Find the method of marinating the sweet chicken rack

Material. Chicken rack, seasoning, ginger, Sichuan pepper, sugar, soy sauce, dried chili, salt, cumin.

Method. 1。Heat a pot of water, add ginger slices, spices, peppercorns, and salt.

2。Put the chopped chicken rack in the pot until cooked, if you don't want to cook it for too long, you can put less water so that the chicken rack will taste better.

3。Remove the boiled chicken rack (I also took out the ginger slices of the big ingredient and used it again when stir-frying) 4. Heat the oil (a little more), add sugar, and when the sugar dissolves and bubbles, add the chicken rack and stir-fry to hang the sugar color.

5。After the sugar color is evenly hung, add dried chili peppers, soy sauce, and stir-fry all the time (you can add a little less water, I brought a few spoonfuls of soup to cook the chicken rack when I fished the chicken rack), and you can add a little salt to the mouth weight.

6。Put the fried chicken rack on a plate and sprinkle cumin at the end.

1.Crispy chicken thigh chicken wings production process: from the ingredients monosodium glutamate, pepper, star anise, cumin, fresh ginger, salt, jade fruit, cinnamon, cooking wine and seasonings cumin powder, chili powder, pepper powder, sesame oil, sesame seeds, pepper powder, ginger powder, chive powder 2

Traditional Chicken Chop Marinade Recipe Ingredients: 20 grams of minced green onion (about 2 sticks), 10 grams of minced ginger, 40 grams of minced garlic, 1 4 tsp five-spice powder, 1 tbsp sugar, 1 tsp monosodium glutamate, 1 tbsp soy sauce paste, 1 4 tsp baking soda, 50cc water, 1 tbsp cooking rice wine Method: Put all the ingredients in a juicer and beat for about 30 seconds to serve in a bowl, then add the chicken steak and evenly dip the marinade on both sides, and let it stand for about 30 minutes.

3.Adjust the most stomach fried chicken powder Ingredients: 200 grams of low-gluten flour, 400 grams of sweet potato powder, 100 grams of glutinous rice flour, 50 grams of egg powder Method:

Mix all the ingredients and you're done. 4.Pepper and salt Ingredients:

1 tbsp salt, 2 tbsp powdered mig, 2 tbsp pepper, 1 tsp paprika, 1 4 tsp allspice powder, 1 2 tsp ground sand ginger, 1 2 tsp licorice powder, 1 2 tsp ground cinnamon Directions: Mix all ingredients.

Ingredients: 500 grams of chicken racks, 30 grams of light soy sauce, 20 grams of oyster sauce, 30 grams of chili powder, appropriate amount of Orleans seasoning, 3 potatoes, 1 carrot, half an onion.

Production steps: 1. Remove the residual internal organs from the chicken rack and rinse it well. Light soy sauce, oyster sauce, chili powder, and Orleans dressing spread evenly on the chicken rack and massage gently. Cover with plastic wrap and refrigerate and marinate overnight.

2. Wash the potatoes, carrots and onions and cut them into cubes.

3. Spread a sheet of tin foil on a baking sheet, pour in potatoes, carrots and onions, and then put on the chicken rack.

4. Put it in the preheated oven, bake at 195 degrees above and below for 40 minutes.

5. When the time is up, take it out and eat it.

The chicken rack is marinated with cooking wine, ginger, pepper, pepper and salt for half an hour, and then you can put it on the charcoal fire to roast, and from time to time to smear a little oil on the chicken rack when roasting, sprinkle cumin and chili noodles when it is almost baked, and the delicious raw grilled chicken rack is completed.

First of all, clean the chicken rack (remove the internal organs and excess oil), use the back of the knife to crush the bones and lay them down, and put them in clean water to remove the blood, dry the water and marinate! Pickling method: 500 grams of chicken rack, 5 grams of Orleans marinade, 2 grams of monosodium glutamate, 3A1 grams, 2 grams of sugar, 2 grams of oil consumption, 1 gram of chicken essence, appropriate amount of barbecue red oil (chili sauce is OK), appropriate amount of chopped onion, appropriate amount of cooking wine, appropriate amount of sesame oil, marinate for 30 minutes!

