[Home-made delicious cooked chicken legs]_How to make_How to make

[Home-made delicious cooked chicken legs]_How to make_How to make

Chicken leg is a kind of food that everyone likes more. Because it has fewer bones and tender meat, it is particularly easy to taste when it is made, so there are many ways to make it.

Chicken legs can be cooked directly and can be combined with other ingredients to make delicious alternatives. Now let ‘s talk about the practice of cooking chicken legs. If you have children in your family, this method is most suitable because there is very little conditioning for cooking chicken legs.

Method 1: Ingredients: Chicken leg Method: 1.

Rinse chicken legs with water.

Put an appropriate amount of water in the pot and heat it until the pot makes a sound. The water seems to be boiling.

Put the cleaned chicken drumsticks and boil over high heat.

Cook until the water is boiling and the chicken legs are discolored. Turn off the heat when there is a lot of floating foam in the pot.

2.

Remove the chicken legs and immediately rinse with cold water.

Put an appropriate amount of water in the saucepan.

Put in the chicken drumsticks.

Add ginger slices, star anise, peppercorn, and spring onion.

Pour 2 tablespoons of soy sauce.

Pour 1 tablespoon of old Shanxi vinegar, boil over high heat and simmer over medium-low heat.

Cook until the chicken legs are soft and the skin is cracked.

Add a small amount of table salt.

Cover and simmer on low heat for about 10 minutes until the chicken legs taste.

Method 2: Ingredients: Chicken thighs Method: Wash the chicken thighs.

Use cooking wine, soy sauce, salt, and allspice to grab the chicken legs and marinate for an hour to taste.

Wrap the aniseed ginger with peppercorns in the shabu.

Add chicken leg with water, cooking wine, salt, spring onion, and seasoning for at least 1 hour.

The chicken legs are cooked thoroughly and rotten off, and the fire is soaked for half an hour.

Cooking tips: 1.

Chicken leg swilling is the process of flying water.

Flying water is to boil the main ingredients in water, which can eliminate the fishy smell and completely remove the impurities on the surface of chicken legs.

Do not use cold water when flying water, because the meat has experienced a process from cold to boiling, and the nutrition loss is severe.

If boiled with boiling water, the meat will solidify the protein when it is heated, which will affect the taste.

It ‘s better to boil water and boil about 7?
Just 8 minutes.

2.

Use light soy sauce to stew chicken legs. The final cooked chicken legs will not lose the color of the chicken legs themselves, nor will they destroy the umami of the chicken legs themselves.

The nutritional value of chickens 1.

Chicken Ganping is mild in temperature and rich in nutrition. The protein content of chicken is as high as 24.

4%, which is 1/3 or more than that of pork, beef, and goose, while the trace content is only 1.

2%, so eating chicken to enhance physical fitness without making people overweight.

2.

Chicken benefits the five internal organs, supplements the deficiency, strengthens the bones and bones, promotes blood circulation, regulates menstruation, and stops the leucorrhea.

Chicken liver, chicken heart, chicken intestine, chicken blood, chicken brain can be used as medicine, which can regulate the corresponding organs of the human body.
In particular, chicken gizzards contain a large amount of digestive substances, which have a good effect on digestion and accumulation.
The cock belongs to the yang, and its tonicity is not as good as that of the hen; the hen belongs to the yin, which is beneficial to the elderly, and the old hen is more used with the mother.

Rooster meat should be mixed with fried chicken, shredded chicken.