(2) Mix and stir the fried powder, put a layer of fried powder on the chicken legs, then a layer of egg liquid, and then a layer of fried powder. Pay attention to the order of powder coating, so that the fried chicken will be full and crisp.
(3) Heat 6 cups of hot oil for 7 minutes, put the chicken legs into the frying oil one by one, fry on low fire, turn over for about 5-8 minutes, fry on high fire for 15 seconds, and then take out. The crispness of frying can be adjusted according to personal preference, but it must be fried thoroughly and eaten while it is hot, with pepper and salt. )
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, 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.
Juice drumstick
This cold dish is made by adding carrots and onions on the basis of Guangdong juice-flavored dishes (hot dishes). I haven't done it for several years, but I suddenly want to eat it today, and I can do it soon.
The method is simple and delicious. You can try it if you are interested.
Main ingredients:
Ingredients: two chicken legs
Ingredients: diced carrots and onions.
Seasoning: 2 tablespoons tomato juice, 1.5 tablespoons Kouji juice, 1 tablespoon sugar, salt and monosodium glutamate.
Exercise:
1, put oil in the hot pot to boil. Add carrots and diced onions and stir-fry until raw.
2. Put tomato juice, instant juice, sugar, salt, monosodium glutamate and other seasonings into the mouth and boil. (You can add and subtract seasonings according to your own taste)
In addition, you'd better use your own tomato juice as seasoning. This is my tomato juice:
3. Pour the prepared juice into the basin and steam it on the pot.
4. Let the juice drumsticks cool and put them in the refrigerator. When eating, cut the chicken leg into pieces and put it on a plate to eat ~ ~
Features: Chicken is fresh and tender, with sweet and sour juice, special taste, appetizing and delicious.
Coke chicken leg
Step 1: After thawing the chicken legs (because I bought frozen chicken legs), blanch them with boiling water and skim off the blood foam.
Step 2: change the knife on the chicken (the purpose is to improve the taste, the chicken leg I made is too powerful, so you can pay attention to it when cooking), put it in a container, and add cooking wine, garlic, onion, ginger slices and soy sauce (my family only uses soy sauce, you can use soy sauce or oyster sauce, which is easier to color).
Step 3: Put oil in the pot (I added some pepper and garlic to stir fry the pot), fry the chicken legs until golden brown, add coke (personally, coke should not be added too much, otherwise it will be too sweet), water, simmer without ingredients, and add seasonings such as salt and monosodium glutamate when the soup is quick-drying, and then take it out of the pot.
P.S. If you like spicy food, you can add a few slices of dried pepper when cooking.
When I cook chicken feet with coke, I will add carrots and potatoes to cook them together. Vegetarian dishes are delicious.
Myra Ji Tui
Practice: 1. Marinade: onion, ginger slices, soy sauce, cooking wine, sugar, pepper and salt (I don't have the specific weight, please master it according to my usual experience and the number of chicken legs).
2. Marinate chicken wings, chicken legs and other things for one hour. The longer the better.
3. Mix the flour and baking powder (250g plus a teaspoon), then put the marinated chicken wings into it, dip them in flour evenly, and compact them by hand. Then take out and shake off the excess powder, put it all on the filter screen, rinse the powder with water (be careful not to rinse, just rinse with water), then dip a layer of powder, compact it by hand, and shake off the excess part slightly.
4. The oil temperature should not be too high. Fry on low fire for 4 minutes, then fry on medium fire 1 minute, and then fish out when the surface is golden.