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 mix well with the boiling water.
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 kimchi water and soak for 30 minutes.
7, plate. You can also use your hands directly to take Oh
Note:
1, garlic and mountain 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 poured into the can, but the next day after cooling will form a kind of thing called "jelly". Like jelly, pickle flavor. There are people who like to eat this specifically. But phoenix claws stained with this a little salty oh.
3, personal opinion, adding too much celery, red pepper and so on its flavor is not correct, can not be. 1, whether it is 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 the onion, ginger (put a little more), pepper, anise, pickled pepper (put a little more), salt, chicken essence, the top pour white vinegar, pour a little pure water into it. The ratio of vinegar and water is about equal, the portion should just be able to put the chicken did not pass.
3, put the drowning on the phoenix claws into the refrigerator, soak for more than 5 hours you can eat
Question 2: do bubble pepper phoenix claws containers can be used stainless steel pots can not be, normal do bubble pepper phoenix claws just add salt chili pepper a little bit of vinegar and other seasonings, will not lead to stainless steel inside the precipitation of manganese and other elements, basically is feasible
Question 3: bubble pepper phoenix claws (with white vinegar) Can I use plastic preservation box or stainless steel pot bubble? There is no glass and porcelain utensils what to use instead of it There is no glassware or ceramics is best to use iron, because pickled pepper phoenix claws in the white vinegar is acidic corrosive, because iron is more corrosion-resistant than plastic, but also not like plastic contains hazardous substances!
Question 4: Can stainless steel containers contain pickled pineapple claws can be, production methods 1 . Fresh phoenix claws washed and de-clawed, ginger sliced, bubble wild mountain chopped; bubble celery cut into 3 cm sections. 4 liters of cold boiled water to spare. 2 . Boil water in a pan, pour in the phoenix claws, put 5 grams of salt and cook on high heat for 35 minutes; fish out and drain. 3. Pour the cooked phoenix claws into the cool boiled water and rinse 2 times to remove the surface cuticle. Then use a large pot of clean cool boiled water, pour into the cleaned phoenix claws; add salt, ginger, pickled pepper, pickled celery, white vinegar; cover with plastic wrap, put in the refrigerator to soak for 5 hours to serve.
Question 5: Can pickled pepper phoenix claws be put into stainless steel containers for pickling 5 points Theoretically it should not. The marinade will be seasoned with salt.
The salt will ionize and then contact with the stainless steel to form a primary battery, one corrosion of stainless steel containers, and the other stainless steel in the chromium and manganese and so on will be dissolved out.
However, the carbon content of stainless steel is very low, generally a short period of time is not observed corrosion phenomenon.
Question 6: Can pickled cabbage and pickled chicken feet be drowned together in one container? Or not in one piece is better. Because the pickling time of the two is not the same. It's not good to pick them when the time comes. Cabbage can be pickled in a few days. That is chicken claws will take a month, right!
Question 7: pickled chicken claws need to use what seasoning? 1, raw materials: buy bottled pickled artichokes, phoenix claws, monosodium glutamate, sugar, white vinegar, salt .
Wash the bought phoenix claws, cook with water for about 15 minutes, put a moderate amount of salt while cooking. To be cooked fish out with cool water to soak. Find a small altar or a large enough glass jar, put the phoenix claws, put the Chao Tian Pepper with the juice poured in, add water (not too much, all the juice over the phoenix claws can be), monosodium glutamate, sugar, white vinegar, salt to the right amount (according to their own preferences to adjust the proportion of my own preferences, I like to be slightly salty :)) soak up on the line, the best thing to do is to put it in the refrigerator!
2, a day can be a little longer time may be more flavorful in the refrigerator the longest I have not tried I think not more than 3 days it
Usually do not do a lot of one or two days certainly eat up la 1 day later can be (mainly depends on the texture you need in fact, at that time can be dipped in the juice to eat), but remember to fish phoenix grab chopsticks to be sure to be clean or will accelerate the deterioration of the soup is also a time can not be too long to eat quickly or easy to deteriorate (especially in summer)
3, chili pepper should be the kind of small pointed green chili pepper absolutely can not use soy sauce, vinegar must be white vinegar
Question 8: bubble pepper phoenix claw can be placed in the iron bucket inside the soak it Hello, no
bubble pepper phoenix claw can not be placed in the iron bucket inside the soak, soak pepper phoenix claw soak material water corrosive, will corrode the iron bucket, soak pepper phoenix claw, can not be placed in the iron bucket, can be placed in the iron bucket, can not be placed in the iron bucket. corrosive, will corrode the iron bucket, harmful substances, need to be placed in glass or ceramic containers to do pickled chicken claws
Question 9: Pickled pepper chicken claws with what chili practice
Practice a
Preparation of the ingredients
Main Ingredients
Main Ingredients: chicken claws (300 grams)
Auxiliary Ingredients: millet chili peppers 100 grams)
Seasonings: garlic ( 10 grams) pepper (5 grams) pepper (2 grams) MSG (2 grams) salt (5 grams)
production process
Phoenix claws cleaned to remove the nails in half cut in half, first in boiling water to boil the 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, high heat cook 8-15 minutes. If you like crispy, it's 8 minutes, if you like softer texture, it's 15 minutes.
