Salted egg, chicken leg roll
By VicentaLakin
Healthy nutrition, good fragrances for the whole family, salted eggs, chicken rolls. Like friends can try. It's a good meal for kids and for friends in diet。
Recipe Recommendations
- chicken legs 3 only
- salted egg yolk of 9
- Orleans Marinade 20 grams
- soy sauce 1 scoop
- oyster sauce 1 scoop
- cooking wine 1 scoop
- honey appropriate amount
- chopped garlic appropriate amount
- shredded chives appropriate amount
- white sugar appropriate amount
- Chosen pepper half a
- white sesame appropriate amount
Steps for Salted egg, chicken leg roll
1
Prepare your food。
2
After fresh chicken legs have been washed, the chicken bones have been removed with a small knife, then the chicken legs have been struck with a hammer or cut with a small knife for ease of smell, and the chicken leg has been placed in the basin, with a mix of one of the saucers having been tuned for three to four hours。
3
Salted egg yolk with a little bit of white or yellow wine, which is taken out in the microwave for about a minute。
4
Prepare three baked tinpapers, flatten the salted chicken leg and roll it up on the chicken leg。
5
Then roll up the chicken leg again, and you have to squeeze it tight, and you have to twist the back end into a candy shape。
6
Placing a roll of salted egg chicken legs in a plate, preparing a steam pan, adding an appropriate amount of water, bringing the chicken legs into the water, evaporating the fire for about 20 minutes, extracting the water from the dry evaporation, then cooling the fridge for 3-4 hours or freezing for 30 minutes。
7
They remove tin paper, cut salted eggs and yellow chicken croquets into thin sheets of about 1 cm, and put them in a plate so that they can come to the table, mix the two of the spices evenly, and so that they can graze on their own food。
8
IT'S A FRESH Q-BALL, AND IT'S GOOD FOR A SIP OF A PERFECTLY SATISFYING SALTY CHICKEN LEG ROLL。Salted egg, chicken leg roll Make Tips
The little trick to remove the chicken leg: once the ring is around the bottom, it will be cut open to the bone, so that the meat can be scraped off along the bone, so that the chicken leg is treated in a complete manner. A few strokes or punches of the chicken leg are made with a knife, which makes it easier to pick it up, and a little longer. It can be made overnight and tasted better the next day。