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Anonymous users2024-02-08Preparation of spicy chicken collarbones.
Wash and drain the chicken collarbones, put them in a bowl, add cooking wine, salt, sugar, pepper, chili powder, and chili oil to marinate for about 2 hours, pour cooking oil into the pot, burn until 7 is hot, and fry the chicken collarbones into ** like that.
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Anonymous users2024-02-07Don't give up this second, and do a noisy miracle the next second. As the saying goes, there are 36 lines of Hu Chang, and all the roads lead to Rome. As long as you can have a clear understanding and recognize the goal when choosing, you will definitely be able to succeed.
It's like learning technology, looking at what industry is hot now, such as the catering industry, it's good, learning a craft by yourself, whether it's going to work, or opening a store by yourself in the last year or two, it's a good choice.
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Anonymous users2024-02-06Marinating process: 1) After the ingredients are completely thawed, drain completely and set aside. 2) Some of the frying ingredients need to be changed and lightly cut on the skin.
Such as: chicken thighs, wings, etc.) 3) Put it in the pre-prepared marinade, (chicken nuggets: marinade:
Cooking wine = 100g: 10g: 20g), marinated normally for about 2-3 hours, the marinade is McCormick's spicy fried chicken powder (other brands can also be used).
2) Breading process: (flour: corn starch:
Spicy Fried Chicken Powder = 2:1:1) 1) Make sure that the surface of the raw material is fully moist before wrapping, but it must be drained, otherwise the coating will not be easy to be even.
2) When wrapping the flour, bury the raw materials in the adjusted powder, pinch the two ends of the raw materials with ten fingers, and roll and knead more than 5 times in the same direction (more powder). 3) Soak it in clean water for about 2 seconds, so that the powder on the wings can be moistened, that is, the dry powder that wraps the raw materials becomes pasty (it is forbidden to turn when soaking to prevent the water from washing the batter off, if it is washed off, it can be wrapped in powder again) 4) Pick up and drain the water, and then put it into the dry powder and repeat the above wrapping and kneading method for more than 5-10 times, and the skin is completely evenly hung with scales, and the kneading can be stopped. 4) The floured raw materials should be fried immediately, otherwise the formation of scales will be affected.
The frying temperature is controlled within 165 degrees, fried for 5-6 minutes, and fried until the color is light and golden. Prick the thickest part with a toothpick to see if there is any blood coming out.
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Anonymous users2024-02-05Deep-fried chicken collarbone preparation.
Ingredients: Appropriate amount of chicken collarbones.
Method steps.
Wash the chicken collarbones and put them in a basin.
Sprinkle with salt and peppercorns.
Ground white pepper. After grasping the mouth, seal the mouth of the basin with plastic wrap to allow it to absorb better.
Feed the chicken clavicle well and grasp it well with starch.
Fry in a pan.
Golden brown blooms.
If you like to eat starch, you should catch more, and if you don't like it, hang less.
Dry fried chicken collarbones, the more you eat, the more flavorful it becomes.
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Anonymous users2024-02-04I make fried chicken collarbones, so you can consult me if you want to learn.
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