Why are chicken collarbones red when fried? Do you want to put some red marinade?

When fried, there are reddish and red, and some are yellowish, which is the same as the food coloring in the marinade.

The amount of put;

There are many reasons why the chicken collarbone is fried to be red, and one of the possible reasons is that the chicken collarbone undergoes a Maillard reaction during cooking, resulting in a red product. Maillard reaction refers to a series of complex reactions between reducing sugars (such as glucose, fructose, etc.) in food and amino acids, proteins, etc., and the result is the formation of brown products. These products not only darken the color of the food, but also enhance the aroma and flavor of the food.

As for the marinade, usually the main ingredients of the marinade are salt, sugar, monosodium glutamate, spices, etc., and there is no red pigment. Therefore, the marinade itself does not turn the chicken collarbone red.

Also, during the preparation process, if some specific seasonings or cooking methods are used, it may turn the chicken collarbone red. For example, adding carmine or other red seasonings during cooking, or cooking at some high or low temperature, may affect the color of the chicken's collarbones.

In general, the red color of the chicken collarbone may be due to a Maillard reaction or a specific cooking method, rather than the effect of the marinade itself. If you want your chicken collarbones to be fried red, you can use some seasonings that contain red pigment or use a specific cooking method.

If you can't buy the ingredients, how to fry them are floating clouds.

Material: half a catty or a catty of chicken clavicle.

Green onion 3 sections.

3 slices of ginger.

Pepper to taste.

Orleans marinade to taste.

Dry starch 1 scoop.

Salt a spoonful. 3 tablespoons of cooking wine.

Steps to make fried chicken collarbones:

Step 1: Soak the chicken collarbone in cold water for two hours in advance, soak it in blood water and clean it, put the chicken collarbone, green onion segment, ginger slices in the bowl, add cooking wine, salt and pepper to taste, and marinate for 20 minutes.

Step 2: After marinating, continue to add Orleans marinade and dry starch to mix well, marinate again for 20 minutes, making sure that each piece of chicken collarbone can be coated with marinade.

Step 3: Pour oil into the pot, put the chicken collarbone at 50% oil temperature, fry it slowly over low heat, fry it until golden and ripe and take it out [Use chopsticks to put the chicken collarbone one by one, don't put it all in at once, it is not easy to control and it is easy to heat unevenly. 】

Preparation: Wash the shaved collarbones, apply salt to the surface, gently and gently make the salt evenly with your hands, add some minced ginger, marinate together for 30 minutes, and then wash off the surface salt.

Make the batter: Mix the starch and ordinary flour according to the proportion, add 1 teaspoon of baking powder, add soy sauce, cooking wine, water, mix into a batter, and finally add 2-3 teaspoons of vegetable oil.

Put the chicken collarbone in the batter and dip the batter on both sides.

Heat the oil pan, add the chicken collarbone when it is hot at 6, fry it at low temperature, and remove it from the pan.

Heat the oil pan until it is 9 hot, add the chicken collarbone again, and fry it at high temperature to color the pan.

Prepare the seasoning: 3 tablespoons of red oil, tablespoons of soy sauce, a pinch of monosodium glutamate, 1 tablespoon of cooked sesame seeds, a teaspoon of sesame oil, dip the seasoning brush on the fried chicken collarbone with a small brush while it is hot, and sprinkle with cooked sesame seeds and cumin.

Chicken cutlets are usually made with chicken breasts or thighs, and the fascia on the chicken is removed before marinating, as these fascia can affect the texture of the chicken cutlet. Next, slice the chicken into two slices from the middle, and then gently beat the front and back of the chicken repeatedly with the back of a knife for about half a minute, so that the chicken is loosened and easier to marinate and taste.

After the above preparations, you can start marinating the chicken breast, and the more commonly used classic marinade recipes are as follows

Chicken cutlet marinade recipe 1.

Recipe: 2 chicken breasts, half an onion, 1 carrot, 5 grams of salt, 5 grams of white pepper, 45 ml of soy sauce, a little Sichuan pepper, and an appropriate amount of cooking wine.

Steps: 1. Shred the onion, peel the carrot and cut it into thin slices.

2. Put the chicken breast, shredded onion and carrot slices in a large bowl, add salt, soy sauce, cooking wine, Sichuan pepper and white pepper powder by hand, and move into the crisper box.

3. Cover the lid of the fresh-keeping box and refrigerate and marinate for more than 2 hours, and the marinating time for more than 12 hours will have a stronger taste.

Fried chicken wishbones are snacks that we often see on the roadside, especially KFC flavor, fried chicken collarbones are bought very much, because it is more economical, we are at home, can we make the marinade of fried chicken wishbones and fried chicken collarbones.

Materials required: chicken collarbones, starch, flour, baking powder, etc.

How to Operate:1First, wash the collarbones of the chicken you bought and dry them in a bowl.

2.Pour salt, ginger, pepper, soy sauce and cooking wine over the chicken collarbone and marinate for 20 minutes.

3.Then let's make the batter, mix the starch and plain flour according to the ratio of 1:, add 1 teaspoon of baking powder, add soy sauce, cooking wine, water to mix into a batter, and finally add a little oil.

4.Then coat the chicken collarbone evenly with batter and fry it in a pan.

5.It is not easy to paste when fried over low heat, and it can be removed from the pan after frying until golden brown.

Deep-fried chicken collarbones are marinated with red ingredients, etc., and fried to make it red! The specific method of "fried chicken collarbone" is as follows:

Ingredients: 1kg of chicken clavicle, marinade (red material), starch 1 tael, wrapping powder 1 two steps: 1. Buy the clavicle from the frozen market, about 20 catties a pack, seventy or eighty yuan! Make an incision in the middle and remove the trachea and impurities!

8 taels of red material, 1 tael of starch, and 1 tael of wrapping powder for catty meat.

3. Marinate with red sauce first, then add starch, and then wrap the powder.

4. Refrigerate for 4 hours and fry.

5. The first fire, turn into the pot and take it out to sell, at this time it is a semi-finished product, and the guest will buy it and fry it again!

6. Seasonings such as cumin and chili peppers after frying!

You can't fry it, you can only fry it and mix it after.

How to do the redness on the surface of the collarbone of fried chicken, how to fry it to make the surface look good, and what raw chicken bones need to be added to make the color look better.

Hello! Dear, for you to find out:1

Coat the surface of the fried chicken's collarbone with a layer of sauce or honey, then place it in a baking dish and put some oil in it to keep it even. 2.Roast the chicken collarbones on high heat at 200 degrees for 30-40 minutes, until golden brown, not too long, otherwise it may cause the bottom to burn.

3.When baked until golden brown, sprinkle a uniform sheet of flour on the surface and let it fry until it is golden brown, then put a uniform piece of flour and let it fry until golden brown. 4.

Put the chicken lock qing as the source bone on a plate, drizzle with a little olive oil, and stir gently to keep the color even.