How much oil to add when making braised chicken wings to color the sugar

When making the braised chicken wings with sugar, put a pot of base oil. The main points of stir-frying "sugar color" are as follows:

The main ingredient of "sugar color" is rock sugar, of course, white sugar can also be used, but it is not as good as rock sugar, probably because of the strong viscosity or gelatinity of rock sugar. In refining "sugar color", oil can be used, can also be used water, because the oil heat transfer is fast, and has the effect of "frying", so the use of oil is better, although it is oil, but there is no need to worry about the "sugar color" will be greasy, because in the refining process, sugar and oil have occurred a neutralization reaction. In the refining process, the most worrying thing is the temperature, because the temperature is too high, it will make the rock sugar coake too quickly, resulting in a large amount of foam, these foams will be coauled and bitter when they encounter high temperatures, so after the oil is put into the hot wok (pot), then put in the rock sugar, and the rock sugar should be changed to medium heat when the rock sugar is less foamy.

Keep in mind that it is difficult to caramelize the rock sugar if it is too slow, but if it is too violent, it will cause the rock sugar to char and become bitter. After switching to medium heat, it should also be stirred continuously to reduce the temperature of the rock sugar solution, so as to achieve "coking without charring". When the rock sugar liquid emits smoke and the color is thick and black, quickly collect water and stir to become "sugar color".

"Sugar" is preferably a reddish-brown or black-brown gelatin.

In fact, you can try to make cola chicken wings, the taste is very good, and I personally think the taste is better than the braised chicken. The method is also very simple: put the raw chicken wings into boiling water and boil the following, in order to remove the oil and unclean impurities of the chicken skin, and then put the raw materials into the pot, add cola (Comaca or Pepsi is better) and soy sauce, their ratio reaches one to one, and the total amount is not more than some chicken wings, and then add green onions, ginger, ingredients, a little pepper and appropriate salt, after boiling the pot, use low heat until the soup is almost gone, at this time the soup has been viscous, just add monosodium glutamate out of the pot.

Pay attention to the time not too often, otherwise the taste of the meat will not be good)

If you can dissolve the sugar, you can do it.

How to say it, the spoon, the kind of enamel spoon, is bigger than the plastic one, full, you put three spoons and it will die, how much is it.

The amount of stir-fry is basically fine!

Braised chicken wings to put sugar method:

1.Wash the chicken wings and use the tip of a knife to cut about 2 cm (depth and chicken) to allow for flavor and quick cooking.

2.Mix an appropriate amount of soy sauce, salt, white wine, sugar and a small amount of cornstarch and marinate for about half an hour.

3.Chop the ginger and chopped coriander, add the chicken wings and mix well.

4.Flip the chicken wings every 10 minutes or so to make sure both sides are fully flavored.

5.Pour the oil into the pot and heat it, stir-fry the ginger and garlic until fragrant, then pick it up and throw it away.

6.Reduce the heat and slowly fry the chicken wings in a pan until golden brown, flip the other side and fry until golden brown.

7.Sprinkle in a few drops of wine and cover the pot for a few seconds.

8.Add water and the juice from the marinated chicken wings (submerge half of the chicken wings), sprinkle a small amount of chopped coriander, and cover with a smile. Bring to a boil and simmer.

9.After about 5 minutes, the juice is reduced and served.

10.Sprinkle a little cumin powder on the chicken wings, garnish with a few coriander leaves and finish.

The time to put sugar in the braised chicken wings is: when the oil is 8 hot, put sugar into the oil pan.

Stir-fry the sugar until the sugar melts, bubbles, the foam fades, and the sugar turns golden brown, then add the washed chicken wings. Stir-fry over medium heat until each chicken wing is closed in the middle and turns into a beautiful golden brown and stir-fried with sugar.

Note: It is best to stir-fry the sugar color with rock sugar to make the burnt chicken wings redder and brighter.

The role of sugar in braised chicken wings:

1. Seasoning: As an important seasoning, adding food candy in cooking can improve the sweetness of dishes and ease the spiciness.

2. Color: Sugar can be used as sugar color, and its color gradually deepens from yellow to red, which is a pure natural pigment and has a certain luster, which can give people a visual beauty.

3. Flavoring: After the sugar is caramelized, it produces a pleasant burnt flavor.

4. Finished dishes: making sweet dishes, which play an irreplaceable role in honey juice, hanging frost and silk drawing.

