Prepare two chicken legs as the main ingredients, and the auxiliary materials include onion, ginger, garlic, pickled peppers, 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 meat, and then punch a flower knife on the chicken leg meat, so that the chicken leg meat can be better tasted in the curing process for a while. After cutting the flower knife, add cooking wine, pepper, dried red pepper, ginger onion and salt to the chicken leg meat and marinate for 20 minutes. One is to make the chicken leg meat taste better, and the other is to remove the fishy smell on the chicken leg meat.
When curing chicken legs, you can mix the batter. Pay attention to the ratio of flour to dry starch is 2: 1, then add a little baking soda, gently stir with water, and make it into a paste. The batter can flow into a line on chopsticks. Finally, add a little salad oil to the batter so that it will be crisper and crisper when fried.
Next, steam the marinated chicken legs in a steamer for about five minutes. After the chicken legs are steamed, prepare to fry them in the oil pan. Before frying, put the cooked chicken legs in the batter and wrap them evenly. Then, when the oil temperature reaches 80%, put them in the pan. When the chicken legs are fried to golden brown, take them out and slice them. Put the sliced meat into a plate.
Let's make fish-flavored sauce, stir-fry onion, ginger and garlic in an oil pan, then add pickled peppers, salt sugar, cooking wine and vinegar. After a few times of stir-frying, for the sake of the beauty of the dish, you can remove the residue, then add water starch, stir well and pour the fish-flavored sauce on the chicken leg.
Crispy and delicious, the fish-flavored crispy chicken legs are ready.
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Chicken leg with juice
This cold dish was made by adding carrots and onions based on the practice of Cantonese juice-flavored dishes (hot dishes). I haven't done it for several years, but I suddenly want to eat it today, so I can cook it right away.
The method is simple and tastes good. You can try it if you are interested.
Main ingredients:
Ingredients: two chicken legs
Ingredients: Dice carrots and onions.
Seasoning: 2 tablespoons of tomato juice, "Kouji" juice 1.5 tablespoons, sugar 1 tablespoon, salt and monosodium glutamate.
Practice:
1, put oil in a hot pot and bring to a boil. Add carrots and diced onions and stir-fry until raw.
2. Put tomato juice, quick 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 fruit juice drumsticks cool and put them in the refrigerator. When eating, cut the drumsticks into sections and put them on a plate to eat ~ ~
Features: the chicken is tender, the juice is sweet and sour, the taste is special, and it is appetizing and delicious.
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Coke chicken leg
Step 1: After thawing the chicken legs (because I bought frozen chicken legs), blanch them in boiling water and skim off the blood foam.
Step 2: change the knife on the chicken (the purpose is to taste, the chicken leg I made is too powerful, and the skin and meat are peeled off after the finished product, so you can pay attention when cooking), put it in a container, and add cooking wine, garlic, onion, ginger slices and soy sauce (my family only uses soy sauce, so 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 foam to fry the pot), fry the chicken legs until golden, add cola (personally, it is not advisable to add too much cola, otherwise it will be too sweet), water, simmer without ingredients, add salt, monosodium glutamate and other seasonings when the soup is almost dry, and then take it out of the pot.
P.S. If you like spicy food, you can add a few slices of dried Chili during cooking.
When I cook chicken feet with cola, I add carrots and potatoes to cook them together. It's delicious with vegetarian dishes.
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Mai la Ji tui
Practice: 1. Marinade: onion, ginger slices, soy sauce, cooking wine, sugar, pepper, 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 an hour. The longer the time, the better.
3. Mix the flour with baking powder (250g plus a teaspoon) and then put the marinated chicken wings into it and dip them in the flour evenly, and compact them by hand. Then take out and shake off the excess powder, put it all on the strainer, rinse the powder with water (note that it is not washing, just washing it with water), and then dip a layer of powder, compact it by hand and shake off the excess slightly.
4. The oil temperature should not be high. Fry for 4 minutes with low fire, and then fry again with medium fire 1 minute, and the surface will be golden.
Coconut chicken leg
Ingredients: chicken legs, coconut powder (coconut milk or coconut milk can be used), carrots (cut flowers), straw mushrooms.
Practice:
1: Chop chicken legs, add salt, sugar, cornmeal, and marinate chicken powder.
2. Coconut powder is mixed with warm water.
3: Wash straw mushrooms, cut them in half, fly into water and dry them for later use.
4: Heat a little oil, stir-fry the chicken legs, stir-fry until about five or six times ripe, add straw mushrooms and carrots, and stir well.
5: Add the prepared coconut powder, cover it with ginger, and bring it to a boil. You can eat it (it can be made into soup, and if you make soup, you should have more coconut water).
Fashion cuisine practices roast chicken legs.
Ingredients:
4 breast-connected drumsticks, a little oil, 3 tablespoons wine, 3 tablespoons honey, 4 tablespoons sugar 1 tablespoon soy sauce, a little salt, and half a teaspoon black pepper.
Production method:
1. Stab the chicken leg with a fork several times to make it tasty. Mix 3 tablespoons of wine, 3 tablespoons of honey, 4 tablespoons of sugar 1 tablespoon, 4 tablespoons of soy sauce, a little salt and half a teaspoon of black pepper in turn, add the chicken leg to marinate, turn it up and down several times on the way, and then heat it in a 600w microwave oven for 5-6 minutes.
2. Coat the rack with a little oil, and bake the chicken leg skin down for 5-6 minutes (oven temperature is 200℃);
3. After roasting, take out the drumsticks, coat them with sauce, turn them over, and roast them for 10 minutes, until the drumsticks are roasted and colored.
Note: After the chicken leg is heated in the microwave oven, the chicken skin is not easy to burn, and the taste is sweet and sour.
Ingredients: boneless chicken leg, green pepper, sweet and sour sauce, sugar, salt, starch, cooking wine.
Practice: 1, wash the chicken leg and cut it into small pieces, add a little salt, water starch and cooking wine to marinate for about 10 minutes, and cut the green pepper into small circles for later use;
2. After the oil pan is added, fry the chicken leg meat until it turns white and broken, and then take it out;
3. Add base oil to heat, slowly stir-fry the sweet and sour sauce into red oil with low fire, and then add the previously fried chicken leg meat and stir-fry evenly;
4. Add a spoonful of salt and a spoonful of sugar and mix well. Finally, pour in the green pepper.
Tip: Sweet and sour sauce is Lee Kum Kee's. It can be bought in the supermarket at a low price of about 3 yuan, and there are many flavors to choose from. It is very delicious and convenient to use.
Choose chicken leg meat with skin and a certain oily taste, which will be very smooth and tender. If you use chicken breast, you can do it, but you should shorten the time of sliding and frying to avoid dry taste.
Try to add water starch instead of directly adding starch to marinate the meat, because dry starch will dehydrate the meat after contact with the meat, which will easily harden the taste in the final frying process.
Preparation materials of stewed chicken leg with cola:
Ingredients: 300g chicken leg.
Accessories: 35g of lettuce (flowers and leaves).
Seasoning: 350g of cola, 0/5g of soy sauce/kloc-,3g of salt and 5g of starch (corn).
Stewed chicken leg with cola;
1. Wash the chicken legs, blanch them and then wash them;
2. Put the chicken legs into the pot, add cola, soy sauce and salt to boil;
3. Cook on low heat for15min, and take out;
4. When the chicken leg is slightly cold, chop small pieces and put them in a plate with washed lettuce;
5. thicken the remaining soup with 8 grams of starch water and pour it on the meat noodles.