The practice of sauce chicken wings, how to make sauce chicken wings delicious, the home cooked prac

Sauce chicken wings. Ingredients: Chicken wings, green onions, ginger, sugar, thirteen spices, light soy sauce, dark soy sauce, salt.

Method Clean the chicken wings and blanch them in a pot, the purpose of blanching is to remove the blood foam from the root of the chicken wings.

2. Put the blanched chicken wings into the boiling pot, then put in the ginger slices and green onions cut in advance, add a spoonful of sugar, two spoons of thirteen spices, two spoons of light soy sauce, two spoons of dark soy sauce, and finally put in a spoonful of edible salt, stir well, and cover the pot with a lid.

3. After boiling over high heat, turn to medium-low heat, cook for about 30 minutes, and then remove it.

Lo mei is a kind of food that we love to eat very much in summer, in fact, the method of lo mei is also very simple, you can also use this method to marinate some vegetarian dishes, and the taste is also very good.

Chicken wings in sauce is a home-cooked dish with chicken wings, oil, salt, chopped green onions, soy sauce, sugar, etc.

Add salt, cooking wine, pepper to the chicken wings and marinate for 5 10 minutes;

Slice the bamboo shoots and blanch them in water. Don't blanch for long! Just bring to a boil.

Put oil in a pan and stir-fry the green onion, ginger and minced garlic until fragrant. Add to the chicken wings and stir-fry until the surface of the chicken wings is slightly yellow. Add a little cooking wine, an appropriate amount of sweet noodle sauce (to wrap the chicken wings as moderate), a little soy sauce, add water (to smear the chicken wings as moderate), simmer for 20 30 minutes on low heat, the chicken wings are cooked, remove the chicken wings.

1. Ingredients: 8 chicken wings (280 grams), appropriate amount of secret sauce, 1 tablespoon (15ml) of extra virgin olive oil, 1 clove of garlic, 1 2 teaspoons of chili powder (, 30 grams of tomato paste, 1 tablespoon of apple cider vinegar (15ml), 20 grams of caster sugar, 20 grams of rum, 1 4 teaspoons of black pepper (, 1 4 teaspoons of salt (, 30 grams of water.

2. Cut the garlic cloves into minced garlic. Heat the pot over medium heat, pour in the olive oil and heat it, add the minced garlic and chili powder, and stir-fry for a while until the fragrant silver mountain flavor is stir-fried.

3. Add tomato sauce and stir-fry for a while. Mix the apple cider vinegar, sugar, rum, black pepper, salt and water (this step can be prepared in advance) and pour them all into the pot. Bring to a boil, reduce the heat, cover the pot and cook for 5 minutes.

4. After cooking, if there is still a lot of water, turn on high heat and stir-fry until the water volatilizes and the sauce is thick.

5. Pour the boiled secret sauce into a bowl and let it cool before use.

6. Wash and absorb the water in the wings, pour half of the sauce into the chicken wings, mix well or make the sauce evenly wrapped on the chicken wings, marinate for more than 2 hours, or put it in the refrigerator to marinate overnight (if the marinating time is not long enough, in order to taste faster, you can use a toothpick to prick a few small holes in the chicken wings and then marinate).

7. Place the marinated chicken wings on a baking sheet lined with baking paper, put them in a preheated oven with 190 degrees Celsius, and bake for about 15 minutes. Remove the baking sheet, turn the wings over and brush them with a secret sauce on both sides, re-bake them in the oven for 5 minutes, and bake until the surface of the wings is golden brown.

1. Cut the chicken wings diagonally into three knives on each top for easy flavoring. Blanch and remove from dry for later use.

2. Fry the chicken wings in oil and lightly yellow on both sides.

3. Pour out all the oil, dip a little oil in the pot, put in the green onion and ginger star anise, and stir-fry over low heat to bring out the fragrance.

4Pour in the light soy sauce and dark soy sauce one to one, and pour it along the edge of the pot to remove the sauce flavor of soy sauce. Add rice wine and rock sugar.

5After boiling over high heat, add the chicken wings, the soup should be flush with the chicken wings, and add rice wine if it is not enough.

6. Burn the whole fire, and turn the chicken wings from time to time. until the soup is rich. Add some monosodium glutamate to enhance the flavor and it can be cooked.

Tips: 1. The trick of frying chicken wings without sticking: heat the oil in the pot, pour out the oil, put the cold oil again, put the chicken wings in three or four hot, look at the edge of the slightly yellow and shake the pot, turn over with chopsticks, and fry until the cold noodles are slightly yellow).

2. The braised sauce must be boiled over high heat, so that the taste is better. Just put rice wine, not water. Taste the taste and put a little salt to make it a little lighter than your own taste. It's just right after the juice is collected.

3. This braised method is suitable for roasting fish, chicken, seafood, and tofu, and is not suitable for meaty pork. Beef and lamb are also not suitable.

