This dish is made of Anhui cuisine and Jiuzhuan large intestine, and its color is brown and red. Just hang that dish of intestines with maltose water. It's too greasy to be the first color. Similarly, using steam to dry chicken legs with skin water is to turn maltose into saturated solution with boiling water, dip them in skin water one by one, and fry them to the highest color immediately. It needs to be marinated before cooking. You need to marinate the drumsticks. Besides the regular marinating, add your favorite seasoning, and then put soy sauce on the shell, which is simple and colorful. Put it on the iron frame to dry. You can also use a fan to blow. Then I saw that the color became lighter and painted it again. This method is similar to roast chicken legs and Beijing roast duck. But candidates who roast chicken legs will put pure honey on them. Or sugar paddles on it.
Chicken legs are made into duck legs. The method is as follows: the seasoning includes carrot slices, vanilla, ginger, onion, garlic, star anise, old rock sugar, salt and soy sauce. Put any seasoning into the drumstick basin, stir together and develop for 30 minutes. After pickling, take out the chicken legs, reserve the remaining dishes, put oil in the pot, fry the chicken legs until golden brown, and take them out. Put a little rice wine. Add a little Redmi, then add the marinated chicken legs, bring to a boil over high heat, simmer over low heat, stir-fry until cooked, and put sugar on a plate.
Use white sugar or pure honey to add color, and the amount of soy sauce, oil and soy sauce can also make the color darker. There is also the manipulation of the whole process of fried chicken legs. Generally, frying twice will make the skin look stronger and taste crisper. After the chicken legs are seasoned, the pickled substances on the surface are washed away with tap water, and maltose or pure honey is diluted with warm water at a ratio of 1: 15. Put the chicken legs in and hang a layer of honey lemonade, which is too greasy. Grasp the maturity.
Add maltose or honey lemonade to the pot, dilute it according to the ratio of 1: 15, cook the chicken legs, pick them up, grease them and marinate them in the marinated soup. In addition to being sweet and delicate, decent appearance is the first important thing, and carelessness is also indispensable. To make the chicken legs crispy, marinate them first and then fry them, and add spiced and spicy gravy. On the contrary, fry first and then marinate. Prepare two chicken legs in advance, wash them, pour cold water into the pot, pat the ginger slices, tie the green onions, pour a little rice wine when the water boils, put the chicken legs in a little boiling water, pick them up and put them in cold water to dry.