Clamp the chicken rack with a barbecue fish clip, put it on the barbecue grill, brush the oil on both sides, turn it halfway, and change the knife edge, when the 9 layers are cooked, under cumin, pepper noodles, barbecue ingredients, sesame grains, you can get out of the oven, cut it into a piece of cherry eggplant with scissors after the oven, and sprinkle it with chopped green onions.

1. Washing: Cut the middle of the chicken rack and pat the chicken rack flat with the back of the knife. Rinse several times, soak, remove blood and water.

2. Marinate at one time: Mix caster sugar and lime juice, rub the chicken body repeatedly to taste, and let it stand for 2h.

3. Secondary marinating: The chicken will shed a lot of sugar water, continue to smear the sugar water on the chicken, add lime juice and rub it, and let it stand for 15min. Coat the chicken with salt, light soy sauce and rub it.

Put it in the refrigerator overnight and fry it, if you need to use it urgently, please make sure to marinate for more than 3 hours after this step.

4. Fry in the oil pan under the chicken rack over low heat, if there is still marinade residue in the pickled chicken rack branch skin bowl, please keep it if you don't pour it out. Do not fire when frying, the fire is easy to fire, and it is easy to burn on the outside and on the inside. When the caramel color is fried, you can use chopsticks to insert it in the place where there is meat in the chicken rack, and it can be out of the pot without reddening.

5. Leave a small amount of base oil in the pot, pour the remaining marinade into the pot, stir-fry the juice, collect the juice to a small amount, pour it on the fried chicken rack, and then sprinkle sesame seeds to decorate.

1.Crispy chicken thigh chicken wings production process: from the ingredients monosodium glutamate, Sichuan pepper, star anise, cumin, fresh ginger, salt, jade fruit, cinnamon, ingredients and seasonings cumin powder, chili powder, pepper powder, sesame oil, sesame, pepper, ginger powder, chive powder.

2.Traditional chicken steak marinade recipe.

Ingredients: 20g minced green onion (about 2 stalks), 10g minced ginger, 40g minced garlic, 1 4 tsp five-spice powder, 1 tbsp sugar, 1 tsp monosodium glutamate, 1 tbsp soy sauce paste and boiling, 1 4 tsp baking soda, 50cc water, 1 tbsp rice wine.

Method: Put all the ingredients in the juicer and beat for about 30 seconds, then add the chicken steak and evenly dip the marinade on both sides, and let it stand for about 30 minutes.

3.Mix out the most stomach-friendly fried chicken powder.

Ingredients: 200 grams of low-gluten flour, 400 grams of sweet potato powder, 100 grams of glutinous rice flour, 50 grams of egg powder.

Directions: Mix all the ingredients.

4.Ground pepper and salt.

Ingredients: 1 tbsp salt, 2 tbsp powdered mijig, 2 tbsp pepper, 1 tsp paprika powder, 1 4 tsp allspice powder, 1 2 tsp ground sand ginger, 1 2 tsp licorice powder, 1 2 tsp ground cinnamon.

Directions: Mix all the ingredients.

Ingredients: 250g chicken bones, black pepper, salt, light soy sauce.

Step 1: Mix the sauce with light soy sauce, black pepper and salt.

Step 2: Spread the sauce evenly on the cleaned chicken bones, put them in a plastic bag, and marinate them in the refrigerator overnight.

Step 3: Remove the chicken skeleton the next day.

Step 4: Line the baking tray with tin foil.

Step 5: Place the meaty side of the chicken bone on the tin foil.

Step 6: Bake in the oven for 15 minutes.

Step 7: Take it out after 15 minutes, and this side is almost baked.

Step 8: Turn it over and bake in the oven for 10 minutes.

Step 9: Finished product.

