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Anonymous users2024-02-151 handful of chicken wings Throw them in water for 1 hour to soak out the blood in the chicken wings.
2. Drain the chicken wings and cut two knives on both sides.
3. Pour in the baking wings, stir well, put in the refrigerator and marinate overnight.
4. Flour, starch, baking powder, black pepper, chicken essence and a small amount of soy sauce plus an appropriate amount of water, stir into a paste.
5. Add the eggs.
6. Stir well.
7. Pour oil into a frying pan.
8. Chicken wings covered with frying paste.
9. Put in warm oil. Fry until golden brown on both sides.
10. Easily pierce the fried chicken wings with chopsticks.
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Anonymous users2024-02-14The crispy chicken wing root is crispy on the outside and tender on the inside, and the recipe is revealed.
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Anonymous users2024-02-13Preparation of fried chicken wings.
The legendary KFC's crispy fried chicken recipe.
1) Pickling process: 1) After the raw materials are completely thawed, drain them completely and set aside. 2) Some of the frying ingredients need to be changed and lightly cut on the skin.
Such as: chicken thighs, wings, etc.) 3) Put it in the pre-prepared marinade, (chicken nuggets: marinade:
Cooking wine = 100g: 10g: 20g), marinated normally for about 2-3 hours, the marinade is McCormick's spicy fried chicken powder (other brands can also be used).
2) Breading process: (flour: corn starch:
Spicy Fried Chicken Powder = 2:1:1) 1) Make sure that the surface of the raw material is fully moist before wrapping, but it must be drained, otherwise the coating will not be easy to be even.
2) When wrapping the flour, bury the raw materials in the adjusted powder, pinch the two ends of the raw materials with ten fingers, and roll and knead more than 5 times in the same direction (more powder). 3) Soak it in clean water for about 2 seconds, so that the powder on the wings can be moistened, that is, the dry powder that wraps the raw materials becomes pasty (it is forbidden to turn when soaking to prevent the water from washing the batter off, if it is washed off, it can be wrapped in powder again) 4) Pick up and drain the water, and then put it into the dry powder and repeat the above wrapping and kneading method for more than 5-10 times, and the skin is completely evenly hung with scales, and the kneading can be stopped. 4) The floured raw materials should be fried immediately, otherwise the formation of scales will be affected.
The frying temperature is controlled within 165 degrees, fried for 5-6 minutes, and fried until the color is light and golden. Prick the thickest part with a toothpick to see if there is any blood coming out.
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Anonymous users2024-02-12Method: 1. Add ginger and garlic to a pot of cold water and bring to a boil over high heat;
2. Blanch the chicken wings in a pot of boiling water, one is to remove the fishy smell, and the other is to make the preliminary cooking process more controllable;
3. When the water boils again when the chicken is white, it can be fished out, and rinsed with cold water, the supercold water is to clean the surface foam of the chicken wings, and the second is to make the chicken firm; At this time, don't pour out the ginger and garlic water in the pot, skim off the surface foam on low heat, take out the ginger and garlic and throw it away, and the rest of the water can be used to blanch vegetables.
4. Cut three knives on each side of the chicken wings, roll on a layer of fried chicken powder and set aside;
5. Pour oil into the pot, and the amount of oil is subject to the amount of chicken wings;
6. When the oil temperature is burned to 60% hot, put the chicken wings in, this step can be used with chopsticks to test the oil temperature, that is, put the chopsticks into the oil, if there are many small bubbles around the chopsticks, the oil temperature is more appropriate;
7. Fry the chicken wings over low heat until golden brown.
Preface. Looking at the golden and crispy chicken wing root, you must think that it is fried, in fact, today's crispy chicken wing root does not use a drop of oil, the same crispy delicious, but it is much healthier than frying it, don't miss it if you like it! >>>More
Crispy chicken preparation steps.
1Cut the back of the chicken, remove the remaining chicken lungs, blood clots and fat lumps, then rinse them well, and put soy sauce, spices, salt, sugar, green onions, ginger and rice wine inside. >>>More
Ingredients. Appropriate amount of dried red pepper Appropriate amount of minced green onion. >>>More
Ingredients: Half a lettuce Appropriate amount of green and red pepper Appropriate amount of Sichuan pepper Appropriate amount of cooking wine Appropriate amount of ingredients Appropriate amount of dried red pepper Appropriate amount of garlic Appropriate amount of green onion and ginger Appropriate amount of sugar Appropriate amount of dark soy sauce Appropriate amount of local chicken Half lettuce Method Step 1 After slaughtering the chicken, wash it, half a amount 2 Chop the chicken into large pieces, boil water in a pot to blanch the chicken quickly, remove impurities, blood powder 3 lettuce, green onions, ginger, Sichuan pepper, large ingredients, green and red peppers, dry red peppers 4 Cut the lettuce into hob pieces, slice green and red peppers obliquely, chop green onions and ginger 5 Woks on the heat to the bottom oil, fry fragrant peppercorns, large ingredients, and fry chives, minced ginger, dry red pepper 6 shallots, after the fragrance comes out, pour in the blanched chicken pieces and stir-fry, cook in cooking wine 7 chicken pieces in the pot and stir-fry a few times in the pot and then mix in boiling water, boil over high heat, cover and simmer for ten minutes 8 Open the lid and pour in the lettuce pieces, add sugar, and then pour in a little dark soy sauce to adjust the color, continue to burn over low heat 9 pour in garlic, add salt, monosodium glutamate, pepper to taste for 10 minutes, pour in green and red peppers, stir-fry over high heat to collect the juice, until the soup is thick, you can get out of the pot.
Ingredients: 2 potatoes.
Oil at will, salt at will. >>>More