Then why is the braised chicken leg fried first? What are the functions? There are many functions of frying braised chicken legs first, and the most important ones are as follows:
Then why should chicken legs be marinated directly? Wouldn't it be better to use oil —— Summary: Whether the marinated chicken legs on the market are marinated directly or after frying has different functions and effects. As for which method to choose, it should be adjusted reasonably according to your own needs, so that it is not so troublesome for family partners to make it, and the amount of their own production is small, so it is ok to pickle it directly. Finally, share a spice formula of braised chicken legs for your reference:
Cinnamon 1 2.5g, angelica dahurica12.5g, fennel10g, kaempferia kaempferia, cardamom, dried tangerine peel 5g, nutmeg 5g, Amomum tsaoko 5g, fennel 5g, Amomum villosum/kloc-0.5g, clove 2g, pepper.
Hello, I'm a food observer. I'm glad to answer this question for you. Is the braised chicken leg fried or pickled first? This depends on people's favorite tastes and varies from person to person. In fact, whether it is fried first and then marinated, or marinated first and then fried, it is very delicious as long as you master the skills and practices.
The skin of fried chicken legs before marinating is soft, sticky, tasty and salty. If the chicken legs are pickled first and then fried, the taste will be crisp outside and tender inside. Stir-fry with hot sauce, and then I will share my personal practice of pickling chicken legs. My practice is to marinate first, then fry, and mix well with hot sauce before eating. If fried first and then marinated, the chicken legs will be salty, because the marinated soup is generally salty. Clean the drumsticks, then add a little pepper and a little pepper into the ginger and onion cooking wine, marinate for about five hours, then take them out and clean them, put them into the marinated soup, cook them on low heat for 15 minutes, turn off the fire for 10 minutes and take them out. After cooling, take out the pan and boil the oil. The oil temperature is 50% hot, and the oil temperature is higher. Add the cooled drumsticks and fry them until they are set, then fry them on medium heat for one minute, and then pour out the oil control. Leave a little oil in the pot and add a little bean paste. Stir-fry lobster sauce, then add some cumin powder, pepper powder, Chili powder and barbecue powder, stir fry, then pour chicken legs and stir fry evenly, season, add a little chicken essence and sugar, add some sesame oil and pepper oil, and put sesame seeds out of the pot. If you fry first and then marinate, remember that the salty taste in the marinated soup must be light. It's too delicious to fry first, and then eat it after drinking. I hope I can help you.
Don't stir-fry braised chicken legs, it's nothing to stir-fry braised vegetables.
Stir-fry first and then marinate!
I am Shanshan's gourmet. I'm glad to answer your question. Braised chicken legs should be fried first and then marinated.
If you don't like being too greasy, you can also omit the step of frying. The braised chicken legs made in this way are also delicious.
Braised chicken legs:
Ingredients: 3 chicken legs
Cooking wine, soy sauce, sugar, fragrant leaves, cinnamon, ginger, aniseed, pepper, salt.
1. Add the chicken leg after the water is boiled (the chicken leg cutter is easy to taste).
2. Pour a proper amount of water into the casserole, add chicken legs, and then add cooking wine, soy sauce, sugar, fragrant leaves, cinnamon, aniseed, pepper and salt;
3. After boiling, simmer for 30 minutes.
In fact, cooking food is very simple, using the simplest ingredients and simple cooking to restore the aroma of food itself.
Is the braised chicken leg fried or pickled first?
The question you asked. ...
We need to know what halogen, roast, roast and crisp are, so as to solve your problem.
I won't talk about theoretical knowledge, because it's useless. But I have to make it clear that roasting and roasting are China cooking techniques for reference, specifically Shandong cooking techniques. This is the origin of roast chicken and braised chicken.
Forget the formula. Technically, we can divide chicken legs into four ways.
1, braised chicken leg:
Marinate the chicken legs directly in the brine. This is pickled chicken leg.
2, crispy chicken legs:
Generally, maltose should be added when marinating, which is beneficial to coloring and skin crispness when frying later.
After the chicken legs are marinated, fry them in the oil pan until the surface is crisp. This is crispy chicken leg.
Generally, there are two frying methods: 1 is low oil temperature, about 100 degrees, and the second is smoke point oil temperature, about 170 degrees.
