The most fresh and tender and nice place in whole chicken is in gallinaceous wing, the wing of chicken of sweet slippery evaporate that makes today, take its to slip tender, and hold the nutrient part of raw ingredient of gallinaceous wing former juice adequately do not lose, stick all collagen albumen to the face to come up, ah.
This dish follows Xianggu mushroom is to match absolutely, nevertheless my home mice does not like to eat Xianggu mushroom, the agaric that so I use, the result is very right also. Because next coming home that just bloat,go up, wing is afraid of chicken is not easy tasty, I became its chop small small-scale, readily, taste more convenient, have the situation of the photograph to needing to care about especially, you understand, ha.
How evaporate goes out slippery tender tastily gallinaceous wing has unexpected tricky move, that puts right amount starch namely. Reckon everybody can say what that has curious, this earth person knows! But put starch to also have small key.
Be what to starch use above all? What everybody uses normally is corn starch, have a try yam is amylaceous, it is different effect absolutely, what I use is the yam starch that bunny native place brings, do not see its bumpy, give fleshy meat slippery skinThe effect is optimal. The 2nd, with what kind of form to put starch? Work directly mix? Yam pink extremely agglomerate, adherent in the flesh mix above the flesh not divide evenly, want to add water first so, turn dry starch into wet starch to mix again. The 3rd, when to put starch? At the beginning brawn when do not add starch, souse time is long, yam starch is very easy soaked noodles made from beans or sweet potatoes is detached, evaporate comes out to be able to paper burnt feeling a bit, mix again before evaporate wet starch, mix divide evenly establishs engrave boiler evaporate.
It is OK also that this dish uses drumstick, cut is small go.
Additional, emphasize even a bit, do evaporate slippery chicken to use copper namely dish iron dish wait for a metal dish best, thin and big, heat conduction is fast, short time is easy ripe ability slips tender, what I use is batch of Sa dish, the effect is top-ranking also.
This dish follows Xianggu mushroom is to match absolutely, nevertheless my home mice does not like to eat Xianggu mushroom, the agaric that so I use, the result is very right also. Because next coming home that just bloat,go up, wing is afraid of chicken is not easy tasty, I became its chop small small-scale, readily, taste more convenient, have the situation of the photograph to needing to care about especially, you understand, ha.
How evaporate goes out slippery tender tastily gallinaceous wing has unexpected tricky move, that puts right amount starch namely. Reckon everybody can say what that has curious, this earth person knows! But put starch to also have small key.
Be what to starch use above all? What everybody uses normally is corn starch, have a try yam is amylaceous, it is different effect absolutely, what I use is the yam starch that bunny native place brings, do not see its bumpy, give fleshy meat slippery skinThe effect is optimal. The 2nd, with what kind of form to put starch? Work directly mix? Yam pink extremely agglomerate, adherent in the flesh mix above the flesh not divide evenly, want to add water first so, turn dry starch into wet starch to mix again. The 3rd, when to put starch? At the beginning brawn when do not add starch, souse time is long, yam starch is very easy soaked noodles made from beans or sweet potatoes is detached, evaporate comes out to be able to paper burnt feeling a bit, mix again before evaporate wet starch, mix divide evenly establishs engrave boiler evaporate.
It is OK also that this dish uses drumstick, cut is small go.
Additional, emphasize even a bit, do evaporate slippery chicken to use copper namely dish iron dish wait for a metal dish best, thin and big, heat conduction is fast, short time is easy ripe ability slips tender, what I use is batch of Sa dish, the effect is top-ranking also.
With makings
| The wing in chicken | |
| Medlar (adornment is used) | |
Evaporate gives a way of a wing of sweet slippery chicken
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Gallinaceous wing immerses half hours above, water is changed among
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Drop works or wipe moisture
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From the sliver intermediate
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Chop is small-scale
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The gallinaceous wing with good chop is joined unripe smoke, pink of a few cooking wine, pepper, Chinese prickly ash, white sugar and Jiang Pian souse half hours of above, time is longer jump over tasty (but souse pass the night)
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Agaric bubble hair is abluent
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Medlar is abluent immerse with cool boiled water
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Mix before gallinaceous wing evaporate right amount wet starch
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Agaric shop is in dish of bottom
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Gallinaceous wing is placed above
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A pot for steaming food is put after water leaves, evaporate of medium baking temperature involves fire 15 minutes
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Scatter chopped green onion and medlar can
Small stick person
1, gallinaceous wing chop is small-scale more easy tasty, and taste very convenient.
2, pink of Chinese prickly ash puts little only, the purpose is to go raw meat or fish is carried sweet, do not have taste giving hemp.
3, agaric can like to change Xianggu mushroom according to oneself.
4, use as far as possible smooth dish, gallinaceous wing also as far as possible tile, easier and squashy tasty.
5, if gallinaceous wing amount is too large what perhaps spread is thicker, can make steam time lengthen to 20 minutes.
2, pink of Chinese prickly ash puts little only, the purpose is to go raw meat or fish is carried sweet, do not have taste giving hemp.
3, agaric can like to change Xianggu mushroom according to oneself.
4, use as far as possible smooth dish, gallinaceous wing also as far as possible tile, easier and squashy tasty.
5, if gallinaceous wing amount is too large what perhaps spread is thicker, can make steam time lengthen to 20 minutes.