What happened to pickled chicken feet? 65438 +0 Chicken Feet Selection.
Generally speaking, when cooks make chicken feet with pickled peppers, they often choose American chicken feet. Its advantages are thick meat, white skin and no congestion. There are also some Sichuan chefs who will choose the claws of Sichuan native chicken. Although the meat on chicken feet is not as much as that on American chicken feet, it is tough and chewy because it is farmed in the wild.
The second cooking method.
Before cooking, be sure to clean the toenails and bones of chicken feet and rinse them with water several times before cooking. Cooking method: put 500g chicken feet into a cold water pot, add onion, ginger 15g, cinnamon, angelica dahurica, white vinegar, star anise 10g, and fragrant leaves 5g, bring to a boil with high fire, cook with low fire, take out chicken feet, and pour water quickly. If the chicken feet are taken out and allowed to cool naturally, this will not only affect their brittleness, but also make the color black.
NO.3 concocted juice.
Boil 500g of clean water in a pot, add 50g of white vinegar150g, 50g of bottled wild pepper, 20g of onion, ginger and millet, 0g of garlic10g, pour in pickled pepper water100g, add salt, monosodium glutamate10g for seasoning, and open and cool. In order to enhance the flavor of dishes, some chefs put a few slices of lemon in pickled pepper water, and the fishy smell removal effect is also good.
What should I do if pickled chicken feet are a little fishy? Ingredients: chicken feet, salt, pickled peppers bought in the market.
Practice: After the chicken feet are washed, connect the pot with water and start cooking. After about 3 minutes, the pot boiled. At this time, add the right amount of salt to continue cooking. As long as the chicken feet are cooked to 90%, they will not taste good when they are old. When they are cooked to 1 or 2 minutes, inserting them with chopsticks means they are cooked.
Put the chicken feet in a dish and let them cool for five minutes. After five minutes, pour in the bought mountain pepper, cook these chicken feet, and pour in a small bottle of mountain pepper together with the juice. Let it cool for half an hour at last. It is best not to put it in the refrigerator, because it stinks easily.
The practice of pickling chicken feet pickling tools: glass bowls or other large containers.
Ingredients: a catty of high-quality chicken feet, half a lemon, half an onion, three celery, two bottles of wild pepper (millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic, ginger and other vegetables (carrots, lettuce and other crisp vegetables).
1. Slice the lemon, slice the onion and break the celery stalk with a knife.
2. Crushing ginger and garlic, washing and drying Zanthoxylum bungeanum, Cinnamomum cassia and Illicium verum, cutting Zanthoxylum bungeanum into sections, and putting into a container;
3. Wash the chicken feet and cut them off with clear water (the local flavor is different, and Mianzhu's sweeping method is to cook the chicken feet until they are soft and boneless, and avoid cooking them for too long, so that they are soft and rotten), take them out after cooking, wash them with clear water, cut them into two or three pieces, and dry them;
4. Put the dried chicken feet in the jar and cover with lemon, onion and celery.
5. Put boiling water into a large bowl, cool and add garlic, pickled pepper, pepper, ginger and pepper.
6. Take the pickle water from the old altar (the weight is the same as boiling water) and pour it into the water.
7. Dry the chicken feet, put the lemon, onion and celery in a large glass bowl and soak for more than 30 minutes.