How to make the teppanyaki chicken skeleton crispy, why do you love to paste the bottom

Now people love to eat fried chicken, of course, the chicken rack can also be fried and eaten, that is, the chicken rack is marinated with cooking wine, ginger, pepper, chili pepper, salt, wrapped in a layer of batter and fried in a hot oil pan over high heat, and then sprinkled with cumin, cooked sesame seeds and chili noodles, the outer skin is fried crispy, and the chicken rack inside is full of flavor. You can also use an iron plate to make a chicken rack. The ingredients and marinade are the same as above.

Sandwich the chicken rack between two large iron plates and put it on the fire, fry it over high heat, wait for the chicken fat to force out the oil in the chicken rack, and when you eat it, it is not greasy, and then the chicken bones are fried until crispy and then put in the salt, sesame seeds, and dried chili noodles, and you can eat it.

Teppanyaki chicken skeleton.

Features: The teppanyaki chicken skeleton is fragrant, crispy in texture, marinated in eighteen kinds of ingredients for more than eight hours, and the taste is better than that of fried, smoked and roasted with teppanyaki.

If you want to make a shortening, you can use shortening When marinating, put some fried shortening additives are sold, rest assured, fried shortening is not harmful.

After the chicken rack is marinated with cooking wine, ginger, pepper, pepper, and salt, it is wrapped in a layer of batter and fried in a hot oil pan over high heat, and then sprinkled with cumin, cooked sesame seeds and chili noodles.

The chicken rack is broken into 2 halves and marinated with five-spice powder, salt and monosodium glutamate to taste, preferably for more than 10 hours, and then placed on an iron plate to bake, which needs to be pressed with an iron plate or pressed with an iron shovel to prevent it from being heated. Bake for 3 minutes on one side, then change the noodles and bake 2 times on each side for more than 10 minutes.

Teppanyaki chicken skeleton is not what you say you can do, you look at the stalls selling teppanyaki chicken racks in the market, you can smell a very fragrant smell all the way, are marinated with more than a dozen kinds of seasonings, are a personal secret recipe, are not casually given, if you want to make your own food with some ordinary seasonings marinated on it, if you want to sell it you have to join

How to cook chicken bones crispy:

1. Buy chicken bones for a chicken, which is easier to crispy, and more difficult to cook with adult chickens.

2. Cook for a longer time.

3. Add some vinegar to it when cooking, which will make the chicken bones crispy and soft faster.

Chicken bones are harder in some places, no matter how long you cook them. Because there is a lot of calcium in some places, it is difficult to cook crisp. Even if all the bones are boiled, then after such a long period of boiling, its nutritional value will be greatly reduced.

Chicken bones will indeed be hard in some places, no matter how long you cook them. Because there is a lot of calcium in some places, it is difficult to cook crisp. And even if you cook all the bones crispy, then after such a long period of boiling, it has no nutritional value, so why should you cook it and eat it?

If you must eat boiled chicken bones, it is recommended that you buy chicken bones of a small chicken, which is easier to crispy, and it is difficult to cook with adult chicken.

You can go directly to the frozen market to buy a pack of chicken crispy bones, I am the chef, and the store uses that crispy whatever you want to burn...