Baiyun Fengjiao is a traditional dish of Guangzhou City, Guangdong Province. Baiyun phoenix claw name originated from the original Baiyun Mountain under the people using Baiyun Mountain outflow of spring water concocted chicken claws, the production of a good phoenix claw, beautiful flavor, crisp in the mouth, cool. Sweet and sour, to greasy appetizing, another person never tire of eating. The following is my compilation of the authentic practice of Baiyun phoenix claw, welcome to read.
Ingredients
Chicken claws 400g
Accessories
Ginger 1 piece of small red peppers 2 pieces of sugar half a bowl of white vinegar 1 bowl of salt 3 spoons of cold boiled water 1 large bowl
Steps
Steps
The first step is to put a piece of white vinegar in a bowl. p> 1, a bowl of white vinegar, ? bowl of white sugar, 3 spoons of salt, 1 large bowl of cold water into sweet and sour water boil, cool and put into the freezer.
2, the pot of boiling water, water rolling put chicken claws and ginger down to cook 5 minutes off the fire.
3, with running water rinse chicken claws.
4, the chicken claws into the ice water soak 2 hours.
5. After 2 hours, transfer the chicken claws into the frozen sweet and sour water, and put them into the refrigerator to continue soaking for 10 hours. .
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The most authentic way to make pickled pepper phoenix claws
Directions
1. Prepare the ingredients you want to use, wash them and set aside.
2. white onion, pepper, star anise, cinnamon, together with 15 grams, the family has a kitchen weighing, much more convenient
3. chicken claws washed and ready to cut with
4. ginger cut into small dices is the deodorization effect is even better, the chicken claws I am diagonally cut, a cut in half, not big or small to eat up a very addictive.
5. Under the prepared pepper, anise, cinnamon, white onion, ginger.
6. After cutting, put into the funnel into the pot.
7. The water should be boiled, and then put the chicken claws into it, the water should be submerged chicken claws, so that the flavor is consistent.
8. ditto
9. High heat for five minutes. Already OK
10. chicken claws have been good, ready to go down to the pot over cold water.
11. Washed, fished out and ready to use.
12. Wash the surface of the oil and water, be sure to wash off, or bubble when the top will float up a layer of oil, affecting the taste.
13. Buy the pickled peppers into a glass bowl, add a spoonful of sugar, sugar is mainly fresh.
14. Chicken claws put in, set up. Pickle water to over chicken claws.
15. Finally, refrigerate the refrigerator for a day. Midway can open the lid to turn down the chicken claws. This is more flavorful.
Recipe Tip:
Refrigerate three gears. At night stole a piece of food, the whole time without adding a drop of water, the flavor is quite good, and the value of the outside sales of the same. The flavor is the same.
The final photo is not yet on, hehehe. The first thing you need to do is to get your hands dirty.
Pickled peppers cost 8 dollars, chicken claws 5.5 dollars, seasoning 1 dollar. The best, most assuredly a must-have snack for geek gods. Of course I'm no exception.
Health benefits:
Chicken claws: rich in protein, rich in cholesterol
Peppercorns: warming, diarrhea, pain
Anise: rationalization, pain, warming the sun
What are the practices of authentic pickled pepper phoenix claw
Method one
Ingredients
8 phoenix claws, 200 grams of pickled peppers, 1 tablespoon of salt, pepper, white vinegar, cooking wine.
Directions
1, rinse the phoenix claws with water several times, drain the water and remove the nails.
2, add the right amount of water in the pot, put a dozen peppercorns, peppercorns in the cooking will give off flavor, and can play a role in deodorizing and de-greasing.
3, after the water opens, put the handled phoenix claws into it.
4, and then pour into the appropriate amount of cooking wine, it can play the role of deodorization and refreshing, cover the lid, about 10 minutes of cooking, it's almost done.
5, with chopsticks can easily penetrate the line, do not cook too long, or eat nothing chewy, not strong.
6, with cool water to the chicken claws of the grease slightly rinsed off, can also be rinsed a few times, so that after soaking the chicken claws eat more crisp and refreshing.
7, will wash the chicken claws cut two knives, cut the larger the better, easier to soak into the flavor.
8, put the pickled pepper into the chicken claws, pickled pepper water also poured in.
9, put a small amount of salt into it, for seasoning. If the pickled pepper water can submerge the chicken claws, there is no need to add salt, pickled pepper water has a certain degree of saltiness.
10, put a small amount of white vinegar, you can neutralize the spicy flavor of the pickled peppers, but also can make the bubble out of the chicken claws more crisp.
11, add cool white water or mineral water, no more than chicken claws can be.
12, mix well, cover, put in a cool place or refrigerator for a day to eat.
