For an office worker like me, I don't eat at home at noon, get off work at 5:30 p.m., and arrive home early at 6 o'clock. Sometimes I dawdle, and taking into account the time on the way home and shopping for groceries, I often get home at 6:30. Then we have to wash, select, and cut. Four adults and one child must ensure a four-course dinner. Therefore, in order for his family to eat early, Hui would choose dishes that were faster to prepare.
Today's a fast-handed dish-steamed chicken legs with black bean sauce, zero-oil smoke meat, is there anything healthier than steaming? Moreover, the meat is also very tender. Remember to eat the chicken leg directly to get more exciting.
The chicken legs were marinated the first night, which only took a few minutes. The next day, they could just be taken out of the refrigerator and steamed directly. That is to avoid the harm of oil smoke, and you don't have to endure the sweating profusely beside the stove in summer. Speaking of which, working mothers like me who have to go to work and rush home to cook are actually very hard, so I must find a way to make myself easier.
Steamed chicken legs with black bean sauce
Recipe Recommendations
- chicken legs appropriate amount
- onion appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- pepper powder appropriate amount
- sugar appropriate amount
- salt appropriate amount
- slightly spicy
- steamed
- half an hour
- ordinary
Steps for Steamed chicken legs with black bean sauce
1
Prepare materials.
2
Wash the chicken legs and cut them into a knife for easy taste. (Or poke a small hole with a toothpick)
3
Shred onions, chopped onions, ginger and garlic for use.
4
Add shredded onions, onions, ginger and garlic to the chicken legs, and add soy sauce, soy sauce, oyster sauce, cooking wine, white pepper powder, pepper powder, soy sauce, sugar, and a little salt.
5
Mix well.
6
Put it into a crisper bag and refrigerate and marinate overnight (if you can't wait, marinate for 2 hours).
7
Put in a steamer.
8
After the water boils, steam over medium heat for about 20 minutes. (The specific time depends on your own firepower and the size of the pot)
9
Eat it while it's hot.Steamed chicken legs with black bean sauce Make Tips
◎ Soy sauce and tempeh sauce both have salt, so add salt as appropriate.◎ Add seasonings according to your own taste.◎ It's faster to use a pressure cooker, about 10 minutes.