How to remove the blood water from the chicken wings, how to remove the blood from the chicken wings

To remove blood from chicken wings, you can start with two aspects: the list of ingredients and the steps to make it.

In terms of the list of ingredients, you can choose foods with the function of removing blood and water, such as red adzuki beans, barley, poria cocos, seeds, lotus seeds, lilies, yams, etc., which can help remove moisture and cold from the body, thereby removing blood water.

In terms of the preparation steps, the following steps can be used to remove the blood from the chicken wings:

1.Prepare chicken wings and blood-free ingredients.

2.After cleaning the chicken wings, use a knife to make two or three cuts on each side of the chicken wings.

3.Finely chop the garlic, slice the ginger, and cut the millet into spicy pieces for later use.

4.Place the chicken wings in a large basin, pour in plenty of water, add two tablespoons of cooking wine and two tablespoons of salt, and soak for half an hour. The salt water allows the blood in the chicken wings to precipitate out more quickly and remove the fishy smell.

5.After soaking in the bloody water, rinse the chicken wings several times and drain the water.

6.Pour a little oil into the pan and add the chicken wings to start frying. Don't flip the chicken wings too quickly, turning too quickly is not conducive to frying the burnt noodles.

7.When browned on both sides, add ginger and garlic and chili peppers and stir-fry until fragrant, then pour in light soy sauce and stir-fry until the chicken wings are colored.

8.Pour in enough Coke and cover two-thirds of the chicken wings.

9.Cover the pot with a lid and simmer over high heat for 3 minutes, then turn over the chicken wings and cover and cook for about 3 minutes.

10.Remove the lid and cook until the soup is thick, then reduce the heat to reduce the juice.

Through the above steps, the blood and water in the chicken wings can be effectively removed, and the taste and eating safety of the dish can be improved.

Soak the chicken wings in cold water for about half an hour, the blood in it can be effectively removed, and a small amount of salt can also be put to effectively kill the eggs when soaking, and then the chicken wings are not tasteful, and then add cooking wine after drying the water.

This step is done whether it is frozen or fresh. Soak the chicken wings in cold water for about an hour, mainly to remove the blood from the chicken wings.

Chicken wings can be washed with water or light salt water several times to remove the blood.

1. Put the chicken wings in a pot under cold water, wait for the water to boil for one minute, turn off the heat, skim off the floating dust in the pot, remove the chicken wings, and rinse them several times with cold water; 2. Soak the chicken wings in cold water for about two hours, which can effectively remove the blood in the chicken wings; 3. After soaking the chicken wings, use a knife to cut a few knives on the chicken wings, then add salt, cooking wine, ginger shreds, and peppercorns, stir and marinate for about half an hour.

How to get rid of the blood in the chicken wingsGenerally speaking, when buying frozen chicken, it is best to choose chicken wings that are slightly reddish in color. Such chicken wings are relatively fresh, indicating that the blood is frozen as soon as it comes out. But it's important to note that the chicken wings must be cleaned of the blood before cooking them.

This is because the chicken itself has a strong fishy smell, which is mainly found in the skin and blood water, especially the chicken wings with blood water frozen will be more fishy.

If it is not handled properly, then the cooked dishes will have a fishy smell. In addition to the above method of removing blood and water from chicken wings, it can also be processed by deep frying. After the chicken wings are washed and marinated for 2-3 hours, the chicken wings are put down to fry for deep frying.

Generally speaking, deep-fried chicken wings will not have a strong fishy smell, and they will taste better when fried. However, frying is not very healthy, so it is not recommended to consume it regularly.

Don't blanch the chicken wings anymore, teach you 1 trick, the bloody smell will be removed, and the chicken wings will be fresher.

You can blanch the chicken wings in the water, that is, the water in the pot is boiling, quickly put the chicken wings in, and then turn off the heat after a while. Blanching time must not be too long, otherwise it will affect the taste of the chicken wings afterwards. Blanching can remove blood and some dirt, which will be healthier.

The soaking water mentioned upstairs will make the chicken wings have too much moisture, which will affect the taste very much. Hope it will help the landlord.

Blanch, wash the chicken wings, boil them in water, and then put the chicken wings in. Cook for a while.

After washing, soak it in clean water, the longer the better, and the blood will come out. Then use cooking wine and actually flavor it.

Poke the chicken wings a few times with a toothpick and soak them in the water, and it will naturally bleed.

It should be thawed with cold water, and if it is not completely thawed, there will be blood water, as if it is not cooked! Good luck!

After washing, soak it in clean water, the longer the better, and the blood will come out. Then use cooking wine and actually flavor it.

How about a deep stab and bloodletting after thawing? Even if you eat fried chicken at KFC, there will be blood close to the leg bone.

1. Cut a few knives on the chicken wings and marinate them to remove blood.

The chicken wings I use are fresh, not frozen, first cut a few knives on the chicken wings, then spread salt, five-spice powder, chili powder, cumin powder, Lee Kum Kee barbecued pork sauce, simmer for 1 hour, then preheat the oven at 160 degrees, line the baking tray with tin foil, brush with oil, bake at 160 degrees for 20 minutes, turn over, and bake for another 10 minutes. When I ate it, it was completely cooked, there was no blood, and I made a total of 10 of them!

2. Chicken wings should be boiled and marinated in advance to remove blood.

I fried or grilled the whole chicken wings, and if I cooked them beforehand, I would not lose the flavor, and I also had to marinate them beforehand.

What to know about the blood inside chicken wings:

Blood foam is not toxic, but there may be impurities and fine suspended particles (such as fine particles of dirty blood, residual poultry feathers, and other unfavorable fine debris, floating around in the soup), but the nutrients in the first boiled chicken nuggets, many have been analyzed and dissociated, and it is a bit of a waste to pour them all out, so it can be filtered once with three layers of gauze, and a large number of blood foam impurities can be seen after filtration, and a large number of blood foam impurities can be left on the gauze like a paste and cannot be entered into the soup. The filtered chicken soup can also be seen, which is relatively clear and free of impurities, and can continue to be used for soup.

1. Soak it in boiling water for 1-2 minutes, and it is best to add a small amount of salt, so that the water temperature will not only not burn the skin of the chicken wings, but also remove the impurities and fishy smell on the chicken wings after adding salt.

2. You can also cut the chicken wings in reverse and rinse them with water! Look what you cook! If you usually braised it, there is no need, unless it is a wounded chicken wing! If you steam it, you can remove it! If the chicken doesn't smell meaty, then it's not interesting, hehe.

3. Make a knife in the middle before cooking, prick a few times with chopsticks during the cooking process, be more patient during the cooking process, don't be in a hurry to get out of the pot, before pickling, you must thaw it thoroughly and clean it.