卤汁烤鸡腿

2024-05-05 02:59:11 159

卤汁烤鸡腿
一锅上好的卤水,应经常卤制鲜味较浓的动物性原料,这样才能增加卤水的鲜香味。有一句行话叫做“卤水越老越好”,讲的就是这个道理。这个卤汁烤鸡腿就是用上次做的五香卤鸭翅剩下的卤汁做的(姐妹篇呀),所以操作起来非常的简单,好吃。
鸡腿打人牙铰软,你用鸡腿打我吧,哈哈哈!

Details of ingredients

  • 鸡腿1个

Technique

  • 难度简单
  • 工艺
  • 口味五香
  • 时间三小时

Steps to make 卤汁烤鸡腿

  • 1.鸡腿洗净,晾干水
  • 2.把鸡腿放在老卤汁里,置冰箱腌2小时以上
  • 3.腌够时间后取出,不用回温
  • 4.置烤箱,烤箱温度180度,烤30-35分钟
  • 5.烤的过程中底面各翻动一次(最后一次翻动皮朝上)
  • 6.吃时斩件,洒上熟芝麻,当然也可整个撕扯,皮脆肉嫩啊,一个不用动脑的懒人菜
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