Frozen chicken leg bag
By VicentaLakin
Recently, the sauce pack became a red food. All I made today is a fragrance chicken leg bag of mushrooms。
Recipe Recommendations
- chicken legs of 4
- mushrooms 240 grams
- onion one
- flour 600 grams
- yeast 6 grams
- qingshui 240 grams
- edible oil 2 tablespoons
- sweet sauce 1 tablespoon
- soybean paste 1 tablespoon
- soy sauce 1 scoop
- soy sauce 1 scoop
- salty and fresh
- steamed
- several hours
- senior
Steps for Frozen chicken leg bag
1
Flour is fermented twice as large as a single fermentation, with yeasts, water, and smooth noodles。
2
During the noodle fermentation, we're going to turn the internal plaster: four chicken legs to cut the bones into little meat。
3
The mushrooms were washed clean of the cedin。
4
Pick up the boiler。
5
Down into chicken twigs to change color。
6
Scrambled with sweet noodles, soy sauce, raw and old, and evenly. Then the fire turns on the mushroom chicken leg。
7
Onions wash after they're washed。
8
Putting onions in the basin evenly。
9
The noodle grafts are made of skin。
10
Pack in。
11
Put it in a little steam cage for 12 minutes。
12
Producing maps (a bite, a strong sauce with chewing chicken legs, especially delicious)。