Roast chicken leg(yi zhi yu zhong bu tong de ji tui kao niang ji tui )

Roast chicken leg

Introduction:

"It's a different chicken leg. Because of its rich heart, it seems ordinary, but the taste is far more than ordinary chicken legs. I suggest you have a try. Although it's my original, it won't disappoint you. It tastes soft and waxy with the smell of cheese. You have to try the delicate and smooth drumsticks. "

Production steps:

Step 1: raw material drawing.

Step 2: smooth the skin of chicken leg to the root and cut it. As shown in the picture.

Step 3: chop the chicken into mud

Step 4: cut potatoes into small pieces, cook and press them into mud.

Step 5: mix the potatoes and chicken, add half a teaspoon salt, half a teaspoon pepper, half an egg white and stir well.

Step 6: stir fry onion and garlic with butter, add celery, mushroom, carrot and corn, stir fry until soft, add half a teaspoon salt and half a teaspoon black pepper.

Step 7: stir fry the vegetables, chicken puree and grated cheese.

Step 8: put the meat paste back into the chicken skin. Seal with toothpick or needle thread.

Step 9: wrap the chicken leg with tin foil. Preheat oven at 200 ℃ for 15 minutes.

Step 10: open the tin foil, brush a layer of oil, sprinkle sesame seeds, and then bake for 10 minutes.

Materials required:

Chicken leg: two

Potatoes: one

Carrot: one

Mushroom: Four

Onion: half

Egg white: half

Garlic: three petals

Celery: two

Mashed mozzarella: 50g

Salt: one teaspoon

Butter: 10g

Pepper: 1 teaspoon

Note: when the meat paste is put back, it will be easier to get some water on the hand. The stuffing is easier to form into a ball, and it's easier to put it back.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yi Zhi Yu Zhong Bu Tong De Ji Tui Kao Niang Ji Tui