All the cuisines they belong to

The color is golden and gorgeous, and the chicken is tender and delicious.

raw material

Ingredients: bamboo shoots and chicken legs 1 pair. Two eggs. 500g of seasoning vegetable oil (actual oil consumption 50g), 30g of cooking wine, 5g of salt, appropriate amount of wet starch, 5g of monosodium glutamate, onion ginger 15g, and salt and pepper 10g.

manufacturing process

(1) Cut the raw chicken leg, debone it into a handle, cut the tendons with a knife tip, and put it in countless holes and soak it in cooking wine monosodium glutamate, salt and onion ginger juice for about 1 ~ 2 hours. (2) Shake off the onion and ginger from the soaked chicken leg,

Dip it in the thick paste made of egg white and wet starch, fry it in hot oil with high fire for about 15 minutes, then take it out and dip it in salt and pepper.

fried chicken drumsticks

[Raw material/seasoning]

Two chicken legs and two eggs.

500g of peanut oil (80g of oil actually used), 0/0g of salt, 0/0g of monosodium glutamate/kloc, 5g of Shaoxing wine, proper amount of dry flour and 50g of bread crumbs.

[production process]

1. Remove the bones from the chicken leg with a knife, pat the chicken loose with the back of the knife, and marinate it with salt, monosodium glutamate and Shaoxing wine for 30 minutes.

2. Break up the eggs, add water and cornflour to make a paste, hang the pickled chicken legs and stick bread crumbs for later use.

3. Add oil to the wok. When the oil temperature is 100℃, add the chicken legs and fry them until they are crisp and tender, and scoop them into a plate.

Fried chicken legs with fragrant sauce

Materials:

5 chicken legs (about 500g), 2 dried shallots, ginger juice 1 tablespoon, shrimp sauce 1 tablespoon. Half a teaspoon of sugar, 1 tablespoon of wine, and half a tablespoon of corn starch are used to make marinades.

Exercise:

① Wash, dry and slightly cut the chicken legs.

(2) Peel and chop the dried onion, and mix in ginger juice, shrimp sauce and marinade.

(3) Mix the above materials with chicken legs and marinate for 1 hour.

(4) Heat the oil to high fire, add the chicken legs and fry until it is slightly yellow, then turn to medium fire and fry until it is cooked (about 10 to 15 minutes), take out the oil, and serve.

fried chicken drumsticks

Ingredients: bamboo shoots and chicken legs 1 pair. Two eggs.

500g of seasoning vegetable oil (actual oil consumption 50g), 30g of cooking wine, 5g of salt, appropriate amount of wet starch, 5g of monosodium glutamate, onion ginger 15g, and salt and pepper 10g.

Practice (1) Cut the raw chicken leg, deboned it into a handle, cut the tendons with the tip of a knife, put it in countless holes and soak it in cooking wine monosodium glutamate, salt and minced onion and ginger juice for about 1 ~ 2 hours. (2) Shake off the soaked chicken leg with onion and ginger, dip it in the thick paste made of egg white and wet starch, fry it in hot oil with high fire for about 15 minutes, then take it out and dip it in salt and pepper.

The color is golden and gorgeous, and the chicken is tender and delicious.

Fish-flavored crispy chicken leg

Chicken legs are thick and always difficult to taste, but it is not difficult to eat good chicken legs here, and it is not inferior to fried chicken legs in western restaurants. Let's teach you how to make fish-flavored crispy chicken legs. Let's take a look at the cooked fish-flavored crispy chicken legs, which are delicious and attractive.

Prepare two chicken legs as main materials, and auxiliary materials include onion, ginger, garlic, pickled pepper, white sugar, rice vinegar, cooking wine, water starch, dried red pepper and pepper, flour, baking soda, dried starch and salad oil.

First, remove the bones from the chicken leg, and then put a flower knife on the chicken leg to make the chicken leg taste better for a while during the curing process. After the flower knife is cut, add cooking wine, pepper, dried red pepper, ginger onion and salt to the chicken leg and marinate for 20 minutes. One is to make the chicken leg meat taste better, and the other is to remove the fishy smell from the chicken leg meat.

When pickling chicken legs, you can stir the batter. Note that the ratio of flour to dry starch is 2: 1, then add a little baking soda, add water and stir gently to make a paste. The batter can flow in a line on the chopsticks. Finally, add a little salad oil to the batter, so it will be more crisp when fried.

Next, steam the marinated chicken legs in a steamer for about five minutes. After the chicken legs are steamed, they are ready to be fried in the oil pan. Before frying, put the cooked chicken legs into the batter and wrap them evenly. Then, when the oil temperature reaches 80%, put them into the pot. When the chicken legs are fried until golden brown, take out the slices. Put the meat slices on the plate.

Let's make fish-flavored sauce. Stir-fry onion, ginger and garlic in the oil pan, then add pickled pepper, salt sugar, cooking wine and vinegar. After stir-frying a few times, for the beauty of the dish, you can remove the residue, add water starch, stir well, and pour the fish-flavored sauce on the chicken legs.

Crispy and delicious, the fish-flavored crispy chicken legs are ready.