Chinese Food
Braised chicken leg and rice
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Momi has the functions of nourishing yin and kidney, invigorating spleen and stomach, supplementing qi and activating blood, nourishing liver and eyesight, etc. Regular consumption is conducive to the prevention and treatment of dizziness, anemia, anorexia, constipation and other diseases. Momi belongs to brown rice. Its taste is more glutinous than rice. Its taste is similar to purple rice. In view of this feature, I have matched the braised chicken leg meat and the small rape. Momi neutralizes the greasy chicken leg. The small rape also adds a fresh flavor. To say that we have to eat the rice with the sentiment. We should not neglect the nutrition as well as keep healthy.
Cooking ingredients
Cooking Steps
Step1:Momi 200
Step2:Wash and soak for 20 minute
Step3:Pour it into the electric rice pot. Stew the rice with the normal amount of water. Stewed rice. It's a little shiny.
Step4:Clean the legs of the big Pip
Step5:Remove the bone with scissor
Step6:One side of the meat is slightly scratched. It's easy to taste when marinating
Step7:Stab one side of the chicken skin with a fork to prevent it from retracting when it's in the po
Step8:Marinate with salt, pepper and cooking wine for 20 minute
Step9:Marinate with salt, pepper and cooking wine for 20 minute
Step10:Carrot slice
Step11:Add a little vegetable oil and salt to the bottom of the pot when the water is boiling. Blanch the carrot and rape under the hea
Step12:Put it on the plate for later us
Step13:Mix 1 tbsp of roasted juice honey, 2 tbsp of raw soy sauce, 1 / 2 tbsp of old soy sauce, 2 tbsp of cooking wine. Mix well (if you like sweet, you can add a small ice sugar
Step14:Stir fry garlic rice with warm oil in the pot to make it fragrant and yellowis
Step15:Put the chicken legs into the pot with one side of the skin facing down. Fry over low heat. Press with a spatula
Step16:Fry the golden yellow on both sides. Pour in the sauce. Add a little water. Turn to medium high and continue to fry
Step17:Turn off the fire when you receive the thick soup (don't take it too dry. Leave a little soup for bibimbap
Step18:Serve a bowl of rice, cut the chicken leg meat, put ingredients on the yard, and pour the soup over it.
Step19:Finished drawings.
Step20:Finished drawings.
Cooking tips:1. The taste of this black rice is similar to that of purple rice. It's better to be cooked than purple rice. 2. The skin of the drumsticks should be pierced with a fork. Otherwise, the drumsticks should be put into the pot. The part of the skin should be retracted badly. 3. When marinating the drumsticks, the amount of salt should be controlled. It's easy to cut the leg meat to taste quickly. 4. Don't get too dry in the end. Leave some soup to pour on the drumsticks and rice. The taste is strong and the cooking is delicious.
