Why is stewed chicken wing root foamy a lot?

Those are not foam, they are the inside of the meat, in fact, the foam is the blood of animal raw materials, of course, it also contains a certain amount of protein, and the meat food is heated at high temperatures, including collagen.

The ingredients are destroyed to form a gum, which is present in the surface area.

into foam, coupled with the suspended solids in the blood water, we see gray-white foam, which affects the appearance and appetite. People who are a little more careful will find that when different meat is cooked, the foam produced is different, such as the meat on the back of the pork has clear lines and capillaries.

If the texture is complex and the capillaries are rich, such as the meat on the shoulder, it is difficult to clean the blood, so there is more foam when cooking the meat.

Foods that contain protein, there will definitely be foam. For example, if you beat poached eggs with water. Blanch the beef in boiling water, and the pork will definitely have foam.

First of all, wash the chicken wing root first, remove the small fluff on it, and wash it several times.

Then put the chicken wings into a pot of boiling water and boil them again, add ginger slices and cooking wine, boil and then simmer for two minutes, turn off the heat and remove them.

After starting to fry the sugar color, the sugar color is very particular, and it will be black if you are not careful, so you can refer to the sweet and sour pork ribs in front to complete.

Then start to fry the sugar color, the sugar color is very particular, and it will be black if you are not careful, so you can refer to the sweet and sour pork ribs in front to complete.

After the sugar is fried, add water, green onions, ginger slices, star anise, Sichuan pepper, bay leaves, hawthorn, light soy sauce, dark soy sauce, cooking wine, and a little salt.

Then bring to a boil and pour into a saucepan and then pour in the chicken wings. A stewed chicken wing root is complete.

Chicken wings should be frozen.

When frozen, the blood will foam.

Next time you cook for 3 minutes, pour out the water and cook it again with cold water.

Because the chicken wings were not soaked in water first, the blood and surface were cleaned inside. Put the chicken wings in a pot and add water to boil until the foam falls on, and simmer with warm water.

Remove the feathers and pluck the chickens and wash them, and then you need to get out of the water first. When we eat meat, we all take the first course, and first remove water from him.

Then fry and boil, and he will have no foam.

There must be foam. Skim out the scum and re-cook it with water.

I didn't blanch it before stewing, or the wings I bought were not good, otherwise this phenomenon would not have occurred.

Whether it is stewed chicken wings or braised pork, the first step is to boil the cooking wine and green onion and ginger in a pot under cold water, skim off the scum and remove the meat, and then wash the sticky scum with hot water, and then carry out steps such as stir-frying and stewing.

Is there a blanch first, after blanching can subtract a lot of foam.

The blood in the wings is not cleaned, add cooking wine to boiling water before simmering, and blanch.