New Orleans roast chicken leg
New Orleans roast chicken leg
Introduction:
"Eviscerate, marinate for half an hour, fry"
Production steps:
Step 1: remove the bone of the chicken leg, add the barbecue and proper amount of water
Step 2: fry in a pan or bake in an oven
Step 3: out of the pot
Materials required:
Pipa leg: moderate
New Orleans roast chicken leg: right amount
Water: moderate
Note: when frying, use a shovel to make it easy to mature. Use an oven instead of salting. Don't add too much water. Please see the instructions on the package
Production difficulty: unknown
Technology: decocting
Production time: one hour
Taste: slightly spicy
New Orleans roast chicken leg
-
3.Fried Abalone with self-made sauce
Fried Abalone with self-made sauce - Xiang Jian Bao Yu Zai Pei Zi Diao Jiang Zhi
Time 2021-03-14 -
5.Fish flavored shredded pork
Fish flavored shredded pork - Xia Fan Hao Cai Zhi Yu Xiang Rou Si
Time 2021-03-14 -
6.Man's dish: leek, egg and shrimp
Man's dish: leek, egg and shrimp - Nan Ren Cai Jiu Cai Ji Dan Hua Xia Ren
Time 2021-03-14 -
9.Fried chicken fillet with Pleurotus eryngii
Fried chicken fillet with Pleurotus eryngii - Xing Bao Gu Chao Ji Liu
Time 2021-03-14 -
10.Shanzhai version of Korean bibimbap
Shanzhai version of Korean bibimbap - Shan Zhai Ban Han Guo Ban Fan
Time 2021-03-14