Chicken wings with rice dumplings
The flavor of Zong Xiang is a kind of nostalgic flavor. Every May is a season wrapped by Zong Xiang. Although it's winter now, I want to taste and aftertaste the fragrance of zongzi in my heart.There are too many ways to cook chicken wings. All kinds of cooking recipes about chicken wings occupy the tip of the tongue. Today, try wrapping chicken wings with Zongye. If there is no fresh Zongye, use dry Zongye. Simply treat the chicken wings, wrap them tightly with Zongye, and steam them in a pot.After cooking and tasting, I learned that there is no need for seasoning to make dumpling flavored chicken wings. Only refined salt can be used. Only in this way can the dumpling flavored chicken wings best reflect the strong flavor of dumpling leaves.1. Cut chicken wings with a knife to make them tasty when marinated.2. Dry rice dumpling leaves are softened with hot water for easy use.3. Pickled chicken wings do not need to use too much seasoning. The special fragrance of Zongye is enough.
Step 1 . After the chicken wings are washed, use a knife to cut a small mouth in the "abdomen" of the chicken wings.
Step 2 . Put the processed chicken wings into a clean container, add ginger slices, and pour in some cooking wine.
Step 3 . Pour in some soy sauce and some refined salt for 3 hours.
Step 4 . (Soak the dry zong leaves in warm water in advance.) Take two zong leaves and place the pickled chicken wings on the zong leaves.
Step 5 . Fold and wrap the Zongye horizontally to the middle.
Step 6 . Wrap chicken wings tightly with zong leaves along the longitudinal direction.
Step 7 . Wrap chicken wings in rice dumplings.
Step 8 . Put the chicken wings wrapped with zong leaves into a cage drawer, boil them over high heat and steam them at low heat for 15 minutes.
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