How to do white cloud phoenix claw?
Ingredients: chicken claws, garlic, beauty pepper, spices (i.e.: star anise, allspice, cinnamon, chenpi, grass berries Seasoning: Chencun sanshui, white soy sauce, white rice vinegar, chili oil, sesame oil
1, chicken claws cleaned and chopped off the toes, garlic pressed and chopped into the capacity, beauty pepper chopped.
2, the first processed chicken claws into the boiling water slightly flying water rinse cool, pot hot oil into the ginger punch, spices fried flavor, add an appropriate amount of water, adjust the basic flavor of the fire open, down into the chicken claws micro-fire dip halogen 4 to 5 minutes to pour out cold.
3, the brined chicken claws into the soup bowl, add the appropriate amount of alkaline water, mix well, and let stand for a few moments until the whitening of the water rinse off the alkaline flavor to be used.
4, the garlic, beautiful pepper into the bowl, seasoning the basic flavor, pouring hot oil and mix well, then mix white soy sauce, a little sesame oil, white vinegar, pour chicken claws and mix well, neatly arranged into the dish, drizzled with chili oil that is ready.
Baiyun phoenix claw practice
Ingredients: chicken claws, lemon ice water, Thai sweet chili sauce, ginger, rice vinegar
1, cut off the nails of the chicken claws washed and drained, ginger cut into young silk, rice vinegar, sweet chili sauce, ice water spare.
2, buy a refrigerated chicken claws, so first boil once a little blanched water, remove the flavor of snow, with water to wash away the foam.
3, and then boil a pot of water, the water boiled chicken claws into the pitch, cover and cook for 4 minutes and then turn off the fire to let the chicken claws in the pot covered with a lid to simmer for 15 minutes.
4, 15 minutes later, pick up the chicken claws with water to rinse the foam, and then put into the lemon ice water to soak for 20 minutes.
5, after 20 minutes of soaking, pick up the chicken claws to control the water to drain off the water.
6: Place the drained chicken feet on a plate and mix with a tablespoon of sweet chili sauce, 3 tablespoons of rice vinegar and ginger.
7. Put the mixed chicken feet into a plastic box or wrap the plate with plastic wrap and put it in the refrigerator (no need to put it in the cold) for a few hours, or eat it the next day.
8, finished, mine is done yesterday to eat today. Refrigerate process have taken out to stir a little and put back in the refrigerator.
Tips for making white cloud phoenix claws
1, Thai hot and sour sauce is good, moderate flavor, do sweet and sour food is very trouble-free.
2, portion size depends on the ingredients to add, you can try the flavor, not enough acid to add more rice vinegar.
3, tried to pick bones, really no technology, afraid of picking rotten chicken claws, gave up.
Baiyun phoenix claw is where the dish
Baiyun phoenix claw is a traditional Cantonese cold dishes in Guangzhou, Guangdong Province, the source of the name is the original Guangzhou people to use the Baiyun Mountain flow of water to the chicken claw wash, which is different from the use of tap water or well water to wash more delicious, more crisp and cool in the mouth. Similar to the mountain water tofu. Because of this, so people named it Baiyun phoenix claw.