There may be pigments, and the general finished product is orange-red, and only chili sauce, tomato sauce and other sauces cannot be reached. There are some barbecue recipes for your reference Chicken wings, chicken tips, chicken legs, duck wings and other chickens, geese, pheasants, quails, pigeon and other foods. The recipe is as follows:

5 kg of food needs to be added: 2 packs of spicy and stinky dry ingredients (from Wuhan), 60 grams of refined salt, 90 grams of monosodium glutamate, 1 package of special fresh No. 1, 30 grams of ginger and chives (chopped fine), 20 grams of loose meat powder, 7 grams of sugar, and 150 grams of red starch.

Thoroughly mix the above raw materials and 5 kg of food, marinate for 20 minutes and wear into skewers. If it is dry and the material does not stick when mixing, water should be added appropriately to let the seasoning completely stick to the meat, and it should not be too thin. These are roasted raw meals.

Attached: Preparation of Piaoxiang sauce.

1. Ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic kernels, 30 grams of Sichuan pepper powder, 80 grams of monosodium glutamate, 1 package of special fresh No. 1, 100 grams of chicken essence, 20 grams of sugar, 40 grams of refined salt.

2. Chop the pickled pepper finely, peel and mash the garlic cloves.

3. Mix sesame paste, peanut butter, garlic foam, pepper powder, special fresh No. 1, chicken essence, sugar, refined salt, etc. in a porcelain container.

4. Cook with vegetable oil until eight mature, put in the pickled pepper and fry fragrantly, then pour it into the porcelain seasoned material and cover the lid, let it cool and taste it again, if it is salty, put some white sugar monosodium glutamate, and add a little salt to become a fragrant sauce.

Test the marinating method of the grilled chicken rack in Shenyang, Northeast China.

The taste of the Northeast focuses on the ingredients that are baked, cumin, chili, salt, sugar, and most importantly, garlic hot sauce, which seems to be diluted, and the roasted is particularly delicious! I also look at the ingredients they put when they bake them, and learn from them

That's a food additive for Orleans grilled wings marinade.

Maybe it's red wine, sauce, or something like that!

Ingredients: chicken rack.

Ingredients: cumin, green and red peppers, dried red peppers, shredded green onions, shredded ginger, garlic slices, salt, sugar, soy sauce, chicken essence, sesame seeds, Sichuan peppercorns, seasonings.

1.Wash the chicken rack first, and then chop the chicken rack into small pieces.

2.Marinate the ingredients and chicken racks for 24 hours.

3.Put oil in a pot and heat it, pour in sugar, pour it into the chicken rack and stir-fry to hang the sugar color (it doesn't matter if it's a little more, it's more delicious if it's sweet), then put sesame seeds, dry red pepper and stir-fry slightly, then pour soy sauce, a little salt (or not) chicken essence Then stir-fry, and finally put cumin, green and red pepper shreds, and coriander together and stir-fry slightly.

The practice of QQ sweet chicken rack is as follows:

First of all, prepare the materials that need to be made for QQ sweet chicken rack, which are divided into main ingredients and ingredients:

Ingredients: chicken rack.

Ingredients: Orleans, barbecued pork sauce, sugar, soybean oil.

Next is the process of production:

1. Wash the chicken rack first, and then chop the chicken rack into small pieces.

2. Marinate the ingredients and chicken racks for 24 hours.

3. Heat oil in a pot, pour in sugar, and then pour into the chicken rack and stir-fry to hang sugar (the amount of sugar added according to personal taste).

Fried chicken rack chicken skeleton is delicious, but it is not difficult to make, introduce the method:

First of all, prepare baking soda, or bread crumbs, salt and pepper, cumin, chili powder, cooking wine, tomato sauce, soy sauce, and sugar.

The method is as follows: 1. Use a knife to break the chicken breastbone from the middle, buckle it on the cutting board, and pat the chicken rack flat;

2. Smear with salt, spicy fresh;

3. Stick the flour (paste can also be adjusted); Be thicker;

4. Boil the cooking oil for 6 7 to heat it, put in the prepared chicken cutlets, fry until both sides are golden brown, crisp and dry.

5. Sprinkle with cumin powder (other seasonings) and serve.

Features: Tender and delicious, oily but not greasy. It can be enjoyed in both lunch and evening; Those with good teeth are preferred.

Note: It should not be left for a long time after it is done.