Crispy chicken wings with beer(pi jiu cui pi ji chi )

Crispy chicken wings with beer

Introduction:

"For Western food in my mind seems to be a bit" tall ", said it is not interested in. At least I won't buy a piece of beef with $208. 41 dishes, a salad, a cheese ball and a dessert. It's good to say that I don't have any food or I don't know how to appreciate the food. When you are enjoying delicious food, I stand in the back of the kitchen and chat with the chef. It's worth the trip! This chicken wing has been tried twice. The reason is: the first time I cut it open, and the last time I fried it, I felt it was too ugly. There are two secrets: first, beer; second, I try to find common ingredients to make it easy for you to operate. So here, I suggest you don't change the recipe, if you can replace it, I will tell you as soon as possible! "

Production steps:

Step 1: wash chicken wing root and drain

Step 2: put it into a large bowl, add salt, five spice powder, chili powder, cumin, cooking wine and soy sauce

Step 3: mash onion, ginger and garlic with a little beer and transfer them into a bowl

Step 4: pour the beer into the bowl, roughly level with the chicken wings

Step 5: cover with preservative film, marinate for 24-48 hours, turn for 2-3 times

Step 6: after pickling, add appropriate amount of corn starch to hang paste, without pouring beer

Step 7: after hanging the paste of chicken wings, the batter should not be too thin or too thick

Step 8: deep fry in 60% heat over low heat, and deep fry in 80% heat over medium high heat. It's golden. Take out the pot and absorb the excess oil

Materials required:

Chicken wing root: 10

Beer: moderate

Corn starch: right amount

Edible oil: right amount

Salt: 3G

Wuxiangfen: 3G

Chili powder: 3G

Cumin: 3G

Cooking wine: 20g

Soy sauce: 10g

Scallion: 10g

Ginger: 10g

Garlic: 10g

Note: 1. The amount of hot pepper noodles can be changed according to the spicy taste. 2. Cumin, granular or powdery can be used. 3. Beer brand doesn't matter. I use pure raw snowflake. 4. The amount of corn starch is determined according to the thickness of paste. It is recommended not to be too thin and attached too little. Chicken skin is easy to stick to the pot when frying. 5. Judge 60% hot frying state. Touch the skin of chicken wings with chopsticks. It's a little crispy If the food is too much, it can be fried for the first time and then refrigerated; if it is eaten for the second time, it can be fried until it is enough. 7. When the food is stored in the air for a long time, it will lose its crisp skin. It is recommended to eat it while it is hot. 8. It can also be sprinkled with chili powder on the surface

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Pi Jiu Cui Pi Ji Chi