Roasted chicken legs
By VicentaLakin
It's a different chicken leg. Because it's rich and looks ordinary, but tastes far more than ordinary chicken legs. I suggest you all try it, although I created it, but I will never let you down with a soft taste of cheese. You've got to try the fine, smooth chicken legs。
Recipe Recommendations
- chicken legs two
- potatoes a
- carrots a
- Tricholoma four
- onion half a
- egg white half a
- garlic three-petaled
- celery two
- shredded mozzarella cheese 50 grams
- salt a teaspoon
- butter 10 grams
- pepper a teaspoon
- salty and fresh
- roast
- an hour
- ordinary
Steps for Roasted chicken legs
1
Raw materials。
2
Chicken leg to the root, cut. As illustrated。
3
Chicken chops into mud
4
Potato slices boiled into mud。
5
Potatoes mixed with chicken, salted half a tea spoon, peppers half a tea spoon, eggs half even。
6
Butter and onion garlic, pouring into the celery mouths of mollusc corn, pouring salt and half a spoon, black pepper and half a spoon。
7
The fried vegetables and chicken mud, the cheese is mixed and evenly mixed。
8
Put the mud back in the chicken skin. Cover it with toothpicks or needle lines。
9
Snacks of tin paper with chicken legs. It's 200 degrees preheat, 15 minutes。
10
Open the tin paper and paint a layer of oil and sesame。Roasted chicken legs Make Tips
Wetting your hands makes it easier to stuff the prepared meat paste back in. The filling holds its shape well, so it is still quite easy to stuff back in.