5. Antibacterial: High concentration of sugar solution can inhibit the growth and reproduction of microorganisms and prolong the deliciousness of dishes.

Ingredients: 1 bag of chicken wings.

Ingredients: ginger slices, green onion slices, dried chilies, Sichuan peppercorns, star anise, and garlic.

Method: 1. Break all the seasonings (except green onions) and put them into the stainless steel seasoning eggs used for stewed meat.

2. Put one or two white sugar in the oil pan and fry until the sugar melts and bubbles, and the foam fades and the white sugar turns golden brown.

3. Add the washed chicken wings and stir-fry over medium heat until each chicken wing turns a beautiful golden brown.

4. Put in some hot water until the chicken wings are submerged.

5. Add seasoned eggs and green onion slices, a little soy sauce and a spoonful of salt.

6. 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.

Ingredients: 500g chicken wings

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of brown sugar, a little pepper, appropriate amount of green onion, appropriate amount of ginger.

1. Prepare raw materials.

2. Cut the chicken wings with a toothpick and cut them a few times, add salt, cooking wine, and pepper to rub them, and put them in the refrigerator to marinate overnight.

3. Stir-fry the pot and pour a little oil, put the marinated chicken wings into the pan and fry until they turn yellow and remove the oil.

4. Cook in cooking wine to remove the smell, add brown sugar, a little dark soy sauce, green onion, ginger, and stir-fry to color.

5. Pour in a little hot water and simmer for 15 minutes.

6. Simmer until the soup is thick and the chicken wings are soft and rotten.

7. The braised chicken wings are ready.

Ingredients: A bag of chicken wings (the best in the wings, if you use whole wings, separate the roots, middle wings, and tips of the wings, and blanch the chicken wings with water), ginger slices, green onion slices, dried chilies, Sichuan peppercorns, star anise, garlic.

Method: 1. Break all the seasonings (except green onions) and put them into the stainless steel seasoning eggs used for stew.

2. Put one or two white sugar in the oil pan, fry until the sugar melts - bubbles - the foam fades - the sugar turns golden brown, put in the chicken wings washed next to Xunzhen. Stir-fry over medium heat until each chicken wing is a nice golden brown ......

3. Put in some hot water, (don't put cold water, because the meat that has been heated will shrink when it is suddenly cold, and it is not easy to cook or taste). The amount of water is enough to submerge the wings.

Add the seasoned egg and sliced green onion, a teaspoon of soy sauce and a spoonful of salt. (You don't need to put too much soy sauce, because the fried sugar color is enough, and too much soy sauce will cover the aroma 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, which is subject to the non-dry Lufeng pot.

There are various ways to make chicken wings, and braised chicken wings are the most commonplace, and it is not so difficult to make the chef's taste, as long as the seasoning is given to Qi Ju, it will be delicious.

Braised chicken wings are suitable for babies over 11 Lichang jujube months, Xunyan and babies over 1 year old, and can be soy sauce or a little salt to adjust the limb and dismantle the taste.

Braised chicken wings.

Ingredients. 500g of wing roots

Accessories. 20g rock sugar, 1 tablespoon cooking wine.

1 small piece of ginger and 2 tablespoons light soy sauce.

1 tablespoon dark soy sauce and 2 star anise.

2 dried chilies.

The steps of the preparation of braised winged old finch root.

1.Add 1 tablespoon of cooking wine, a small piece of ginger to the water, bring to a boil, and add the chicken wings. After the water boils, boil for 3 minutes, remove the supercooled water and dry for later use.

2.Pour oil into a hot pan, when 5 is hot, add rock sugar, when it boils into syrup, add chicken wings and stir-fry, so that the chicken wings are evenly stained with syrup.

When the chicken wings are golden brown, add light soy sauce and dark soy sauce and stir-fry well.

Pour boiling water into the pot, cover the chicken wings, add star anise, dried chili peppers, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.

Tips: 1. To judge the heat of oil 5, put the palm of your hand about 10cm away from the bottom of the pot and feel the heat.

2. The method of boiling the syrup for the banquet judge is to dissolve all the rock sugar into the oil.

3. Since the light soy sauce and dark soy sauce contain salt, no salt is added, if the taste is heavier, you can add salt at the end and stir-fry evenly.