No frying sugar, no oil, healthier.

4. Because rice wine is used, it is refreshing and delicious, and there is a faint aroma of wine. If there is no rice wine, you can use beer instead, followed by rice wine cooking wine.

5. The color is attractive, the taste is great, and it can be used as a banquet dish, which will definitely earn you enough face.

Whether you're frying it, baking it, or making sauce, my method is very practical, and the ingredients are all available at home.

1st chicken wings 500g-1000g Prepare a small dish of minced garlic (the more the better, but not too much).

1 tablespoon of salt, 1 tablespoon of sugar, a pinch of soy sauce, 1 tablespoon of starch.

Then put the washed chicken wings in a basin, pour in the above seasonings, stir well, marinate for 30 minutes, and after the ingredients are fully flavored, you can cook.

It is recommended to "fry" for more convenience.

Follow a taste of eating outside.

The color is golden, the garlic is rich, and the taste is crispy and not greasy.

You can search for the world of food in it, and then enter the recipe for roast chicken with sauce, which has a detailed **.

Sniping at reporters is the starting space.

Sounds delicious.

I really want to learn it!!

Look it up on the Internet, it's a local delicacy.

You can find out in the previous search.

Ingredients: 200 grams of chicken wings, 1 green and 1 red pepper, 15 grams of ginger Seasoning: 20 grams of peanut oil, 8 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, 20 grams of bean paste, 3 grams of pepper, appropriate amount of wet cornstarch.

Preparation: Chicken wings are boneless, chili pepper sliced, ginger diced. Boneless chicken wings marinate with a pinch of salt, MSG for about 30 minutes.

Sit in a pot and light the oil, add ginger, chili, marinated chicken wings, and bean paste and stir-fry until eight ripe.

Add the remaining salt, monosodium glutamate, sugar, pepper and stir-fry until flavorful, thicken with wet cornstarch, drizzle with sesame oil, remove from the pan and put on a plate.

1.Slice the green onion into sections and slice the ginger for later use.

2.Put the chicken wings in a pot and cover the chicken wings with water 10 cm.

3.Put in a package of green onions, ginger slices, and stewed meat (many brands of stewed meat can be used, I use Wang Shouyi's).

4.After the water boils, skim off the foam, cook for 10 minutes, then remove the chicken wings and dry them for later use (leave the original soup for later use) 5Heat a tablespoon of oil on the bottom, add thirteen spices and stir-fry until fragrant, add chicken wings and stir-fry 6Add 2 tablespoons of teriyaki soy sauce and stir-fry to color.

7.Add the original broth to cover the chicken wings (about 2 to 3 times the volume of the chicken wings) 8Add green onions, ginger slices, braised soy sauce and cooking wine.

or a small bowl of beer) Korean barbecue sauce (2 tablespoons).

9.Simmer over medium heat until the juice is reduced (about 30 minutes), then remove from the pot with MSG.

I found a sauce chicken wing recipe on the bean fruit, share it with you!

Wash the chicken wings with wine salt.

Pepper pickled.

Then prepare. Large forage grass fruit.

Angelica cardamom. Cinnamon tangerine peel.

Cloves to taste. White sugar, salt, ginger, shallots.

Dry yellow sauce to taste.

Start by boiling a pot of boiling water.

If not afraid of trouble.

Throw two large pig bones into it.

Then the spices mentioned above.

Pack it in a large spice box.

Or find a little white step pocket to put it in.

Tie the mouth and put it in the water.

Pour into the pan. Leave the chicken wings in the pot and let them simmer for 2 minutes.

Remove the blood.

Put it in a pot. Turn on medium heat and then this time to fry the sugar.

Add a spoonful of oil to a wok of oil.

One spoonful of sugar (large spoonful).

Stir-fry slowly over low heat.

Saccharified and darkened.

When small bubbles are formed.

Turn off the heat and add a bowl of cold water to it.

Stir to combine. It becomes the color of sugar.

Add the sugar to the brine pot.

Then open a fire.

After the soup is boiling, reduce the heat.

Cook for 10 minutes.

Remove and set aside.

Serve another pot.

Add the dried yellow sauce to the water.

Dilute and add sugar.

Green onion ginger cooking wine. Bring to a boil and put the chicken wings in.

After boiling, remove the floating residue.

Reduce heat and cook for 10 minutes.

Turn off the heat and soak for an hour.

Remove and drain.

This method can also be used to make sauces in other dishes.

The braised soup made in the head.

If you often take it to marinate things.

The taste will be better.

It only takes two days and three days to roll it.

It will not be bad all year round.

How to cook chicken wings in sauce? Clean the chicken wings, change the knife, pour into the pan and fry until golden brown on both sides, add the chicken wings to another pan, and stir-fry the seasoning.