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The method of making a stick leg, how to make a stick leg, how to make it delicious, stick

1, [hometown stick leg] step 1 super simple material. Cut a few knife edges on each chicken leg and mix it well in the egg whites. (3) pour in the right amount of hometown fried chicken powder. 4 mix well and marinate for 30 minutes. (time at will, the longer the taste.) 5 Oil temperature 5 pm 6 put into the chicken leg, deep-fry until the meat is cooked.

2. Wash the lollipop leg, put it into a basin, add mashed garlic, curry powder, rice wine, fish sauce and fine granulated sugar, stir well, put it in the freezer and marinate for about 2 hours. Dip the stick leg of method 1 with low gluten flour evenly and deep-fry it in an oil pan heated to 160℃ for about 15 minutes, until the stick leg floats golden brown and remove the serving plate.

3. Practice: stick the chicken leg with a fork or bamboo stick, add seasoning and marinate for 1 hour (it needs to be stirred several times to taste it); put the chicken leg on a plate, heat it for 5 minutes, and turn halfway (it can be pierced with bamboo sticks, if oil and water flows out, it means it is cooked; when heated to half, to prevent the tail end from being overheated, the tail end can be wrapped in aluminum foil paper.

4. Prepare main ingredients: 6 stick legs and 2 lemons. 4 tablespoons soy sauce, 1 tablespoon wine, garlic, spring onions, a little pepper. Wash the drumsticks and marinate with seasoning for more than 30 minutes. Bake the drumsticks in a 200-degree oven for 20 minutes. It tastes better with a few drops of lemon juice.

5. First, wash the fresh stick legs, then drain with kitchen paper towels. Next, coat the legs of the stick with rice wine and sprinkle a little salt to add flavor and taste. Next, prepare a bowl, beat in an egg, stir well, make the egg juice, and set aside. In another container, mix the low-gluten flour and cornmeal, then slowly add the right amount of water and stir to form a sticky paste.

What do you put in the vegetarian dishes cooked in Kanto?

1, usually vegetarian dishes, such as kelp knot, wax gourd, baby vegetables, frozen tofu, yam, konjac and so on. Kanto cooking method: ingredients 1 cooking: kelp knot, wax gourd, baby vegetables, frozen tofu, yam, konjac. 2 soup base: Kunbu 2 slices, apple half, white radish half root, carrot half root, two or three shiitake mushrooms, light soy sauce 1 tablespoon, salt 1 tablespoon, sweet hot sauce.

Generally speaking, the vegetarian dishes cooked in Kanto are white radish, carrot, kelp knot, wax gourd, baby vegetables, frozen tofu, yam, konjac and so on. Here is a simple cooking method for Kanto at home. Main ingredients: 3 pieces of Kunbu, right amount of firewood flower, 4 pieces of cabbage, 1 bar of yam, 200g minced meat, appropriate amount of excipients: light soy sauce 15g, guilin 15g, salt right amount, Japanese shichimi appropriate amount of preparation materials. Fish balls are strung together with bamboo sticks and set aside for use.

3. Kanto Cooking is a classic Japanese snack, which is loved by people for its variety of vegetable choices. When choosing vegetarian dishes, you can consider the following: cabbage: crisp and delicious, rich in vitamins. Kelp: rich in iodine and minerals, unique taste. Mushrooms: a variety of mushrooms provide rich taste and nutritional value. Dried tofu: soft texture, absorption of soup, rich nutrition.

What is the common practice of shichimi Flammulina velutipes with cream?

Flammulina velutipes 1 handful of garlic 4 cloves ginger 2 slices (Fuling) mustard small half package minced pepper 2 tablespoons Lao Gan Ma 1 tablespoon water small half bowl water starch 2 tablespoons spring onions 2 super rice fried Flammulina velutipes! The supermarket bought this, about 240-250g, wash, tear open, dry excess water.

Seasoning: 200ml sake, 200ml Japanese agricultural soy sauce, 300ml flavor, 10g minced garlic, 10g onion, a little white sesame, shichimi a little raw material purchase: Flammulina velutipes normal color should be yellowish, hemispherical mushroom top does not grow is tender and fresh.

For seasoning, you need 200 milliliters of sake, 200 milliliters of Japanese agricultural soy sauce, 300 milliliters of flavor, and 10 grams of chopped garlic and 10 grams of onions. A little white sesame and shichimi can add extra flavor. The production steps are as follows: first, cut the beef into thin slices and marinate it with barbecue sauce. Then, add the raw Flammulina velutipes to the salad oil, chicken essence, a little salt and cumin and stir well.

Practice: beat eggs, add salt, chopped onions and beat well. Wash Flammulina velutipes, drain and cut off the roots. In a hot oil pan, fry Flammulina velutipes until soft. Then add salt to taste. Pour in the prepared egg liquid. Stir-fry until the eggs are set until cooked! You can also add some chopped onions if you like before the pot, or you can do without.