Pour a bottle of millet chili liquid full order into the pot, just a little bit, put part of the millet chili, like spicy more put a little. Add the right amount of drinking water (according to the number of soaked chicken claws) and then add white vinegar (according to their own taste), sugar, the right amount of salt, a little pepper, ginger anise a little, small fire simmering for about 30 minutes, let cool, loaded into plastic or glass containers standby.
Phoenix claws out of the pot into the cool boiled water to cool through, you can more than a few times over the water to remove the oil. Then put into the reserved mountain pepper water, to be able to be soaked by the juice. Cover and put in the refrigerator, two days later take out and pick out the phoenix claw and pickled pepper can be served!
Method two
Preparation of ingredients
Chicken claws, pickled peppers, bad marinade, green onions, ginger and garlic, star anise, cinnamon, peppercorns, pepper, coriander, sugar, vinegar, salt, cooking wine.
Production process
1, chicken claws washed to remove the nails, cut, first divided into two, and then divided into two on the side with the fingers. The whole bubble difficult to taste;
2, bad brine, ginger strips, pickled peppers, salt, sugar, vinegar, mix, salt a teaspoon, sugar two teaspoons, vinegar a tablespoon (balsamic vinegar vinegar can be);
3, brine boiled;
4, pour into the chicken claws, the water boiled pour a tablespoon of wine, a teaspoon of salt, cook for ten to twelve minutes. I cooked for ten minutes, very crispy;
5, wash with cold water, ten minutes to change the water, soak for two hours, if you do not care about the water on the fine water. If the heartache of water, half an hour to change. The last time it is best to use pure water, I worry about raw water is not clean, I use pure water;
6, chicken claws dry water, soak into the adjusted juice can be, five hours or more you can eat. But the longer the more flavorful, the more spicy.
Making tips
1, pickled peppers must buy juice clear, I last time because I bought bad pickled peppers, a little cloudy, the flavor is not very pure. To the supermarket to sell pickles place, but to see if fresh, if almost sold out, do not buy, because certainly put a period of time;
2, bad brine juice can play a role in adding flavor and aroma, put and do not put the taste difference is very big, but if there is no then, do not put;
3, the reason why the salt and sugar and vinegar, is the salt to enhance the flavor, sugar to increase the aroma, with a bit of vinegar, sour, tastes more delicious!
4, cooking, other spices can be dispensable, but pepper must not be less, chicken claws are not fishy, and very fragrant, put a little more, a tablespoon of peppercorns. Cooking time put some salt, go dirty;
5, brewing chicken claws, the longer the more white, and crisp, but do not exceed two hours. One hour to two hours can be, less than one hour, if the chicken claws are not very ***.
Practice 3 - balsamic vinegar pickled chicken claws to teach you how to do pickled chicken claws, how to do pickled chicken claws is delicious
Process:
1, selected a large phoenix claw, cleaned from the middle of the chopping (the whole is also OK), into the pot of boiling water to cook for 10-15 minutes and then fished out of 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), and vinegar moderate, pour into the container of boiling water, and cold 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, the cooked phoenix claw poured into the cooled kimchi water, soak for 30 minutes (generally can be set for a longer period of time tastes better) plate.
Tips: 1, garlic and mountain and sea peppers in the boiling water is not cold when poured into the more can force its flavor. 2, personal opinion, add too much celery, red pepper and so on.
Question 10: pickled pepper phoenix claw can put other things? Hello, you can
Pickling tools
Glass kimchi altar (made of glass Sichuan kimchi altar)
Pickling steps
Phoenix claws washed to remove the nails cut in half. First blanch in boiling water past fishy. Change the water, put onions and ginger in the water, yellow wine, pepper, star anise and salt, put the phoenix claws into the upper fire boil, medium-low heat and simmer for 15-20 minutes. If you like crispy, it's 15 minutes, and if you like softer texture, it's 20 minutes.
