Ingredients: chicken feet 500g, salt 30g, turmeric 20g, chicken powder 30g, cinnamon10g, tsaoko 5g, astragalus100g and water 2kg. Methods: 1. Put salt, turmeric, chicken powder, cinnamon and Amomum tsaoko into a pot and heat until boiling, then turn off the fire.

2. Soak the chicken feet in the pot until the water gets cold.

3. Take out chicken feet and put them in metal cages.

4. Heat with an iron pan, put Astragalus into a hot pot, put it in a steamer with chicken feet, and smoke 1 hour. It is practical after cooling, delicious, strange and good. You can try it if you like it!

Two: crystal chicken feet

Ingredients: 500g of white chicken feet, 0/000g of old salt water, 0/000g of wild pepper, 50g of celery, 50g of pickled pepper, 50g of pickled ginger, 50g of white vinegar, 50g of fermented grains juice, 20 fresh peppers, 0g of monosodium glutamate 1 0g, and refined salt/kloc.

Production method:

1. Remove the old skin and toe tips from chicken feet, break them into two pieces, wash them, soak them in boiling water to remove blood, and then rinse them off. Cut celery stems into 5cm long segments and remove tendons.

2. Put the pot on strong fire, add water to boil, add chicken feet to cook until it is 80% cooked, take out the salt, put it in a glass pickle jar, add celery, pickled ginger, pickled pepper, fresh pepper, pepper, white vinegar, fermented glutinous rice juice and monosodium glutamate, add old salt water (depending on drowning chicken feet), and soak for 4-6 hours.

Features: Chun Xue in jar meat food is crystal chicken feet, which stands out with its glittering and translucent luster, mellow and meaningful taste and comfortable and crisp taste.

Three: Baiyun chicken feet

Ingredients: frozen chicken feet 1 kg (about 600g), 3 slices of ginger, 3 slices of onion, soup 1 can, 2 spoons of white vinegar.

Ingredients: Seasoning: 2 pieces of star anise, 65438+ 0 teaspoon of salt and sugar each. How to do it:

1. Add seasoning, white vinegar 1 tablespoon and a half, ginger, onion and garlic to the soup and bring to a boil. Cool and put in the refrigerator for later use.

2. Add half a tablespoon of white vinegar to boiling water, pour it into chicken feet for about 12 minutes, take it out and rinse it with frozen boiling water.

3. Soak the chicken feet in frozen boiling water for about two hours, scoop up and drain, and soak them in (1) soup for about 10 hour.

Note: Experience: Soaking chicken feet with frozen boiling water can make the skin of chicken feet swell and soften when eating. White vinegar has the function of bleaching, which makes the meat more refreshing and delicious.

Four: homemade braised chicken feet

1。 After the thawed chicken feet are washed, chop off the sharp nails of the chicken feet.

2。 Boil a pot of water and make your own brine. I put it in: soy sauce, soy sauce, salt, pepper, star anise and fennel. There are also ready-made gravy for sale in Chinatown. After the water is boiled, put the chicken feet on the fire and cook for 20 minutes. Time can be considered as appropriate, mainly because chicken feet are colorful and tasty, so you can rub them with chopsticks and rot them. However, don't cook it for too long, or the chicken feet will lose their chewiness. )

3。 Then heat the wok, add the oil, onion and garlic, and prepare for the pot. I also put some sugar in the oil to melt it. You'd better add cooking wine when frying.

4。 Finally, put some ingredients, such as monosodium glutamate, out of the pot!

Five: tiger skin chicken feet

[Ingredients] Chicken feet 500g.

[Seasoning] 20g of 0k sauce, 30g of light soy sauce, 20g of straw mushroom soy sauce 1g, 20g of onion ginger, 2g of sugar, monosodium glutamate 1g, a little citric acid, 0. 1g of pepper, 2g of yellow rice wine, 2g of fennel 1g of soup, and 65433 clear oil.

[Operating procedure]

1. Cut off the tip of the chicken feet, remove the bones from the feet, wash them, blanch them in a cold water pot, take them out for 5 minutes, then wash them and drain them.

2. Heat the oil, add chicken feet, fry until golden brown, remove when the skin wrinkles, and soak in cold water until the skin swells.

