Halogen tiger chicken claws is an emerging variety of brine in recent years, many brine stores have increased this variety. Tiger skin chicken claws with soft Q popping texture, rich layers of flavor, quickly welcomed by everyone, in the brine operation is considered an ideal diversion varieties, in the selling price than the ordinary brine chicken claws and a little more expensive, the profit is also good. In fact, the production process of this chicken claw and brine chicken claw difference is not too big, mainly increased deep-frying this step, we can do in their own homes. Today we will introduce the production steps of tiger chicken claws, this step is suitable for both home production, but also suitable for batch production, batch production up to the operation is more convenient, lower cost.
Tiger skin chicken claws
One, the treatment of net
is the pre-processing of chicken claws, this if you have done brine, are more familiar with, is to clean, peel, armor, etc., will not say more here.
Two, blanching
Chicken claw blanching should be cold water in the pot, slowly heating with a small fire, the water boiled immediately after the fire, and then the chicken claws out, placed in a ventilated place to dry and cool, the surface drying to no water droplets. When blanching, you can add some ginger, yellow wine and white vinegar to remove the odor in the chicken claws.
Brine to be attentive
Three, deep frying
Before deep frying, the appearance of the chicken claws on the dry evenly brushed on a layer of skin water, chicken claws skin water recipe is 1 spoon of honey with 4 spoons of white vinegar. After brushing the skin water and then a little bit of drying, and then dry until the appearance of water can not be seen.
Then you can deep-fry, deep-fry the oil to seven or eight percent hot, and then under the chicken claws. After the chicken claws can be covered with a lid to prevent the oil from splashing out. Then medium heat chicken claws fried to golden, chicken claws surface fried bubbles, is fried, so you can fish out. Before fishing out the chicken claws in the pan in the oil overall stir a few times to prevent the chicken claws stick together.
Four, soak
Chicken claws fried, and then slightly cooled, you can go down to the ice water soak (ice water is to put small ice cubes into cold water, made) soak for about two hours, soaked in ice water, chicken claws after the skin will be bulging, chicken claws on the skin will be wrinkled, the bone and the meat will be properly separated. At this time the shape of the tiger skin chicken claws came out.
Tiger skin chicken claws
Five, brining
Soaked chicken claws can be placed in brine brine. Halogen tiger skin chicken claws and halogen other things are similar to the process, that is, chicken claws put in the brine, and then boil the brine. After boiling and then cook on low heat for two to five minutes can turn off the fire. Turn off the fire and then soak in the brine for at least two hours.
After these five steps, the tiger skin chicken claws are ready to be brined and ready to be served.
Here's what to say about the tiger skin chicken claw brine production:
First on the recipe:
Tiger skin chicken claw brine recipe
The above is the amount of brine three kilograms of chicken claws, you can be proportional to the amount of chicken claws according to the amount of increase or decrease in the proportion of the ingredients. The following is still the amount of three pounds of chicken claws as an example. In accordance with the above recipe, the soup pot with 6-10 pounds of water, and then add the old hen and pork bones, cooking for 90 minutes, both into the fresh soup, in the addition of chili peppers, mace, ginger, scallions, cooking oil, and then in addition to the above seasoning all the seasoning packets into a seasoning packet into the pot, cook on low heat for 90 minutes (halfway through the scallions out), the brine is ready.