Prepare a large enough with a lid refrigerator containers, will be a bottle of pickled pepper in the liquid all poured in, but also a
point by point, 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 preferences sour and sweet own control, but to be salty enough, otherwise not flavorful. Put some peppercorns and an anise, a few thick ginger slices, helps to remove the fishy flavor.
Phoenix claws out of the pot into the cool water cold through, you can more than a few times over the water to oil. Then put it into a good pair of pickled pepper water, to be able to be soaked by the juice. Cover and put in the refrigerator. Soak for two days and then take out and pick out the phoenix claws and pickled peppers on it!
Chengdu is the birthplace of pickled phoenix claws. Almost every flavor brine mixed vegetables store with homemade pickled chicken feet for sale. Especially with the old altar kimchi water soaked phoenix claws are the most delicious and flavorful.
Mianzhu Qingdao off-bone phoenix claws, different from the general phoenix claw refreshing, Qingdao phoenix claws are characterized by soft and not rotten, off-bone, mixed with cooked sesame oil, cilantro, characterized by soft and fresh spicy!
Practice
Practice a
Marinade tools: glass bowl or other large containers
Raw materials: the quality of the chicken claw catty, half a lemon, half an onion, celery three, wild pepper (that is, pepper) two bottles of pepper, pepper, cinnamon, anise, pepper, garlic, ginger, other vegetables (carrots, lettuce section of the crisp vegetables can be) < /p>
The first step is to make sure that you have the best quality chicken claws, and that you can use them in the best way. /p>
1, the lemon slices, onion slices, celery stems with a knife broken
2, ginger, garlic broken, pepper, cinnamon, star anise washed and dried, wild peppercorns cut into pieces, put into the container;
3, phoenix claw washed, boiled with water to break the raw (different flavors around the world, the Mianzhu Qingdao practice is to cook the claws to the softer, boneless, avoid not to cook too long so that into the soft rotten)
4, dry phoenix claws into the altar, will shoot a good lemon, onion, celery cover it
5, the boiling water in a large bowl, cooled down by adding garlic, pickled red pepper, wild peppercorns, ginger, peppercorns
6, take the old altar kimchi water (the weight of the water and boiling water, etc.), pour into the water
7, dry phoenix claws, will shoot a good lemon, onion, celery a pass into a large glass bowl, soak for more than 30 minutes.
Method two
The difference with the first method is that this method does not rely on the old kimchi water, but the use of brine direct fermentation. Steps 1 to 3 are basically the same as method one.
Pickling tools: glass kimchi altar (made of glass Sichuan kimchi altar)
Raw materials: the quality of the chicken claws is still good one catty, the old altar kimchi water, lemon half, onion half, celery, three, wild pepper (i.e., pepper) two bottles of pepper, pepper, cinnamon, anise, pepper, garlic, ginger (the best is to soak out of the bubble with the Sichuan kimchi altar ginger), other vegetables (carrots, lettuce sections and other crisp vegetables can be)
1, the lemon slices, onion slices, celery stems with a knife to break
2, ginger, garlic shot, pepper, cinnamon, star anise washed and dried, wild peppercorns cut into pieces, put into a glass altar;
3, phoenix claw washed, boiled in water to break the raw (different flavors around the world, the Mianzhu Qingdao practice is to cook chicken claws to the softer, boneless, do not boil for too long so that it becomes Do not boil too long so that into the soft over rotten), boiled out, washed with water to remove the floating powder, cut into two to three pieces, dry;
4, dry phoenix claws into the altar, will shoot a good lemon, onion, celery covered with it, and then into the Sichuan wells salt and monosodium glutamate (MSG), cover, in the altar mouth with water to seal, one day to two days after the long can be fished out to eat.
Now there are packaged pickled chicken claw snack brands across the country, the brand name varies. It is advisable to choose a national health license mark of the brand to eat, so as to avoid the use of harmful chemicals to bleach the harmful phoenix claws. Consumers should not choose unsafe brands for their food. In terms of flavor, the best or store folk production is the most unique and fresh, and the real phoenix claw will generally be slightly yellow.
Practice three
Wash and remove the nails and cut in half. First blanch in boiling water past the fishy smell. Change the water, put onion and ginger in the water, yellow wine, pepper, star anise and salt, will be put into the upper fire to boil, medium-low fire smothered 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 mountain pepper in the ...... >>