Never forget the taste -- fried chicken leg(wang bu le zi wei xiang zha ji tui )

Never forget the taste -- fried chicken leg

Introduction:

"Children have joined the team of eating foreign fast food, and they are never tired of it. Diamond likes fried chicken very much; he loves it so much that I can't fully understand it; it's a chicken wing control. Today, I made some big chicken legs for her in a variety of ways. I even said it was better than fried chicken in foreign fast food ~ ~ ~ I'm so moved! I'm very proud of this enthusiastic fan for the hard-working food

Production steps:

Step 1: remove the half of the bone and the meat from the chicken leg.

Step 2: cut the chicken leg with a knife on the opposite side of the chicken leg, because the chicken leg is too big to fry.

Step 3: now give the big chicken leg an "operation", kick off half of the bone, so that it can be cooked well when frying.

Step 4: prick the whole body of chicken leg with toothpick. The more, the better.

Step 5: a spoonful of salt. After putting in the salt, massage the chicken legs by hand until the salt penetrates into the meat.

Step 6: chicken essence must reach every part of the chicken leg in all directions.

Step 7: add a spoonful of soy sauce. Turn the drumstick to color the soy sauce evenly.

Step 8: soak the whole chicken leg with a spoonful of cooking wine.

Step 9: after the seasoning is completely soaked on the chicken leg, put it on a tray and refrigerate for about 30 minutes or longer.

Step 10: beat an egg into the bowl, hold the drumstick in your hand, and glue all the eggs with liquid.

Step 11: stick starch on the egg liquid to keep the chicken leg smooth and tender. It's also good for sticking bread bran.

Step 12: Sprinkle with bread bran; let the bread bran stay on the big chicken leg for 15-20 minutes, make sure the bread bran is completely pasted on the big chicken leg; sprinkle with black sesame; when picking up the chicken leg, the black sesame will drop a little, it doesn't matter.

Step 13: set the pot on the induction cooker, and fry the prepared chicken legs in the hot oil pan. The fire should not be too big, because the drumsticks are too big to be cooked. It's too hot. It's fried yellow outside. It's not cooked inside. If you don't worry about frying for a long time, it's harmful to your health. You can blanch chicken legs to 5 mature, and then fry them in oil pan, so that they are cooked quickly, and the appearance of color is also good-looking.

Step 14: when marinating chicken leg, add proper amount of soy sauce for coloring, you can fry it into yellow color; it looks very attractive ~ ~ ~ sprinkle a few black sesame seeds just to make it fragrant, it won't hurt your body.

Materials required:

Big chicken leg: 2

Starch: 4 teaspoons

Salt: 1 teaspoon

Old style: 1 spoonful

Scallion: 8 sections

Egg: 1

Bread bran: 2 teaspoons

Chicken essence: 1 spoon

Cooking wine: 1 teaspoon

Black Sesame: more than 20 seeds

Note: [cute lemon 7] warm tip: don't burn too much, because the chicken leg is too big to be cooked. [cute lemon 7] tips: stick starch on the egg liquid to keep the chicken leg smooth and tender. [cute lemon 7] warm tips: after spreading bread bran, let the bread bran stay on the drumstick for 15-20 minutes, and make sure the bread bran is completely pasted on the drumstick. [cute lemon 7] tips: stick toothpicks all over the chicken leg. The more, the better. [cute lemon 7] tips: use a knife to cut the drumstick on the opposite side of the drumstick, because the drumstick is too big to fry.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Wang Bu Le Zi Wei Xiang Zha Ji Tui