This kind of sauce originated in Japan, and the authentic way is to use special seasonings such as Lin Wei, sake and Japanese soy sauce. However, our local methods, after being introduced and improved, often use some seasonings that we are all familiar with to make their taste more in line with local eating habits, but will not change their basic taste.
Boil juice? Soy sauce is used as the main raw material, and sugar or honey is added to cook food. The surface will show attractive luster, as bright as the sun, so this seasoning has such a beautiful name, which is very picturesque and easy for people to taste. It can be used to cook chicken, fish and vegetables (oyster sauce can be used instead), and it can be burned or used when roasting.
Boil juice? It sounds difficult to do, but in fact it is relatively simple to operate. The authentic way is to cook sake, miso, soy sauce, sugar or honey, and clear water in a ratio of 2:2:2: 1:2. What are we talking about today? Roasted chicken leg? Among them, Zhao Shao juice is made from several common seasonings in our daily life, which is more in line with our local taste on the basis of retaining the original flavor.
According to the characteristics of roasted chicken legs: the chicken is tender and smooth, the skin is burnt, the color is bright, the sauce is rich, delicious and juicy, sweet and delicious, easy to learn, delicious and nutritious.
According to the main points of making roast chicken legs
(1) Selection of drumsticks: Choose fresh drumsticks with ruddy and shiny skin, full and plump meat, elastic to the touch and no fatigue.
(2) It is better to burn chicken legs after boneless, which is more convenient to eat. Be careful not to remove the chicken leg when deboning? Scattered? In order to keep its shape intact, first cut the inside of the chicken leg with a knife and cut it along the direction of the chicken bone to see the bone. After cutting, first cut at the facet joints (upper and lower joints, it is easy to remove the tendons at the joints), cut with a knife, then pull the bone up and drag it to the other end, and then easily remove the bone with a knife. Take your time when removing the bone from the chicken leg, and be careful not to tear it? Scattered? Just keep the shape intact, okay? Roasted chicken leg? The first key to the separation of flesh and blood.
(3) deployment? Boil juice? If you cook with baking sauce, such as the one mentioned today? Roasted chicken leg? That's easy. You just need to mix the juice. After frying the ingredients, pour them directly and burn them until the soup is rich. The step of boiling juice is omitted here. And if you use other cooking methods, such as baking, you have to put it? Boil juice? After blending in proportion, it can be used after boiling in advance until it is thick. If you brush the ingredients with this sauce, it will be more delicious. Really? Boil juice? You can make it at home in advance, put it in the refrigerator and use it many times.
Specific methods: add a proper amount of clear water to the pot (the amount of clear water is twice that of other water), add a few slices of ginger, a few garlic and a quarter of onion and cut into pieces (this amount can be adjusted according to the amount of water), add an octagonal and a small piece of cinnamon (this amount can be adjusted according to the amount of water, but not too much, just to enhance fragrance), and then add 2 portions of cooking wine. Oyster oil 1 serving, honey 1 serving (you can add a lot of sweet food, and you can also change it into white sugar 1 serving here). After boiling until it is fully blended, filter out the residue, cool the cooked soup, put it in a fresh-keeping box and store it in the refrigerator. Take it at any time, which is convenient and fast.
(4) Pretreatment of boneless chicken legs: chop back and forth on one side of the meat with a knife, cut several paths in the thick part of the meat, pat the chicken loose, and then evenly stick holes on one side of the chicken skin with a toothpick. The purpose of this is to make the chicken taste better, make the chicken mature faster, and make the chicken more beautiful, so that it will not be fried because of the traction of the chicken skin.
The processed chicken should be salted with cooking wine, and the minced garlic and onion slices in Jiang Mo should be marinated to remove the fishy smell before frying (here, these ingredients are added before burning to enhance the taste).
(4) Add oil to the pan, first burn it until it smokes, then pour out the hot oil after moistening the pan, and then add a little cold oil (this is the principle of cooling the oil in a hot pan, which prevents the pan from sticking. If it doesn't stick, don't add oil, just fry it slowly with a small fire). When it is a little hot, put the chicken legs and skins in the pot and start frying. Slowly fry on medium and small fire until both sides are golden, then pour in the prepared juice and start to burn.
When frying chicken legs here, wet the pot first to prevent the chicken leg meat from sticking to the bottom of the pot, so that it is easy to separate the chicken skin from the chicken, and the fried shape is incomplete and unsightly.
According to the specific manufacturing steps of roasted chicken legs
Ingredients: two chicken legs, two garlic seeds, 5g of Jiang Mo, a quarter of onion, an octagonal and a small piece of cinnamon.
3g of seasoning salt (used for curing chicken legs), 30g of cooking wine (cured chicken legs 10g, 20g of cooking wine), 20g of honey 10g, 20g of soy sauce, soy sauce 10g, and oyster sauce 10g.
Specific process
(1) Garlic is mashed and chopped into powder for later use, ginger is minced for later use, and onion is cut into sections for later use.
(2) After boneless chicken legs, soak them clean, control the moisture, put them into a basin, add salt, cooking wine, minced garlic, Jiang Mo and onion, mix well and marinate for half an hour.
(3) Sauce: add 2 tablespoons of cooking wine (65,438+0 tablespoons for soup at home, about 65,438+00g), 65,438+0 tablespoons of honey (if you like sweets, you can change it into white sugar here), 2 tablespoons of light soy sauce, 65,438+0 tablespoons of light soy sauce and oyster sauce.
(4) Add oil to the pot until the oil burns to smoke, wet the bottom of the pot, pour out the hot oil, add cold oil, heat it, put the chicken (take it out of the seasoning, shake off some minced onion, ginger and garlic, control the moisture or hold it down slightly with your hands), put down the chicken skin and start frying (the chicken skin is oily, the more fragrant it is, and more importantly, it is easier to shape with a shovel). Fry until the other side turns yellow, minced garlic turns golden and chicken turns brown. Pour in the prepared juice, add an star anise and a small piece of cinnamon, start to cook, simmer for three minutes, open the lid, scoop up the soup with a spoon and pour it on the chicken, thicken it. Does it taste good？ Roasted chicken leg? Yes, there are white rice, vegetables boiled in salt water and boiled eggs. Perfect set meal, delicious and nutritious.
That's me, right? Why do I always separate the skin from the meat when I cook roast chicken legs? ? The answer to this question, I explained the matters needing attention from the above aspects and shared it in detail. Roasted chicken leg? I hope everyone can make something delicious and nutritious? Roasted chicken leg? .