Huaiyan gold medal crispy wings(huai yan jin pai cui pi chi )

Huaiyan gold medal crispy wings

Introduction:

"After several days of cooking Cantonese cuisine, there are steamed, fried, boiled, stewed, grilled, roasted, soup and fried dishes, but there is a lack of fried dishes! In Cantonese cuisine, some fried dishes are unrealistic to make at home. They are both wasteful and consumable. Today, we will make a dish that can see the big from the small, which is called "Huaiyan gold medal crispy wings". "Huai salt" is not the salt produced in Jianghuai area, but a kind of Cantonese cuisine. It's similar to the salt and pepper used in Shandong cuisine, but the method of making it is different. Pepper and salt is made by frying pepper and rolling it into powder, then mixing it with a certain proportion of fine salt, instead of frying the salt. But Huaiyan is different. When making Huaiyan, stir fry the salt until it is slightly yellow, then add appropriate amount of Wuxiang powder and Zanthoxylum powder, and stir fry it with preheat in the pot. The production process is slightly more refined and the taste is better. "Huai salt" can be used to stir fry vegetables or as a dip. It's a home-made condiment with strong aroma. For example, in Cantonese cuisine, fried chicken, fried pigeon and fried duck are all served with a dish of Erhai salt and a dish of plum sauce. It's salty, sour and sweet. You can dip it according to your own taste. Today's product is fried wings with "Huaiyan", which is a good wine dish, so it is called "Huaiyan gold crispy wings". As long as it is done as follows; "

Production steps:

Step 1: mix onion, ginger, star anise, pepper, fennel and other chicken wings in a bowl.

Step 2: mix salt, sugar and Shaojiu.

Step 3: wrap with plastic wrap and marinate for 2 hours.

Step 4: mix the sweet and sour juice, put Shaojiu into maltose first.

Step 5: then add the vinegar.

Step 6: dilute with five times water.

Step 7: mix the sugar water and set aside.

Step 8: put salt in the pot and fry it over low heat.

Step 9: when the salt is hot and turns yellow, turn off the fire and wait for a moment. When the temperature drops slightly, pour in the five spice powder and pepper powder.

Step 10: because the temperature in the pot is still very high, so the action should be fast when stir frying, stir fry the fragrance, mix well and let it cool.

Step 11: pour the fried Huai salt into the saucer and set aside.

Step 12: after marinating the chicken wings, pick out the marinade.

Step 13: bring the water to a boil and pour in the chicken wings to tighten the skin.

Step 14: after the chicken wings are put into the pot, stir them twice quickly and take them out immediately.

Step 15: the scalded chicken skin is very dry and there is no oil on the surface. Pour in sweet and sour water while it is hot and mix well.

Step 16: dip the chicken wings in the sweet and sour water, then take them out and stack them on the shelf.

Step 17: air dry the shelf in a well ventilated place.

Step 18: when the skin is dry, fry it.

Step 19: deep fry the chicken wings until they are jujube red, then take out the code plate and serve with Huai salt. The operation is complete.

Materials required:

Chicken Wings: 500g

Scallion: 50g

Ginger slices: 30g

Star anise: 5g

Fennel: 1g

Pepper: 2G

Salt: 5g

Sugar: 3 G

Shaojiu: 10g

Maltose: 15g

Vinegar: or red Zhejiang vinegar 10 grams

Water: 50g

Fine salt: 15g

Five spice powder: 2G

Zanthoxylum powder: 3 G

Note: the characteristics of this raw and fried course: the appearance is jujube red and oily, the fragrance is attractive, the skin is crisp, the meat is tender and delicious, and the flavor is enhanced by dipping in Huai salt. Warm tips: 1. Salting should not be too salty, as long as the use of spices can play the role of fragrance, because also dip in Huai salt to eat. 2. When scalding the skin, the action should be fast. Do not cook the skin. It will be sticky after boiling. When the skin is pulled out in hot water, it will feel dry and oil-free. Sugar water is easy to adhere to the surface at this time, and the effect of air drying is the best. This process is the same as that of making roast duck. 3. After wrapping the crispy sweet and sour water, be sure to dry it in a ventilated place. The surface of the crispy skin is very dry, and no moisture is the best. 4. When frying, the oil temperature should not be too low, 50 or 60% heat can be, so that the chicken wings will be quickly shaped in the pot, and then cool down and fry well, and then increase the oil temperature to color, the fried chicken wings will float on the oil surface, if you do not master the heat well, the chicken wings will delay sinking at the bottom of the pot, and then the skin will be broken, and the fried chicken wings will not be beautiful! 5. It's best to make it with whole wings, but it's not easy to buy in supermarkets in Beijing, so it's OK to use wings instead. This kind of Cantonese dish with big stir fry spoon is ready for "Huaiyan gold medal crispy wings". The principle and crispy fried chicken is the same. It tastes crispy outside and tender inside. With Huai salt, it can be said that it is fragrant, ha ha! For your reference!

Production difficulty: simple

Technology: deep fried

Production time: several hours

Taste: spiced

Chinese PinYin : Huai Yan Jin Pai Cui Pi Chi