This is the method that an India friend teachs me, the gallinaceous wing that did not think of to come out with yoghurt souse unexpectedly so delicious, the grandma is sweet in those who taking curry sauce is full-bodied, still have outside skin of that yellow short, it is tine of lip making a person stays really sweet.
Prepare data: Gallinaceous wing 10, yoghurt 150 grams, salt 1 gram, candy 2 grams, teaspoon of black pepper 1/2, teaspoon of turmeric pink 1/2, curry powder 1 teaspoon, butter 20 grams, flour 40 grams
Begin to make:
1.Gallinaceous wing is rinsed clean.
2.Delimit in two sides on a few.
3.Enter a bag of yoghurt.
4.Pink of rejoin curry powder, curcuma, salt, black pepper and a few candy.
5.Mix material adequately even souse 2 hours.
6.Butter piece is entered in flour.
7.Break butter rub with the hand, with flour sufficient confluence, become the model of thick corn flour.
8.The yoghurt chicken wing with good souse is put into butter flour in, even ground rolls on one.
9.Tile is put into the scamper basket of air blast boiler.
10.Air blast boiler 190 ℃ warm-up 3 minutes, bake 22 minutes again, gallinaceous wing surface shows golden scene can.
Small stick person:
1.Yoghurt had better use raw ingredient old yoghurt, thicker stiff the sort of, mouthfeel is best.
2.Those who like curry smell is OK the much curry powder that increase a point goes in, the time of souse is longer, the taste of gallinaceous wing is better.
3.The yellow short that wraps outside has the sweet smell of a strange biscuit after the skin is roast, when liking this kind of olfactory to hang paste, can wrap a few more thickly.
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Toward period wonderful reviewing
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