The practice of making wing roots in rice cookers, how to make wing roots eat home cooked practices

When it comes to chicken legs, I don't know if you like to eat big chicken legs or small chicken legs, big chicken legs are walking chicken legs, and small chicken legs are chicken wing roots! In fact, whether it is a large chicken leg or a small chicken thigh, their texture and taste are similar! I don't know how everyone usually eats chicken thighs?

This issue of the food tutorial, Tianjian Food Square is ready to share with you, several special ways to eat chicken legs, friends who like to eat chicken legs should hurry up and watch, friends who like food don't forget to give me a little attention, I will update and share different food tutorials every day, I believe there will always be a dish you want to learn!

Method 1: Stir-fry chicken wings with green peppers.

Prepare the ingredients as follows: 500 grams of chicken wings, 250 grams of red pepper, 250 grams of green pepper, appropriate amount of oil, 1 garlic, 1 teaspoon of salt, 1 tablespoon of soy sauce, 2 slices of lemon.

The specific method is as follows: chop the chicken wings into small pieces, slices of green and red peppers into large slices, peel the garlic and set aside, dry the pot, fry the chicken wings over medium heat, fry the oil, the surface is slightly browned, enlarge the garlic granules, put soy sauce and salt, add a small amount of water, put two slices of lemon, cover the pot, burn over medium heat, burn until the juice is almost dry, turn off the heat and set aside, start another wok, pour oil into the pot, first add garlic and ginger when the oil is hot, then add green and red peppers, stir-fry and change color and add salt to taste, pour the green and red peppers into the pot of chicken wings, and stir-fry evenly.

Method 2: Deep-fry the chicken wings.

Prepare the ingredients as follows: 600 grams of chicken wings, 1 tablespoon of salt, 1 green onion, 1 piece of ginger, 1 tablespoon of cooking wine, 1 tablespoon of starch, 1 tablespoon of pepper, and appropriate amount of vegetable oil.

The specific method is as follows: add the chicken wings to the pot, then add cooking wine, salt, pepper into the pot, add an appropriate amount of water, cook until 8 mature, take out, control the moisture, add starch and wrap it evenly, put it in the oil pan and fry it until golden brown and take it out!

Method 3: Microwave the chicken wings.

Prepare the ingredients as follows: 500 grams of chicken wings, 1 tablespoon of light soy sauce, an appropriate amount of barbecue ingredients (chili powder with cumin powder and salt is also fine), an appropriate amount of honey, and an appropriate amount of white sesame seeds.

The specific method is as follows: the wing roots are mixed with light soy sauce and Orleans baking sauce and marinated overnight, take a flat bottom plate, put the marinated wing roots well, wrap them in plastic wrap, prick a few small holes, put them in the microwave for about 5 minutes, take them out and turn them over after 5 minutes, brush with the remaining marinade juice, honey, sprinkle with white sesame seeds, and microwave for 3-5 minutes!

Fried chicken wings without oil and salt.

Compared to chicken breasts, chicken wings are tender and juicy, and there are many ways to make them. However, chicken wings are high in fat, so in order not to consume too much oil, I will choose the salt frying method to cook, only use a non-stick pan, without oil, and directly fry the fat of the chicken wings over low heat.

Ingredients: chicken wings, salt.

Oil-free fried chicken wings method:

1. Rinse the chicken wings.

2. Wipe the chicken wings dry with kitchen paper.

3. Use a bamboo skewer or toothpick to prick a few small holes in the chicken wings one by one. Absorb the flavor and avoid swelling the skin during the frying process

4. Prepare the salt shaker.

5. Heat the frying pan without adding a drop of oil, and drain the chicken wings directly with the chicken skin side down.

6. Heat over medium heat, the pot is hot, you can start to hear the sound of "sizzling" oil, turn to low heat, and start to sprinkle a small amount of salt evenly on the chicken wings.

7. During the whole frying process, the chicken wings need to be turned over many times and sprinkled with salt many times. You can use a bamboo skewer to puncture the chicken wings to grasp the degree of doneness. Pan-fried chicken wings are the healthiest way to retain the original flavor of chicken wings, with a crispy and browned outer layer and a tender inner layer.

Air fryer fried chicken wings.

Use an air fryer to fry chicken wings, and in order to make the chicken wings more flavorful, you need to do some processing before frying the chicken wings. The processed chicken wings are even more delicious when fried in an air fryer.

Air fryer fried chicken wings method:

1. First of all, the chicken wings should be cleaned, if the chicken wings are relatively large, then the chicken wings need to be made smaller.

2. After cleaning, use a knife to make two cuts on both sides of the chicken wings, so that the flavor can enter the inside faster.

3. Soak the cleaned chicken wings in the prepared marinade, which mainly includes: ginger, light soy sauce, corn starch, salt, cooking wine, etc. The soaking time depends on the number of chicken wings, generally about half an hour.

