Snowflake chicken leg

Snowflake chicken leg method:

Raw materials for making snowflake chicken leg:

There are 6 tender chicken legs, 6 fresh eggs, 6 almonds, 12 black sesame seeds, 500g bread flour, 6 egg white, 8g salt, 15g cooking wine, 5g monosodium glutamate, 15g green onion powder, 25g sesame oil, 10g ginger powder, 10g chicken oil, 1000g soybean oil (100g actual consumption), 15g dry starch, 15g flour, 2.5G pepper powder, and 20g chili sauce.

Steps of making snow chicken leg:

1. Remove the feather of the leg, wash it, tear off the epidermis, and cut it in the middle of the big and small leg bones. At a section of bone, use a knife to remove the meat and bone, and then remove a section of the leg bone (leave 7 cm long).

2. Make 6 chicken drumsticks into 12 ball shaped sticks, then arrange them with knives and cut the cross shaped flowers, that is, put them into a porcelain basin, add salt, monosodium glutamate, yellow rice wine, pepper, sesame oil, chicken oil, scallion powder, ginger powder, marinate them for half an hour, put them into a steaming pot, steam them through water, then take them out, decant the juice and set them aside.

3. Put the egg white into the basin, quickly beat it with chopsticks to make the chopsticks stand upright, then put in the dry starch, flour and stir evenly, then put the chicken legs into the egg paste one by one, covered with the egg paste, sprinkle with bread powder and wait for use.

4. Heat the frying pan, add the soybean oil and wait for the oil to reach 50%

Characteristics of snowflake chicken leg:

It is bright yellow, delicious, crisp and refreshing.

Snowflake chicken leg

Remove the feather of the chicken leg, wash it, tear off the skin, cut it in the middle of the big and small leg bone segments, and use a knife to remove the meat and bone at a segment of the bone, and then remove a segment of the leg bone (leave 7 cm long).

Raw materials

There are 6 tender chicken legs, 6 fresh eggs, 6 almonds, 12 black sesame seeds, 500g bread flour, 6 egg white, 8g salt, 15g cooking wine, 5g monosodium glutamate, 15g scallion powder, 25g sesame oil, 10g ginger powder, 10g chicken oil, 1000g soybean oil (100g head consumption), 15g dry starch, 15g flour powder, 2.5G pepper powder and 20g chili sauce.

Production process

2. Make 6 drumsticks into 12 ball shaped sticks, and then arrange them with knives to cut the cross shaped flowers. Put them into a porcelain basin, add salt, monosodium glutamate, yellow rice wine, pepper, sesame oil, chicken oil, chopped green onion, raw rice powder, marinate them for half an hour. After taste, put them into a steaming pan, steam them through water, then take them out, decant the juice and set them aside.

3. Put the egg white into the basin, quickly beat with chopsticks, so that the chopsticks stand upright, that is good, and then put in the dry starch, flour, stir evenly, and then put the chicken legs into the egg paste one by one, covered with egg paste, sprinkled with bread powder, ready to use.

4. Heat the frying pan, add soybean oil. When the oil is 50% hot, fry the chicken legs one by one. When frying, use low heat. When the egg paste expands into a ball shape and turns pale yellow when cooked, remove it, control the oil, put it on a plate, and serve with spicy sauce.

5. Put the eggs into the water pot, cook them, take them out, put them into the cold water, peel off the skin, roll the yolk and bread powder, insert half almond into the small end, and then put them into the chicken mouth. Two black sesame seeds as eyes, into the hot water pot, deep fry into golden yellow, that is, into a chicken shape, fished out, oil control, surrounded by the chicken leg, you can

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