1) stiff cocktail and chicken wing feather
硬鸡尾翅
2) chicken wing
鸡翅
1.
Effect of compound salt solution on meat quality indexes of chicken wing;
复合盐溶液对鸡翅肉品质参数的影响
2.
Pre cooked at 100℃, chicken wings and feet were submerged in puckling solution for Sichaun Paocai at 25℃~30℃ for 8~10 days, and a new type of pickled food was prepared, which was characterized by a unique appetizing flavour combining deliciousness, sourness and crispness.
对鸡翅、鸡爪等动物性泡菜软包装食品加工工艺研究表明,鸡翅、鸡爪经100℃预煮去生后,在25℃~30℃四川泡菜液中泡制8~10天,泡制终点酸度为3。
3) chicken legs and wings,
鸡腿和鸡翅,
4) braised chicken wing
焖鸡翅
5) Stewed shark's fin with chicken shreds
鸡丝鱼翅
6) Vanellus duvaucelii
距翅麦鸡
补充资料:麻辣鸡翅
配料: 鸡翅、花椒、辣椒、白糖、酱油和料酒
操作:
1.鸡翅中洗净,用料酒和酱油腌20分钟。
2.然后锅里放油,烧热了倒鸡翅进去炒一下。
3.把刚才腌鸡翅的酱油和料酒也倒进去,再炒。
4.加入花椒和辣椒,再炒一下。
5.最后加入适量的热水,加些白糖,盖上锅盖,中火煮熟。最后放适量盐调味,再用大火收汁即可。
·营养价值: 鸡翅 - 英国最近一项研究发现,鸡肉的营养价值大不如前。伦敦大都会大学脑化学和人类营养学研究所教授迈...
·所属菜系: 家常菜谱
说明:补充资料仅用于学习参考,请勿用于其它任何用途。