Recipe introduction
The characteristics of crispy chicken legs: golden color, crispy inside and fragrant outside.
material
Ingredients: 600g chicken leg.
Seasoning: ginger 15g, onion 15g, pepper 15g, rice wine 25g, salt 30g, salt and pepper 10g, and vegetable oil 50g.
working methods
1. Wash the chicken legs and marinate them with pepper, ginger, onion, Shaoxing wine and salt for a while.
2. Steam the marinated chicken legs in a cage for about 15 minutes, and take out the onions, ginger and peppers.
3, wok fire, pour oil, burn to 70% to 80% heat, fry the chicken legs into golden brown, remove and plate, sprinkle with pepper and salt.
skill
The drumstick chosen for this dish is a boy drumstick; Because of the frying process, it is necessary to prepare about 1000 grams of vegetable oil.
Crispy fried chicken leg
material
Chicken leg 300 g egg 1 starch 500 g cooking oil (actual dosage 50 g) 2 tablespoons cooking wine 1 pepper 1 salt 1 sugar 1 spoon.
working methods
1. After washing the chicken leg, marinate it with soy sauce, cooking wine, pepper and sugar for 20 minutes, then mix it with egg white and dip it in starch;
2. Heat the cooking oil and fry the marinated chicken legs until golden brown.
pay attention to
Golden color and crisp taste. When frying chicken legs, the oil temperature should not be too high, otherwise it will not be crisp enough.
Tomato crispy chicken leg
Recipe introduction
Golden red in color, sweet and sour and crisp.
material
Main ingredients: chicken leg 800g, auxiliary materials: egg yolk 100g, seasoning: pepper 5g, star anise 5g, cinnamon 5g, ginger 10g, onion 25g, pea starch 50g, sesame oil 25g, soy sauce 25g, sugar 50g, monosodium glutamate 2g, salt 2g, tomato sauce 30g, etc.
working methods
1. Cut the chicken leg from Xiaguan section, put the meat into a pot, and add pepper, aniseed, cinnamon, onion (cut into pieces), ginger, sesame oil, soy sauce and Shaoxing wine for one hour.
2. Steam the chicken legs on the drawer, hang the crispy paste, fry them in 80% heat until they turn yellow, and put them on the plate.
3. Add a little oil to the other spoon, add tomato sauce and appropriate amount of sugar, salt and broth to cook, pour starch into thick juice, and pour bright oil on the chicken legs.
crisp fried chicken
material
Ingredients: 4 chicken legs, dried pepper 1, pepper 1, a little shredded ginger.
Seasoning: oil and salt, cooking wine, soy sauce, soy sauce, starch.
working methods
1. Wash the chicken legs, remove the bones and cut into cubes. Pour in wine, salt, a little soy sauce and soy sauce, sprinkle some dry starch, grab it evenly with your hands and marinate for a while.
2. Pour the oil into the pot (pour more), add Jiang Mo and a little pepper, heat it with high fire, and then pour the pickled diced chicken.
3. After the diced chicken is fried into golden brown, turn the diced chicken to one side of the pot, scoop some oil, and leave some oil at the bottom of the pot.
4. Add the remaining pepper and dried pepper, turn to low heat, stir fry with diced chicken, smell the choking smell of dried pepper, turn off the fire, and stir fry for a few times with the remaining temperature.
skill
If you don't bother, you'd better fry the diced chicken until golden brown, and then drain the water before frying. Noodles are crisper and better with wine.