喼汁鸡翅的做法，喼汁鸡翅怎么做好吃，喼汁鸡翅的家常

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喼汁鸡翅的做法:
鸡翅提前用盐腌制，准备好一点姜片。
2烧红锅后下油。
3加入鸡翅。
4不断翻炒。
5倒出多余出来的鸡油。
6加入适量的喼汁。
7加入适量的酱油。
8加入适量的水，煮鸡翅。
9加入3勺糖。
10继续加入喼汁调味。
11慢火煮。
12盖锅煮5分钟左右。
13汁收得差不多就行了。
14装入碟子！完成
【喼汁鸡翅的做法，喼汁鸡翅怎么做好吃，喼汁鸡翅的家常】李派林酱汁
LEA & PERRINS Worcestershire
又称英国黑醋，于一八三O年由化学家李氏与培林兹氏研制，发明人在印度尝到一种美味的酱汁，回英国以后想要自己研发出来，一开始作出来的酱汁味道太重，就先盖著，没有想到经过几个月后，酱汁发展出独特的味道。
如今在英美成为料理的重要调味料，除了直接沾食血肠、牛排外，也常常和其调味料配合调制沾料或腌料。烤肉
Worcestershire这字的来源是因为首次量产装瓶是在英国的乌斯特郡Worcester，颜色乌黑微带的李派林酱汁适用于肉类、汤品等调味，也是著名调酒血腥玛莉Bloody Mary的材料之一，李派林酱汁以大蒜、酱油、罗望子、葱、糖浆、莱姆汁、鳀鱼、醋和其他数种调味料调合而成。,Worcestershire Sauce (喼汁) ~~~~~ HOW IT'S MADE <--link
The exact making process and ingredients have remained a secret for over 100 years We're not about to give it all away here (even if they'd tell us) but we are going to give you an insight into the creation of Worcestershire Sauce It all takes time and is done with great care and attention to detail, which we think shows in the final product
The Secret Sauce
From just a handful of ingredients including, of course, a secret one, the Lea & Perrins Worcestershire Sauce we find gracing our tables today has hardly changed from the original blend, which first matured in 1837
The full recipe has been kept hidden for over 160 years Only 3 or 4 people at a time know what that special secret ingredient that gives it that extra kick is Developed by chemists Mr Lea and Mr Perrins, they passed the knowledge to their o sons They in turn passed it on to a select few
Following the Second World War, it was decided that no one person should be aware of the whole secret so it was broken up They even gave the ingredients code names to secure the secret further!
To this day, that entire recipe is still a mystery
Time to Mature
The first step in the original maturing process was to prepare the casks for the sauce to mature in These were then lifted out of the vault and taken into the pressroom Here, each barrel was hoisted by pulley (o chains and o hooks) and placed bung-down onto a large wooden tub