Glutinous rice chicken wings can be eaten as long as they are steamed

Today I will introduce you to a healthy and delicious delicacy, that is, glutinous rice chicken wings, whether you have eaten it or not, but you must have heard of this famous food, today I will introduce you to the detailed method, you can also do it at home after reading it.

1. Glutinous rice chicken wings.

Raw material. Chicken wings (grassland Xingfa middle wings), glutinous rice (soaked in advance).

Ingredient. Salt, soy sauce, pepper, sugar, wine, red yeast rice (red soup instead of fermented bean curd), eggs, starch.

Method. 1. Soak the glutinous rice in advance and add seasoning (salt, oil) and steam.

2. The mid-wing is directly watered and deboned from one end (not the mid-wing in Figure 1, the method of deboning is similar). After boneless, marinate seasonings (salt, soy sauce, pepper, sugar, wine, red yeast rice) for about 1-2 hours.

3. Fill the wings with glutinous rice. Toothpick cross-sealing.

4. Steamed eight mature.

5. Take out the egg starch paste and fry it. (Step 4: Steaming directly and eating, this step with an oven can be used in an oven.) ）

Second, the steps of glutinous rice chicken wings.

1. Prepare the materials.

2. Marinate the chicken wings with soy sauce and ginger slices for half an hour.

3. Evenly stick the marinated chicken wings to the soaked glutinous rice.

4. Put it on a plate and steam for 15 minutes.

5. Steam the pot and remove the yard plate.

3. The practice of glutinous rice chicken wings.

1.Soak the glutinous rice in water overnight, then drain and spread it on a stainless steel plate; Wash the chicken wings, add an appropriate amount of salt, oyster sauce, cooking wine, black pepper, minced ginger and light soy sauce, mix well and marinate for more than 2 hours.

2.Evenly dip the marinated chicken wings in the glutinous rice and spread them on top of the remaining glutinous rice.

3.Put an appropriate amount of water in the voltage pot, put it on the steaming rack, put the plate with the chicken wings glutinous rice on the steaming rack, cover the pot, and steam for 20 minutes.

4.After the voltage cooker is relieved, open the lid and sprinkle in an appropriate amount of chopped green onions.

When making this kind of glutinous rice, let me tell you, how long does it take to steam glutinous rice with chicken wings, generally about 20 minutes, and the time does not need to be particularly long, because the speed of cooking this glutinous rice is still relatively fast, but there is a premise, that is, you must soak this glutinous rice in advance, and it is more difficult to steam the chicken wings for a shorter time.

It takes about 15 minutes to steam the chicken wings, and if the chicken wings are larger, the time needs to be increased to about 20 minutes.

The time of steaming chicken wings should be based on the temperature of the water and the color change of the chicken wings, steaming chicken wings does not need to take more than 15 minutes, more than 15 minutes will affect the meat texture of the chicken wings, less than 15 minutes may cause the chicken wings to be uncooked, there may be some bacteria, if you want a firm taste, you can choose about 15 minutes, if you want a softer taste, you can choose to steam for about 20 minutes.

Features of steamed chicken wings

1. Eating more steamed vegetables in summer is good for health, because steamed vegetables do not need excessive cooking, frying, frying, etc., and the original flavor and nutrition of the ingredients are maintained to the greatest extent.

2. Steamed chicken wings are relatively healthy, although they are not as golden and crispy as fried chicken wings, and they are not as beautiful and colorful as roast chicken, but from a nutritional point of view, it is the healthiest.

Key raw materials: a piece of fresh stalk leaves, appropriate rice, appropriate chicken breast, appropriate ginkgo biloba, appropriate chestnuts, cotton thread.

Condiments: chicken essence, salt, chives, garlic, vegetable oil, a small amount of light soy sauce.

Method: 1. First, soak the rice for two hours, then remove and drain it, and put it into a wok to cook.

2. Cut the chicken breast into small pieces, boil the vegetable oil, put the mushroom beef in oil, and remove the mushroom beef after medium cooking.

3. Add the mushroom beef after the pepper and garlic are fried, and then fry the mushroom beef thoroughly, and then add the appropriate chicken essence, salt and chives. Ginkgo biloba and chestnuts are first boiled in water.

