1) braised chicken wings
卤鸡翅
1.
The effects of traditional processing technology on color of braised chicken wings were investigated.
研究了传统卤鸡翅各个加工工艺步骤对其颜色的影响。
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
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。