Take the chicken leg rice burger
By VicentaLakin
WITH FAST-PACED WORK, LEARNING AND LIFE, FAST-FOOD FOODS ARE MADE EASILY, QUICKLY AND IN COMBINATION WITH GOOD AND NECESSARY HEAT AND NUTRITION, MAKING IT POSSIBLE FOR MORE AND MORE PEOPLE TO GO TO WORK AND SCHOOL TO CHOOSE FAST FOODS SUCH AS HAMBURG. BUT THE FRIED AND HIGH HEAT HAS LEFT HAMBURG FAST FOOD WITH MOST PEOPLE SUFFERING FROM MUD, ESPECIALLY THE MIDDLE-AGED, WHO ARE USED TO CHINESE FOODS – COMMONLY KNOWN AS “CHINA'S STOMACH” – REALLY UNEASILY, WITH LUNCHES. SO, RICE BURGERS WERE BORN. TODAY, I HAVE COME TO A RICE BURGER WITH A NICE TASTE OF NORTHEAST RICE, WITH A NICE AND FRESH CHICKEN-BURNING LEG, AND A NICE, NUTRITIOUS MEAL OF MY MOTHER-IN-LAW。
Recipe Recommendations
- Panjin rice 250 grams
- pipa leg in 1
- lettuce leaves 4 tablets
- Gherkin 3 tablets
- onion 1/4 of
- garlic cloves 2 cloves
- shallots 2 trees
- ginger 2 tablets
- cinnamon 1 small piece
- octagonal one
- starch 1 tablespoon
- cooked black sesame seeds a little
- soy sauce 1 tablespoon
- soy sauce 0.5 tablespoons
- oyster sauce 1 tablespoon
- cooking wine 1 tablespoon
- white granulated sugar 0.5 tablespoons
- salt a little
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Take the chicken leg rice burger
1
Prepare materials, chicken leg unfrozen, onion thawing, ginger screeching, onion slices, garlic petals dispersing, raw leaves washed in light salt water for 10 minutes and leaching water up, cucumber washing made three cucumber slices with a cleavage knife, and raw screeching is good。
2
The rice is washed clean, watered to the height of a finger on the surface of the rice, or the water is 1:1.2, soaking for more than half an hour to cook or steam into rice。
3
The chicken legs go boned, and I don't get to see my "Two ways of boned chicken legs" with a knife, a pine chicken with a toothpick, so it can taste。
4
A small amount of salt was spilled on the chicken leg, a slight massage was made and made for more than 15 minutes。
5
Bumping, old pumping, platinum oil, wine, sugar in small bowls is evenly mixed。
6
Onions, onions, ginger, garlic, cinnamon, eight centipedes and a big bowl of water are boiled open, and a small firecracker is boiled for three minutes。
7
Add the fine sauce, boil it again, taste it, then adjust it if you don't like it。
8
Leach out the soup juice and dump the ginger. Here's the sauce。
9
Oil pans (not sticky pans), chicken skins face down, little flaming。
10
It's on the yellow side of the surface, on the chicken side, on both sides。
11
The roasted chicken leg is cooked in a succulent sauce, while the soup is poured up to the surface of the chicken leg, the colour will look better, and the mid-turn can be turned and boiled。
12
Let's get our chicken legs cooked, don't get old。
13
A small amount of water is added to the starch, which is poured into the rest of the burning juice and boiled into thick sauce。
14
It's boiled photo sauce。
15
Start grouping up. Take a mold (I'm a burger mold, but I think it's too big to replace it with a bowl) and put on a sesame。
16
Load rice, press with watered spoons, press hard, otherwise it will be easy to disperse. "Hamburger" is ready. Two。
17
My raw leaves are small, and four pieces are stacked up on the burger embryos, and they're covered in sauna。
18
Put on the chicken leg and then put on the sauna。
19
Put the cucumber tablets on, or paint the sauce。
20
With another burger, the rice burger is finished。
21
My daughter had heard I was going to make a chicken-legged burger and told me not to eat, and I only made one. I didn't expect her to take it and tell me she smelled it on the third floor when I was making burgers。Take the chicken leg rice burger Make Tips
The first step looks a little bit too much, and it's actually very good, and it's easier if there's a ready-made charade. Two metres of rice has to be pressed, or it's easy to spread, and I think it might be better if we mix rice with non-colored salad sauce。