Chicken leg Italian golden noodles (Series 1)(ji xiao tui yi shi huang jin mian xi lie zhi yi )

Chicken leg Italian golden noodles (Series 1)

Introduction:

"The recipe for private dishes - chicken shank Italian golden noodles, this time it is fried with dried tomato in oil, with rotten leaves of vanilla ink and chicken shank (chicken shank is commonly known as chicken wing root (different local languages, in fact, it is commonly known as" shank "). Here we made a pot of private dishes recipe - chicken leg Italian golden noodles. Please share it with my dear friends. "

Production steps:

Step 1: dried tomato in oil, oregano (oregano), Italian golden noodles.

Step 2: draw two knife twills on the front and back of the chicken leg (chicken wing root).

Step 3: marinate chicken shank (chicken wing root) > Add coarse salt, black pepper, white wine (except the spare portion), stir slightly, then add minced garlic (half of the spare portion), lemon thyme (cut into sections with scissors), stir and let stand for 15 minutes (the first time), stir chicken shank again from the bottom of the container for the second time, and let stand for 15 minutes (the second time) taste.

Step 4: after pickling, try to put the diagonal grain of the chicken leg down and put it in the standby pot (no oil). (the rest of the pickle is left for later use)

Step 5: fry in medium heat until golden brown.

Step 6: turn over and fry until brown.

Step 7: after the chicken legs are fried on both sides to a brown color, turn to a low heat, cover the pan, simmer until the rest of the marinated juice is poured in the middle, and then simmer until it is tasty and well cooked.

Step 8: stew and fry the leg of chicken to taste, and then put it in the pot. If you don't want lemon thyme, just pick it out

Step 9: prepare another cold pot, add the oil tomato dry.

Step 10: stir the dried tomatoes over low heat, and then gently poke them open with a spatula.

Step 11: after the tomato is dried, pour in the garlic (half of the remaining portion) and the dry pepper cut into oblique slices, and then stir well.

Step 12: step (11) after drying, sprinkle with 50-60cc white wine or boiled noodle soup (10 tbsp).

Step 13: add water to the skillet. The water boils in the skillet. Gently open the noodles by hand, close to the top of the middle of the skillet, and slowly put them in. Use chopsticks to stir slightly along the shape of the skillet. (the best time to cook the noodles is to match the ingredients in the frying pan. If it can't match the time, turn off the frying pan first, wait for the noodles to be cooked, put them into the frying pan, and then open fire.)

Step 14: after boiling, turn off the engine. (after the homemade noodles boil, you can take them up and boil them again. Don't cook them too bad. They taste bad.)

Step 15: pick up the inner skillet, tilt it forward for 45 degrees, and put it on the top of the outer skillet to drain. (this time, the Pasta Cooker is a special one for cooking spaghetti. Other cookers are OK.)

Step 16: after draining, pour into the pot in step (12).

Step 17: Sprinkle with salt and stir with a spatula over low heat. No salt here. Sprinkle with salt before eating.)

Step 18: after mixing evenly, pour in step (8). If you think the noodles are too dry, add a little white wine or boiled noodle soup

Step 19: stir with medium and low heat to taste.

Step 20: sprinkle or arrange the leaves of Cymbidium, then you can have a meal. (if you don't feel good enough, sprinkle salt, black pepper and cheese powder before eating.)

Step 21: finished product drawing.

Materials required:

Italian golden noodles: 240g

Chicken leg: 10 (chicken wing root)

Dried tomato in oil: right amount

Minced garlic: right amount

Pepper: right amount

White wine: 50-60cc

Crude salt: appropriate amount

Black pepper: right amount

Mojiaolan leaf: moderate amount

Lemon Thyme: right amount

Cheese powder: right amount

Note: after the experience: 1: Oil tomato dry is done in late June last year, this is the last bottle, put last month just use. 2: No lemon thyme, regular thyme or dried thyme. 3: Step (7) use the toothpick to poke to see if the meat is cooked, if the toothpick is not stained with blood, you can turn off the fire, and if there is blood, you need to simmer again. 4: Please refer to the menu of "hand rolling Italian golden noodles (one of the series)" for the Italian golden noodles. 5: Please refer to the menu of "homemade mini tomato with oil (one of the series)", log it. 6: For lemon, thyme and Magnolia, please refer to the log: "oregano / parsley / parsley / rosemary / thyme in the courtyard". 7: Please refer to the menu and log.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: Vanilla

Chinese PinYin : Ji Xiao Tui Yi Shi Huang Jin Mian Xi Lie Zhi Yi