2. Spread pizza sauce on the surface, add cheese and chicken, and then add green pepper and cheese.
3. Bake in the oven at 170 degrees for 30 minutes.
Orleans roast chicken powder, honey, cooking wine, lemon juice, soy sauce, ginger, salt, whole chicken.
Exercise:
1. Remove the head and pedicle of the chicken and clean the chicken cavity;
Step 2 marinate the whole chicken
3. Mix 70g of Orleans roast chicken powder and water with honey, cooking wine, lemon juice, a little soy sauce, ginger and salt;
4, evenly spread on the chicken, the inner wall of the chicken cavity is coated together, and then a little salt is coated;
5. Put it into the plastic wrap and pour the marinade;
6, put in the refrigerator 12 hours.
Tip:
Add cumin to taste better!
Accessories:
Flammulina velutipes, Onion, Lentinus edodes
7. After curing, take out the whole chicken from the refrigerator, fill the Flammulina velutipes, onions and mushrooms into the chicken cavity from the tail of the chicken, and sew them tightly with toothpicks, so that the auxiliary materials will not fall out.
8. Insert the whole chicken firmly with a barbecue fork, spread tin foil on the baking tray and put it in the oven. The oven temperature is set to 200 degrees and the baking time is 60 minutes;
Exercise 2 Editing
Aoerliang roast chicken
Roasted chicken in Orleans [1]
Ingredients: a Sanhuang chicken, potatoes, and an appropriate amount of Orleans marinade.
Exercise:
1. Wash Sanhuang chicken, cut off its head and feet, and lay it flat on a plate;
2. Evenly spread the Orleans marinade on the chicken and marinate for 24 hours;
3. Cut the potatoes and spread them on a baking tray covered with tin foil;
4. Put the marinated chicken on the potato, brush it with honey and bake it in the oven for 30 minutes, about 220 degrees.
Tips:
1, baked potatoes are delicious directly or sprinkled with salt and pepper;
2, leg bones and wing tips are easy to bake black, and can be wrapped in tin foil in advance;
Cut 5~7 knives on both sides of the chicken wings and marinate them in water for an hour and a half (in fact, marinating them overnight is more delicious). Spread the tin foil and chicken wings in the oven, bake at 180℃ for 20 minutes, brush both sides with honey, turn over and bake for 5 minutes, and take out.
The oven is more delicious than the microwave oven, because the inside and outside of the microwave oven are heated at the same time, and the oven is heated from the outside to the inside, making the inside more tender and smooth. [ 1]
Method 2
material
condiments
12 chicken wings
condiments
Cumin powder 1 teaspoon
Honey 1 tablespoon
New Orleans marinade 1/3 bags
Vegetable oil 1 tablespoon
Fried method of Orleans chicken wings
1.
Cut the front and back of the chicken wings several times to make them tasty, then adjust the Orleans sauce (1:2 ratio) and marinate for more than 4 hours to taste.
2.
Preheat the baking tray first. I chose the roast chicken wing function for about 5 minutes, and then brushed it with a little oil.
3.
Put the chicken wings in the baking pan, then brush with honey, sprinkle with cumin, cover and wait for a while.
4.
This is the state of the chicken wings after the cover is opened. The first few can clearly see that the surface is cooked.
5.
You can turn the chicken wings upside down according to the coloring situation, brush them with a layer of honey, and then cover them for a while.
6.
It's out of the oven and ready to eat. Because it is fried on both sides, the meat inside is cooked just right and convenient.
1, a whole chicken (500g), roasted chicken in Orleans.
2. I used a toothpick to prick the chicken with small eyes, and I directly stabbed it with a barbecue fork. Seasoning and water are mixed according to the ratio of 1: 1.
3. Wipe the whole chicken. Add the remaining seasoning to the plastic wrap. Marinate for more than 24 hours
4. Put the skewers on the skewers, put them in the oven, and lay tin foil on the baking tray below. Mix the remaining seasoning with a little honey and apply it repeatedly until it is finished. Preheat the oven at 200 degrees for 50 minutes.
Cooking skill editor
1, before curing, fill the chicken holes with toothpicks, but Dozza, make them dense, which is more delicious.
2, baked for 60 minutes, the chicken head and chicken ass are slightly burnt. Chicken wings are wrapped in tin foil before baking. In fact, you can wrap the head and bottom of the chicken and open it in the last ten minutes.