Method 2
Main Ingredients
Chicken claws (appropriate amount), pickled peppercorns (appropriate amount), ginger (appropriate amount), garlic cloves (appropriate amount), star anise (appropriate amount), cinnamon (appropriate amount), sesame seeds (appropriate amount), pure water (appropriate amount).
Practice
1, first of all, wash the chicken claws, and then use a knife to split the chicken claws into two halves, easy to flavor. Prepare the spices.
2, chicken claws into the pot, add ginger, garlic cloves, peppercorns, sesame leaves, anise, cinnamon, salt.
3, cook about 13 minutes to chicken claws cooked, not too rotten.
4, the chicken claws out, put under the tap water to rinse, so that you can avoid later meat jelly, the gelatinous are washed away, and then cooled.
5, prepare a glass or porcelain container, put the pickled pepper and pickled pepper water.
6, and then add some pure water or cool white water can also be, and then pour the appropriate amount of white vinegar, mix well and add chicken essence and salt. In fact, the amount of vinegar depends entirely on personal taste, I used a spoon to taste before determining the proportion of `. This depends on their own mastery.
7, the cool chicken claws thrown into the pickle water to go, cover the lid, let it taste it.
Method Three
Main ingredients
chicken claws, a bottle of pickled peppers, moderate amount of cooking wine, moderate amount of white vinegar, moderate amount of sugar, moderate amount of peppercorns, moderate amount of ginger, moderate amount of pure water.
Practice
1, the chicken claw cold water in the pot to boil and fish out.
2, blanch the chicken claws cut off the nails.
3, a chicken claw chopped into three pieces.
4, add water to the pot into the ginger and peppercorns, pour a little wine, boil and add chicken claws.
5, the chicken claws will be cooked on high heat for about 6 minutes and then turn off the fire.
6, fish out of the chicken claws quickly into the cold water to soak wash off the appearance of grease and gelatin.
7, the bubble pepper into the porcelain bowl into the pepper, sugar, pour white vinegar and pure water to mix.
8, into the clean chicken claws, seasoning juice almost to diffuse through the chicken claws better.
9, cover the plastic wrap into the refrigerator about a day and a night you can eat it.
Method 4
Ingredients
900 grams of chicken claws, a bottle of wild peppers (360 grams), 200 grams of white vinegar, 3 tablespoons of sugar, 10 tablespoons of salt.
Method
1, chicken claws clean.
2, into the pot to cook for about 15 minutes, immediately soak into the ice water.
3, prepare a large enough container, pour white vinegar.
4, put in the sugar and salt in turn, stir well.
5, pour the whole bottle of wild peppers with the soup.
6, put the cooled chicken claws into the container.
7, add appropriate amount of cool white water.
8, cover and refrigerate overnight.
How to Make Authentic Pickled Pepper Phoenix Claws
Ingredients
Main Ingredients: 500 grams of phoenix claws, 1 portion of pickled peppers
Side Ingredients: 1 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of white vinegar, 3 teaspoons of white wine, 5 slices of sesame seeds, 2 star anise, a pinch of cinnamon, 10g of pepper, 10g of green onion, 6 dried chili peppers, 10g of root ginger, 10g of garlic, pickled peppers
Methods:
1. Wash the phoenix claws, cut off the nails, cut them into small pieces, and put them into a pot
2. Pour in 1 teaspoon of white wine and 1 teaspoon of white vinegar, and scratch the surface of the phoenix claws until they are dry so that they are whiter in color and crunchy in texture
3.
3. Marinate for 5 minutes, then rinse with water
4. Sit in a pot of boiling water, put peppercorns, star anise, and phoenix claws into the pot, and then pour 1 teaspoon of white wine to further deodorize
5. At the same time, turn the heat to the minimum, and slowly immerse the phoenix claws in the water
6. At this time, take another pot, and put in the water, pickled peppercorns water, star anise, dry chili peppers, cinnamon, Fragrant leaves, medium heat and boil
7. Meanwhile, prepare another large bowl, put the pickled pepper, scallion, ginger, garlic, 1 teaspoon of white vinegar, 1 teaspoon of white wine, 1 teaspoon of salt, 1 teaspoon of sugar into it
8. Pour the boiled sauce and mix it well, and allow it to cool down
9. When the bones of the pineapple claw have been revealed, pinch it with your fingers, and it is elastic to show that it has been cooked, and put it into the Ice water to stimulate a bit, so that the meat is more compact, more crispy, more slippery
10. After cooling the phoenix claws, into the pepper water, sealed with plastic wrap, into the refrigerator to refrigerate marinade one night, the next day to take out to eat, the flavor that is the kung fu drip ah