Deep-frying: Deep-frying until it is ripe and red. After frying, it is necessary to rinse the water and remove greasy, so that the skin and bones are inseparable, the cortex shrinks and wrinkles, and the mouth melts.
Steaming: add sauce and sauce during steaming and steam until soft and rotten. What kind of sauce to add can be different with local flavor and at any time. At present, Guangdong uses oyster sauce, Guilin sauce, Zhuhou sauce, OK juice and so on, but none of them are the same. Common practice
Cut chicken feet are boiled and drained, then soaked and fried at high temperature, then bleached and cooled, then stewed with five spices and brine, then boiled in cold river (blanched), dipped in raw powder and steamed with sauce. Chicken feet with cold sauce
Ingredients:
Chicken feet, red pepper, pickled pepper, sesame oil, ginger, garlic, vinegar, salt and sugar.
step
1, prepare the materials, wash them dry and cut them.
2. Wash the prepared chicken feet and cook them in a pot.
3. After the chicken feet are cooked, they are mature and washed with water.
4. Mix well and then pour in two or three drops of Yi Shu Hall sesame oil.
Tips:
Cold chicken feet, fresh materials, especially chicken feet, are delicious, and you can rest assured that sesame oil is generally recommended for cold dishes. Sesame oil is produced in Bama, Guangxi, the hometown of longevity in the world. It is rich in protein, unsaturated fatty acids, and trace elements necessary for human body such as lecithin, linolenic acid and iron minerals. Eating it has the effects of moistening the stomach, nourishing yin and tonifying deficiency, helping digestion, improving eyesight and protecting liver, eliminating diseases and prolonging life, and has special curative effects on constipation, hypertension and high cholesterol in the elderly. Chicken feet with pickled peppers
Make ingredients
Chicken feet, cucumber (optional), wild pepper (you'd better taste it first, some brands are not delicious), pepper, sugar, salt, chicken essence and garlic cloves.
Production process
1, put water in the pot, boil, add chicken feet, and cook until the chicken feet can be poked through with chopsticks.
2. Put it in ice water and bone the chicken feet with a knife.
3. In a larger container, add pepper, salt, sugar, chicken essence and minced garlic, then pour in wild pepper, then add appropriate amount of cold boiled water and stir well.
Note: the chicken feet cooked for the first time are undercooked, and the hard ones are not delicious. Be sure to cook them badly. The chicken feet were taken out of the refrigerator, but they were not eaten directly. Some chopped peppers, sesame seeds and pepper were fried with oil, and they were drenched on the surface of the chicken feet while they were hot, which was also very fragrant. Peanut chicken feet soup
Make ingredients
Chicken feet 10, 50 grams of peanuts. Seasoning: 20 grams of Shaoxing wine, chopped green onion 10 gram, 5 grams of ginger slices, 3 grams of refined salt, monosodium glutamate 1 gram, and appropriate amount of chicken oil.
Production process
Cut off the tips of chicken feet, wash them, add Shaoxing wine, ginger slices and water, add peanuts after medium fire 15 minutes, season with salt and medium fire for 40 minutes, sprinkle with chopped green onion and monosodium glutamate, and pour chicken oil on high fire for 2 minutes. Sea cucumber, chicken feet and papaya soup
Make ingredients
200 grams of sea cucumber, 400 grams of papaya and six to eight chicken feet. Accessories: 3-4 slices of salt and ginger.
1 Wash the sea cucumber and cut it into pieces.
2. Cut the chicken feet and blanch them to remove the blood.
3. Peel the papaya and cut into pieces.
4. Boil chicken feet, sea cucumber and ginger for 30 minutes, then put papaya down and stew together 10 minutes, add salt. Shourou Chicken Feet Fruit ginseng soup
Make ingredients
One pear, 3G ginseng flower, 200G fresh longan, lean meat 150G,
Three chicken feet, cooking wine and salt
Production process
1, respectively, wash chicken feet and lean meat, cut chicken feet and nails into sections, and cut lean meat into pieces.
