Taste: frying process: infrared roast chicken wings. Ingredients: Ingredients: chicken wings 300g.

Seasoning: 5g of salt, 3g of pepper, 0g of sugar10g of liquor10g, 5g of cumin, 5g of onion, 5g of ginger, and 0g of honey10g to teach you how to cook roasted chicken wings and how to make them delicious. Wash chicken wings, cut small mouths with a knife, and add salt, pepper and sugar.

2. Put the chicken wings away, preheat the oven, bake them at 200 degrees for 7 minutes, and then take them out;

3. Spread honey evenly and bake for 5 minutes;

4. Take out a layer of honey and bake in the oven for 2 minutes. The method of crispy roast chicken leg introduces the cuisine and its effects in detail: nourishing qi and blood, tonifying deficiency and strengthening the body, and malnutrition recipes at home.

Taste: spiced craft: crispy roasted chicken legs. Ingredients: 500 grams of chicken legs.

Seasoning: soy sauce 10g, sugar 5g, spiced powder 8g, onion 5g and ginger 5g teach you how to cook crispy roast chicken legs, which is delicious. 1. Wash the chicken leg, leave a tailbone, put it in a bowl and marinate it with soy sauce, sugar and spiced powder for 2 hours.

2. Wash onion and ginger, cut into sections, add chicken legs and roll them up by hand;

3. spread a piece of tin foil paper on the baking tray, coat it with oil, add chicken legs, set the oven temperature at 200 degrees, bake for 20 minutes, cool and cut into pieces, and serve. Petty pie-

Grams of food:

Chicken leg: Chicken leg should not be eaten with pheasant, turtle, mustard, carp, crucian carp, rabbit meat, plum, shrimp, sesame, chrysanthemum, onion and garlic.

Eating sesame and chrysanthemum together is easy to be poisoned;

Eating with plums and rabbit meat will have diarrhea;

Eating with mustard will get angry.

Detailed explanation of baked chicken with salt

Taste: salty and savory. Technology: Roasted salt roast chicken. Material: main ingredient: hen 1500g.

Seasoning: 1500 grams of crude salt teaches you how to cook salted chicken, and how to cook salted chicken is delicious. 1. Wash and dry the chicken, and hang it to dry as much as possible;

2. Insert two chicken feet into the belly from the tail, wrap them with gauze, and use toothpicks to penetrate the neck and tail of the chicken to prevent the gauze from spreading;

3. Cut the tin foil to be larger than the pot used and spread it at the bottom;

4. Heat the wok, add coarse salt and fry until yellow;

5. Spread the coarse salt of about 1/3 evenly on the bottom of the pot, put the chicken into the pot and spread the remaining coarse salt;

6. Cover the pot and bake for 6 minutes, turn the chicken over, bake for another 6 minutes, and finally bake for 12 minutes.

The key to making salted chicken: 1. The effect of clay pots is better, because the skin of roast chicken will become brittle during roasting, and the bottom can be laid without tin foil;

2. If the weight of the chicken is about 2 kg, roasting 10 minutes is enough;

The amount of salt should be equal to that of chicken.

4. First, the slaughtered chicken is coated with fine salt inside and outside the chicken, then steamed with open fire, separated from water, and then the chicken is cut into pieces;

5. Mix the original steamed chicken juice with lard or peanut oil and seasoning powder to make thick juice, and put it in a big bowl;

6. Dip the cut chicken pieces in spice oil juice one by one and put them on a plate;

7. This product needs gauze paper.