Process 1:
Raw material thawing, toe removal, cleaning, drying control, marinating, drying, packaging, sterilization and finished products.
Key points:
1. brine preparation: take 400g of tooth powder and 450g of salt, and add water to prepare 10kg brine. Among them, the amount of salt can be appropriately increased or decreased according to local tastes.
2. Marinating: bring the brine to a boil, add the chicken feet, cook until the chicken feet float, turn off the fire, and control the brine for 10 minute. Take it out and spread it on a plate.
3, drying: putting the pickled chicken feet into a drying box to make the chicken feet skin slightly dry and crisp and tough; You can also let it dry completely without baking, and the chicken feet will look soft, smooth and full. This process can be selected according to actual needs.
Process 2:
Thawing raw materials-toe removal-cleaning-boiling-controlled drying-marinating-drying-packaging-sterilization-finished products.
Key points:
1. Boil: Boil clear water, add chicken feet, and cook until 70% cooked, that is, the chicken feet turn dark red after being cut.
2. Preparation of brine: same as above.
3. Marinating: Boil and cool the brine, add the cooked chicken feet and marinate for 30 minutes, stirring from time to time during the marinating process.
note:
1, the salt water can be reused, and it can be added when the amount of salt water is reduced to the point where the chicken feet cannot be submerged.
2. Baked chicken feet with salt produced in Guangdong, in order to match its name, the amount of salt is generally high.
3. Process 1: Because of hot brine, the finished product is soft, smooth and full. If the marinating time is prolonged, the fragrance will be better; In the second process, the finished product looks crisp.
Salt Baked Chicken, Hakka Style
Materials:
1 chicken (about 3 kg), 3 kg of crude salt, gauze paper 1 piece, paper 1 piece.
Exercise:
1. Wash the chicken, dry it, hang it and air dry it until it is as dry as possible.
2. Insert two chicken feet into the abdomen from the tail, wrap them with gauze, and use toothpicks to pass through the neck and tail of the chicken to prevent the gauze from spreading.
3. Cut the tin foil to be larger than the pot used and spread it at the bottom.
4. Heat the wok, add coarse salt and fry until yellow. Spread about 1/3 coarse salt evenly on the bottom of the pot, put the chicken into the pot and spread the remaining coarse salt. Cover and stew for 6 minutes, turn over the chicken, bake for 6 minutes, and finally stew for 12 minutes.
Experience:
1. Pottery pots have a better effect, because chicken skin will become brittle during baking, so you can't use tin foil to lay the bottom.
2. If the weight of the chicken is about 2kg, 10 minute is enough. The amount of salt should also be equal to the amount of chicken.