Pickled pepper phoenix claw is a relatively common food in life, it tastes good to eat, eat spicy and refreshing, more appetizing, loved by people. Pickled phoenix claws are generally pickled with white vinegar soaking, so it is not suitable for plastic containers, it will be easy to produce harmful substances, is not conducive to good health.

Pickled pepper phoenix claws can use plastic containers

Pickling chili chicken claws is not recommended to use plastic containers, because the plastic material is not stable, and a lot of vinegar needs to be added when pickling chili chicken claws. Plastic soaked in acetic acid for a long time, may precipitate harmful substances, dissolved in food, harmful to human health. It is recommended to use glass or ceramic containers when making marinated products. Their properties are very stable and more conducive to the preservation of pickled peppers and chicken claws.

In general, the most commonly used pickled peppers and chicken claws are jars or glass bottles, as well as enameled jars. If there are a lot of pickled peppers and chicken claws that need to be preserved for a long time, it is recommended to use enameled jars for pickling. In addition, it is necessary to avoid combining them with certain metal products. Ceramic or glassware for pickling chicken claws with pickled peppers well promotes the growth of beneficial bacteria and allows you to keep them for a long time without spoiling.

What you need for pickled pepper chicken claws

Homemade pickled pepper chicken claws should use chicken claws, ginger, cooking wine, wild pepper and salt. We need to boil cubed chicken claws in water with ginger and cooking wine, then remove them and wash them, dry the water in them, and then pour in the wild pepper water that can not exceed them. Finally, add the appropriate amount of seasoning, seal it and put it in the refrigerator for a week.

The nutrients in the chicken claws with pickled peppers are still very rich. For example, per 100 grams of pickled pepper chicken claws contains 193 calories, 4.9 grams of carbohydrates, 16.89 grams of protein and 8.26 grams of fiber. Therefore, pickled pepper chicken claws contain a lot of essential nutrients. However, pickled chili chicken feet usually contain too much sodium, so eat them sparingly. Excessive salt intake is bad for your health.

If we suddenly want to eat spicy food or want to get addicted to it, then we can buy some pickled chili chicken claws and eat them. It will feel soothing. Or if you feel that there is no food to eat at home, you can go to the supermarket to buy some chicken claws and make some pickled chili chicken claws yourself. I believe your appetite will be much bigger.

How to make pickled chili chicken claws

Ingredients:

Chicken claws, pickled chili, white vinegar, ginger and scallion, cooking wine, pepper, ginger and scallion, star anise, salt

Steps:

1. Clean chicken claws. If it is frozen chicken claws, soak a few times, change the water often and soak the blood.

2. Remove the toenails from the chicken claws.

3. Put cold water in a pot, add chicken claws, ginger, green pepper, white pepper and cooking wine, bring to a boil, and cook on medium or low heat for 20 minutes, because the chicken claws I bought this time were bigger and took longer to cook. Gently poke the thickest part of the chicken claws with chopsticks, which means they are cooked.

4. Remove the chicken claws, spices and pass through cold water.

5. After cold water, cut the chicken claws into two parts and soak them in cold water.

6. Take another clean jar and put the right amount of water. Add the right amount of water as needed. Add ginger, onion, pepper, star anise and salt and bring to a boil.

7. Cool the boiled spice water and set aside. Be sure to cool it. In fact, this step can be done before cleaning the chicken claws. It takes a while to cool.

8. Take a clean pot and put the chicken claws in it first and then pour all the pickled peppers and pickled pepper water in it. If the pickled pepper water cannot go beyond the chicken feet, there is no need to prepare spice water over it. If the chicken feet are still exposed to the pickled pepper water, now add the cooled spice water to the chicken feet and mix it well with some white vinegar. You can taste the flavor and adjust it. Remember not to put the tasted spoon or chopsticks into the pot. Cover it with plastic wrap and chill it in the refrigerator for more than a day. You can eat it when it tastes good.