1. Remove the bones from the chicken leg, cut it into small pieces, and marinate it with oyster sauce and New Orleans barbecue for more than half an hour.

2. Put the marinated chicken leg meat in a microwave bowl, put it in a microwave oven for 2 minutes, then take it out, stir it, put it in a microwave oven for 1 minute, and let it cool for later use.

3. Take 80 grams of warm water to dissolve yeast, then pour flour and 90 grams of water to make soft dough.

4. Put about 25g of flour in the bowl, take some peanut oil and heat it in the pot, then pour it into the flour.

5. Make into pastry for later use.

6. After the dough is fermented, knead the air in the dough and knead it into a round dough.

7. Roll the dough into a rectangular dough with a rolling pin, and spread the pastry with your hands.

8. Then roll it up

9. Cut into five equal-sized pills.

10. "Roll into a dough sheet of about 0.3 cm.

1 1. Wrap chicken pieces.

12. Squeeze it slightly, seal it down, put it in a baking pan covered with tin foil, brush it with oil, and bake it in an oven at 120℃ for 20 minutes until the surface is golden yellow.

Follow the practice of roasting chicken legs

material

Chicken leg 1 piece, broccoli 60g, cauliflower 60g, carrot 1 root, green onion and ginger.

method of work

1, chicken leg meat into a bowl, add appropriate amount of cooking wine, salt, thirteen incense curing. Share the cutting method of carrot flower slices: after peeling carrots, cut five thin strips vertically with a knife, and then pick them up to see that the cross section is already five petals, so just slice them directly.

2. Chop the onion, shred the ginger and cut the carrot slices for later use.

3. After removing the roots of broccoli and cauliflower, soak them in water.

4. Stir-fry sauce: I used 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, cooking wine 1 tablespoon, honey 1 tablespoon, and hot water to mix well with the sauce.

5. Pour a little peanut oil into the frying pan, and add the marinated chicken leg meat after the oil is hot. Be careful to put the chicken skin side down and fry the skin side first.

6, slow down the fire and slowly fry, use a shovel to press on the chicken to make the chicken skin tighter. When the chicken skin is fried to golden brown, you can turn it over and fry the other side.

7. After both sides are fried until golden, pour out the excess oil in the pot and pour in the prepared teriyaki sauce.

8. Add the onion and ginger and slowly collect the juice with a small fire. Stir it from time to time to prevent the pot from sticking. Don't drain all the soup. Leave a little like this and pour it on the rice later. Bibimbap will taste better.

9. Take out the chicken and cut it into even strips.

10, take another pot, add a proper amount of water, add 1 spoon of salt and a few drops of vegetable oil after the water boils, and then add cauliflower, broccoli and carrot slices in turn.

1 1, At this time, the rice is also steamed, and the rice is served and the chicken is cut.

12, put the blanched broccoli, cauliflower and carrot slices, and pour the remaining soup in the pot to start.