Salt-baked chicken feet is a famous traditional dish with full color, flavor and flavor, belonging to Cantonese cuisine.

It originated from Meizhou City, Guangdong Province. Since the Central Plains and the mountainous areas of eastern Guangdong are both inland, the non-staple foods used in Meizhou Hakka cuisine are domesticated poultry and mountain game. There are less seafood and there are "no chickens".

"It's not clear, it's not fresh without meat, it's not fragrant without duck, it's not rich without elbow", over time, Hakka cuisine has slowly become a brand of its own, and Hakka salt-baked chicken feet is a Hakka snack derived from Hakka salt-baked chicken.

[1] Chinese name Salt-baked chicken feet Main ingredients Chicken feet Classification Hakka cuisine Taste Dry skin and charred aroma Full name Hakka salt-baked chicken feet Origin Meizhou cooking Salt-baked catalog 1 Dishes features 2 Method 3 Nutritional value Dishes features Edit 12 chicken feet, ginger slices

, peppercorns, scallions Seasoning: 30-35g of salt-baked chicken powder, cooking wine, pure sesame oil Method editor 1. Soaking: Add chopped scallions, ginger slices and cooking wine to the pepper water, rinse the purchased chicken feet and cut them

Remove the nails and soak them for 2-3 hours before use; scrub the soaked chicken feet clean again, especially the yellow cocoon skin on the center of the claws.

(Tear off the cocoon skin of soaked chicken feet gently.) 2. Boil water: Put water in a pot, add ginger slices, green onions and cooking wine and bring to a boil. Put the soaked chicken feet into a pot of boiling water and blanch them.

Remove the fishy smell; 3. Brewing: Take out the blanched chicken feet, rinse them with running water, drain and set aside; 4. Marinate: Mix the salt-baked chicken powder with pure sesame oil into a paste, pour

Add the chicken feet and mix well and set aside; 5. Put the chicken feet into a fresh-keeping bag, rub and massage, seal it with a sealing clip, and put it in the refrigerator to marinate overnight; 6. Cover the steamer with tin foil and set aside; 7. Place the steamer in water

Bring to a boil, put the marinated chicken feet into a steamer, cover and steam over high heat.

(About 15 minutes) 8. Take out the steamer, take out the chicken feet together with the tin foil on the bottom and move them to the baking pan. Place them in a preheated oven at 200℃ and bake until the skin is dry and charred and then take it out (about 5

-8 minutes), the prepared salt-baked chicken feet are suitable for eating hot or cold.

Nutritional value editor Most of the nutrients in chicken are protein and fat. Eating too much will lead to obesity.

Chicken lacks calcium, iron, carotene, thiamine, riboflavin, niacin, various vitamins and crude fiber. Long-term consumption can easily lead to sub-health.

Scientific surveys believe that chicken consumption has a significant impact on the health of the human body, especially the elderly and women.

Nutritionists point out that because people eat a variety of foods throughout the day, on average, chicken has the highest cholesterol content.

Cholesterol will greatly increase the risk of cardiovascular and cerebrovascular diseases. If the elderly and women eat chicken every day, excess cholesterol will inevitably accumulate in the body. This is not only detrimental to health, but also increases the risk of heart disease and cerebral thrombosis.

probability.