White chicken legs
By VicentaLakin
It's spring break. A white-cut chicken leg that's fast enough to untangle meat. It's the first in the row of chicken duck fish that speaks well of the beauty of chicken. White pheasant, also known as white pheasant chicken, is the simplest of the cranium, and it is extremely important to pick chickens, cook chickens, and make them taste. The chickens are prepared with a loose farm chicken, and the chickens are boiled slowly until they reach the age of eight or nine, with onions of ginger, sauce, onion juice, etc. We can't learn to make a proper white pheasant in two days, but it's great to learn how to untangle a family-friendly version of it today. Not only is the whole chicken complex, but the bones are not good for the kids, so we use the chicken thighs. Although the chicken legs are not the best option, two points are in hand, and the family version of the white chicken is getting more and more comfortable. Chickens are rich in proteins, fine meat, low fats and are not afraid of long meat. It will take five minutes to get the sour sauce, and at the spring table, this white-cut chicken leg is a girl's child's decomposition and a man's drink. If the child can't eat spicy, just remove the pepper, or put the sauce in a bowl and eat it alone。
Recipe Recommendations
- chicken thighs in 1
- millet spicy of 4
- chives 2 trees
- Jiang 1 block
- oil appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- pepper 1 pinch
- dried red pepper one
- slightly spicy
- cook
- ten minutes
- simple
Steps for White chicken legs
1
One of the chicken thighs is clean, the little fur on the skin is clean with fire, and the ginger is cut with three slices
2
(a) The chicken leg and the ginger blade are fed into the cooling pan, the fire boils for five minutes, then the fire is turned on, and the lid is put on for 30 minutes; the chicken is boiled to the end of life and immersed in the chicken, which is the point of making the chicken tender
3
In 30 minutes, the chicken soup and ginger tablets will be poured out, cool water will be washed down the tap for one minute, and the cold water will be soaked until before the food is eaten; the chicken skin will clearly shrink and become tight with cool water, which is the point of keeping the chicken pellets clean; if there is ice, it can be cooled with the chicken leg
4
(b) Handle the sauce with the chicken leg: a small amount of oil in the small pot and the smell of peppers and red peppers
5
Cut a little onion onion and chili in the pot ahead of time, pour hot oil on the onion chili ring, spark the onion's scent, and pour it into a proper amount of raw and vinegar, and don't put salt on it
6
Scratch the immersed chicken leg with a quick knife, and if it is immersed, it can be seen that the flesh is ripe and the bone can see blood colour
7
Put the chicken leg code on the plate so it can be eaten with sauce。White chicken legs Make Tips
If you want chicken pellets to be soft, don't cook them long, mainly by making them grow up by scabs; don't run too much water in the shower to prevent the skin from breaking; don't come back and grind on the chickens with a sharp knife when the chicken chops up, so as to keep the blades clean and beautiful; and don't chop up the chickens until they are in the cold, so they can stay fresh。