Main ingredients: chicken claws 300 grams Auxiliary: 100 grams of red pepper Seasonings: garlic 10 grams of pepper 5 grams of pepper 2 grams of seasoning 2 grams of salt 5 grams of each appropriate amount of pickled pepper phoenix claws: 1. Phoenix claws washed from the middle of the chopped, into the pot of boiling water to cook for 10-15 minutes after the fish out of the cooling; 2. garlic, chili pepper, chopped, standby; 3. Boiling water in a wide-mouthed containers, pouring into the chopped garlic and chili peppers, cooling; 4. Cooling; 4. take the old altar kimchi water (about the same amount of boiling water), pour into the container of boiling water, and cold water mixed thoroughly; 5. kimchi water add pepper, pepper, the whole of the chili pepper, chili pepper water and monosodium glutamate, a little salt; 6. will be boiled phoenix claw poured into the cooled kimchi water, soak for 30 minutes (generally can be set for a longer period of time tastes better); 7. plating.
How to make chicken feet
Method 1 Select a large phoenix claw, cleaned from the center of the chop (the whole can also be), into the pot of boiling water to cook for 10-15 minutes and then removed from the cooling.
2, garlic minced, mountain and sea pepper minced, standby. 3, boiling water in a wide mouth container, pour chopped garlic and mountain sea pepper, cool.
4, take the old altar kimchi water (about the same amount as the boiling water), pour into the container of boiling water, and cold boiled water mixed thoroughly. 5, kimchi water add peppercorns, a small amount of pepper, the whole of the mountain and sea pepper, mountain and sea pepper water and monosodium glutamate, chicken essence a little.
6, the cooked phoenix claw poured into the cooled kimchi water, soak for 30 minutes. (Generally can be set for a longer period of time taste better) Practice 2 1, kimchi water a altar 2, a bottle of wild mountain pepper 3, the chicken claws cooked, cooled (do not forget to cut the chicken's nails before cooking chicken claws :P) will be the above three points are mixed together, put into a special kimchi altar, sealed for a week after you have to.
Method 3 Ingredients: chicken claws, salt, pickled mountain pepper bought in the market. Method: chicken claws cleaned, the pot connected to the water, began to cook, about 3 minutes after the pot opened, this time into the appropriate amount of salt, and then continue to cook.
Chicken claws as long as cooked to nine mature can be, too old is not delicious, cooked to 12 minutes or so with chopsticks, chopsticks can be inserted on the instructions to cook. Chicken claws into the plate, and then let cool for five minutes, five minutes later, pour in the mountain pepper bought, cook these chicken claws, a small bottle of mountain pepper with the juice all together is the best.
Finally, just let it cool for half an hour on the line, it is best not to put in the refrigerator, because it is easy to string the flavor. Practice 4 phoenix claws washed to remove the nails cut in half.
First blanch in boiling water past fishy. Change the water, put onion and ginger in the water, yellow wine, pepper, star anise and salt, put the phoenix claws into the fire boil, medium-low fire cooking 15-20 minutes.
Like crispy on 15 minutes, like the texture of the softer on 20 minutes. Prepare a large enough with a lid refrigerator containers, will be a bottle of pickled pepper in the liquid into all, just a little bit, into the part of the pickled pepper, like spicy more put, put about 1/5.
Add drinking water to half of the containers, add white vinegar, sugar, salt, cooking wine seasoning. The flavor should be enough, according to personal preference for sour and sweet own control, but to be salty enough, otherwise not taste.
Put some peppercorns and an anise, a few thick ginger slices, helps to remove the fishy flavor. Feng catch out of the pot into the cool water to chill through, you can more than a few times over the water to remove the oil.
Then put into the pair of good pepper water, to be able to be soaked by the juice. Cover and put in the refrigerator.
After two days of soaking take out and pick out the phoenix claw and pickled peppers can be! Practice 5 Ingredients: chicken claws, salt, the market bought pickled mountain pepper. Method: chicken claws after washing, the pot connected to the water, began to cook, about 3 minutes after the opening of the pot, at this time into the appropriate amount of salt, and then continue to cook.
Chicken claws as long as cooked to nine mature can be, too old is not delicious, cooked to 12 minutes or so with chopsticks, chopsticks can be inserted on the instructions to cook. Put the chicken claws into the plate, and then let it cool for five minutes, five minutes later, pour in the mountain pepper bought, cook these chicken claws, put a small bottle of mountain pepper with the juice all together is the best.
2, garlic minced, mountain and sea pepper minced, standby. 3, boiling water in a wide mouth container, pour chopped garlic and mountain sea pepper, cool.
4, take the old altar kimchi water (about the same amount of boiling water), pour into the container of boiling water, and boiling water mixed thoroughly. 5, kimchi water add peppercorns, a small amount of pepper, the whole of the mountain and sea pepper, mountain and sea pepper water and monosodium glutamate, chicken essence a little.