4. After soaking, pour the chicken wings into the frying basket of the air fryer.

5. Then adjust the temperature to the appropriate temperature, generally about 200, the frying time is determined according to the number of chicken wings, and it only takes about 15 minutes for less ones.

Braised chicken wings in a rice cooker.

The oil-free chicken wings made from the rice cooker are rich and smooth, and the steaming chicken wings are wrapped in a fragrant sauce and mixed with sweet, soft and glutinous white rice, which is really delicious!

Ingredients: 5 chicken wings, 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, sugar, dark soy sauce, pepper, salt, ginger slices, shiitake mushrooms, onion.

Preparation of braised chicken wings in a rice cooker:

1. Pour an appropriate amount of cooking wine, light soy sauce, dark soy sauce, a little sugar, pepper and salt into a bowl, mix well, and set aside.

2. Clean 5 chicken wings, cut the front and back sides, pour them into the mixed sauce, and marinate for about 30 minutes.

3. Spread ginger, onion and mushroom slices on the bottom of the rice cooker, then spread the chicken wings on it, pour the sauce in the pickled wings on it, and press the rice button to cook.

Ingredients: Chicken wing root.

15 cooking wines.

2 scoops (medium scoop for all uses).

Light soy sauce. 3 scoops (increase or decrease depending on the number of chicken wings).

Dark soy sauce. 2 and a half tablespoons (for coloring, increase or decrease according to the number of chicken wings) caster sugar. 12-13 cloves (increase or decrease according to the number of chicken wings) garlic. 5 cloves (increase or decrease according to the number of wings).

Potato. 1 (medium size, like can be added).

Lazy rice cooker chicken wing root preparation.

After the chicken wings are cleaned, you can cut a few knives to absorb the flavor, and then set aside for later use.

Peel and dice the carrots and potatoes and set aside.

Peel the garlic and cut into cubes for later use.

Find a large basin and pour in all the washed chicken wings, carrots, and potatoes.

Add cooking wine, light soy sauce, dark soy sauce, rock sugar, and garlic, and grasp well with your hands to ensure that each chicken wing root absorbs the juice.

Marinate for 30 minutes.

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After marinating, pour all the ingredients into the rice cooker, add water, less than 3/4 of the ingredients, stir well, press the steamed rice button, and it will be out of the pot in 40 minutes

If it is an old rice cooker, remember not to exceed 40-50 minutes, open the lid to see the water, and you can lift the steamed rice when it is almost dry

The delicious home-cooked production method of chicken wing root is as follows

Tools Ingredients: 8 chicken wings, 3 tablespoons of sugar, 5-10 grams of cooking wine, 2-3 slices of ginger, 20-25 ml of corn oil, 5-10 grams of dark soy sauce, 1-2 tablespoons of salt, appropriate amount of water, pot, plate.

1. Rinse the chicken wings with water.

2. Then put it in a clean pot, pour in water over the chicken wings, pour in a little cooking wine, then turn on the high heat, cover the pot and bring to a boil, and blanch the chicken wings.

3. After blanching, clean the wings. Drain the water and divide the hole for later use.

4. Clean the pot. Wipe dry, non-stick pan ha. Pour in corn oil, then pour in sugar, turn on medium heat, slowly fry the sugar until it melts, beyond the sugar color, pay attention not to exceed, slightly discolored.

5. Then pour in the chicken wings and start stir-frying to color.

6. Fry on both sides until golden brown and slightly colored.

7. Pour in the dark soy sauce.

8. Pour in an appropriate amount of water, slightly past the chicken wings, stir-fry evenly, start to simmer, cover the pot, first boil the soup over high heat, then turn to low heat, and simmer for 20-25 minutes.

9. Wait until the soup in the pot is slightly dry, add salt to taste, this taste can be slightly adjusted according to your own home, I have eaten it for the state children, without adding chili peppers. Stir-fry well and continue to simmer until the soup is a little dry.

10. Turn off the heat, put on a plate, and eat.

The practice of braised wing root is homely:Ingredients: 400 grams of chicken wings.

Excipients: appropriate amount of oil; salt to taste; brown sugar to taste; Appropriate amount of dark soy sauce; cooking wine to taste; Appropriate amount of green onion and ginger; Appropriate amount of large ingredients; Appropriate amount of bay leaves.

1.Wash the chicken wings, blanch them in a pot and drain them.

2.Remove the oil from the pan and fry the sugar.

3.Stir-fry the chicken wings in a pan.

4.Add green onions, ginger, spices, and bay leaves to the pot.

5.Add dark soy sauce, cooking wine, add an appropriate amount of water, cover the pot and burn. Bring the fire to a boil, change to a low heat and burn slowly.

6.Cook until medium cooked, add salt and continue to cook. Turn off the heat when the ingredients are cooked, serve and enjoy.