Frozen silk
By VicentaLakin
THE CHICKEN LEG CONTAINS VARIOUS COMPONENTS SUCH AS PROTEINS, FATS, SULFAMIDE, NUCLIDE, NICKRIC ACID, VITAMIN A, VITAMIN C, CHOLESTEROL, CALCIUM, PHOSPHORUS AND IRON. ALSO, THE HIGH LEVELS AND VARIETY OF PROTEINS AND HIGH DIGESTIVE RATES MAKE THEM EASILY ABSORBED INTO THE HUMAN BODY AND HAVE THE EFFECT OF ENHANCING PHYSICAL STRENGTH AND STRENGTH. 1. THE ABUNDANCE OF PROTEIN IN THE LEGS OF THE CHICKEN CONTRIBUTES TO HUMAN GROWTH AND METABOLISM. 2. THE IRON ELEMENT IN THE CHICKEN LEG IS A NECESSARY ELEMENT OF HUMAN SYNTHETIC HAEMOGLOBIN AND CAN IMPROVE IRON DEFICIENCY ANAEMIA IN HUMANS. 3. THE NUTRITIONAL VALUE OF CHICKEN LEGS IS RICH IN MULTIPLE VITAMINS AND UNSATURATED FATS, AND HUMAN DIGESTION AND ABSORPTION RATES ARE HIGH. 4 THE CHICKEN LEG CONTAINS MORE VITAMIN A THAN OTHER MEAT AND, WHILE IN QUANTITATIVE TERMS IT IS WORSE THAN VEGETABLES OR LIVER, IT IS MUCH HIGHER THAN BEEF AND PORK。
Recipe Recommendations
- chicken legs 2 only
- onion 30g
- carrots 30 grams
- coriander 10g
- garlic 10g
- chili noodles appropriate amount
- sesame appropriate amount
- sugar 1 scoop
- salt 2 spoons
- MSG
- vinegar 1 scoop
- cooking wine 2 spoons
- waterlogged juice 2 tablespoons
- slightly spicy
- mix
- ten minutes
- ordinary
Steps for Frozen silk
1
The chicken leg was washed in the open water and the grease and impurities were removed and immediately released into the cold water, which was cool and dried。
2
Prepare the peppers, the eight horns, the ginger chips for the tasting box。
3
The water is poured into the pot and boiled into the chicken leg and the dressing box, wine, salt and fire。
4
When the chicken leg is ripe for soup, it's fine。
5
The chicken leg was removed and placed in cold water and washed several times in cold water。
6
Prepare raw materials for chicken legs, onions, garlic, spices, carrots。
7
Carrots, onions, spices。
8
Chicken legs torn into thin silk。
9
Garlic is purified into small grains and pepper noodles and sesame is placed in containers。
10
The heat oil is mixed and mixed twice。
11
Time vegetables and chicken legs silk, garlic pepper oil, sugar, salt, flavor, vinegar and watering are placed in containers。
12
All the spices can be used。
13
It's nice to have a chilled chicken leg silk on the plate。
14
A combination of tacos, quail eggs, milk is the standard breakfast。
15
The mouths of the chickens' legs are thick with the fragrance of the vegetables。
16
It's also a very good wine dish。
17
It's normal food to do it with your heart, and it's just an unexpected harvest。Frozen silk Make Tips
THE CHICKEN LEG CONTAINS VARIOUS COMPONENTS SUCH AS PROTEINS, FATS, SULFAMIDE, NUCLIDE, NICKRIC ACID, VITAMIN A, VITAMIN C, CHOLESTEROL, CALCIUM, PHOSPHORUS AND IRON. ALSO, THE HIGH LEVELS AND VARIETY OF PROTEINS AND HIGH DIGESTIVE RATES MAKE THEM EASILY ABSORBED INTO THE HUMAN BODY AND HAVE THE EFFECT OF ENHANCING PHYSICAL STRENGTH AND STRENGTH. 1. THE ABUNDANCE OF PROTEIN IN THE LEGS OF THE CHICKEN CONTRIBUTES TO HUMAN GROWTH AND METABOLISM. 2. THE IRON ELEMENT IN THE CHICKEN LEG IS A NECESSARY ELEMENT OF HUMAN SYNTHETIC HAEMOGLOBIN AND CAN IMPROVE IRON DEFICIENCY ANAEMIA IN HUMANS. 3. THE NUTRITIONAL VALUE OF CHICKEN LEGS IS RICH IN MULTIPLE VITAMINS AND UNSATURATED FATS, AND HUMAN DIGESTION AND ABSORPTION RATES ARE HIGH. 4 THE CHICKEN LEG CONTAINS MORE VITAMIN A THAN OTHER MEAT AND, WHILE IN QUANTITATIVE TERMS IT IS WORSE THAN VEGETABLES OR LIVER, IT IS MUCH HIGHER THAN BEEF AND PORK。