"Marinated chicken claws," also known as "marinated phoenix claws," which is a very pro-popular food, the streets and alleys of ordinary people can see its figure. "Brine" as a very common cooking techniques, has always been in the culinary world has a special status. Those who are not easy to taste the ingredients, after brining can be very good into the flavor, to make the food is quite a lot of flavor. Take marinated chicken claws, chicken claws meat is relatively firm, the inner layer of meat is not easy to flavor is not easy to stew crispy. So the production of marinated chicken claws want to make the flavor of the outside, or to master a set of methods and techniques.
First of all: chicken claws need to be reamed, marinated, reamed not only to remove the fishy flavor, but more importantly, in order to fully flavor. The marinade method is relatively special, with the "wet marinade method", fast flavor flavor.
Secondly, chicken claws need to be deep-fried and cold-excited, so that the color of the skin is bright and beautiful, forming a "tiger skin" effect.
Third: brining time, you need to once again color, so that the skin color better, and stewing time to control.
Introducing so much, just to make a delicious "brine phoenix claw". The following into the production time, to share a brined tiger phoenix claws, welcome to learn and share!
---Tiger skin phoenix claw --- the skin color is bright and beautiful, oily and glossy, phoenix claw meat is crispy and soft, especially good chewing, even the bones are more crispy, taste rich and sweet.
Main ingredient phoenix claw amount
Accessories honey, white vinegar, soy sauce, soy sauce, salt, oil, white wine, yellow wine, pepper; star anise, sesame leaves, cinnamon, pepper, ginger, pepper each amount
Accessories large particles of coarse salt packet, a piece of cotton gauze
---- Start making ----
(1) phoenix claw initial processing
Thaw will be thawed to buy back the buyer's meat, the meat is very soft and chewy, even the bones are more crispy and sweet flavor. p>Thawing will buy back the phoenix claws into the basin, add water flooded over the phoenix claws, add 1 tablespoon of salt to melt, soak for about 10 minutes to the phoenix claws thawing.
Drain the thawed phoenix claws, cut off the nails, cut a few deep slits in the surface with a knife, and then wash them twice with water. By the way the ginger cut thin slices.
-"Warm tips:
Salt water can not only quickly defrost the phoenix claw can also be the initial deodorization.
Cutting the mouth is to give the back of the marinated and brined phoenix claws when the deodorization and flavor.
(2) marinate phoenix claws
Phoenix claws pot, add 2 bowls of cold water, 1 spoon salt, small bowl of white wine, half a bowl of yellow wine, a few slices of ginger fully mixed, cover the basin, marinate for 4 hours, so that the phoenix claws are fully deodorized, but also absorb the flavor of the material juice.
(3) fried spices
Marinated phoenix claw time can be fried spices. Net pot boil dry pot water, pour in coarse salt. Change the small fire, the coarse salt fried hot, first into the star anise, cinnamon slowly stir-fried flavor and then into the leaves and peppercorns continue to stir-fry slowly over low heat, when the spices appear to be discolored yellowish when the fire is turned off instantly. Separate the spices, let the temperature drop to not hot, with cotton gauze wrapped to do marinade package.
(4) deep frying phoenix claws
Color the phoenix claws with moisture-absorbent paper to absorb the water on the surface, use a barbecue brush to give the phoenix claws a layer of white vinegar, and then brush a layer of honey.
Frying again net pot boil dry water, add some more oil, so that the oil presents the state of boiling immediately changed to low heat, the phoenix claws deep-fried once, deep-fried until the skin golden can be removed to drain the oil.
Cold radical will be fried phoenix claws while hot in cold water for about 30 minutes, you will find phoenix claw skin has a little swelling foam, "Tiger Skin" effect came to the fore.
"Warm tips:
Phoenix claws smeared with vinegar, you can let the tight meat become loose, brining the meat is easier to taste, crispy and soft; smear a layer of honey can increase the "tiger skin" of the beautiful color.
(5) brine tiger skin phoenix claw
Pot left a small amount of oil, open the fire, the oil is hot, into the ginger stir-fried flavor, add 2 bowls of boiling water, into the spice packet, add 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 slices of ginger, poured into the phoenix claw, large fire boil and then changed to a small fire simmer for 15-20 minutes. Finally, when the pot, add a small half a spoon of salt, and then changed to high heat juice, tiger phoenix claws that production success, when the plate sprinkle some pepper to increase the flavor.
