Nagoya-style chicken wing bento recipe

Summer has just passed and the food delivery staff have gradually stopped coming. The fact that so many people order takeout shows how lazy modern people are. Although the weather was very hot recently, we cannot eat takeout every day. The oil and salt content in takeout food is seriously exceeded, which will cause illness in the long run. In order to live longer, you might as well go into the kitchen yourself and learn from me how to make the Nagoya-style chicken wing bento.

1. Make a cut along the bone of the chicken wing lengthwise, turn it over and make a few more cuts on the skin. Mix the processed chicken wings with mashed garlic, shredded ginger and cooking wine to make them tasty

2. Turn on medium heat and grill the chicken skin side down first. Because chicken skin contains a lot of oil, there is no need to add oil at this time. After the chicken skin noodles are grilled to golden brown, turn them over, add sugar and a little cooking wine first, then add soy sauce after it has absorbed the flavor. Add black pepper before turning off the heat

3. You don’t need to wash the pan after making the chicken wings. You can use its oil and flavor to make side dishes. Take the middle section of green beans and slice the mushrooms. Fry the green beans in a pan, add the mushrooms, and season with soy sauce

4. Grate the carrots with cheese, then season with salt, a small amount of white vinegar (or lemon juice) and sesame seeds. You can add some olive oil according to your taste

5. Done! You can also make rice into rice balls, add eggs, etc. according to your taste.

Although the above method of making Nagoya-style chicken wing bento may seem a bit complicated, I believe that you are smart enough to have mastered it. Now that you have mastered the text, you can start doing it yourself. I believe that you have strong hands-on ability.