I'll cook chicken
By VicentaLakin
Seriously, it's hard to cook a person's food: it's a waste of time and a leftover. Without it, many of the dishes are more cumbersome to make, and they don't taste good when they're too small. And let's say this puzzle, you eat it yourself, you make it up, and sometimes you wonder if it's weird and tedious. But why don't we just get together and feel sorry for ourselves, the same food, and let it be of maximum use, not only good, but also good? As far as I'm concerned, it's not just to fill my stomach. More importantly, enjoy the pleasures of the operation and feel the sense of accomplishment that comes from making a whole set of fragrances from your own hands. Cooking is a living attitude. So, make your own food, make your own dishes, let others say it. I've never been to the famous Yoshino family, but every time you look at the food you cook, the fragrance of the choreography, it's not a bad idea to just look at it. You can't go to Yoshino's house, you can't do it yourself, you can't buy a picture, you can't fix it
Recipe Recommendations
- chicken legs one
- rape 2 trees
- mushrooms 2-3 duo
- cauliflower appropriate amount
- carrots appropriate amount
- cooking wine appropriate amount
- spiced powder appropriate amount
- black pepper appropriate amount
- salt appropriate amount
- soy sauce 2 tablespoons
- honey 1 scoop
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for I'll cook chicken
1
Chicken leg wash
2
Cut the chicken leg out of the middle with a knife。
3
Cuts through the bone end of the chicken leg, turns around and cuts the bone end completely apart from the flesh above (this part is mainly graft, which tends to slip and be careful of hands)
4
Pick up the little bone at the bottom and separate the flesh from the bone with a knife。
5
Finally, the roots are removed from the band, the brittle bones and the yellow fat。
6
Pick up the chicken leg
7
A bone-picked chicken leg with a fork on it
8
Chicken is picked up with pickles (drink, vanilla, black pepper, salt) for 20 minutes。
9
clean up the oil, remove the old leaves from the outside and cut them off from the roots 2-3cm
10
Scratch the bouquets, cut the carrots, and scrubb the mushrooms。
11
Water is boiled in the pot, a small amount of salt is added, and the gravy is cooked。
12
Two spoons of wine + two spoons of raw water + one spoon of honey, to be modulated into silhouette。
13
Only a little bit of oil is in the pot, and the pellets of salted chicken legs are devolved。
14
Lightly pressed with pot shovels, and small and medium fire burns to yellow skin。
15
Turn over, keep the fire down, and boil the chicken. (4-5 minutes each)
16
Inverted in the well-required charade。
17
Roasted chicken with a small fire, with shovels to prevent the burning。
18
You don't have to dry the soup. Just keep it thick。
19
Frozen chicken slices。
20
Rice, gravy and chicken
21
Just pour the rest of the soup on the chicken。I'll cook chicken Make Tips
1. Be careful when deboning the chicken leg. The chicken skin and bones are very slippery, so cut your hands carefully.
2. It is best to use a non-stick pan when frying chicken legs to prevent the chicken skin from sticking to the bottom of the pot and affecting the taste and appearance. For an ordinary frying pan, you can put more oil in the beginning and use a spatula to stir constantly.
3. When frying the chicken legs, the heat should not be too high. If the chicken legs are thick, they need to be cooked with low heat.
4. Cooking wine: light soy sauce: honey =2:2:1, which is the most traditional ratio of homemade ariyaki juice. If you have a lighter taste, you can put less light soy sauce. If you don't like it too sweet, you can put less honey and add a little salt. You can also use white wine or brandy instead of cooking wine to change the taste.
5. After pouring in the Teryaki juice, use a spatula to stir constantly to prevent the pan from being burnt. You don't have to dry the juice when harvesting it. Leave more of the Teryaki sauce to mix with the rice. It's very fragrant.
PS：
There was no broccoli at home, so I replaced it with rapeseed and cauliflower. Help yourself to the side dishes, broccoli, cucumber, carrot, onion... Be careful to blanch them first.
2. It is best to use a non-stick pan when frying chicken legs to prevent the chicken skin from sticking to the bottom of the pot and affecting the taste and appearance. For an ordinary frying pan, you can put more oil in the beginning and use a spatula to stir constantly.
3. When frying the chicken legs, the heat should not be too high. If the chicken legs are thick, they need to be cooked with low heat.
4. Cooking wine: light soy sauce: honey =2:2:1, which is the most traditional ratio of homemade ariyaki juice. If you have a lighter taste, you can put less light soy sauce. If you don't like it too sweet, you can put less honey and add a little salt. You can also use white wine or brandy instead of cooking wine to change the taste.
5. After pouring in the Teryaki juice, use a spatula to stir constantly to prevent the pan from being burnt. You don't have to dry the juice when harvesting it. Leave more of the Teryaki sauce to mix with the rice. It's very fragrant.
PS：
There was no broccoli at home, so I replaced it with rapeseed and cauliflower. Help yourself to the side dishes, broccoli, cucumber, carrot, onion... Be careful to blanch them first.