Orléans
By VicentaLakin
It doesn't matter if you don't have a oven, if you don't want a fry, you don't want a fire, it's easy, it's easy, it's an Orléan's chicken-legs roll, it's usual, it's a dinner table, it's cool, it's good to have a chicken leg
Recipe Recommendations
- chicken legs of 2
- Orleans Marinade 30g
- corn starch 15g
- cooking wine 1 scoop
- soy sauce 1 scoop
- white pepper 1g
- oyster sauce 1 scoop
- ginger powder 2g
- salty and sweet
- steamed
- an hour
- ordinary
Steps for Orléans
1
Chicken leg two clean。
2
Remove the chicken bones, cut the chicken with a knife, don't cut it, make it taste easy。
3
It's in the basin, the wine, the platinum oil, the raw, the white pepper powder, the ginger powder is evenly mixed, and a proper amount of corn starch is added。
4
Grab the massages and make them for more than an hour。
5
Prepare paper with a dildo face up, put it in the chicken leg and roll it out。
6
Rounded up the chicken legs with tin platinum paper and squeezed them slightly into the middle, like a bag of candy, like a map。
7
The water is released into the steam pan for 30 to 35 minutes (40 minutes for chicken legs)。
8
When it's evaporated, the chicken leg rolls are naturally cooled and sliced (tips: don't rush, the chicken leg rolls will spread if they are not cool)。
9
Slice up to the table and make a steamed chicken lap roll。
10
It's simple, it's healthy, it's smelly, it's not love。Orléans Make Tips
1. The chicken leg is evaporated in a more robust manner, after which it is completely cool before it can be sliced. 2. The ingredients are adapted to the size of the chicken leg. 3. Tin platinum paper is exposed to food with duds。