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Chicken clavicle formula

1. Control thousands of moisture in the treated clavicle and pour it into the passageway for backup. Days to silver and other years out of you want you to move the Hu department students can be hours. (the card system is about 6-8 hours. After turning once, "Chicken and Bone can skin Sapporo: (10 jin net weight Ruiyui) 5 meters starch 1200 grams warm powder 40 grams 10 grams garlic powder 15 grams.

2. The formula of fried chicken clavicle marinade is: 215g granulated sugar, 20g starch, 50g monosodium glutamate, 3G white pepper, 15g chicken powder, 13g onion powder, 13g garlic powder, 60g sweet pepper powder, 125g edible salt and water. Tools: large bowl, manual egg beater, pot.

3. Raw meal treatment and pickled raw meal treatment: after the bought chicken wishbone is thawed, cut off unused leftovers such as fat oil with scissors, soak it in water for an hour and wash it into a stainless steel basin.

4. Appropriate amount of chicken collarbone, salt, pepper noodles, white pepper, starch, flour, salt, minced ginger, baking powder, soy sauce, cooking wine, water, vegetable oil, red oil, monosodium glutamate, sesame, sesame oil, cumin.

5, raw material: chicken fork 500 grams, starch right amount, salad oil 600ml seasoning: 3 teaspoons chicken fork, chicken fork is located at the corner bifurcation of chicken wings, similar to human elbow, cut with a knife, hook thigh with some muscles on both sides, mainly the skeleton, eat to break open on both sides.

How to deep-fry chicken collarbone

Deodorization: chicken wishbone generally uses cooking wine, pepper, pepper, ginger, onions, starch and so on to remove the fishy smell. Pickled chicken wishbone: pour starch into the deodorized chicken wishbone and stir well and marinate for half an hour. Fried chicken wishbone: put oil in the pan and deep-fry the chicken wishbone one by one when it is 70% hot to prevent chicken wishbone adhesion and fry until golden brown.

Before frying, the chicken collarbone is wrapped in breadcrumbs and egg liquid so that it can be fried crisp. The specific measures are as follows: the materials that need to be prepared in advance include: 3 eggs, the right amount of flour, the right amount of chicken collarbone, the right amount of oil, the right amount of cornflour, the right amount of bread bran. The first step is to put the prepared chicken collarbone into a basin and wash it with water. Then put the cornflour and flour together and wrap the chicken collarbone. And then wrap it in the egg.

Starch. Starch has high viscosity, when fried chicken collarbone, starch can better adhere to the surface of chicken collarbone, forming a uniform layer of crisp skin. This layer of crispy crust can be dehydrated quickly during deep frying and becomes crisp and delicious. Starch has a certain oil absorption and can absorb more oil in the frying process. The fat expands rapidly at high temperature, making the crispy skin on the surface of the chicken collarbone more fluffy and the taste more crisp.

Put the chicken collarbone in the batter and paste it on both sides. In a hot oil pan, add the chicken clavicle when it is 60% hot, deep-fry at low temperature, and cook. Heat the oil pan to 90% heat, lower the chicken collarbone again, deep-fry at high temperature and color the pan. Prepare seasoning: I studied the seasoning myself, and the effect is very good. 3 tablespoons of self-made red oil, 5 tablespoons of soy sauce, a little monosodium glutamate, 1 tablespoon of cooked sesame, 0 and 5 tablespoons of sesame oil.

Fried chicken wishbone: oil temperature: 170C oil temperature into the wishbone, then use a clip to break the collarbone in the oil pan and deep-fry to medium well, remove it and put it on a stainless steel plate and weigh it to the customer when you want it. Oil temperature rises to 180C and deep-fried until golden and crisp on the surface to control the oil. Sprinkle the homemade seasoning and the production is finished.

Flavor fried chicken collarbone how to do, where there is fried chicken collarbone practice tutorial

First soak the chicken collarbone in cold water for two hours, wash the blood and put it into a bowl, season with spring onions and ginger, then marinate with cooking wine, salt and pepper for 20 minutes. After marinating, add Orleans marinade and dry starch to mix well, marinate for another 20 minutes, it is important to grasp evenly, it is best to make sure that each piece of chicken collarbone can be wrapped in marinade.

Preparation: wash the shaved collarbone, spread salt on the surface, gently make the salt evenly with your hands, add some minced ginger, marinate together for 30 minutes, then wash off the surface salt. Make batter: mix Euryale flour and plain flour at 1:5, add 1 tablespoon of baking powder, add soy sauce, cooking wine and water to make batter, finally add 2-3 tablespoons oil vegetable oil. What to do: put the chicken collarbone in the batter and paste it on both sides.

