Cumin chicken leg(zi ran ji tui )

Cumin chicken leg

Introduction:

"Production: 1. Wash the chicken legs for use. 2. Put three rice bowls and a half, four small spoonfuls cumin powder and two small spoonfuls spicy powder water in a fresh-keeping box that can hold two chicken legs. Put them in the water and stir them evenly. Then put the chicken legs into the pickle (stir to make the marinade adhere to the chicken wings evenly). Marinate for 3-5 hours, the best overnight. It's better to turn it several times in the curing process, which is conducive to the absorption of marinade by chicken wings. 3. Put the peanut oil into the pot and heat it to 50% or 60%. Then put the chicken leg in and fry it. After seven or eight minutes, put all the marinade in and simmer until the juice is dry. Then you can get out of the pot. Another method: baking: ① microwave oven high heat for 3-5 minutes or so; ② microwave oven barbecue for 5 minutes or so; ③ oven baking for 4-8 minutes or so; ④ frying directly in oil pan until golden yellow (it is recommended to reduce the proportion of this kind of material, because the loss of frying water is easy to cause heavy taste, or directly wrapped in flour for frying); ⑤ pickled chicken wings, barbecue directly in the field, it is best to brush some oil to avoid roasting "

Production steps:

Materials required:

Drumsticks: two

Water: three and a half rice bowls

Cumin barbecue marinade: 4 tbsp New Orleans barbecue marinade (cumin)

Slightly spicy barbecue marinade: 2 tsp New Orleans barbecue marinade (slightly spicy)

matters needing attention:

Production difficulty: simple

Technology: decocting

Production time: one day

Taste: cumin

Chinese PinYin : Zi Ran Ji Tui