Chicken leg
By VicentaLakin
Recipe Recommendations
- chicken legs 5 rats
- flour appropriate amount
- starch appropriate amount
- eggs a
- Orleans Sauce appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
- pepper appropriate amount
- shisanxiang appropriate amount
- salty and fresh
- fried
- several hours
- ordinary
Steps for Chicken leg
1
Get ready for chicken legs。
2
The legs of the chicken were cleaned clean, and a couple of knives were drawn on the legs of the chicken, with toothpicks full of holes in the legs of the chicken。
3
Chicken leg and gingerbread。
4
Gallian sauce。
5
Picking up for more than two hours。
6
Pills of oil, fire, fragrance with peppers and oaks, and oil。
7
Get the peppers and the horns out。
8
It's a fragrance。
9
Turn it over, fry it。
10
Add a proper amount of water, a 15-minute boiled fire, chicken and pelican oil, pepper sauce and dry soup juice。
11
When cooking a chicken leg, the chicken powder (two spoons of flour + one spoon of starch + salt + thirteen fragrances) is mixed。
12
In the other bowl, an egg + a spoon of starch + a spoon of flour。
13
Add an appropriate amount of water mixed evenly and converted to fried chicken paste。
14
Cooked chicken legs and put them in fried chicken paste。
15
Full of pasta。
16
They are then placed in fried chicken powder, rolled evenly, covered in powder, and glued three times over, until they appear。
17
All covered chicken legs。
18
Plum。
19
A boiler, 50% hot。
20
Down into the duck's leg。
21
Pull it out。
22
Fire, blow again。
23
Okay。
24
The finished chart。
25
The finished chart。
26
The finished chart。Chicken leg Make Tips
1. There must be holes in the legs of the chicken so as to ensure the taste of the legs. 2. Pumping with platinum makes the chicken legs more colourful and makes it easier to turn golden when fried. This step of cooking is different from the previous one, which is a direct blow from salting, a chicken leg from cooking, which is not easy to produce bloodlines at the time of the frying, and which is very appropriate for newers who have no control over the heat. 4. The oil for fried chicken legs is 50% hot, and if the oil is too hot, the chicken legs will turn straight into tardy yellow。