With the fast-paced work, study and life, fast food is easy and fast to make, giving consideration to delicious food and necessary calories and nutrition, which makes more and more people who go to work and school choose hamburgers and other fast food. However, the deep frying and high calorie make the hamburger fast food dirty by most people, especially the middle-aged people who are used to eating China food, which is commonly known as "China's stomach", which is really unpalatable and troublesome to take with them. Therefore, the rice burger came into being. Today, I also came to DIY for a rice burger. I chose the northeast Panjin rice with good taste, plus the delicious roasted chicken legs and the tender lettuce planted by my mother-in-law. It is delicious and nutritious, and the key is to meet the taste of China's stomach.

raw materials: panjin rice, pipa legs, lettuce leaves, cucumbers, onions, garlic cloves, shallots, ginger, cinnamon, star anise, starch, cooked black sesame seeds, soy sauce, soy sauce, cooking wine, white sugar and salt.

Steps:

Step 1, prepare materials, thaw chicken legs, shred onions, shred ginger, cut shallots and beat garlic cloves; Wash the lettuce leaves, soak them in light salt water for 1 minutes, pick them up and drain them; Cleaning cucumber, and planing 3 cucumber slices with a planing knife for later use; Weigh seasonings such as soy sauce.

Step 2: Wash the rice clean, add water to the height of one knuckle of rice flour, or the ratio of rice to water is 1: 1.2, soak for more than half an hour and cook or steam it into rice.

Step 3: Boning chicken legs. If not, please refer to my "Two Methods of Boning Chicken Legs", pat the chicken loose with the back of a knife, and stick a small hole with a toothpick to make it tasty.

Step 4: Sprinkle a little salt on the chicken leg, massage slightly and marinate for more than 15 minutes.

Step 5: Stir the light soy sauce, dark soy sauce, oyster sauce, cooking wine and sugar in a small bowl.

Step 6, add 1 bowl of water to the onion, shallot, ginger, garlic, cinnamon and star anise, and boil, then simmer for 3 minutes.

step 7, add the prepared sauce, boil it again, taste it, and adjust it if it is not satisfactory.

Step 8: Filter out the soup and discard the onion and ginger. This is the burnt juice.

step 9, oil pan (non-stick pan), chicken skin down, and fry on low fire.

Step 1: Fry until the surface is golden, turn the chicken side over and fry both sides yellow.

Step 11, put the fried chicken leg into the cooking sauce and cook it. During the process, the soup can be continuously scooped up and poured on the surface of the chicken leg to make it look better, or you can turn it over and cook it again.

step 12, take the chicken leg out of the pot when it is cooked, and don't overcook it.

Step 13, add a little water to the starch to make water starch, and pour it into the remaining baking juice to make a thick sauce.

step 14, this is the cooked teriyaki sauce.

step 15, start the combination. Take a mold (this is a hamburger mold, but I think it's too big to replace it with a small bowl), spread it with plastic wrap and sprinkle with cooked sesame seeds.

step 16, put in the rice, and press it with a spoon dipped in water, so that it is more compact, otherwise it will easily spread out. The "Hamburg" embryo is ready, and one * * * makes two.

Step 17: My lettuce leaves are small, and 4 pieces are stacked and spread on the hamburger embryo, covered with teriyaki sauce.

Step 18, put the chicken legs on, and then spread the teriyaki sauce.

Step 19, spread cucumber slices or spread the sauce.

Step 2: Cover another hamburger embryo, and the rice burger is finished.

Step 21: My daughter heard that I was going to make a chicken leg burger and told me not to eat it, so I only made one. I didn't expect her to grab it and eat it. She also told me that when I was cooking hamburgers, she smelled the fragrance on the third floor.

Tip:

1 The steps seem a little too many, but they are actually very easy to do. If there is ready-made baking juice, it can be simpler. The rice must be compacted, otherwise it will be easy to scatter. Now I think that it may be better to mix the rice with colorless salad dressing to make the rice a little sticky.