When marinating chicken feet, marinated sauce is the essence of the whole dish, and the timing and time of marinating are also crucial. Now let's learn the practice of marinating chicken feet with Xiaobian.
1, simple home-cooked braised chicken feet
Ingredients: 500g chicken feet.
Seasoning: 30g of rock sugar, chicken powder 1 spoon, 3 small pieces of ginger, 2 tablespoons of cooking wine, light soy sauce 1 teaspoon, light soy sauce 1 teaspoon, proper amount of water and 2 strips of scallion.
Practice steps:
1) Put clean water in the pot, add the cleaned chicken feet, cook for about 5 minutes (do not cover the pot), take out, rinse with cold water until the chicken feet are completely cooled, drain the water, and cut off the nails of the chicken feet for later use;
2) Put water in the pot, marinated buns, scallions and ginger slices, add chicken powder, cooking wine, crystal sugar, light and dark soy sauce to boil, put the soaked chicken feet in low heat for about 20 minutes, taste and turn off the fire (don't cover the pot during the whole process);
3) After the flame is turned off, you can cover the pot cover, soak the chicken feet until the marinated soup is slightly cool, and then take it out.
2, stewed chicken feet
Ingredients: fresh chicken feet, star anise, cinnamon, fragrant leaves, ginger, refined salt, soy sauce, and ginger.
Practice steps:
1) Clean the chicken feet, remove the tips of the feet, put the chicken feet in a clear water pot, boil them for 5 minutes, remove them from the fire, and rinse them with clear water after they are cool;
2) Put the seasoning in the casserole, put the chicken feet in good order, pour in water, take the chicken feet as the standard, pour in a tablespoon of soy sauce, add a proper amount of refined salt, turn off the fire after the fire is boiled, and marinate for a few hours before eating.
Tips:
1) Don't cook chicken feet for too long, they are too crisp and chewy.
2) Wash chicken feet with clear water several times after blanching to remove some colloid.
3. Braised chicken feet
Ingredients: chicken feet 500g
Seasoning: salt, soy sauce, vinegar, star anise, cinnamon, cooking wine, blended oil and Yuanzhen sugar.
Practice steps:
1) Wash chicken feet, cut off nails and cut ginger slices;
2) cinnamon and star anise are put into gauze;
3) Heat the oil in the pot, add ginger slices and saute them, add some soy sauce and stir-fry until the color is the highest;
4) Add some vinegar and sugar and stir fry together. Add cooking wine, stir-fry the fragrance, add some water or beer, add the prepared spices, cover the pot, and stew for about 30 minutes until the water is collected and delicious.
4. Delicious braised chicken feet
Ingredients: 500g of chicken feet, a small bag of thirteen spices, a small piece of pork belly, two tins of beer or a large bottle, 3 small cups of soy sauce, soy sauce 1 small cup, and sugar 1 small cup.
1) Wash the eggs and cook them in cold water. Add more water, because you will need to cook the chicken feet later.
2) Wash the chicken feet, remove the nails, put the chicken feet in boiling water for 2 minutes, then pick them up, and continue to soak the eggs in hot water, then take them out and soak them in cold water;
3) Slice the pork belly for later use, heat the wok, stir-fry the pork slices, and be sure to stir-fry the oil;
4) Stir-frying the sliced meat with thirteen spices;
5) After frying, put in 3 cups of light soy sauce, 1 cup of light soy sauce and 1 cup of white sugar. Note that the ratio of these three is 3: 1: 1, and you can use a small measuring cup at home;
6) After adding soy sauce, add beer and boil it together. Beer is the secret of chicken feet being soft and rotten without entering the pressure cooker;
7) After boiling, take out the chicken feet in cold water and put them into the pot, and cook for 25 minutes on medium heat;
8) After turning off the fire, put in the shelled eggs with several cuts, cover them, and simmer with the remaining temperature 15 minutes or more before eating.
The trick of braised chicken feet
Before we make braised chicken feet, it is very important to choose fresh and suitable chicken feet. When buying chicken feet, the skin of chicken feet should be white and shiny, and there is no residual yellow hard skin; Chicken feet are compact and elastic, and the surface is slightly dry or moist and does not stick to hands. If the chicken feet are dull in color and sticky on the surface, it indicates that the chicken feet have been stored for too long and should not be purchased.
When making chicken feet, it is estimated that the most difficult thing for everyone is to get rid of the earthy smell of chicken feet, the cumbersome handling of braised chicken feet, and the problem that chicken feet are always curled up and inconvenient to eat after being cooked, and so on. In other words, it takes a lot of skill to make chicken feet well, and Xiaobian will come to save everyone and teach you some tips to solve problems.
1, chicken feet cleaning: chicken feet have an earthy smell. If you want to reduce or remove them, you have to rinse them. However, it should be noted that in the rinsing process, it is very important to remove the small yellow cocoon scar on the palm of the chicken feet with a knife and remove the residual yellow "coat" on the chicken feet. After chicken feet are rinsed, they should be soaked. When soaking, it is best to put it in clear water with appropriate amount of onion, ginger and cooking wine for 3~4 hours.
2. Drain the chicken feet after washing, turn each chicken feet over after drying, and cut a knife longitudinally along the palm of your hand, thus cutting off the tendons connected here. When frying in the pot after the tendons are broken, the chicken feet will naturally open when heated, and the chicken feet will be straight, so that they will not retract.
3. At the same time, we can also add white wine when making braised chicken feet, so that the earthy smell of chicken feet can be effectively removed, and the mellow taste can be matched with other seasonings. When making braised chicken feet, the amount of raw powder water should not be too much or too thick, so as not to affect the taste.
4, chicken feet must be boiled in boiling water, so that collagen will not be too much dissolved and wasted.
5. If you cook with marinated soup, just put the soaked chicken feet into marinated soup and cook for about 20 minutes. (The specific time depends on the size of chicken feet and personal preference, you can take it out and try it when you cook for 20 minutes.) Remember not to cover the pot.
6. In the same way, you can marinate chicken wings, chicken legs, beef, etc. The trick is not to cover the pot during cooking to ensure that the food is intact.
7. If you don't have time to cook the marinated soup, you can use the marinated bag instead. The marinated bag can be used repeatedly.
8. The trick is not to cover the pot cover during the cooking process, and keep the pot cover open from beginning to end, so that the brine food can maintain a beautiful appearance and ensure that the marinade completely enters the food. The time of marinated food is about 20-30 minutes. Boil the marinated soup first, then put the materials. After boiling, slowly marinate it with low heat, and then turn it off when the time comes. At this time, you can cover the lid and let the food stay in the marinated soup until it is slightly cool before taking it out, so that the marinated food can be tasty, tender in texture and perfect in appearance.