1. Prepare the ingredients!
2. Wash the chicken wings and remove the bones.
3. Tick the boned chicken wings, sprinkle with spicy chicken wings seasoning, marinate them well.
4. Wash and dice carrots for later use
5. Wash and dice onion for later use
6. Wash and diced shiitake mushrooms for later use
7. In a cold pan with cold oil, add diced onion and fry for a fragrant flavor
8. Add carrots and shiitake mushrooms and continue to fry together
9. Add rice and stir fry with the side dishes
10. Add the right amount of salt and light soy sauce to taste
11. Pour the fried rice into the chicken wings
12. Seal the opening of the chicken wings with a toothpick and put it on kitchen paper to absorb the excess water
13. Fry the chicken wings in a pan over low heat and fry slowly after the oil streaks appear in the cold pan.
14. It's fragrant, and the swollen chicken wings wrapped rice is ready, remember to eat it while it's hot.
Tips:As the saying goes, you can’t eat hot tofu in a hurry. I think the most test of patience among many cooking methods is frying. You may often say that frying is easy to stick to the pan. In fact, here are a few tips. First, before frying, we must ensure that the temperature of the pan is hot enough to achieve physical non-stickiness. As for how to distinguish, it depends on the oil pattern in the pan. The finer the texture, the higher the temperature. When the temperature is hot enough, remember to Turn back to low heat. Second, effectively control the excess water on the surface of the food. This is very simple. Just like the above steps, you can use kitchen paper or a clean dry cloth to absorb water before cooking. Third, during the frying process, don’t rush the ingredients as soon as you put them in the pan. We can push it with a spatula first, we can move it back and forth and then turn it over. The food will shrink only when it is cooked, so that it won’t be picked up again. It's much easier to turn over on the pot.