6, pour the cooked phoenix claw into the cooled pickle water, soak for 30 minutes. 7, loaded plate.
Can also be taken directly by hand huh Note: 1, garlic and mountain and sea pepper in the boiling water is not cold when poured into the more forced out of its flavor. 2, phoenix claw in the boiling water is not cold when pouring can also be, just the next day after cooling will form a kind of thing called "frozen".
Like jelly, pickle flavor. There are some people who like it exclusively.
But phoenix claws stained with this a little salty Oh. 3, add too much celery, red pepper and so on its flavor is not correct, can not be.
1, either claws or wings, chopped into two sections. Water put onion, ginger, pepper and star anise to boil, put chicken, salt to cook.
Fish out with cool water over a few times to cool. 2, prepare a small pot, put onion, ginger (put a little more), pepper, star anise, pickled peppers (put a little more), salt, chicken essence, pour white vinegar on the top, pour a little pure water into it.
The ratio of vinegar and water is about the same, the portion should be just enough to put the chicken did not pass. 3, put the drowning on the phoenix claws into the refrigerator, soak more than 5 hours can eat [required materials] materials: large phoenix claws several ingredients: mountain and sea peppers, peppercorns Seasoning: the old altar kimchi water, pepper, monosodium glutamate (MSG), chicken broth in moderation.
[cooking process] 1, selected a large phoenix claw, cleaned from the center of the chopped (the whole can also be), into the pot of boiling water to cook for 10-15 minutes and then fished out to cool down. 2, garlic minced, mountain and sea pepper minced, standby.
3, boiling water in a wide-mouth container, pour into the chopped garlic and mountain sea pepper, cooling. 4, take the old altar kimchi water (about the same amount as the boiling water), pour into the container of boiling water, and mix thoroughly with cold water.
5, kimchi water add peppercorns, a small amount of pepper, the whole mountain sea pepper, mountain sea pepper water and MSG, chicken essence a little. 6, the cooked phoenix claw poured into the cooled kimchi water, soak for 30 minutes.
(generally can be set for a longer time taste better) 7, plate. [Remarks] 1, garlic and mountain sea pepper in the boiling water is not cold when poured into more can force its flavor.
How to make a good bubble chicken claws simple
Should be called bubble pepper chicken claws it Main ingredients: 1000 grams of chicken claws, 50 grams of wild peppers.
Accessories: pickle sour water some, celery, pepper, monosodium glutamate, chicken essence, salt, pepper a little. Practice: 1, select a large phoenix claw, cleaned from the center of the chop (the whole is also OK), into the boiling water pot to cook 10-15 minutes after fishing out to cool.
2, minced garlic, mountain sea pepper minced, standby. 3, boiling water in a wide-mouth container, pour into the minced garlic and mountain sea pepper, cooling.
4, take the old altar kimchi water (about the same amount as the boiling water), pour into the container of boiling water, and cold boiling water mixed thoroughly. 5, kimchi water add pepper, a small amount of pepper, the whole of the mountain and sea peppers, mountain and sea pepper water and monosodium glutamate, a little chicken essence.
6, the cooked phoenix claw poured into the cooled kimchi water, soak for 30 minutes (generally can be set for a longer period of time taste better) Plating. Tips: 1, garlic and mountain sea pepper in the boiling water is not cold when poured into more can force its flavor.
2, personal opinion, add too much celery, red pepper and so on.
Pickled chicken feet how to do? Detailed production methods and recipes?
Ingredients main ingredients: 500 grams of chicken claws, pickled peppers 1 portion of Auxiliary ingredients: 1 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of white vinegar, 3 teaspoons of white wine, 5 slices of fragrant leaves, 2 star anise, cinnamon a little bit, 10 grams of peppercorns, 10 grams of onions, dried chili peppers 6, 10 grams of ginger root, 10 grams of garlic, the right amount of pickled peppers Methods: 1. Freshly purchased phoenix claws cleaned with clean water, and then scissors to cut off the fingernails of the phoenix claws, and finally the Phoenix claw cut into small sections, into the basin.
2. Pour 1 teaspoon of white wine and 1 teaspoon of white vinegar, scrub hard until the surface of the phoenix claw dry, so that the color of the made of pickled pineapple phoenix claw is more white, the taste is more crunchy. 3. marinate for 5 minutes, and then rinse the marinated pineapple claw with clean water.
This removes the heavy flavor brought by the seasoning and prevents it from affecting the taste of the pickled peppers.4. Boil the water in the pot, then add the peppercorns, star anise, and finally the phoenix claws into the pot, and then pour 1 teaspoon of highly white wine to further deodorize the fishy taste.
At the same time, turn the heat to the minimum, the phoenix claw slowly immersed in cooked. 5. At this time, take another pot, in the pot, put water, pickled pepper water, star anise, dried chili peppers, cinnamon, sesame seeds, and then boiled with medium heat.
