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How to steam chicken feet in Guangdong?
Steamed chicken feet are one of the "Four Heavenly Kings" of Guangdong morning tea. The production process of chicken feet in each store is similar, but the sauce has its own secret recipe. This steamed chicken feet is cooked first, then fried, and then mixed with three kinds of sauces-homemade chicken feet sauce, lily sauce, barbecued pork sauce and four kinds of oils-garlic oil, lobster sauce, sesame oil and peanut oil. The steamed chicken feet are soft, waxy and rich, and the sauce is slightly spicy, which is the specialty of the store.

ingredients: 11-12 adult chicken feet per catty, one big and thick. Secret Chicken Feet Sauce: Pour 5 bottles of Shacha Sauce, 2 bottles of Sesame Sauce, 2 bottles of Zhuhou Sauce, 2 bottles of Seafood Sauce, 3 bottles of Zijin Sauce (Chili Sauce commonly used in Guangdong and Guangxi), 1 bottle of peanut butter, 1 bottle of Guilin Chili Sauce, 1 kg of sugar and 1 kg of butter into a basin, and stir well to get the final product. Lily Sauce: Pour 5 bottles of Zhuhou Sauce, 3 bottles of Guilin Chili Sauce, 2 bottles of Zijin Sauce, 2 bottles of satay Sauce, 3 bottles of seafood sauce, 3 bottles of sesame sauce, 2 bottles of sand tea sauce, 5 grams of white sugar, 15 grams of chicken powder, 15 grams of oyster sauce and half a package of monosodium glutamate into a basin, and mix well to get the final product. Besides pickled chicken feet, this sauce is also used for other dishes such as ribs. Note: This "lily" is not a lily, which means "versatile", that is, this sauce can be used to pickle chicken feet, ribs and other dishes, and it has a wide range of uses.

batch prefabrication:

1. Thaw and rinse 5 kg of chicken feet, put them into boiling water, add 15 g of vinegar essence (which can be replaced by white vinegar, and has the effect of removing foreign flavor) and 1 g of maltose (coloring), stir well, cook them until they are medium-cooked, and take them out to dry the surface moisture. At this time, the surface of chicken feet is slightly sticky due to maltose contamination.

2. Pour the dried chicken feet into 7% hot oil and fry them until they are tiger skin-like, take out and drain the oil, then quickly blanch them in boiling water, remove the excess floating oil, take out and soak them in ice water for swelling, then take them out when the "wrinkled tiger skin" becomes full, put them in a tray, cover them with a layer of ice, and put them in the refrigerator for preservation. Deep-fry chicken feet, put them into ice cubes and store them in the refrigerator.

Production process:

1. Take out 5 kg of chicken feet, rinse and thaw them, control them to dry, then pour them into a pot, add water, onion, ginger, star anise, pepper, fragrant leaves and salt, bring to a low heat and cook for 8 minutes, then simmer for 2 minutes until the chicken feet are basically cooked, take them out and drain them, and then add 8 g of dried raw powder and mix well for later use. Thaw and cook thoroughly before use.

2. add 12g of chicken feet sauce, 1g of lily sauce, 5g of Lee Kum Kee barbecued sauce, salt, white sugar, chicken powder, pepper and clear water to the pot, add chicken feet and mix well, pour a little soy sauce for color matching, and add 5g of garlic oil and douchi oil (chop Yangjiang douchi, add salad oil and cook until fragrant, and filter off the dregs). Add chicken feet sauce, lily sauce and barbecued pork sauce into the basin and mix well. Pour in chicken feet, mix well and steam.

3. Fresh Agrocybe aegerita flies into the water. Take 8g and put it at the bottom of the plate. Put three big chicken feet mixed with sauce. Put it in a small cage and steam for 8 minutes. Take it out and serve. Features: the sauce is slightly spicy and full of teeth.

key to making:

1. Soak the fried chicken feet in ice water while they are hot, so that they will not only swell more fully, but also make the skin slightly crisp and refreshing, and will not stick to the mouth after steaming.

2. The chicken feet cooked twice should be mixed with a layer of raw flour and then wrapped with sauce, otherwise, the adsorption force is insufficient, and the steamed sauce is easy to pour into the plate.