4. After full preparation, take off the properly steamed rice, sandwich the fried mushroom beef, ginkgo biloba and chestnuts, add a small amount of pepper, chicken essence and salt, wrap the glutinous rice with the leaves, and tie it with cotton thread to make the rice completely encapsulated in the leaves.

5. Finally, it is placed on a simmer and steamed, until the color of the leaves is dark and the aroma of the leaves can be smelled, you can take it off.

Preparation points: Choose large and fresh leaves, cook the rice thoroughly, and simmer when wrapping the rice in the lotus until the flavor of the leaves gradually penetrates into the rice.

About 30 minutes. Glutinous rice chicken is a well-known dish in Cantonese style, which is more time-consuming and material-intensive, and is a big dish, which is a good choice for those who have more leisure time or have visitors at home. Glutinous rice chicken can actually be called lotus leaf chicken, and its great feature is that its outermost layer is wrapped in lotus leaves.

To make glutinous rice chicken, this dish needs to be steamed for more than half an hour.

Steam the glutinous rice chicken over high heat for 20 minutes.

Method: Materials.

3 chicken thighs, an appropriate amount of cooking wine, and an appropriate amount of oyster sauce.

Light soy sauce, salt and starch to taste.

4 salted egg yolks, 2 shiitake mushrooms, 500g glutinous rice

Lotus leaves, dried shrimp, dried scallops to taste.

Step 1Soak mushrooms and lotus leaves in advance, and soak glutinous rice for 2 hours in advance;

Drain the glutinous rice, add an appropriate amount of oyster sauce and salt, stir well, and put it in a steamer;

Add an appropriate amount of cooking wine, water and glutinous rice and egg yolk to the dried shrimp and scallops and put them into the Galanz micro-steaming and baking machine and steam for 20 minutes;

Cut the soaked shiitake mushrooms into cubes, remove the chicken thighs and cut them into cubes, add light soy sauce, cooking wine, shredded ginger and starch and marinate for 10 minutes;

Soak the lotus leaves in advance at the bottom, put a layer of glutinous rice, a layer of meat filling and half a salted egg yolk, and finally spread a layer of glutinous rice and wrap it in lotus leaves;

Put the wrapped glutinous rice chicken into the Galanz micro-steaming and baking machine and steam it for another 20 minutes, and then take it out and start to go

1. Steam the glutinous rice chicken for 20 to 40 minutes.

2. Quick-frozen glutinous rice chicken Dan called the hole, steamed for about 20 minutes after the water is boiled, and the glutinous rice chicken can be steamed for half an hour to 40 minutes after the water is boiled.

3. Glutinous rice chicken originated in Guangdong, belongs to Cantonese cuisine, and the ingredients are abundant, including molded chicken, pork ribs, mushrooms, lotus leaves, glutinous rice, etc., and the glutinous rice chicken is made with the fragrance of lotus leaves, and the entrance is soft and glutinous. The glutinous rice used to make glutinous rice chicken needs to be soaked for two hours in advance, and the taste will be better.

Wash the glutinous rice first, soak it in clean water overnight to make the glutinous rice full of water, so that the glutinous rice becomes soft, and the glutinous rice can be crushed with the thumb and index finger at this time.

2. Use the kind of steaming bucket for dry steamed rice, which can make the glutinous rice more evenly grasped, so that the steam in the middle of the upper layer is too high in the end, and the edge is half-cooked. A wooden steaming bucket is preferred, followed by stainless steel, a layer of clean white gauze is laid on the isolation layer, and the rice is placed in the steaming bucket and covered with a lid on the bucket.

3. Boil a pot of water steaming bucket and steam it over medium heat, pay attention to the water in the steamer due to the long time, and inject some of these water into it from time to time, but don't add too much at a time, otherwise the water will be long when it is boiled again.

4. After steaming for about half an hour, open the lid and check, take a few grains and put them in the mouth when the rice grains are transparent. If the rice grains are cooked thoroughly and have the wonderful chew of dry steamed glutinous rice, then you can start the pot, and at this time the good wooden barrel will come out, it is breathable and will not leave too much water vapor of the rice in the barrel, if it is a steel steaming barrel, the steamed rice will be taken out, so as not to eat too much water in the non-breathable barrel to affect the taste.

The materials are prepared for a lot of words, about 40 minutes or so.