Salted egg yolk chicken leg roll
Introduction:
"This dish is made for children's shoes of Jian Jian warship. As a result, you stood me up that day. Well, I ate it for you and sent you photos. You've always enjoyed it. You can also meditate in your heart, just like eating it in your stomach."
Production steps:
Step 1: soak the chicken leg in blood water and wash it
Step 2: eviscerate
Third step: salt, Baijiu, pepper and pepper powder, and then put in the bag for two hours.
Step 4: take two salted egg yolks
Step 5: wrap in the chicken leg, tie tightly with cotton thread, and wrap with fresh-keeping film
Step 6: Pack tin foil again
Step 7: heat the steamer for 10 minutes, turn off the heat and simmer for another 10 minutes
Step 8: take out and cool thoroughly
Step 9: put it on a baking plate and coat it with Li Jinji's Secret braised sauce (I forgot to shoot it)
Step 10: heat for 4-5 minutes, turn over, brush with the sauce, 3 minutes
Step 11: cool and cut
Step 12: serve
Materials required:
Chicken leg: one
Salted egg yolk: two
Pepper: right amount
Pepper powder: right amount
Baijiu: moderate amount
Salt: right amount
Li Jinji's Secret braised sauce: right amount
Note: chicken leg salting to the right amount, because the salted egg yolk has been very salty, steamed when the whole infiltration into the chicken, will also be coated with soy sauce, all salty. When steaming chicken leg, it's well done. Apply the sauce just for coloring. If you don't like it, you can cool it and slice it directly after steaming
Production difficulty: simple
Process: steaming
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Xian Dan Huang Ji Tui Juan
Salted egg yolk chicken leg roll
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