Chestnut mushrooms for chicken legs
By VicentaLakin
It's delicious. It's been a long time since we've burned meat with fried sugar. I love fried sugar. It smells like caramel
Recipe Recommendations
- chicken legs appropriate amount
- mushrooms appropriate amount
- chestnut appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic sprouts appropriate amount
- rice wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- salty and sweet
- burn
- three-quarters of an hour
- simple
Steps for Chestnut mushrooms for chicken legs
1
Part of the material chart。
2
Take the chicken leg to the bone, and slit the small pellets with a hammer。
3
After the bowl is added, the salin onions are evenly scratched。
4
The mushrooms are washed and water is washed。
5
Get ready for sugar, rice wine, onions, ginger slices。
6
The boiler pours oil, the heat burns, and then it pours sugar。
7
The little fire heats up, mixed with spoons or pot shovels。
8
When sugar turns yellow, the pot is released from the fire and the heat continues to heat with the remaining heat of the pot。
9
Pumping in the pickled chicken chunks。
10
Add cut mushrooms and chestnuts and pour wine into the rice wine, so that it can be used in the color of the food。
11
The fire broke open and turned the fire into meat。
12
Eat with garlic。Chestnut mushrooms for chicken legs Make Tips
I like deboning chicken thigh meat; mainly, it is much more convenient than chopping it into chunks, and it is also very satisfying to eat. Mothers watching their weight can remove the chicken skin. It is very convenient to peel chestnuts in advance, freeze them in the fridge, and take them out whenever you need them. Many friends have shared good methods, mostly using blanching. A few days ago, I visited a friend whose method was also excellent: she peels the outer skin off raw chestnuts, dries them in the sun, and the inner skin comes off easily. Storing the clean chestnut meat in the freezer makes it convenient to take out and use whenever you like.