2. Shell and core longan for later use.
3, boil water in the pot, add chicken feet and lean meat to drown, don't cover it when drowning, this is to remove the fishy smell of the meat, if it is covered, it will lock the fishy smell of the meat. Then put it out for use.
4. Add chicken feet, lean meat, ginseng flowers and longan in turn, and pour in a proper amount of cooking wine. Bring the fire to a boil, and then turn it down for 20 minutes.
5. Peel the pear and cut it into pieces, then put it in the praise, and continue for 10 minute.
6. Add salt to taste the soup before drinking it. Because of this, there are two kinds of fruits in Tonga, and there is no need to add monosodium glutamate or chicken essence. Salt is added to better reconcile the sweetness of the fruits in the soup. Skin-beautifying chicken feet in oyster sauce
Chicken feet in oyster sauce must be blanched, pickled, stir-fried and stewed before they can be cooked. The golden chicken feet are easy to take off, thick in gum, tender and smooth in taste, and have a strong flavor of oyster sauce. Chicken feet and pig hands are rich in collagen, which can make the skin moist, maintain elasticity and prevent wrinkles. Among them, pig hands are high in fat and easy to get fat when eating more, while chicken feet are low in fat content and calories, and they are not afraid of getting fat when eating more. Cooking materials (five people)
Make ingredients
Chicken feet (12, 684g), shallots (1 root), ginger (3 slices).
Seasoning: oil (2 tbsp), cooking wine (3 tbsp), soy sauce (3 tbsp), oyster sauce (3 tbsp), sugar (1/3 tbsp), salt (1/2 tbsp), chicken powder (1/2 tbsp) and white vinegar.
Production process
1, chicken feet cut off toe tips, rinsed, blanched in boiling water for 2 minutes, and drained; Shred ginger and cut onion into sections.
2. Put the chicken feet into the casserole, add 3 tablespoons of cooking wine and 3 tablespoons of soy sauce, grab them by hand and marinate for 60 minutes.
3. Heat 2 tablespoons of oil in the pot, saute shallots and shredded ginger, pour chicken feet into the fire and stir-fry for 3 minutes, then inject 2 bowls of water and mix well.
4. Add 3 tablespoons of oyster sauce, 1/3 tablespoons of white sugar, 1/2 tablespoons of salt, 1/2 tablespoons of chicken powder and 1 tablespoon of white vinegar, and mix well with chicken feet.
5. Cover with high fire and boil, then simmer for 20 minutes, then turn on high fire until the soup is dry, and then dish the chicken feet. Crystal chicken feet
foodstuff
0.75 lb of chicken feet, 3 tbsps of Dongyingong soup, pickled peppers 10, chili oil 1 tbsps, lemon 1 piece, 0.5 onion, and ginger 1 piece.
Practice:
1, chicken feet half-opened, and boiled for about 10 minutes. Don't cook chicken feet too soft, but they can't be cooked. Then rinse them, soak them in clean cold water, put them in a big box, shred about half a lemon peel, cut 5 pickled peppers into pieces, 1/4 teaspoons of salt, cut a few slices of ginger, and put them in a box. 2. Pick up the chicken feet the next day, and don't want anything else in the bowl. Then cut 5 pickled peppers into sections, cut a few pieces of ginger, cut the remaining half of the lemon into silk, and cut the onion into silk and spread it on the chicken feet; 3, another small pot, put Dongyin Gong sauce, Chili oil, chicken essence, put a little sugar and salt, add a few drops of sesame oil, inject a bowl of water, boil, and then cool; 4. After cooling, pour into a large bowl with chicken feet, soak for about 0.5-1hour, and start. Sichuan style braised chicken feet
1, soak chicken feet in water to remove odor. 2. Heat the oil pan, stir-fry minced ginger and garlic and Pixian bean paste (1~2 tablespoons), stir-fry chicken feet, add water, salt, soy sauce and a little sugar, and cook for 15~20 minutes. When it is ready, add chopped green and red pepper, and add chicken essence and pepper oil when taking out of the pan.
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