Urgently ask for the practice of brine chicken wings, and the whole recipe of brine chicken

10 chicken wings.

1 tablespoon of rose wine.

Brine juice: 500 ml water.

125ml light soy sauce.

50 ml dark soy sauce.

50 g caster sugar.

1 star anise 1 small piece of cinnamon.

1 slice of ginger Method 1Add two teaspoons of salt to the boiling water, put the chicken wings in the water, do not wait for the water to boil, blanch and then remove and set aside. 2.After mixing the brine juice, bring to a boil over high heat, change to low heat and cook for 15 minutes, then add a tablespoon of rose wine.

Cook the chicken wings for about 8 minutes, turn off the heat and soak the chicken wings for another 8 minutes. 3.Take out the soaked chicken wings, let them cool, and drizzle with a little brine juice.

Tip: Don't soak the chicken wings in the brine for a long time, otherwise it will be salty.

The remaining brine juice can be reused as brine eggs.

Brine chicken wings. Ingredients: chicken wings, appropriate amount of brine juice Ingredients: water, light soy sauce (the ratio is about 5:1), dark soy sauce, Sichuan pepper, star anise, fruit slices, less sugar and less salt (self-flavoring), ginger, garlic, shallots, method: 1

Will the chicken wings fly ginger water, 2

Put in the brine juice and marinate to the ideal forest level.

Ingredients. Chicken wing tips 500g

Accessories. Appropriate amount of brine, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of sesame pepper, appropriate amount of anise, appropriate amount of dark soy sauce, appropriate amount of sugar.

Steps. 1.Prepare a chicken wing tip to wash and set aside.

2.One serving of old brine removed from the refrigerator and set aside.

3.Put the brine in a pot and re-add the seasonings: salt, Sichuan pepper, sesame pepper, anise, sugar and dark soy sauce.

4.Pour the washed chicken wing tips into the prepared brine.

5.Electric pressure cooker, select 2 programs of chicken and duck, time for 15 minutes, and eat after the pressure is over.

How do you make a whole braised chicken?

Prepare food. 1 net fat chick old hen (about weight is better).

120 grams of green onions, 40 grams of ginger, 120 grams of cooking oil, 15 grams of salt.

Shanlai: 100 grams.

Condiment method:

When Cantonese people eat white-cut chicken, most of them are accompanied by condiments with ginger and green onions, which tastes relatively light and easy to recognize, so it is very easy to make people feel as if the white-cut chicken is only dipped in green onion and ginger juice. In fact, no, there are many seasonings that can be used for white cut chicken to dip, such as: scallion oil sauce, sauce, etc., which have characteristics and are still unfinished.

There are two types of details in detail.

Salt-baked green onion and ginger.

Ingredients: 20 grams of ginger, a small amount of salt and sugar, 30 grams of green onions, 1 tablespoon of salt-baked chicken powder, 1 tablespoon of oil.

Practice. 1. First of all, peel the ginger and clean the green onion roots, and dry the water.

2. Cut the ginger, green onion and fragrant lai into crumbs and stir together.

3. Put the minced green onion and ginger in the microwave for 30 seconds, let their aroma float out, add salt, sugar and salt and curium chicken to mix evenly.

4. Finally, boil a tablespoon of oil in a pot and pour it over the green onion and ginger.

Method: 1. Soak the chicken in a hot pot in boiling water (not suitable for overcooking, generally 15 minutes can be up and down), take it off and cut it into pieces after cooling (it is not easy to break the chicken breast after cooling), and put it on a plate;

Note: In order to make the pork skin smooth, the raw chicken should be scalded in boiling water, and then bathed in cold water. During the whole process of cooking chicken, it is necessary to control the water in the chicken belly several times, in order to make the chicken breast evenly when heated.

When soaking the chicken, it is necessary to clearly put forward the river surface twice, that is, once every 5 minutes, pour the water in the chicken cavity immediately after the clear proposal, and put it in the pot again to maintain the same temperature inside and outside the cavity, so that it is evenly cooked. Then hook it with an iron cone, immediately put it into cool boiled water and immerse it to cool it quickly, and then the skin is smooth and the flesh is smooth, and the plush yellow coat is washed off. (If there is a standard, it is best to use frozen boiling water, discharge the refrigerated boiling water in advance and freeze it in the refrigerator, the lower the temperature, the better, if it does not freeze).

