How to make tiger skin chicken feet? This question asked me the most appropriate, remember before in a Cantonese restaurant as a chef, the store every day to use more chicken, but the rest of the chicken claws are not popular, the boss in order to the chicken claws are also utilized, and then came up with the practice of the tiger's skin phoenix claws, which not only increases revenue, but also reduces unnecessary waste, the following teach you how to make this tiger's skin phoenix claws, right?

How to do the most delicious tiger phoenix claw?

Tiger phoenix claw belongs to the Cantonese cuisine, in Guangzhou's morning tea inside a black bean sauce steamed phoenix claw is the favorite flavor of foodies, and how to do this dish is more delicious? One of the keys in the frying, followed by marinating process, after frying the phoenix claws after soaking to become soft, and then marinated, so that the phoenix claws will be better flavored, eat up the skin crispy meat tender, taste through the bone taste very good. The following restaurant inside a black bean sauce steamed phoenix claws as an example, to teach you how to make delicious tiger skin phoenix claws.

steamed phoenix claws in black bean sauce production method

main ingredients: chicken claws 500g

marinade recipe: salt 5g, monosodium glutamate 10g, sugar 15g, chicken powder 3g, the top of the good brand of peanut butter 5g, oyster sauce 15g, the column of the sauce 10g, 10g soy sauce, 10g, salsa 10g, pepper 3g, chili sauce 15g.

Other ingredients: tempeh 30g, cooking oil, garlic, ginger, cooking wine, soy sauce

Making Steps

①Preparation of chicken claws: chicken claws clean, and then use scissors to cut off the chicken nails, and then the chicken claws in a pot of cold water, add ginger, cooking wine blanch, boil and skimmed out the froth, boiled for two minutes, and then wash with water, and then loaded into the dish add a little soy sauce stirring, so that the color of the deep-fried phoenix claws look better, and then drain the excess water and standby. Then drain the excess water and standby.

② frying: pot pour cooking oil (amount to be more than chicken claws), and then the oil temperature to seven hot, and then one hand to take the lid, one hand to take the chicken claws, and then pour the chicken claws into the hot oil, and then quickly cover the lid of the pot, the fire control at this time in the medium heat, about 20 seconds to fry, and then open the lid of the pot with a spoon and slowly turning the chicken claws to make the heat uniformly, and then open the fire to the maximum, the chicken claws of the color of the Fry until thick, chicken claws become swollen then fish out, immediately pour into the water to soak for two hours standby.

③Preparation: the marinade recipe in advance to blend out the spare. Tempeh, garlic chopped, and then add about 100g of cooking oil in the pot, oil temperature 30% hot pour into the garlic popping, and then add the tempeh stir-fried flavor over low heat, and then poured into the marinade recipe, standby. Stir fry when control the fire don't fry scorched so it will be out of the bitter flavor.

④ marinade: soaked phoenix claws fished out and drained, and then put the phoenix claws into a large plate, pour the marinade recipe, repeatedly stirred evenly, marinated for 30 minutes standby. (Note: Be sure to drain the water before marinating in the marinade, otherwise it is difficult to fully flavor)

⑤ Steaming: marinated phoenix claws placed in the steamer dish, then the water in the steamer pot to boil, under the phoenix claws into the high-flame steaming for 10 minutes, 10 minutes after the removal of a tasty black bean sauce steaming phoenix claws production is complete.

Tips for making

1.? When you buy chicken claws, pick a large, meaty chicken claws so that the fried phoenix claws are soft enough to eat a better taste.

2.? Chicken claws after removing the chicken nails to keep the whole just fine, do not cut the chicken claws into small pieces, otherwise the chicken claws will shrink when heat, so the chicken claws of the bones will be exposed, you can soak the chicken claws and then cut small pieces, so that the chicken claws will not shrink.

3. Before frying chicken claws, the water on the surface of the chicken claws should be drained, so as to prevent the hot oil from splashing out, and the chicken claws should be covered with a pot lid immediately after the pot is placed, so as to prevent them from being scalded by the splashing hot oil.

4.? When frying chicken claws, chicken claws should be fried in a pot with high oil temperature, so that the chicken claws will be more likely to rise tiger skin and become swollen.

5.? Fried chicken claws must be immediately soaked, chicken claws soaked soft skin will become soft, become fluffy so that in the marinade can be better flavored.

Questions Explained

1. Why didn't my fried chicken feet have tiger skin?

Answer: The main reasons why the fried chicken claws do not have a tiger's skin are as follows:

1 ① oil temperature is not enough: when frying chicken claws must be a high oil temperature to frying, because the chicken claws with more collagen and fat, when the chicken claws into a high temperature of the hot oil, the chicken claws in the fat and collagen will be immediately occurred "explosion", so that the chicken claws in the "explosion". ", so that the chicken claws in the oil from the chicken claws of the skin quickly precipitated, so that the surface of the fried chicken claws looks like "pimple pimple" look, after the water soak tiger skin out.

If the oil temperature is not enough to enter the chicken claws, then the chicken claws because it did not reach the "explosion of the ignition point" so the chicken claws will not rise tiger skin.

② soaking time is not enough: fried chicken claws must be soaked, soaking time at least one hour, just fried chicken claws skin is hard, to use water to soak soft to become fluffy, also known as the "tiger skin", you can also use hot water to soak to speed up the soaking time.

2. Using the marinade recipe above to make steamed phoenix claws with black bean sauce is too much trouble, is there any easier way to do it?

A: The marinade recipe introduced above is a delicious way to steam phoenix claws in black bean sauce, both commercially available, but also used with home production, the marinade recipe introduced above is only for everyone to play a role in the production of reference, the seasonings added can be added according to personal taste discretion, soak the phoenix claws, used for steaming can be eaten more crispy texture. This dish is actually more concerned about the frying process, as long as the chicken claws to make the tiger skin flavor, texture are not bad.

Conclusion

A delicious black bean sauce steamed phoenix claw skin crispy tender, flavor through the bone, it seems to have been particularly attractive, the main understanding of the above cooking skills, you can also make a delicious tiger skin phoenix claw, if I share the method is useful, remember to praise the support oh!