3. Roasted chicken legs:
Traditionally, the chicken legs are evenly coated with maltose or honey water, fried and colored, then put into the old soup and cooked at one time. If necessary, you can use a separate pot after cooking, put a little old soup, and hang the juice after the old soup is cooked until it is thick. This is roast chicken leg.
4. Braised chicken legs:
Similar to roast chicken legs, they are evenly coated with honey water or maltose water and fried and colored, but the color of braised chicken legs is relatively light, that is, the ratio of maltose to honey water is relatively small.
Stir-fried and colored, then put it into the stock, using the method of cooking less and stewing more or using slow fire.
In fact, in addition to these four methods, there are chicken legs with sauce.
The traditional sauce meat craft is now used by fewer and fewer people. Sauced chicken legs, as the name implies, are made of sauce or soy sauce.
So you don't need to fry the braised chicken legs. If fried, it's not strictly called braised chicken legs.
As we are engaged in the cooked food and braised dishes industry, we should speak and do things professionally.
Personal opinion, for reference only.
You said there were fried chicken legs there. Braised chicken legs need not be fried. You can also blow it up. It tastes better when fried.
Braised chicken legs are generally not fried, but if you like the taste of frying, you can marinate them before frying them. Share the practice of braised chicken legs:
1: Prepare the marinade. If you don't have enough braised chicken legs at home, you can go to the supermarket to buy ready-made braised pork buns. If you want to make it yourself, the formula is as follows:
10 star anise, cinnamon 1 each, 3 fragrant fruits, a small amount of licorice, 5 angelica dahurica, 5 cold ginger, an appropriate amount of ginger, half a handful of pepper, 5 kaempferia kaempferia, half a handful of Amomum villosum, half a handful of fennel, 10 pistachios and a small amount of clove.
2: Wash and dry chicken legs for later use.
3: Stir-fry the sugar color, cool the oil, put a proper amount of sugar or rock sugar into the pot, stir-fry the sugar with a small fire and turn the sugar/rock sugar with a shovel until it melts. Pick up the water and pour it into the water when the sugar in the pot bubbles from small to large (if you don't want to bother eating it yourself, you can also color it with soy sauce. Or add rock sugar when marinating chicken legs, but the coloring effect is not so good)
4: After the water is boiled, add the prepared marinade. If you can eat spicy food, you can put some pepper. After boiling the brine for half an hour, add the chicken legs, which will be submerged by the brine.
5: Chicken legs are not blanched, and they will foam when pickled. After removing oil foam, add salt, chicken essence, a little sugar and a little white wine (to remove fishy smell).
6: Cook the chicken leg until the root skin begins to shrink, and turn off the fire. Don't do it too badly. Pot-stewed taste depends on three minutes of bittern and seven minutes of soaking. It is more delicious to soak for half an hour after turning off the fire.
I hope my above answers can help you [yi tooth]
Hello, I'm glad to answer your question.
Is the braised chicken leg fried or pickled first?
My answer is, no need to fry. Braised chicken legs highlight the softness and tenderness of chicken legs. This braised chicken leg is my favorite at ordinary times. It's so cool to eat with chicken legs The best food is stewed chicken legs with rice. I will share it with you. Simple and easy, I promise you will love this delicious dish.
Stewed chicken leg
Ingredients: a chicken leg, onion and ginger.
Seasoning: salt, soy sauce, soy sauce, thirteen spices, fragrant leaves, cinnamon, star anise, oyster sauce, dried Chili, cooking wine and beer.
Production method:
5. After boiling, skim the floating powder with a spoon, and then add a small can of beer, two spoonfuls of salt, a proper amount of thirteen spices, a spoonful of oyster sauce, two fragrant leaves, two star anises, a small piece of cinnamon and three pieces of dried peppers to enhance the taste. After adding sugar, simmer 1.5 hours or so.
6. Stir a few times with a spoon in the middle. After about an hour and a half, you can dip some soup with a spoon and taste it. If possible, add a spoonful of monosodium glutamate and a proper amount of chicken powder. It will taste better if you soak the chicken legs in the marinade for a while.
7. Put part of the soup in a small bowl into a wok, add appropriate amount of water starch, and collect the juice on low heat.
8. Put the rice on the plate, put the drumsticks on it and pour the collected soup.
This braised chicken leg is soft and chewy, the soup is delicious and the rice is delicious. The most important thing is that the chicken legs are delicious. You really have to try. Let's fry it first