- 寧德鹵雞翅
- 雞翅入燒沸的水中焯水，去浮沫，撈起瀝干。入鹵水中小火煨30-50分鐘。
- 關注：339
- 貴妃雞翅
- 陜西省傳統名菜，源于唐代，屬唐代宮廷佳肴。用雞翅膀和多種調味品制成。因貴妃楊玉環喜食此味，故而得名。當年唐玄宗李隆基的寵妃
- 關注：245
- 葦葉包雞翅
- 民間素有“喝鵝湯，吃鵝肉，一年四季不咳嗽”的說法。中醫也認為，鵝肉具有雞翅也稱“雞翼”“大轉彎”。雞的翅膀肉少，皮富膠質。又分
- 關注：303
- 干燒雞翅
- 【原料】
雞翅250克，豬板油75克，花生油50克，姜粒、蒜粒各15克，豆瓣30克，醬油、精鹽各5克，味精2克，胡椒面1克，粗蔥花、料酒各
- 關注：235
- 蝦醬醉雞翅
- 蝦醬醉雞翅
配料：雞翅中段10根。
制作
1．鍋中放清水和一半蔥、姜，煮沸后放入雞翅，再沸后用小火燜5分鐘取出，放凈水中浸涼
- 關注：230
- 雞翅海參
- 主料為水發剌參和雞翅中節，是一道以紅燒烹調方法制作的高級合菜，具有雞翅酥嫩、海參柔滑、香鮮入味、色澤紅亮的特點
(溫州)
- 關注：257
- 可樂雞翅
- 菜系：家常菜
口味：咸鮮
價格：10-40元
特色：色澤紅亮，質嫩味香。
原料：雞翅中500克，可樂一罐，蔥，姜，油，鹽適量。
- 關注：229
- 烤雞翅
- 烤雞翅
是近年才興起的風味小吃。先備好一盆炭火和一付鐵架，然后將雞翅插在竹
簽上，醮上香油、調料、，掛在鐵架上烤�？竞玫碾u
- 關注：230
- 椒鹽雞翅
- 雞翅3只，芫茜（香菜）少許，生抽1小匙，酒1小匙，胡椒鹽少許，姜汁1小匙，豆粉4大匙，水2大匙。
（1）從雞翅的關節處切開。
（
- 關注：246
主站蜘蛛池模板：
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