Exercise 1:
Ingredients: two chicken legs, appropriate amount of black pepper, one spoonful of salt, two spoonfuls of oyster sauce, appropriate amount of Jiang Mo, one chopped green onion and five mushrooms.
Steps:
1. Prepare a chicken leg and separate the bone from the meat with a knife.
2. Put the chicken leg bones into the pot and boil the soup. During this period, add a little chicken powder, add salt and simmer into broth for later use.
3, chicken cut fart, add Jiang Mo and pepper, and soy sauce curing.
4. Add black pepper, sprinkle it evenly and add a spoonful of oil.
5. Cut two pieces of lemonade and put it in for seasoning. Poke the chicken with a fork to make it tasty.
6. Add fresh mushrooms and chopped green onion to the cooked soup, and add two kumquat before the soup comes out of the pot.
7. Pour the oil into the pot, put the chicken into the pot, fry until both sides are golden, and sprinkle with black pepper before taking out the pot.
Exercise 2:
Ingredients: a bottle of black pepper, a fresh frozen chicken, refined salt, sugar, salad oil, a little red wine (no wine)
Cooking utensils: a kitchen knife and a pan.
Steps:
1. Thaw the whole chicken leg completely, dislocate the joints of the chicken leg by hand and cut it off with a knife.
2. Take the thigh and flatten the bone, leaving a piece of chicken skin 1.5cm thick. After handling the chicken leg, you can make a few shallow cuts on the chicken leg with a knife (not on the chicken skin side), in order to cut off the tendons, prevent the chicken from shrinking when frying, and let the seasoning fully taste.
3. Mix black pepper, refined salt and white sugar according to the ratio of 1: 1: 1 and apply it on the side without chicken skin. The quantity should be one tablespoon per chicken leg. Sprinkle a little wine, cover with plastic wrap and marinate for three to four hours. You can also marinate it on the first day and put it in the refrigerator for no more than eight hours.
4. Heat the pot, pour a small amount of salad oil, and add chicken chops when the oil is 60% hot. Do not check the oil temperature by hand. Fry the chicken skin side down for a while, and the chicken oil will overflow. Don't use too much salad oil. Then turn the chicken pieces over with wooden chopsticks, and pay attention to shaking the pot from time to time to prevent it from sticking.
5. Observe that the chicken noodles are no longer blood red, and the chicken skin turns golden yellow, so you can cook. Add some boiled peas or broccoli (mixed with salt, chicken essence and sugar) to the plate, and add a slice of orange (or tomato). Friends who have an oven at home can also put a baked potato on the plate.
Exercise 3:
Ingredients: chicken chops, eggs, bread crumbs, starch, sugar onions, mushrooms, butter, black pepper, cooking wine, soy sauce, oyster sauce, salt and cooking wine.
Steps:
1. Wash the chicken leg, remove the oil and fascia from the meat, and prick it with a knife a few times to facilitate the taste.
2. Season the chicken legs with salt, cooking wine and black pepper. Beat up the starch, dip it in the egg liquid, then wrap it in two layers of bread crumbs (slightly compacted by hand), and finally wrap it in one layer of egg liquid.
3. Pour a little cooking oil and a piece of butter into the pot, put the chicken into the pot and fry it at low oil temperature, skim off the excess oil and fry it on both sides until golden brown.
4. Leave the base oil in the pot, stir-fry the onion and Tricholoma in turn until the onion becomes soft and fragrant, then pour in the chopped black pepper, cooking wine, oyster sauce, sugar and water, and finally add salt, soy sauce and water starch to make a thick juice.
Put the cooked rice in the lunch box, cut the fried chicken chops into small pieces, put them on the rice, and add your favorite vegetables, and everything will be ok.
Tips:
1, when frying chicken legs, you can poke holes in the chicken legs with a shovel, which is beneficial to the maturity of the chicken legs.
2. When bread crumbs are wrapped, press them slightly.