1. First deal with the chicken legs: wash the chicken legs, remove the bones and cut into small cubes
2. Pour the Orleans marinade, cooking wine and some water into the basin
3. Grab evenly with your hands (grab the seasoning to absorb), cover with plastic wrap, and marinate in the refrigerator for 8 hours
4. Cornmeal and white flour are added with yeast and water to make a softer dough and ferment to twice its size
5. Take out the fermented dough and knead it evenly, then roll it out into large rectangular slices
6. Brush the surface evenly with a layer of vegetable oil, sprinkle a little white surface
7. Slowly roll up into a long strip
8. Into the same size
9. Take one of them and rub it slowly
10. Then roll up
11. Flatten and roll into round cakes, complete all the cakes and wake up for 10 minutes (counting from the first cake)
12. Seared with an electric baking pan or a frying pan until golden on both sides (no need to add oil in the pan)
13. Cut the shallot and red pepper into small pieces separately
14. Cut green onion into small pieces, slice garlic
15. Add a small amount of oil to a non-stick pan, pour in shallots and garlic over medium-to-low heat and fry for a fragrance
16. Add the marinated chicken nuggets
17. Slowly fry until the color changes, then sprinkle with black pepper and stir well
18. Pour in the diced shallots and stir well
19. Then add the diced red pepper and stir well, then turn off the heat and set aside
20. Use a knife to cut through the middle of the round cake (don't cut it)
21. Add fried chicken diced in the middle and serve
Tips:1: The ratio of flour to corn flour is 2:1, and the amount of water is about 170 grams. The noodles should be softer, so that the old cakes are softer.
2: Chicken thighs must be marinated in advance to taste.
3: The whole production can be interspersed, the side dishes can be prepared when the noodles are awake, and the pancakes are interspersed with the stir-fried dishes, so that the cakes are baked and the dishes are fried.
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