Seasoning: salt 5g, monosodium glutamate 10g, sugar 20g, rice wine 30g, Hongnan bean curd 15g, and white pepper 3g.
Making:
1. Wash the chicken leg, remove the bone, cut it into pieces of 3cm× 5cm, and marinate it with seasoning for 25 minutes.
2. After the eggs are broken up, add baking powder and crispy powder to make an egg paste; Dip brine chicken in the egg paste, fry for 4-5 minutes, and drain the oil.
1. Boned the chicken leg, cut it into 2cm pieces (not too small), sprinkle with salt, cook wine, add an egg and stir well.
2. Wrap the flour evenly and pour the olive oil and sesame oil into a hot pot. When it is 70% hot, add the chicken legs and stir fry.
3. When the chicken pieces are half cooked, add salt and pepper powder and stir-fry for 2 minutes, then evenly sprinkle with black pepper and chicken essence until the chicken skin is golden yellow and delicious.
1. Wash the legs of pipa and cut the bone along the bone with scissors. Poke some holes in the side of the chicken skin with scissors, then divide each piece of meat vertically into three parts with scissors, and try not to remove the skin;
2. Mix salt, yellow wine, garlic paste, a little white pepper, soy sauce and chicken essence and marinate for at least 4 hours;
3. Drain the braised pork, beat an egg evenly, pour it into the chicken and mix well, take it out and pat it with raw powder;
4, 70% fried until the chicken surface is golden! Absorb the oil on the surface with blotting paper!
10 chicken leg, 200g fried powder, 1 tbsp garlic paste, 2 tbsp onion paste, 1 tbsp Chili powder, 0.5 tbsp salt, 0.5 tbsp pepper, 300ml milk, 120ml water.
manufacturing method
1, enlarge the chicken leg in the bowl.
2. Wash the chicken legs with clear water and drain.
3. Add 300ml of milk to the bowl and soak for 30min.
After 4.30 minutes, pour in the milk soaked in the chicken legs.
5. Take a small bowl, add 65,438+0 tbsp garlic paste, 2 tbsp onion paste, 65,438+0 tbsp Chili powder, 0.5 tbsp salt and 0.5 tbsp pepper, and stir well to form a marinade.
6. Pour the gravy into the chicken leg bowl that has been soaked with milk.
7. Put on disposable gloves, stir the chicken leg and the marinade evenly, so that the marinade sticks to the chicken leg and marinate for 1 hour.
8. Take a medium bowl and pour in 100g of fried flour.
9. Take another medium bowl, pour in 100g fried powder and 120ml water, and stir well until there is no granular paste.
10, pour half a pot of cooking oil into a small milk pot.
1 1. When the oil temperature reaches 70%, the batter on the chopsticks will be put into the oil pan, and small oil bubbles will gush out constantly, indicating that the oil temperature is OK.
12, put the marinated chicken leg into the thin paste, and roll it left and right to make the chicken leg covered with batter on all sides.
13, put the chicken leg wrapped in batter into a bowl filled with dry fried powder, and roll it again to make the surface of the chicken leg evenly covered with dry fried powder.
14. Fry the chicken legs in the oil pan. In the frying process, cut 1-2 knives at the thick part of the chicken leg with edible scissors, so that the chicken leg can be fried thoroughly and cooked.
15. When the chicken legs are fried until golden brown and crisp, take out and drain the oil, and then put them on a plate. Sprinkle a little chopped green onion on the surface of the chicken leg for decoration.