Raw materials: Panjin rice, pipa legs, lettuce leaves, cucumbers, onions, garlic cloves, shallots, ginger, cinnamon, star anise, starch, cooked black sesame seeds, soy sauce, oyster sauce, cooking wine, sugar and salt.
Practice steps:
Step 1: Prepare materials, thaw chicken legs, shred onions, shred ginger, cut shallots, and beat garlic cloves evenly; Wash lettuce leaves, soak them in light salt water for 10 minute, pick them up and drain them; Cleaning cucumber, and planing 3 cucumber slices with a planer for later use; Weigh soy sauce and other seasonings.
Step 2: Wash the rice clean, add water to the height of one knuckle of rice flour, or the ratio of rice to water is 1: 1.2, soak for more than half an hour and cook or steam it into rice.
Step 3: Remove the bone from the chicken leg. If not, please refer to my "Two Methods of Boning Chicken Legs", pat the chicken loose with the back of a knife and stick a small hole with a toothpick to taste.
Step 4: Sprinkle a little salt on the chicken legs, gently massage and marinate for 15 minutes or more.
Step 5: Stir the soy sauce, soy sauce, oyster sauce, cooking wine and sugar in a small bowl.
Step 6: Add onion, onion, ginger, garlic, cinnamon and star anise into 1 large bowl of water, bring to a boil, and then simmer for 3 minutes.
Step 7: Add the prepared sauce, boil it again and taste it. If you are not satisfied, you can adjust it.
Step 8: Filter out the soup and discard the onion and ginger. This is burnt juice.
The ninth step, oil pan (non-stick pan), under the chicken skin, low fire frying.
Step 10, fry until the surface is golden, turn over and fry the chicken noodles, and fry both sides yellow.
Step 1 1: Put the fried chicken legs into cooking wine and cook them. In this process, you can constantly scoop up the soup and pour it on the surface of the chicken leg to make it look better. You can also turn it over and cook it.
Step 12: Cook the chicken legs when they are cooked, and don't overcook them.
Step 13: add a little water to starch to make water starch, and pour it into the remaining baking juice to cook it into a thick sauce.
Step 14: This is the cooked teriyaki sauce.
Step 15, start the combination. Take a mold (this is a hamburger mold, but I think it is too big to change it into a small bowl), spread it with plastic wrap and sprinkle with cooked sesame seeds.
Step 16: Fill the rice, dip the spoon in the water pressure, and press it very tightly, otherwise it will spread easily. "Hamburg" embryo is ready, one * * * makes two.
Step 17: My lettuce leaves are very small, and 4 pieces are stacked and spread on the hamburger embryo, and then sprinkled with teriyaki sauce.
Step 18: Add the drumsticks, and then spread the teriyaki sauce.
Step 19, spread cucumber slices or spread sauce.
Step 20: Cover another hamburger embryo, and the rice burger is finished.
Step 2 1: My daughter heard that I was going to make chicken leg hamburgers and told me not to eat them, so I only made one. I didn't expect her to grab it and eat it. She also told me that when I was cooking hamburgers, she smelled the smell on the third floor.
Tips:
1 seems like a lot of steps, but it's actually easy to do. It can be simpler if there is ready-made baking juice. The rice must be compacted, or it will come loose easily. Now I think it might be better to mix rice with colorless salad dressing to make the rice a little sticky.