3. Put soup, oK sauce, light soy sauce, straw mushroom soy sauce, sugar, fennel, pepper, yellow wine, onion ginger and chicken feet into a bowl, steam until crisp, take it out and put it into the pot, add monosodium glutamate, drop a few drops of citric acid, collect the juice and put it into the pot for heating.

[Feature Comment] Crispy. OK Tiger Chicken Feet is a copy of Cantonese morning tea Tiger Chicken Feet, which is delicious and economical, and very popular.

[Tips] After the chicken feet are fried thoroughly, they must be soft and swollen before making them.

Six: spicy chicken feet 1) Wash the chicken feet, cut off the "nails", blanch them in a cold water pot, and wash away the floating foam.

2) Heat the pan with a little oil, add a tablespoon of hot sauce and some Jiang Mo. Stir-fry chicken feet and add a handful of dried peppers.

3) After the chicken feet are fried and colored, add a little soy sauce, add more sugar and add water to the chicken feet.

4) Bring to a boil with a big fire, stew with a small fire, and collect the juice from the big fire and put it on the plate when taking out the pot.

Seven: the practice of sauce chicken feet

Ingredients: chicken feet, 1-2 tablespoons of lobster sauce, 2 pieces of red pepper (chopped), appropriate amount of garlic, 1 tablespoon of maltose, white vinegar, oyster sauce, and light soy sauce. The other is sugar, monosodium glutamate and salt.

Then do:

1 Boil chicken feet in water with white vinegar and maltose for a while, and then take them out.

Fry in hot oil until the chicken feet are completely soaked and the skin and bones are completely peeled off.

Stir-fried garlic, red pepper, lobster sauce, seasoning, that is, soy sauce, oil-consuming monosodium glutamate and so on. Then steam with the wind for about 30 minutes.

Eight: black bean chicken feet soup

Ingredients: black beans100g, chicken feet 250g, salt.

Method:

1. Remove impurities from black beans and soak them in clear water for 30 minutes. Wash the chicken feet and put them in a boiling water pot to burn them thoroughly.

2. Set fire to the pot, add chicken feet and black beans, first boil with strong fire, skim off the floating foam, then cook with slow fire until the meat and beans are cooked, and season with salt.

Features: light and salty, you can take 1 dose every day and take 10 day continuously.

Efficacy: Black beans are black beans. Contains protein, fat, sugar, carotene, vitamin B 1, vitamin B2, nicotinic acid, etc. It also contains daidzein glycoside, choline, soybean sterol, folic acid, pantothenic acid, etc. Sweet in taste and flat in nature, it has the effects of tonifying kidney, nourishing yin and enriching blood for tomorrow. Has the effects of promoting blood circulation, promoting diuresis, expelling pathogenic wind and toxic materials, and promoting blood circulation and caring skin. Chicken is nutritious, warm and sweet, and has the functions of warming middle energizer, replenishing essence and marrow, promoting blood circulation and regulating menstruation. This soup has the effect of removing spots and whitening skin, and is suitable for people with dark spots on their faces.

Nine: papaya peanut chicken feet soup

Ingredients: green papaya 1 piece, 6 -8 chicken feet, peanuts, red dates (optional, I use them to replenish blood), and a little black fungus (optional, I use them to detoxify and clear fat). The latter two are said to be optional because they do not affect the taste of soup.

Practice: It is said that Guangdong soup is cooked without any seasoning. Because I'm from the northeast, hee hee, I still use the northeast method. Boil chicken and melon in boiling water to get the dirty blood out. Put a little oil in the pot, and stir-fry the peanuts until 60% to 70% without heating. First, it tastes like peanuts in oil, but it is easy to rot when cooked. Then put the papaya cut into small pieces into a wok, stir-fry a little papaya juice, and be careful not to put any seasoning. Then fry the chicken feet slightly. When it is almost ripe, put down the cold water and pay attention to it. Then bring the fire to a boil and simmer for an hour. If there is not enough water in the middle, you can add boiling water once, add salt before turning off the fire (according to your personal taste) and cook for 2-3 minutes on high fire. Be careful not to add sugar in the middle, because the sweetness of papaya can replace sugar. Fire first and then small fire is to make the oil and water fully mix and turn into milky white, and the color of papaya will turn the soup into orange. If there is floating foam in the middle, skim the floating foam to avoid affecting the appearance of the final soup. Salt must be put at the end, otherwise it will easily affect the protein and colloid of chicken feet, and finally it will be a delicious soup.