Western-style chicken legs:

Ingredients: oil skin150g, winter bamboo shoots180g, vegetarian ham100g.

Accessories: 20g dried mushrooms, 20g wheat flour.

Seasoning: 20g tomato sauce, spicy soy sauce 15g, 3g salt, sugar 10g, monosodium glutamate 1g, 2g starch (broad bean) and 40g peanut oil.

Teach you how to make chicken legs with western sauce, and how to make chicken legs with western sauce is delicious.

1. Tofu coat (oil skin) is wrapped with a wet cloth to soften, the old tendons on the sides are torn off, cut into four triangular pieces, and laid flat on the anvil;

2. Cut the stems of the mushrooms, wash them and cut them into grains;

3. The vegetarian ham is also diced and the onion is minced;

4. Boil the washed winter bamboo shoots in water, take them out and cut them into 12 strips with a thickness of 1 cm and a length of 4 cm, and make them into "chicken leg bones", and cut the remaining bamboo shoots into final particles;

5. Stir-fry three kinds of granular materials, add salt, monosodium glutamate and a little fresh soup, pour in some wet starch after boiling, and collect all the soup into the stuffing;

6. After the stuffing is cooled, put bamboo shoots on one side of the tofu coat, put the stuffing in the middle, then fold the two sides together to make a "chicken leg" with a big head and a small head, and coat wet flour on the closed position and stick it firmly;

7. Heat the wok, add oil, heat it to 80%, add "drumsticks" and fry it until the rotten clothes on the surface are golden, crisp and hard, then take it out and put it on the plate;

8. Leave the bottom oil in the wok, heat it, add chopped green onion and stir fry, then add tomato sauce, stir fry until the oil turns red, put down spicy soy sauce, salt, sugar and monosodium glutamate, stir fry evenly, collect the marinade until it becomes thick, and pour it on the "chicken leg".

Salt and pepper elbow:

Material: 600g potato (yellow skin).

Accessories: 250g of eggs, 70g of bean powder and 3g of baking powder.

Seasoning: 2g pepper powder, 7g salt, 20g shallot, 5g sugar, 70g rapeseed oil, sweet noodle sauce 10g, 5g sesame oil, 2g monosodium glutamate and pepper1g.

It is shaped like a pig's elbow, with a delicate fragrance of salt and pepper on the outside, which is the best table wine.

1. Choose a big potato (radish is also acceptable), peel it, cook it in a pot, take it out for the first time to dry, and cut it into 2.5 cm square pieces;

2. Spread the yeast noodles with a large concave plate with a thickness of about 0.3 cm, spread them on the plate, take beans and stick them evenly on the yeast noodles, and put them into a circle with a diameter of about 15 cm;

3. Beat the egg 180 into a bowl, add the bean powder, monosodium glutamate, pepper and salt, and stir to make juice;

4. Apply the mixed flavor juice to the gap between potatoes and the surface of potatoes to make the surroundings sticky;

5. Then put it in an oil pan (the oil temperature is controlled at about 70%), first fry one side of the yeast noodles until golden brown, that is, elbow-shaped plain pork;

6. Cut the plain elbow into 2 cm square pieces;

7. Add salt to the eggs and adjust the dried bean flour into egg paste;

8. Cut the green onions into 5 cm long sections, and then cut them into flowering shallots;

9. Stir-fry the salt and add pepper powder to make salt and pepper;

10. Add sugar and sesame oil to the sweet noodle sauce to make a seasoning dish;

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