Chinese Food
Eat more in one roll
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Cooking ingredients
Cooking Steps
Step1:During the process of making steamed chicken leg roll, wash the chicken leg. Use kitchen scissors to cut along the bone direction. Then peel off the leg mea
Step2:After bone removal, gently chop it with the back of the knif
Step3:It looks like it was chopped with the back of the knife. The meat will be a little looser. Rub a little salt on the surface and pinch it.
Step4:Skin rolled ou
Step5:Soak the dried zongzi leaves and lotus leaves in advance. Scald them with boiling wate
Step6:Take a zongzi leaf and wrap a chicken leg rol
Step7:Tie it with cotton rope. Put all the tied chicken legs on the lotus leaf neatly
Step8:First up and down, then left and right folding. The bag is tigh
Step9:Steam for 30 minutes. Don't open it immediately after steaming. Stew it in lotus leaf bag and cool it. After cooling, remove and cut into pieces. When it's cold, add seasoning directly.
Step10:The manufacturing process of roasted chicken leg roll is connected with the above process. Take 3 steamed chicken leg rolls and cut into thick slice
Step11:Stick it with toothpick. Put it on the baking tray with tin paper or oilpape
Step12:Mix 1 tbsp oyster sauce and 1 tbsp sesame oil to make sauce. Brush on chicken leg roll. Sprinkle sesame on the surfac
Step13:Put it into the middle layer of the oven. 185 ℃. When baking for 15 minutes, take out and brush the sauce again. Bake for another 5 minutes.
Cooking tips:Steamed chicken leg roll made of boneless chicken leg meat. Only add salt to make the bottom taste. Use lotus leaf and zongzi leaf to bring out the fragrance. This kind of seasoning is not heavy. It is suitable for direct eating and subsequent finishing. It can be eaten more than one roll. When you eat cold dishes directly, you can mix different saucers and dry dishes according to your taste. After processing, I can fry, fry, stew and bake. I made a mini kebab. It's cute (⊙ V ⊙) 1. Here are some seasonings with steamed chicken drumsticks. In my photo, I used spicy sauce + white sesame saucer - fragrant soy sauce - sesame paste - sesame sauce = 2-1-1 soy sauce - oyster sauce - sesame oil = 2-1-1 spicy soy sauce - rattan pepper oil - chili oil = 3-1-1 spicy soy sauce - vinegar - chili oil= 2-1-1 dry dish - cooked white sesame, chopped peanuts, chopped green onion and chopped coriander. 2. Brush sauce twice for the kebab. I am
