and steam for about 15 minutes.

Ingredients: 10 chicken wings, an appropriate amount of black pepper, 4 large garlic pieces, a garlic amount of ginger, 2 spicy millet, an appropriate amount of salt, an appropriate amount of monosodium glutamate, and an appropriate amount of cooking oil.

Steps Chop garlic, ginger, millet spicy or chisel into a puree with a tool! Add an appropriate amount of cooking oil, black pepper, salt, and monosodium glutamate. Spread evenly on chicken wings;

Wear the chicken wings and put them in a place where the temperature is low and not easy to break, 3 days is the best, and you may not be able to bite it if you dry it more;

Wrap the chicken wings in tin foil and bake them in the oven for about 15 minutes.

The skin is crispy and slightly hard, and the meat is tender on the inside.

Tips: Chicken wings should be eaten in the sun for 3 or 4 days, and after a long time, they can only be steamed. It comes out hard.

The method of infiltrating and submerging the body of preserved chicken wings is as follows.

Ingredients: 5 kg of chicken wings.

Excipients: 45 grams of salt, 10 grams of Sichuan pepper powder, 80 grams of liquor, 50 grams of sugar, 50 grams of dark soy sauce, 40 grams of light soy sauce.

Method. 1.After the chicken wings are thawed naturally, wash them with warm water, and remember to remove any remaining chicken feathers.

2.After washing the chicken wings, remove them to control the moisture.

3.Put the chicken wings in a large container, add all the seasonings and mix well.

4.Cover the Cong Na chicken wings and marinate 6 small limbs about the time, generally marinate at night, and you can dry it the next morning.

5.After the chicken wings are marinated, tie them with a cotton rope and hang them on the whole string in a ventilated and sunny place to dry.

Steamed cured chicken thighs are a favorite method for many foodies, and the steamed chicken thighs retain the meat quality and taste to the greatest extent, which is soft and delicious. So, how do you steam preserved chicken thighs? How to make steamed cured chicken thighs?

How to steam chicken thighs.

Prepare ingredients: 400 grams of chicken thighs, appropriate amount of rice wine, a little salt, and prepare a steamer.

Method: 1. Wash the chicken thighs and blanch them in hot water once, then scoop them up.

2. Cut the chicken thighs into chunks and serve on a plate.

3. Add salt and rice wine to the plate and grasp evenly.

4. Prepare the steamer, add an appropriate amount of water, put the chicken thighs in the pot, and steam for 30 minutes.

Mom Net Encyclopedia Big Tongue: The whole cured chicken thigh tastes very tasty, a little soft, but not rotten. Because it is a cured chicken thigh, it has a salty taste, so you can add less salt, otherwise it will be very salty.

Ingredients for preserved chicken thighs.

If you want to steam cured chicken thighs, you can choose potatoes, eggplant, carrots, radishes and other vegetables to match, these are fat-soluble vegetables, which can absorb a lot of fat from the cured chicken thighs. And according to personal taste, when steaming the cured chicken thighs, you can add white pepper, chicken essence, cooking wine, red soy sauce, sesame oil, broth, Sichuan pepper, etc. But don't add too much to avoid the final steamed chicken thighs being too salty and difficult to eat.

Steamed chicken thigh technique.

1. If the chicken thighs are too salty and too hard, if you want not to affect the taste, clean the chicken thighs first, then cut them into pieces of uniform size, mix all the ingredients together and castrate for 1 hour, put the castrated chicken thighs on a plate, and steam for 20 minutes.

2. Before steaming, you can soak in warm water for 24 hours, and pay attention to let the chicken legs all submerge below the water surface.

Eating advice If you are in a hurry to eat, you can also copy it with boiling water, but it is recommended not to do this, it will seriously affect the chewiness of the meat, and the taste will be lost a lot.

Preserved chicken thighs are dried or air-dried, and even preservatives are added to make them last longer. Moreover, cured meat is easy to breed bacteria, so it is not recommended for everyone to eat it regularly.

It's okay to taste the flavor of cured chicken thighs for a while, but don't overdo it every time, and don't eat it every day.

1.Prepare the preserved chicken.

For large ones, cut into small pieces, then into small pieces.

2.Once cut, place on a plate.

3.Remove from heat. Put the cured chicken in the pot.

Blaze. Stir-fry. Stir-fry the chicken fat from the inside of the chicken.

4.Stir-fry until browned.

5.Steam.

Twenty minutes. 6.Super good meal.

Steamed chicken method:

Ingredients: half a preserved chicken.

Excipients: oil, appropriate amount.

Steps:1Prepare the preserved chicken. For large ones, cut into small pieces, then into small pieces.

2.Once cut, place on a plate.

3.Remove from heat. Put the cured chicken in the pot. Blaze. Stir-fry. Stir-fry the chicken fat from the inside of the chicken.

4.Stir-fry until browned.

5.Steam. Twenty minutes.

Cut the chicken thighs into cubes, rinse with water, blanch the edamame beans and drain for later use. Slice garlic cloves, shred ginger, dried chili peppers;

Pour cooking oil into the pot, heat until it is hot, add garlic slices and ginger shreds and stir-fry until fragrant, then pour in chicken pieces and edamame and stir-fry together, put a little salt, (cured chicken thighs are pickled, high salt content) chicken essence continue to stir-fry slightly, and then pour in an appropriate amount of cooking wine.

Put the preserved chicken pieces and edamame on a plate, steam in the steamer on high heat for about 15 minutes, and then you can serve on the table.

The first type: 1. Wash the rice first; 2. Wash the chicken wings well; 3. Chop some coriander, cut a little ginger, and set aside! 4. Put the washed chicken wings and ginger shreds into the rice and cook them together!

5. After the rice is cooked, add coriander and mix it to be OK! A pot of fragrant cured rice is out of the pot! The second:

1. Soak the cured chicken wings in hot water! 2. Buy some kale (it is a vegetable not kale flowers, after washing it, remember to cut it with a knife, do not pick it by hand, otherwise it will not be delicious); 3. Put some oil in the pot, stir-fry the garlic and then put the chicken wings to fry it, (you don't need to fry for a long time), you can put the kale and seasonings, and fry until the dish color changes! It's also a delicious dish!!

The third type: 1. Wash the rice first, put a little salt and oil to marinate it (this is used to make porridge, and the rice does not need too much)! 2. Buy an appropriate amount of mustard greens, wash them and tear them open!

3. Wash the chicken wings and then cut some minced ginger and mix them together! 4. When you are ready, you can start putting the ingredients in the pot! 2 After 3 hours, a pot of delicious porridge can be eaten in your stomach!