Shaping: brined chicken legs generally use small tender chicken legs, this chicken is forty or fifty days out of the pen kind, the chicken itself is very tender. Chicken thighs fried into shape after the brining process, not because of the firepower, brining a large amount of large, with a hand spoon up and down when the phenomenon of broken, skin phenomenon, the finished product is more beautiful and sellable. Should I deep-fry or brine the chicken thighs first? Xiaoqi's mom personally thinks that there is no need to deep fry the chicken legs. I believe that most people now like to eat chicken thighs, chicken thighs meat tender juicy, smooth in the mouth, whether it is home to catch up with the drama, watching football, playing games or family gatherings, friends get-togethers, the table are less chicken thighs of this food.

Halogen chicken thighs are first fried or first halogen, halogen chicken thighs can be fried and then halogen, can also be halogen and then fried, each with its own benefits, can also be directly halogen without frying, each local practice is different , according to their own preferences to do it, halogen chicken thighs are tasty and flavorful, very popular. Salt-crisp chicken thigh meat, which is fried chicken thigh meat, make your own fried chicken thigh meat at home, clean and hygienic, eat with peace of mind, especially with the oil and ingredients. Eat at home to do it yourself is very flavorful, but can not eat often, fried food eat too much easy to get on fire. My answer is not to fry, brined chicken thighs to highlight the soft tenderness of chicken thighs fresh, this brined chicken thighs I usually love to do, the next meal to solve the craving, take the chicken thighs to eat good, the best is to brine chicken thighs cover rice, I'm going to share with you the practice is simple and good to do, I guarantee that you will fall in love with this delicious.

Theoretical knowledge I will not say, because useless. But I have to make it clear that roast and steak are borrowed from Chinese cooking techniques, Lu cuisine cooking techniques to be precise. This is the origin of roasted chicken and steak. Anise 10, cinnamon a piece of incense fruit 3, a small amount of licorice, dahuric dahurica 5 pieces of cold ginger 5, ginger appropriate amount of pepper half a handful of Sannai 5, half a handful of sand nuts, fennel half a handful of white herb 10, a small amount of lilac marinated chicken thighs, I personally feel that the first deep-fried and then brined, because the first deep-fried, then you can chicken thighs inside the excess water cleaned up, and then brined so that chicken thighs in order to absorb more brined broth, the taste of course, it will not not be the same. The same.