dark soy sauce, light soy sauce, cooking wine, sugar, star anise, pepper, cinnamon, fragrant leaves, fennel, tsaoko, pepper, Sichuan spicy oil, Jiang Mo, garlic cloves, chopped green onion and a big chicken leg.

Practice:

1. Wash the fresh chicken legs, drain them, smear salt on them and leave them for 2 minutes;

2. Take a large bowl, put all the seasonings in the main ingredient 1. and stir well; (You can sprinkle some Chili powder if you like spicy food)

3. In order to make the chicken legs more delicious, you can put the seasoning in a bowl and soak the chicken legs for one night, or wrap them in a fresh-keeping bag and put them in the refrigerator;

4. Take out the drumsticks for later use the next day. Put a layer of tin foil on the baking tray, and when baking, oil drops down to pollute the baking tray;

5. At this time, the oven needs to be preheated. Then put the grill into the oven;

6. You can decide the time and temperature according to the size of the chicken leg. Because this chicken leg is nearly 5 grams, I choose 18 degrees and bake it on the front for 2 minutes.

7. Take out the drumsticks and brush them with a layer of honey; (Brush honey for the better color of the chicken leg after baking. Add some white vinegar into the honey, and the baked skin will be crispy and taste better. This is a little secret I saw on the Internet.) Then continue baking in the oven at 18 degrees for 2 minutes;

8. After taking it out, continue to brush the honey repeatedly, and finally put it in the oven for about 1 minutes, and then take it out;

9. Chinese salad: mushrooms (blanched), onions (blanched), cherry tomatoes, cucumbers, and salad dressing.

roasted chicken legs with fragrant vegetables

main ingredients: 4 chicken legs

auxiliary materials: 2 bellpepper, 1 green pepper, 2 onions, 2 tablespoons olive oil

seasoning/marinade: 1 teaspoon dried thyme, half a cup of unsweetened white wine, salt and pepper.

Manufacturing process

(1) Preheat the oven to 23 degrees Celsius (about 45 degrees Fahrenheit).

(2) Cut a chicken leg into two pieces and dry the surface with paper towels; Green and red peppers are cut into strips about 1 inch wide; Slice the onion.

(3) Put chicken legs, green peppers and onions in a large baking pan that can be directly heated, sprinkle with olive oil, thyme, salt and pepper, and mix until the chicken pieces and vegetables are evenly stained with oil and seasoning.

(4) Spread the chicken pieces and vegetables as flat as possible on the baking tray, with the chicken skin facing upwards; Bake in the oven for about 3 minutes; Or until the chicken is golden brown and ripe.

(5) Put the roasted chicken and vegetables in a large bowl, add white wine to the baking tray, mix with chicken juice and residual oil, and stir for 1 minute on medium heat to form a sauce. Pour the sauce into the chicken nuggets in the bowl, and stir slightly to obtain

western-style fried chicken legs

[ ingredients/seasonings]

Material: 5 large chicken legs (about 2 kg) and 2 egg yolks

Fried powder Material: 2 cups of white flour, 1 cup of white pepper, 2 tablespoons of salt, 1/2 tsp of baking powder

Egg yolks, 2 salts, 1 tsp of soy sauce.

(2) Mix the fried flour, put the chicken legs in a layer of fried flour, then a layer of egg liquid, and then a layer of fried flour. 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 to 7 minutes, put the chicken legs into the frying oil one by one, fry them with low fire, turn them over for about 5-8 minutes, and fry them with high fire for 15 seconds before taking out the pot. (You can adjust the crispness of frying according to your personal preference, but you must fry it thoroughly and eat it with pepper and salt while it is hot.)

Roasted chicken leg

Ingredients: chicken leg, carrot, onion and celery. Seasoning: red powder, black pepper, fragrant leaves, red wine, olive oil.

Practice:

1. Wash and slice carrots, and cut onions and celery into pieces.

2. Mix carrot slices, onion pieces, celery pieces and chicken legs, add all seasonings, mix and marinate overnight.

3. Take out the marinated chicken legs and remove ingredients such as carrot slices.

4. Bake the chicken legs in an oven at 22℃ for 1 minutes.

GH: Although it takes one night to marinate the chicken legs, the rest of the production time adds up to only 15 minutes. When you wake up, delicious food is in front of you.

Snowflake drumsticks

Ingredients: 6 tender drumsticks, 6 fresh eggs, 6 almonds, 12 black sesame seeds, 5g bread flour, 6 egg whites, 8g salt, 15g cooking wine, 5g monosodium glutamate, 15g scallion powder, 25g sesame oil, 1g ginger powder, 1g chicken oil and 1g soybean oil (head).

features: bright yellow, fresh and tender, crisp and refreshing.