2. Cut the green onion and ginger into minced pieces; Each is served in a small plate, and a small amount of salt is added to the bowl (the green onion and ginger are seasoned together, and there is only one flavor dish out, and there is also a small amount of fragrant water in the green onion and ginger, which makes the taste stronger).

3. Pour oil into the wok, bring to a boil on the stove, and pour over the minced green onion and ginger foam. Make 2 stickies.

4. Serve the chicken and slime after cutting.

Chicken wings are commonly known as chicken wings.

Preparation of brine chicken wings:

Ingredients: 500 grams of chicken wings, 100 grams of brine juice, half a piece of brown sugar, 4 to 5 pieces of garlic, 3 to 4 slices of ginger, 300 grams of water.

After washing the chicken wings and feet, make a cut in the middle of the chicken wings to make it easier to absorb the flavor.

Boil the chicken wings for two or three minutes, then remove the supercooled water, then dry and set aside.

Prepare the garlic and ginger and cut the brown sugar into four slices and set aside.

Heat the oil in the pan, immediately put the garlic and ginger cubes in the hot oil, stir-fry until fragrant, then put the chicken wings in the pot and fry for about 5 minutes, then pour in the brine juice and wait for boiling.

Remember, stir-fry while rolling, and when the brine juice dries a little, pour a bowl of boiling water into it, and then put two small pieces of brown sugar.

After boiling again, you have to try the taste, if it is too salty, add sugar and water, and this step should be controlled by trying the taste yourself.

Leave for 1-2 minutes before serving.

Material: Main material.

Chicken wings 500g

Seasoning salt. Mix the oil to taste.

Preparation of appropriate amount of brine chicken wings.

1.Wash all the spices, then soak in water for about 15 minutes to bring out the flavor of the spices2Wash the chicken wings and make two cuts in the middle, which makes it easier to absorb the flavor

Pour the spices into the pot together with the water you just used to soak the spices, and add a little sugar, soy sauce, and cooking wine. There is also ginger and garlic.

4.Pour in the chicken wings and bring to a boil over high heat, then marinate over low heat for about 10 to 15 minutes.

Chicken wings in brine. Ingredients: Chicken wings.

Excipients: brine, ginger, green onion, garlic, coriander, onion.

Seasoning: salt, sugar, monosodium glutamate, rock sugar, light soy sauce.

Marinade: (Sichuan pepper, star anise, grass fruit, cinnamon, tangerine peel, bay leaf, red yeast rice, cumin, cloves, angelica).

Cooking method: 1. Wrap the brine material in gauze, boil it in water, and then soak it in water for a while;

2. Sit on the pot and pour the oil, add ginger, green onions, garlic and coriander to stir until fragrant, add the onion and fry until browned, then add sugar, rice wine, light soy sauce, and an appropriate amount of water, put in the marinade package, add salt and rock sugar to boil for 2 hours, and finally put in the chicken wings and cook for 8 minutes.

Characteristics: fresh and salty, delicious, unique flavor.

Preface. Marinated chicken wings, I have always loved to eat, but I haven't done it for a while, some people say they want to eat, it just so happens that I also have this idea, so let's take action; Uncle said my craft.

There is progress, hee-hee;

Material. Ingredients: 400g chicken wings;

Excipients: appropriate amount of oil soy sauce, appropriate amount of anise, appropriate amount of cumin, appropriate amount of Sichuan pepper, appropriate amount of bay leaf, appropriate amount of licorice, appropriate amount of cinnamon. Brine chicken wings.

Raw material diagram: chicken wings;

Ingredient diagram: a batch of spices, see the ingredient list for details;

Diced; Pot under cold water, blanch and drain the blood;

After the water is boiling, cook for another two minutes;

Scoop up and rinse with water bubbles to remove the blood;

Marinate with sugar and soy sauce for ten minutes;

I like to fry chicken wings before cooking;

Pour the soy sauce from the marinated chicken wings into the pan, 10

Then put down the water that has just arrived;

After boiling over high heat, switch to low heat and cook for about 10 minutes, that is, cook until the juice is reduced;

Look, it's cooked;

OK, you can serve;

Tips: Blanching chicken wings in a pot under cold water can remove the blood and water;