Add oil to the pan and burn the oil to about 180 degrees. Deep-fry the pickled chicken collarbones one by one in an oil pan until the surface is golden and remove the oil control. Pour the chicken collarbone into a seasoning bowl and sprinkle with cumin and chili noodles to serve.

Set up a stall in the course of making chicken clavicle

1, the production method of fried chicken wishbone is fishy: chicken wishbone generally uses cooking wine, pepper, pepper, ginger, onion, starch and so on to remove the fishy smell. Pickled chicken wishbone: pour starch into the deodorized chicken wishbone and stir well and marinate for half an hour. Fried chicken wishbone: put oil in the pan and deep-fry the chicken wishbone one by one when it is 70% hot to prevent chicken wishbone adhesion and fry until golden brown.

2, purchase raw materials such as collarbone and chicken leg, go to the big local farmers' market and buy frozen ones, they all have them. When they choose and buy them, they should use high-quality chicken collarbones, which have more clavicle meat, so that they can eat them cheaply. Marinade name: Orleans special strong marinade, which is sold in the local seasoning shop, as well as some commonly used pots and bowls.

3. Prepare the chicken clavicle: first clean the chicken collarbone to remove excess blood and impurities. Pickling: put the cleaned chicken collarbone into a large bowl, add appropriate amount of cooking wine, light soy sauce, soy sauce, sugar, salt, five-spice powder, chili powder (or chili sauce) and pepper powder, stir well and marinate for more than 30 minutes. Let the chicken collarbone fully absorb the flavor of the seasoning. Prepare excipients: while pickling, you can prepare ginger, garlic and onions.

4. Buy the chicken collarbone, soak it in cold water, thaw it, wash and take out the dirty things, then cut and marinate the dirty things from the middle with scissors: 30 jin meat with 1000g Orleans special marinade, 30 jin meat concentrated fresh powder (O banquet) 1 spoon 30 jin meat with 3 drops of chicken oil essence, then stir evenly, put in the fresh cabinet and refrigerate, generally marinate for about 10 hours.

5. The method of making clavicle is as follows: preparing materials, making clavicle requires the following materials, chicken bone, choose chicken sternum or chicken leg bone, remove meat and fascia, and retain the texture and shape of the bone. Tools, including saw blades, sandpaper, carving knives, crochet, etc. Auxiliary materials, such as wooden beads, bodhi seeds, turquoise, etc., can be added according to personal preference.

How is the chicken collarbone fried?

1. Chicken collarbone, salt, pepper noodles, white pepper, starch, flour, salt, minced ginger, baking powder, soy sauce, cooking wine, water, vegetable oil, red oil, monosodium glutamate, sesame, sesame oil, cumin.

2. Fried chicken wishbone (chicken clavicle) Technical Formula chicken clavicle raw meal treatment: the frozen chicken clavicle was placed in a basin and immersed in water for 4 hours. Then pour out the blood and rinse it with clean water. Wash the chicken wishbone. Cut it in half from the middle with scissors. Some chicken wishbones are cut in half and cleaned up and set aside.

3. Method of operation: wash the bought chicken collarbone and put it in a bowl to dry. Pour salt, ginger slices, pepper, soy sauce and cooking wine on the chicken collarbone and marinate for 20 minutes. Then we mix the batter, Euryale flour and plain flour at 1:5, then add 1 tablespoon of baking powder, add soy sauce, cooking wine, water and mix to form a batter, finally add a little oil.

4. Soak the chicken collarbone in cold water for 30 minutes, soak out the blood and clean it up. Change the washed chicken collarbone into small pieces (the knife in the middle of the brittle bone will be easy to cut). Drain the sliced chicken collarbone and put it in a basin and add Orleans marinade. Stir well and set aside to marinate for 30 minutes, as shown in the following picture.

5. The right amount of oil, cornflour and bread bran. The first step is to put the prepared chicken collarbone into a basin and wash it with water. Then put the cornflour and flour together and wrap the chicken collarbone. And then wrap it in the egg. Then wrap it in breadcrumbs. Then add the right amount of oil to the pan, cook over high heat until 80% hot, and deep-fry the chicken collarbone. Then use low heat to fry slowly. Take it out and load it. It's done.

6. for the first time, the chicken collarbone was poured into the fried basket. when it was fried, it shook a few times, and it was not easy to stick together. some stuck together, separated with a clip, fried in a frying pan for 30 seconds, the surface was golden, and immediately fished it out and poured it on the plate. The guests saw that they had an appetite.