Operation:

1. Remove the hair from the chicken legs, wash them, tear off the epidermis, and cut them in the middle of the joints of the big legs and calves. At one joint, remove the meat and bones with a knife, and remove the length of the leg bones (only 7 cm long)

2. Make 6 chicken legs into 12 bats, and then arrange them with a knife to cut cross-shaped flowers, that is, put them in.

3. Put the egg whites into the basin, and beat them quickly with chopsticks to make the chopsticks stand upright, that is, good. Then add dry starch and flour and stir them evenly. Then put the chicken legs into the egg paste one by one, cover them with the egg paste, and sprinkle with bread flour for later use.

4. Heat the frying pan, add the soybean oil. When the oil is heated to 5%, fry the chicken legs one by one. When frying, use low heat. When the egg paste swells into a round ball and turns pale yellow when cooked, take it out, control the oil, put it into a plate, and serve with a spicy sauce platter.

5. Put the eggs in a clear water pot, cook them, take them out, put them in cold water, peel off the skin, roll the egg yolk and bread flour, insert half an almond into the small end, and cover the chicken's mouth. Take two pieces of black sesame seeds as eyes, put them in a hot water pot, fry them to golden brown, that is, they are chicken-shaped, take them out, control the oil, and surround them around the chicken legs, so as to obtain

crispy chicken legs

Ingredients: 12 chicken legs with oil, 1 grams of star anise (anise), 15 grams of fennel, 25 grams of cinnamon, 15 grams of soy sauce, 25 grams of sugar, 25 grams of sugar color, and 25 grams of ingredients.

features: golden yellow, crispy and delicious.

Note: Nail skin cake is a half-moon bean pie made of rice flour, adzuki beans, white sugar and refined salt.

Operation:

1. Remove the fuzz from the oily chicken leg, wash it, absorb the water with a cleaning cloth, put it in a porcelain basin, wipe the chicken leg with salt, sugar, sugar color, soy sauce and sesame oil, and then add rice wine, star anise, fennel, cinnamon, scallion and ginger slices. Put it in a pot, steam it in water, take it out, drain the juice, and set aside.

2. Heat the frying pan, add the soybean oil, add the chicken legs when the oil is smoky, fry the chicken legs with high heat until they are golden red, pour in the colander, drain the oil, fry them thoroughly one by one, sprinkle with monosodium glutamate, put them in a pot, and serve with small plates of pepper salt and Chili sauce.

3. When eating, attach a nail cake.

Chicken leg meatloaf lunch

[ ingredients/seasonings] Chicken leg 1 string beans 2 carrots with a little bean skin 1 rice 1 bowl of pepper salt 1 teaspoon of soy sauce 1 teaspoon of sesame oil 1 teaspoon of sugar 1 teaspoon of pepper 1 teaspoon

[ production process]

(1) After the chicken leg is boneless, the chicken is marinated with marinade for 15 minutes to taste, and then the string beans and carrots are cooked in Sichuan.

(2) Fix the seal with a toothpick, then put it in a hot pot and fry it over low heat. Turn the meat until it is completely cooked, then take it out, take off the toothpick and cut it into three sections and put it into a lunch box (or take it out after microwave heating for 6 minutes, and then fry the surface with oil until it turns golden inside and outside).

(3) After the bean skin is fried, take it out and cut into pieces, add pepper salt and mix well.

(4) put the plain rice in another lunch box.

Baked chicken leg

Ingredients: 4 peeled chicken legs, 2 assorted vegetables: tomatoes, corn and potatoes.

Practice:

(1) Marinate the chicken leg meat with a little sugar, soy sauce and cornmeal for half an hour.

(2) Wash the miscellaneous vegetables and mix well with a little butter.

(3) Bake the chicken legs and potatoes in the oven for 12 minutes.

(4) Take it out, add corn and bake it for 3-5 minutes, and you can get

Stewed chicken leg with onion

Ingredients: 1 chicken leg, 1 onion, 1 tomato, 1 carrot, 5 fresh mushrooms, 2 tsps of salt, 2 tsps of oil and 1 bowl of rice wine.

Specific methods:

1. Wash and cut chicken legs; Peel off the old outer film of onion, remove the head and tail, wash and cut into pieces; Blanching tomatoes, and cutting into pieces; Peel, wash and cut carrots; Wash mushrooms, remove pedicels, drain and cut in half.

2. Heat the oil pan and add oil. After the oil is hot, add chicken and oil first, and then continue the practice.

3. Stir-fry other materials, add salt to taste, add rice wine, add 1 bowl of water and simmer for 2 minutes until the chicken is cooked.