1. The method of crispy chicken legs
Materials:
600 grams of chicken legs; Ginger15g, scallion15g, pepper15g, rice wine 25g, salt 30g, salt and pepper10g, and vegetable oil 50g.
Practice:
1, wash the chicken legs and pickle them with pepper, ginger, onion, Shaoxing wine and refined salt for a while.
2. Steam the pickled drumsticks in a cage for about 15 minutes, and remove the onions, ginger and pepper.
3, the wok is on fire, pour in the oil, and when it is burned to 70% to 80% heat, fry the chicken legs into golden brown, remove them from the plate, and sprinkle with pepper and salt.
2. The practice of baking chicken legs with salt and honey juice
material
Chicken leg, salted chicken powder, onion, garlic, black pepper, salt, honey and water.
method of work
1 Wash and dry the surface of the chicken leg, and prick some small holes with a toothpick (or simply make several cuts with a knife) to make the chicken marinate more thoroughly.
2. Chop the garlic into minced garlic and shred the onion for later use.
3. Put the chicken legs into a slightly larger pot, add chopped garlic, shredded onion, salted chicken powder, black pepper powder and salt, grab and knead them directly, then pour them all into a sealed container, and refrigerate and marinate them overnight.
4, honey with less cold water mix well.
5. Put the marinated chicken legs on the baking net, and connect a baking tray below (in case they drip all over the oven during baking).
6. Brush a layer of honey water, send it into an oven preheated to 200 degrees, and bake it in the middle layer for about 30 minutes.
7. You can take out the chicken legs and turn them over once or twice and brush them with honey water.
3. Roasting chicken legs with lemon-scented parsley
material
6 chicken legs, 2 cloves of garlic, 2 teaspoons of chopped parsley, 4 tablespoons of lemon juice, 3 tablespoons of olive oil, 2 teaspoons of soy sauce, appropriate amount of salt and black pepper.
method of work
1, three cuts are made on both sides of the chicken leg with a knife for better taste.
2. Slice garlic for later use
3. Marinate the drumsticks with olive oil, soy sauce, salt, black pepper, lemon juice, garlic slices and chopped parsley for at least 30 minutes (sealed with plastic wrap and put in the refrigerator).
4. Preheat the oven at 180℃, bake for 8 minutes, turn it over for 8 minutes, and then turn it over for 8 minutes until the chicken is fully cooked and slightly browned.
4. The practice of drunk chicken legs
Materials:
Turkey drumsticks 1 piece, aluminum foil paper 1 piece, a. salt 1/6 teaspoons, Shaoxing wine 300cc, b. water 200cc, Angelica sinensis 3 g, Lycium barbarum 5 g, salt 1 teaspoon, and chicken essence powder/kloc-0.
Practice:
1. Draw the turkey leg with a knife, and then separate the bone from the meat.
2. Separate the bones from the meat, use a knife at the intersection between the bones and cut off the bones.
3. Sprinkle evenly 1/6 teaspoons of salt on the boneless meat, and then roll it into a cylinder with aluminum foil paper.
4. Roll the opening tightly to fix the shape of the meat.
5. Re-enter the pot and boil in boiling water for 25 minutes until cooked. Pick up the cooked meat and cool it with water.
6. Take a pot of water, cut the angelica into small pieces, add all the seasonings B together, boil for about 1 min, then let it cool. When the soup is cool, pour in Shaoxing wine and mix well.
7. Tear off the aluminum foil paper in Step 5, soak it in the soup, and put it in the refrigerator for one night, then slice it and eat it.
Step 5 marinate chicken legs
Materials:
6 drumsticks, 25g of yellow rice wine, 5g of soy sauce 1 5g, 2.5g of sugar, 4 pieces of fennel, and cinnamon1piece.
Practice:
1, chicken legs are cleaned of fluff and boned (the flesh can't be cut and boned) and put into a basin;
2. Boil the water, put in the chicken legs, cook for about 2 minutes, then pick them up and wash the blood foam;
3. Wash the original pot, put down the chicken legs, add water 150 history, yellow wine, soy sauce, sugar, onion cover, fennel and cinnamon, boil, turn to low heat and cook for about 30 minutes, take out, cool, slice and put in a pot, and pour some original brine.
6. The practice of potato chicken legs
Raw materials:
Six drumsticks and four small potatoes.
method of work
1, peeled potatoes and cut into pieces, washed chicken legs and cut them in half.
2, the bottom oil in the pot, put ginger slices, explode the star anise, pour in the cut chicken legs and stir-fry until white.
3. Pour in soy sauce and stir-fry the cooking wine a few times.
4, add water to the chicken legs, pour the water into the potato pieces, add salt to boil and turn to medium heat for 20 minutes.
5, the fire to collect a juice, you can also leave more soup, accompanied by food is also good.
7. Steamed chicken legs with lobster sauce
material
Appropriate amount of chicken leg, onion, onion, ginger, garlic, soy sauce, oyster sauce, cooking wine, white pepper, pepper powder, sugar and salt.
method of work
1. Prepare materials.
2. After washing the chicken leg, cut a knife to facilitate the taste. (or poke holes with toothpicks)
3. Shred onion and chopped onion, ginger and garlic for later use.
4. Add shredded onion, onion, ginger and garlic to the chicken leg, then add soy sauce, soy sauce, oyster sauce, cooking wine, white pepper powder, pepper powder, lobster sauce, sugar and a little salt.
5. Mix well.
6. Put it in a fresh-keeping bag and put it in the refrigerator to marinate overnight (if you can't wait, marinate for 2 hours).
7. put it in a steamer.
8. After the water is boiled, steam for about 20 minutes on medium heat. (The specific time depends on your own firepower and the size of the pot.)
9. Eat while it's hot.
8. curry chicken leg rice
Materials (3~5 people)
A box of curry, 3 drumsticks, 2 medium potatoes and half a carrot.
Boning chicken legs:
A, firstly, cut off the skin, meat and tendons at the position of small bones;
B, cut the chicken leg meat in half;
C, the chicken leg is erected, one hand holds the small bone, and the other hand slowly scrapes the chicken down with a knife;
D, scraping all the chicken to the big bone, and cutting off the skin to form a complete chicken leg meat.
method of work
1 Cut the chicken leg into small pieces and marinate it with salt and oil to make it tasty.
2. The time for curing meat is used to cut potatoes and carrots into small pieces with a hob.
3. Put oil in a hot pan and fry the chicken slightly until golden brown.
4. Add potatoes and carrots and stir fry.
5, add water and material plane (like more juice can also cover the material with water)
6. Turn the fire to cover the pot cover and bring it to a boil. Open the pot cover and skim off the floating foam with a spoon. Then turn the fire to a low heat and cook slowly for about 10~ 15 minutes.
7. Turn off the fire, add the curry pieces and stir well with a spoon or shovel.
8. Re-ignite the fire, cover the pot, and cook for about 5~ 10 minutes on medium and small fire until it tastes delicious.
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