[original snack] chicken rice flower(yuan chuang xiao chi ji mi hua )

[original snack] chicken rice flower

Introduction:

"The process of marinating chicken is very simple. According to the usual method, the appearance of the chicken is not like directly hanging flour paste. Last time I ate it, I had a closer look. The reason why it is called" chicken rice flower "is that the appearance of the chicken is uneven, so that it can wrap the chicken and have a flower like effect. So I tried to make the flour and flocculent, and the chicken marinated with eggs contains water This will stick to the flour. There is another point that we can share. If you want to eat different flavors, you can prepare some pepper powder, chili powder and tomato sauce in advance, so that you can meet the tastes of different people, right. What's more, it's very economical to make it at home. Is it enough for many people to eat such a large plate of chicken and rice with only one drumstick

Production steps:

Step 1: cut the leg along the bone.

Step 2: twist the big bone with your left hand and pick the meat off with a knife in your right hand.

Step 3: so the chicken bones can be easily removed.

Step 4: cut the boneless chicken leg into pieces of the same size as the fingertips, add salt, pepper, pepper, soy sauce and other seasonings, and then add an egg.

Step 5: stir well and marinate for 10 minutes.

Step 6: mix flour and starch in a ratio of 3:2.

Step 7: add appropriate amount of water to make the flour flocculent.

Step 8: put the marinated chicken leg meat into the flocculent flour and evenly wrap it with flour.

Step 9: heat the oil to 50% or 60% heat in a pan, and put it in one piece at a time.

Step 10: deep fry in oil pan until golden brown and remove.

Step 11: put it on a kitchen towel and suck in the oil.

Step 12: Sprinkle chili powder or Zanthoxylum powder or dip it in tomato sauce according to your taste.

Materials required:

Drumsticks: one

Egg: one

Flour: 60g

Raw powder: 40g

Oil: right amount

Salt: right amount

Pepper: right amount

Five spice powder: appropriate amount

Note: 1. The chicken leg meat should be salted in advance, adding eggs to make the chicken more tender and smooth; 2. The ratio of flour and starch wrapped in chicken leg meat is 3:2, so that the fried chicken skin is crisp; 3. Don't put too much water, make the flour into small particles, so that the surface is rough and the rice flower effect can be fried; 4. When frying in the oil pan, put them one by one, so as not to stick together 5. Deep fry until golden, remove and control the oil to make it healthier. 6. Sprinkle with chili powder or Zanthoxylum powder or dip in tomato sauce according to your taste.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yuan Chuang Xiao Chi Ji Mi Hua