Five chicken legs
Ingredients: Chicken Legs 1000g
Excipients: 200g potatoes 200g onions 50g starch (faba beans) 2g
Seasoning: Ginger 3g Yellow Wine 25g
Curry 5g salt 10g tomato sauce 100g white sugar 20g scallion 30g MSG 5g sesame oil 25g lard (refining) 50g shallot 10g
Each amount
practice:
1. Wash the chicken legs with water, remove the chicken feet, put them in the pan, add water and boil them until the bloody water in the chicken legs is drained, and then wash them with clean water.
2. Put the chicken leg in a steamed bun and add water to it. Submerge 10 grams of rice wine, onion kumquat, and ginger. Cover the steamed buns with a pot. Steam the chicken over the basket and steam it until it is crispy. Take about an hour or so to remove. Pull out the original soup and pick green onion and ginger;
3. Potatoes are rinsed with water, steamed in a cage, removed, peeled, peeled, and rubbed in a steel sieve to make fine mud;
4. Wok stir, lard cooked, heat, enter the fine green onions, use a small fire to stir fry green onion yellow, add curry powder, stir fry from the fire;
5. Immediately add 15 grams of Shaoxing wine and mashed potatoes. Add 750 ml of raw soup to steamed chicken legs and stir in a thin paste with a spatula.
6. Switch to a large fire and add tomato sauce, sugar, salt, and MSG.
7. Then put the steamed chicken leg in the oven and boil it again. Then cover it with a micro-fire and cook it for two minutes to make the chicken seasoning. Then remove the chicken leg and place it neatly in the pan.
8. The marinade in the pot is hooked into a thin bowl with wet starch, drenched in scallion oil and sesame oil and poured on the chicken leg.
Fish crispy chicken legs
Ingredients: two chicken legs
Accessories: green onion, garlic, pepper, sugar, rice vinegar, cooking wine, water starch, dried red pepper and pepper, flour, baking soda, dry starch, salad oil.
practice:
1, first remove the bones on the chicken leg and then use a knife on the chicken leg.
This will allow the chicken to taste better during the marinating process.
2, after the knife is finished, put in cooking wine, pepper, dried red pepper, ginger onion and salt for 20 minutes.
One is to make chicken meat taste better, and the other is to remove the smell on the chicken leg.
3, marinated chicken, you can come and batter, pay attention to the proportion of flour and dry starch is 2 to 1, then add a little baking soda, gently stirring with water, labeled as a paste, batter in the chopsticks can flow into A line can be. Finally add a little salad oil to the batter so it will be crisper and crisper when fried.
4, the following marinated chicken legs steamed in a steamer, the time is about five minutes. After the chicken leg is steamed, prepare it for deep-fry and deep fry. Put the cooked chicken leg into the batter before frying and wrap it evenly. Then wait until the oil temperature reaches 80%, then wok the chicken leg and fry it until it is golden brown. Put the cut pieces of meat into the pan.
5, the following to do fish fragrant juice, the onion ginger garlic into the pan fry, and then add soaked pepper, salt sugar, cooking wine and vinegar, stir fry a few, in order to look beautiful dishes, you can remove Dregs, then add water starch, stir well and pour the cooked fish sauce onto the chicken thigh.
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