Do I need to put chicken custard powder in my chicken collarbone?

Chicken collarbones. You can put some chicken custard powder in it, but when you put some chicken custard powder. The taste will be a little different.

You can put a little bit of this powder in it, so that it can taste more delicious, and put a little chili pepper in it, it will be even more delicious.

You can put some of this powder, so that when you marinate it again, it will taste a little better and it will be easier to absorb the flavor.

No, I don't put chicken custard powder when I make chicken collarbones to eat, you can put it if you want.

If you want to put chicken custard powder in the inside of the chicken collarbone, in this way, the taste is very good, I often make this thing, you can try it.

You need to put some of this, because this can make him have a very fresh effect, so this can be added to it, which can maintain its taste and make it more fragrant and delicious.

You can also put custard powder in the chicken collarbone, or you can not put it, mainly depending on your practice.

Do you need to put chicken in your collarbone? You can put it or not, you can add it according to your own needs and tastes, this is not fixed, it depends on your own taste.

I'm glad for your question, you don't need to put chickens in your collarbone, it's directly reversed, it's the most environmentally friendly, I hope it can help you, thank you.

I don't need to put custard powder, just marinate this chicken collarbone with Orleans marinade and then fry it.

Chicken collarbones need to be put in the chicken Ji soil powder win, it should be able to do this, the taste is better.

Fried chicken collarbones :

Ingredients: chicken collarbone, starch, plain flour, salt, ginger, noodles, soy sauce, cooking wine, water, vegetable oil, red oil, monosodium glutamate, sesame, sesame oil, cumin.

Operation: 1. Preparation: Wash the shaved collarbone, apply salt to the surface, gently and gently make the salt uniform with your hands, add some ginger, marinate together for 30 minutes to absorb the flavor and wash off the surface salt.

2. Make batter: Mix the starch and ordinary flour according to the ratio of 1:, add 1 teaspoon of flour crisp, add soy sauce + cooking wine + water to mix into a batter, and finally add 2 -3 teaspoons of vegetable oil.

Process: 1. Put the chicken collarbone into the batter and dip it on both sides. 2. Heat the oil pan, add the chicken collarbone when it is hot at 6, fry it at low temperature, and remove it from the pan.

3. Heat the oil pan until it is 9 hot, add the chicken collarbone again, and fry it at high temperature to color and remove from the pan. 4. Prepare the seasoning: The seasoning I studied by myself has a very good effect.

3 tablespoons of self-made red oil, tablespoons of soy sauce, a pinch of monosodium glutamate, 1 tablespoon of cooked sesame seeds, and a small tablespoon of sesame oil. Dip a small brush while hot with the spices and brush it on the fried chicken collarbone while sprinkling with cooked sesame seeds and cumin.

It is very troublesome to make your own ingredients, it is recommended that you buy the marinade directly, marinate it yourself, and the effect of frying it is with flour, why not do it!

Marinate the special salt, cooking wine, green onion and ginger slices for about 30 minutes, stick the egg liquid, dry starch, and bread crumbs one by one, and press the solid.