Chicken feet with pickled peppers is one of the most popular snacks in recent years. It is famous for its spicy taste, tough skin and fragrant meat. Chicken feet with pickled peppers are not only elegant, but also popular with ordinary people. This delicious food has the effects of stimulating appetite, promoting fluid production and promoting blood circulation. The production process is more exquisite, so that the spicy taste of pickled peppers can seep into the chicken feet.
The authentic chicken feet with pickled peppers are plump and white, and when chewed, the flesh and blood are fragrant, which has a strong flavor-promoting effect.
Chicken feet and chicken feet are folk nicknames in the catering industry. Chicken feet with pickled peppers (red pickled peppers, wild peppers, that is, chicken feet with pickled peppers and millet peppers, with the best flavor) are brewed with selected chicken feet, which originated from the Chengdu Plain and gradually became popular in Sichuan and Chongqing. In recent years, due to the industrialization of packaged chicken feet, it has spread to the north and south of China.
Snack features: crispy, spicy, appetizing, refreshing and nutritious.
Chicken feet with wild pickled peppers: a special food in Chongqing. Different from chicken feet with mountain pepper, the pepper used for chicken feet with mountain pepper is yellow millet pepper, while the pepper with pickled chicken feet is red pickled pepper. The difference of pepper and the difference of production technology make the taste completely different.
Chicken feet with wild pickled peppers are made by cooking chicken feet first and then soaking them. The biggest characteristics of this product are:
1. Sour and spicy appetizers, relieving cravings and reducing stress, and eating a pack will greatly stimulate appetite and refresh the spirit;
2. It is rich in collagen, so you don't have to worry about obesity, and it also has the effect of beauty.
3. Chicken feet with wild pickled peppers are crisp and tender, and can be chewed readily, which can make people sweat, promote fluid production and improve their appetite. It is good with wine and meals.
Pickling tool: glass pickle jar (Sichuan pickle jar made of glass)
Wash chicken feet, remove nails and cut them in half. First, soak it in boiling water. Change the water, add onion and ginger slices, yellow wine, pepper, star anise and proper amount of salt into the water, add chicken feet, bring them to a boil, and simmer for 1.5-21 minutes on low heat. 15 minutes for crispy ones, and 21 minutes for soft ones.
prepare a refrigerator container with a lid big enough, pour all the liquid in a bottle of pickled peppers, just a little, add some pickled peppers, and put more spicy ones, about 1.5. Add drinking water to half of the container, add white vinegar, sugar, salt and cooking wine to taste. The taste should be full, and it should be sour and sweet according to personal preference, but it should be salty enough, otherwise it will not taste. Put some pepper, an star anise and some thick ginger slices to help remove the fishy smell and improve the taste.
after chicken feet are taken out of the pot, put them in cold water to cool thoroughly, and you can degrease them with water several times. Then put the chicken feet with pickled peppers into the right pickled pepper water, so that they can be soaked by the juice. Cover it and put it in the refrigerator. After soaking for two days, take it out and pick out the chicken and pickled peppers!
local characteristics
Chengdu is the birthplace of pickled chicken feet. Almost every flavor pot-stewed vegetable and vegetable-dressing shop has homemade pickled chicken feet for sale. In particular, the chicken feet soaked in kimchi from the old altar are the most delicious.
Mianzhu sweeping and deboning chicken feet are different from ordinary chicken feet. The sweeping chicken feet are soft but not rotten, deboned, mixed with cooked sesame oil and coriander, and are fragrant, soft and spicy!
Practice 1
Wash chicken feet [1], remove nails and cut them in half. First, soak it in boiling water. Change the water, add onion and ginger slices, yellow wine, pepper, star anise and proper amount of salt into the water, add chicken feet, bring them to a boil, and simmer for 1.5-21 minutes on low heat. 15 minutes for crispy ones, and 21 minutes for soft ones.
prepare a refrigerator container with a lid big enough, pour all the liquid in a bottle of pickled peppers, just a little, add some pickled peppers, and put more spicy ones, about 1.5. Add drinking water to half of the container, add white vinegar, sugar, salt and cooking wine to taste. The taste should be full, and it should be sour and sweet according to personal preference, but it should be salty enough, otherwise it will not taste. Put some pepper, an star anise and some thick ginger slices to help remove the fishy smell and improve the taste.
after chicken feet are taken out of the pot, put them in cold water to cool thoroughly, and you can degrease them with water several times. Then put it in the right pickled pepper water, so that it can be soaked by juice. Cover it and put it in the refrigerator. After soaking for two days, take it out and pick out the chicken and pickled peppers!
Practice 2
Pickled chicken feet 1. Wash the chicken feet, chop them from the middle, cook them in a boiling water pot for 11-15 minutes, then take them out and cool them;
2. Chop garlic and pepper for later use;
3. Put boiling water in a wide-mouthed container, pour chopped garlic and pepper, and cool;
4. Take pickle water from Laotan (about the same amount as boiled water), pour it into a container filled with boiled water, and fully mix it with cold boiled water;
5. Add pepper and pepper into the pickle water, the whole pepper, pepper water, monosodium glutamate and a little salt;
6. Pour the cooked chicken feet into the cooled kimchi water and soak for 31 minutes (generally, it can be left for a longer time to taste better);
7. plate loading.
Red pepper with nutritional value: Pepper is the most common raw material on people's dining tables. It is rich in nutrients and pickled chicken feet with unique taste, which can increase the amount of food when eating. Eating more can enhance physical strength and improve symptoms such as fear of cold, frostbite and vascular headache. At the same time, pepper contains a special substance, which can accelerate metabolism, promote hormone secretion and protect skin. Rich in vitamin C, it can control heart disease and coronary atherosclerosis and lower cholesterol. It contains more antioxidants and can prevent cancer and other chronic diseases. Can clear respiratory tract, and can be used for treating cough and common cold. Pepper can also kill parasites in the stomach and abdomen.
chicken feet: rich in fat, keeping body temperature and protecting internal organs; Provide essential fatty acids; Promote the absorption of these fat-soluble vitamins; Increase satiety. Rich in protein, it can maintain the balance of potassium and sodium; Eliminate edema. Improve immunity. Lowering blood pressure and buffering anemia are beneficial to growth and development. Rich in copper, copper is an indispensable micronutrient for human health, which is very important for blood, central nervous system and immune system, Hair, skin and bone tissue as well as brain and liver, The development and function of heart and other internal organs have an important influence
nutritional ingredients in the eating guide
nutritional information
nutrients per 111g
calories of 196.23 calories
carbohydrates of 5.93g
fat of 11.82g
protein of 17.64g
cellulose of 1.13g
nutritional efficacy < 1. Chicken feet with pickled peppers is a kind of food in our life, which is harmless in itself. However, when buying, we should pay attention to whether the packaging bag is leaking or not, and whether it is within the shelf life. If there is a problem, it must not be eaten.
2. From a chemical point of view, it contains many bleaching substances, most of which are strongly oxidizing. Long-term consumption will weaken the lung function and cause tissue damage. For those suffering from asthma, emphysema and chronic bronchitis, the harm is more obvious, so long-term consumption is not recommended.