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Method for making braised chicken wings

A production method and technology of chicken wings, applied in food preparation, application, food science, etc., can solve problems such as complicated methods and bad taste, and achieve the effect of simple method, good taste and preservation of nutritional value

Inactive Publication Date: 2013-05-29
计英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current method of making braised dishes is complicated and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1, a kind of preparation method of braised chicken wings in soy sauce is characterized in that the weight portion ratio is 1000 grams of chicken wings, 150 grams of red peppers, 10 grams of ginger, 20 grams of green onions, 20 grams of garlic, 10 grams of chicken essence, 20 grams of salt, 10 grams of soy sauce, 200 grams of vegetable oil, 100 grams of water, 1 gram of turmeric powder, 10 grams of lemon, 10 grams of honey water, and 10 grams of white sugar water; make according to the following procedures:

[0013] (1) Dice the red hot pepper, ginger, green onion, and garlic for later use, and extract the lemon juice for later use;

[0014] (2) Wash the chicken wings, add some granular red pepper, ginger, green onion, garlic, keep the rest, stir well, then add chicken essence, salt, soy sauce, turmeric powder, a small amount of vegetable oil, stir well, and marinate for 30 minutes;

[0015] (3) Pour the remaining granular red pepper, ginger, green onion, and ...

Embodiment 2

[0017] Embodiment 2, a kind of preparation method of braised chicken wings in soy sauce is characterized in that the weight ratio is 1250 grams of chicken wings, 200 grams of red peppers, 15 grams of ginger, 22.5 grams of green onions, 22.5 grams of garlic, 15 grams of chicken essence, 30 grams of salt, 12.5 grams of soy sauce, 250 grams of vegetable oil, 125 grams of water, 3 grams of turmeric powder, 12.5 grams of lemon, 12.5 grams of honey water, and 12.5 grams of white sugar water; make according to the following procedures:

[0018] (1) Dice the red hot pepper, ginger, green onion, and garlic for later use, and extract the lemon juice for later use;

[0019] (2) Wash the chicken wings, add some granular red pepper, ginger, green onion, garlic, keep the rest, stir well, then add chicken essence, salt, soy sauce, turmeric powder, a small amount of vegetable oil, stir well, and marinate for 45 minutes;

[0020] (3) Pour the remaining granular red pepper, ginger, green on...

Embodiment 3

[0022] Embodiment 3, a kind of preparation method of braised chicken wings in soy sauce is characterized in that the weight portion ratio is 1500 grams of chicken wings, 250 grams of red peppers, 20 grams of ginger, 25 grams of green onions, 25 grams of garlic, 20 grams of chicken essence, 40 grams of salt, 15 grams of soy sauce, 300 grams of vegetable oil, 150 grams of water, 5 grams of turmeric powder, 15 grams of lemon, 15 grams of honey water, and 15 grams of white sugar water; make according to the following procedures:

[0023] (1) Dice the red hot pepper, ginger, green onion, and garlic for later use, and extract the lemon juice for later use;

[0024] (2) Wash the chicken wings, add some granular red pepper, ginger, green onion, garlic, keep the rest, stir well, then add chicken essence, salt, soy sauce, turmeric powder, a small amount of vegetable oil, stir well, marinate for 60 minute;

[0025] (3) Pour the remaining granular red pepper, ginger, green onion, and gar...

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PUM

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Abstract

The method relates to the technical field of edible productions, in particular to a method for making braised chicken wings. The method includes steps of (1), dicing red pepper, ginger, scallion and garlic into grains for standby and taking lemon juice for standby; (2), cleaning the chicken wings and adding part of grainy red pepper, ginger, scallion and garlic, with the rest for later use, mixing evenly and further adding chicken powder, salt, soy sauce, curcuma powder, and a small quantity of vegetable oil, and mixing evenly and preserving for 30-60 minutes; (3) pouring the left grainy red pepper, ginger, scallion and garlic into scalding frying pan for stir-flying, placing and stir-flying well-preserved chicken wings, and filtering oil out; and finally (4), adding lemon juice, honey, white sugar water and water into fried chicken wings and boiling the same till cooking liquid is decreased and thickened while preventing the pan from being dried. The braised chicken wings made by the method are delicious and easy to cook.

Description

technical field [0001] The invention relates to the technical field of edible products, in particular to a method for preparing braised chicken wings in soy sauce. Background technique [0002] Chicken wings, also known as chicken wings, have less meat and rich gelatinous skin, and are divided into two types: "chicken bladder" and "bladder tip". It has the functions of replenishing essence and marrow, strengthening the waist and invigorating the stomach, etc. It is rich in collagen, which is good for maintaining skin luster and enhancing skin elasticity. The current method of making braised dishes is complicated and tastes bad. Contents of the invention [0003] The purpose of the invention is to provide a method for preparing braised chicken wings with good taste and simple method. [0004] The technical scheme adopted in the present invention is a method for preparing braised chicken wings, which is characterized in that the weight ratio is 1000-1500 grams of chic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/315A23L13/20A23L13/50
Inventor 计英
Owner 计英