6. Meanwhile, prepare another large bowl, put the pickled peppers, scallions, ginger, garlic, 1 teaspoon of white vinegar, 1 teaspoon of white wine, 1 teaspoon of salt, 1 teaspoon of sugar. After that, pour the boiling sauce into the mix and let it cool.
7. When the bones of the phoenix claw have been revealed, pinch it with your fingers, elasticity indicates that it is cooked, put it into the ice water to stimulate, so that the meat is more firm, more crispy, and more slippery. 8. Put the phoenix claw after cooling, put it into the pickled pepper water, seal the plastic wrap, and put it into the refrigerator for one night, then take it out the next day and eat it.
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Expanded Information:
Pickled phoenix claw is made with chicken claws, chili peppers, a traditional snack in Sichuan Province, belonging to the Sichuan cuisine. Chili pepper is rich in vitamins, etc., consumption of chili peppers, can increase the amount of meals, enhance physical strength, improve the fear of cold, frostbite, vascular headaches and other symptoms.
Chicken claws are also rich in copper, which has an important effect on the development and function of the blood, central nervous and immune systems, hair, skin and bone tissues, as well as the brain and internal organs such as the liver and heart. Pickled chicken feet is a unique Han Chinese specialty snack originating in Chengdu, belonging to Sichuan cuisine.
Known for its spicy and nourishing, tough skin and fragrant meat, this one has the effect of appetizing and promoting blood circulation, and the production process is more elaborate so that the strong and spicy flavor of pickled peppers percolates into the phoenix claws. Note There are packaged pickled pepper phoenix claw snacks all over the country, with different brands.
It is advisable to choose a brand with a national health license to eat, so as to avoid the use of harmful chemicals to bleach the harmful phoenix claws. Consumers should not choose unsafe miscellaneous brands for food.
In terms of flavor, the best or store folk production is the most unique and fresh, and the real phoenix claws will generally be slightly yellow.
Soy sauce soaked chicken claws practice step-by-step, soy sauce soaked chicken claws how to do
Ingredients Frozen chicken claws 500g Sugar Moderate amount of white vinegar (I used Haitian white vinegar) 1 bottle of soy sauce (the same Haitian) 1 bottle of cold white blood more better than good garlic cloves Red pepper (the hottest kind of pepper) Ginger (the more tender, the better) Soy sauce soaked pepper phoenix claws practice pot of boiling water.
While the water is boiling, thaw the chicken feet and cut them in half. Together with the pot with cooking, add salt, put ginger to fishy, put a little white wine to enhance the aroma.
Salt can be added a little more. How to determine whether the chicken claws are cooked, or overcooked? With chopsticks can pass through the chicken claw palm on it, pay attention to not overcooked, it is not crispy.
Fish out, wash and soak in ice water. There is no ice water to soak with cold white water, be sure to wash the gelatin on the chicken claws.
Chicken claws first put aside regardless of it. What we are going to do next is seasoning.
Chopped garlic, chopped chili, the more chopped the better. The more garlic the more flavorful, chili varies from person to person haha.
Just don't get spicy. Ginger cut into julienne.
Find a bigger pot, put the chopped material into the pot, add soy sauce, white vinegar, sugar, cold water. The flavor of their own taste, adjusted to suit their own flavor on it.
The amount must not exceed the chicken claws. The clean chicken claws fished out, drained.
Put them into the seasoning together. In summer, put in the refrigerator to keep overnight, and then eat the next day, the chicken claws are more flavorful and delicious.
Eat as soon as possible, do not keep too long.
Authentic Sichuan pickled chicken claws how to do
Ingredients:
Chicken claws, pickled peppers.
Method:
Step 1: Wash the chicken claws, chop off the claw tips, cut in half.
Step 2: pot of water boiling pour chicken claws, and then put the right amount of salt, a little wine, pepper, star anise continue to boil. Chicken claws as long as cooked to nine mature can be, too old is not delicious, cooked to 10 minutes or so with chopsticks, chopsticks can be inserted on the instructions to cook well.
Step 3: Fish out the chicken claws, rinse. The head of the water cage to open a small point with running water to rinse the chicken claws for 1 hour so that the purpose is to remove the surface of the gelatinous, so as not to be turbid when soaking, the chicken claws will be more and more white.
Step 4: Put the chicken claws into a cleaned bottle, pour the pepper water, mix white vinegar, salt, monosodium glutamate, chicken claws to be able to be soaked by the juice. Cover the lid, soak two or three days after taking out and pick out the chicken claws and pickled peppers on it! I bought a large jar of pickled peppers, is to want the inside of the pickled pepper water to do phoenix claws
Step 5: In fact, do pickled pepper phoenix claws is not so complicated, you can also try to see. February 14th is not far away, in addition to sending flowers, if you can send their own hand-made phoenix claws to the beloved girlfriend, which seems to be good Oh! As far as I know a lot of girls are like to eat pickled pineapple claws.