Ingredients: chicken feet 10 (about 200g), peanuts 50g, yellow rice wine 5g, ginger slices and refined salt 3g, monosodium glutamate 1 0g, chicken oil10g.

Operation:

1. Cut off the tips of chicken feet and wash them; Soak peanuts in warm water for half an hour, and then wash them with clear water.

2. Put the pot on fire, add a proper amount of water, bring it to a boil, add chicken feet, peanuts, yellow wine and ginger slices, cover the pot, cook for 2 hours, add refined salt and monosodium glutamate to adjust the taste, simmer for a while, and pour chicken oil. You can eat it.

Features: light and delicious.

Nutritional value:

Chicken feet-chicken feet have high nutritional value and are rich in calcium and collagen. Eating more can not only soften blood vessels, but also have cosmetic effects.

Peanut-Peanut is scientifically called Ground Peanut, and it is called longevity fruit among the people. It belongs to leguminous crops and is called "China Nut" and "Green Milk".

Features: This soup contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B 1, vitamin B2, nicotinic acid, vitamin C and so on. Has the effects of nourishing blood, promoting lactation, promoting blood circulation, stopping bleeding, and strengthening tendons and bones. It can promote the secretion of milk, help the recovery of uterus, promote the elimination of lochia and prevent postpartum hemorrhage.

Second, the 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.

Third, the practice of coke chicken feet

Materials:

Chicken feet, coke, ginger, some sugar and salt.

1. Soak chicken feet a little and drain.

2. Fry in a frying pan (cover it with a lid, otherwise frying will be dangerous).

3. After frying until golden brown, soak it in cold water for half an hour and add a little salt to taste.

4, another pot, add ginger to stir fry, then put the soaked chicken feet into the pot, pour coke, slowly stew until the soup is thick, and finally season slightly.

Fourth, the practice of roasting chicken feet with salt.

Salted chicken feet raw materials:

Chicken feet, peppers, star anise, ginger.

Baked chicken feet with salt:

1. Wash chicken feet, remove nails, and use kitchen paper to absorb water;

2. Add a little pepper, star anise and ginger to sea salt and stir fry;

3. Then put most of the salt in the bowl;

4. Leave a layer of salt at the bottom;

5. Tear off a large piece of parchment;

6. Chicken feet are wrapped in parchment;

7. Put it into a raw iron pan baked with salt and sprinkle salt on the surface;

8. Put it in the oven and bake at 400F for about 30 minutes, without cover;

9. It's baked and smells good.

Finished product:

This dish is a good snack, pre-dinner snack and wine. thank you

Five, the practice of pickled chicken feet

1. Select a big chicken claw, wash it, chop it from the middle (the whole chicken claw can be used), put it in a boiling water pot, cook it for 10- 15 minutes, then take it out and let it cool.

2, garlic chopped, chopped mountain pepper, spare.

3. Put boiling water in a wide-mouth container, pour chopped garlic and mountain pepper, and cool. 4, take the old altar pickle water (similar to the boiling water), pour it into a boiling water container, and fully mix it with cold boiled water.

5. Add pepper and a small amount of pepper, whole mountain and sea pepper, mountain and sea pepper water, monosodium glutamate and chicken essence to pickle water.

6. Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes (generally, it can be placed for a longer time and tastes better).

Tip: 1, garlic and mountain pepper can force out their fragrance when boiling water is not cold. 2, personal opinion, celery, red pepper and the like have been added too much.

Sixth, the practice of braised chicken feet Ingredients: chicken feet

Seasoning: pepper, sugar, soy sauce, ginger, salt, chicken essence, aniseed, pepper, orange peel and water.

Exercise:

(1) Cut off the nails of the chicken feet you bought and cook them in water for about ten minutes.

(2) Put the oil, add the pepper, stir-fry for a while, it will be fine if it smells, and then remove the pepper.

(3) Add sugar, and the chicken feet can be put in as soon as they are melted with a small fire. Note that the water in the chicken feet has been removed, otherwise it is easy to leak oil and hurt yourself. ) Add soy sauce, stir fry and color the chicken feet.

(4) Water, ginger, aniseed, star anise, pepper, orange peel (if it is chicken products or something, put some orange peel to taste), salt, chicken essence and bring to a boil. Then cover it with a small fire and simmer.

Braised chicken feet are fragrant but not greasy, which is delicious as a table wine. It can not only supplement collagen for beauty and wrinkle prevention, but also relieve appetite. Sisters may wish to do it often and eat it often. There are many versions of braised chicken feet. Here are some delicious and simple methods and production essentials for you to choose from.

Practice 1: ginger, garlic, pepper, dried pepper, star anise, soy sauce, soy sauce, salt, chicken essence and cooking wine. Wash chicken feet, steam in a pot until it changes color, and steam until it changes color; Cut the steamed chicken feet into small pieces. Put the chicken feet into the pot. Add dried Chili, pepper, star anise, ginger, soy sauce, soy sauce, salt and cooking wine into the pot (it is very important to add cooking wine to chicken feet to half, so don't drain water, mainly stew with cooking wine). Bring the fire to a boil, simmer for 30 minutes, and turn the pot twice in the middle to make the chicken feet discolor. Add chicken essence to taste before cooking, cover the pot and stew for 3 minutes.

Practice 2: Wash chicken feet and cut off nails. Fly water to remove fishy smell, dry the water and wait for frying (after the water is boiled, put the chicken feet in the water). Fry in a pan until golden brown. Add ingredients and appropriate amount of water, and simmer in the pot for about 35 minutes (ingredients: a little ginger, fennel, star anise, cinnamon, pepper, soy sauce, a little sugar). When it's almost ready, add a little chopped green onion.

Practice 3: 200 grams of chicken feet, 2 star anise, a small piece of cinnamon, 2 pieces of fragrant leaves, appropriate amount of dried Chili, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of rock sugar, appropriate amount of soy sauce, appropriate amount of chicken essence, appropriate amount of onion and appropriate amount of cooking wine. Cut chicken feet, remove calluses from nails and finger nests, and wash them; Wash star anise, cinnamon and fragrant leaves, slice ginger, pat garlic loose and peel with a knife, cut dried pepper into two petals, remove seeds and cut onion into sections.

Boil chicken feet in boiling water for about 2 minutes, remove and drain; Take an oil pan, add star anise and cinnamon, and stir-fry with low fire for fragrance; Add chicken feet and stir-fry a few times, then add a little cooking wine and stir well; Add ginger, garlic, fragrant leaves, crystal sugar and soy sauce, stir-fry until the chicken feet are colored; Add appropriate amount of boiling water (water will submerge chicken feet), add appropriate amount of salt and chicken essence, scoop out floating foam with a spoon after the fire boils, cover the pot, and simmer for about 25 minutes on low heat; Finally, sprinkle with chopped green onion and mix well.

Practice 4: chicken feet, ginger slices, garlic cloves, star anise, dried Chili segments, onions, onions, soy sauce, salt, sugar and oil. Cut off the nails of chicken feet, wash them, put them in a pot, and drain them in water for later use. Ginger slices, garlic cloves, star anise, dried peppers, onions and onions are ready. Add oil to the hot pot. When the oil is slightly hot, add ginger slices, garlic cloves and star anise until fragrant. Turn to medium heat, add dried Chili slices and chicken feet and stir-fry for a while.

Add soy sauce, soy sauce and a little sugar, stir-fry and color, then add a small bowl of water, cover and bring to a boil. After boiling, open the lid to taste the salty water, add salt to adjust it, then cover it and turn to low heat until it is soft and waxy. Drain the juice on high fire, sprinkle with shallots, and start the pot.