-"Warm tips:
The main thing is to add soy sauce to the phoenix claw color again, but the amount can not be too much, otherwise the color of the phoenix claw is not good.
---content production of the "Q&A" ----
(1) Why do this marinated phoenix claw marinade is wine soaked?
Most people marinate phoenix claws, with the "dry pickling method", the wine and salt and other ingredients will be phoenix claws simply wipe again, the purpose is to remove the fishy, marinating time is generally shorter, but the phoenix claws out of the general flavor. I do this brine phoenix claws with "wet pickling method", the technique is to use white wine mixed with yellow wine soaked phoenix claws, compared to the "dry pickling method" made phoenix claws better flavor.
Wine contains a large amount of alcohol, the role of alcohol can be disinfected to the chicken claws, two with the help of alcohol volatility can be taken away from the fishy taste, to eliminate the phoenix claw odor and fishy taste; three is a long time to soak, the wine flavor can be infiltrated into the chicken, brining out the phoenix claw flavor is more intense.
(2) spices why still need to fry again? And with large particles of coarse salt?
Many people use spices to do brine dishes, is to directly cook the spices in water to increase the flavor of the dish, this is not not good, just the flavor is not so strong. Because the spices are dry products, after the water soaked swelling, embedded in the meat in order to penetrate the flavor, this process is very slow, and also need to go through a long period of stewing, the spices of the flavor to fully stimulate out.
First of all: first of all, the spices fried once, spices and high temperature direct contact, heat is relatively fast, the flavor of the meat is an aromatic oil, heat faster this layer of material penetration is also faster, wrapped in the surface of the spices, and encountered in the hot water has a good solubility. The flavor comes quickly dissolved quickly, brining the flavor of the ingredients is strong.
Secondly: with large particles of coarse salt frying, you can isolate the high temperature of the hot pan, the spices frying evenly heated, will not be fried fried fried burnt, the color is better, and salt frying can also give the spices to increase the salty flavor, so that brined ingredients more flavorful, compared to direct salt consumption assured some.
(3) Why do you need to deep-fry the chicken feet first?
"In fact, the deep-frying step is not essential, but after deep-frying, one can give the phoenix claw stereotypes to increase the beautiful color; two can be wrapped in white vinegar and honey; three for the back to make the phoenix claw "tiger skin" effect to prepare.
First of all: phoenix claws for a long time soaking, the meat will swell foam, deep frying once can let the phoenix claws simple stereotypes, not in the marinade when the meat is loose and not shaped, and after deep frying the skin will become a golden yellow color, the color looks good and appetizing.
Secondly: phoenix claws smeared with a layer of vinegar and honey, if directly brined, this layer of material juice is lost to the soup. Deep frying can be very good to wrap the material juice is not lost, increase the beautiful color and flavor of the phoenix claws.
Third: after deep-frying the phoenix claw temperature is relatively high, and then after the cold water of the cold excitation, thermal expansion and contraction of the skin will be more oily, "tiger skin" effect more more solid, brining out the phoenix claw more beautiful.
---Tiger skin phoenix claw production of "technical TIPS"----
(1) the selection of phoenix claw try to choose the size of the same, in the frying and brining when the maturity of the same, to make the phoenix claw quality will be better.
(2) whether it is dry pickling method or wet pickling method of pickling phoenix claws, processing with a knife to cut the mouth to remove the fishy flavor and taste better. Marinate for as long as possible.
(3) before deep-frying phoenix claw surface water must be sucked dry, otherwise deep-frying is easy to deep-frying splash oil; deep-frying oil temperature should be higher, so that the phoenix claw rapid stereotypes, do not have to absorb more grease, eaten at ease; deep-frying phoenix claw dip time to be a little longer, so as to form a "tiger's skin" effect.
(4) brining time to control the time, too long, phoenix claw meat is easy not to mold. General brining about 20 minutes, molding the best. Turn off the fire after the appropriate stay in the pot, let the residual temperature will continue to heat the phoenix claws, the temperature slowly down, the phoenix claws will be softer and crispy, molding good.
An ingredient, a delicious, master the method, get skills, you can also make a good delicious!