Main Ingredients:8 legless phoenix claws Side Ingredients:2 tablespoons (30g) of black bean sauce, 100g of tofu puffs
Seasonings:1 teaspoon (5g) of salt, 1 tablespoon (5g) of sugar, 1 teaspoon (5 ml) of sesame oil
1/2 teaspoon (3g) of white pepper, 1 tablespoon (15g) of crushed garlic, 1 teaspoon (5 ml) of sesame oil
1 tablespoon (15g) chili soy sauce, 1 tablespoon (15g) dry cornstarch, 1 tablespoon (15 ml) shaoxing wine
500ml (20ml) oil
Methods:
1. Clean the phoenix claws, chop off the tip of the nails, and split in half down the middle. Tofu bubble
Cut in half.
2, cooking pot into the right amount of hot water, high heat and boil the phoenix claws into the boil for 5 minutes, and then take
out of the draining fully dry water.
3, medium heat hot frying pan oil, burned to 80% heat will be put into the phoenix claws, deep-fried until the skin color
golden (about 3 minutes), fishing out drained oil to be used.
4: Soak the deep-fried phoenix claws in cold water for 10 minutes, then put them into a cooking pot over medium heat
and cook for 30 minutes, then pull out and drain.
5: Season the phoenix claws with salt, sugar, sesame oil, white pepper, black beans, minced garlic, raw
oil, chili soy sauce, dry cornstarch and shaoxing wine and mix well.
6, put the tofu bubble in a small cage, then put the phoenix claw, transfer the cage into a steamer, and steam on high
fire for 30 minutes.
Features: Chicken claws by and after frying and steaming, hair bubble and fluffy, a sucking that is off the bone, plus all
Flavors and sauces, suddenly mouth and mouth, even gnawing on the bone has become a pleasure.
Steamed phoenix claws in black bean sauce
[Ingredients]
500 grams of chicken feet, 30 grams of maltose, 35 grams of white vinegar, 4 grams of peppercorns, 4 grams of star anise, 6 grams of cinnamon, 10 grams of salt, 7.5 grams of monosodium glutamate (MSG), 15 grams of sugar, 6 grams of zijin sauce, 3 grams of black bean paste, 5 grams of minced garlic, 5 grams each of shredded green and red chili peppers, 5 grams of sesame oil, 1 gram of pepper, 15 grams of dry cornstarch, plant Cadmium? 0? 1750 grams.
[Production]
1. Remove the outer skin and toenails from the chicken feet, wash and dry the water.
2. Boil water pot, put maltose cook until dissolved and then add white vinegar to boil, under the chicken feet soak (boiling water to soak through the surface of the chicken to the degree of), when boiled and soaked to the chicken toes to form a curved shape can be fished out and drained of water.
3. Warm fire frying pan, 500 grams of oil boiling, soaked chicken feet into the frying until burnt, fished up with a strainer. Immediately put the chicken feet into the cool water to soak, while running the tap slowly rinse, so that the chicken feet to accelerate the cooling, floating loose, greasy. Soak, rinse and bleach for 1 hour, fish up .
4. Use a steamed rice holding chicken feet, add large hot water (80% boiling water mixed with 20% cold water), soak the surface of the chicken feet, put 6 grams of refined salt, pepper, star anise, cinnamon, and then put into the steamer, the first steam with a high fire for about 20 minutes, and change to a medium fire stew for 60 minutes, off the fire after the use of the pot of residual heat baked for about 25 minutes Sakura? The Falcon Thrush? Crawl murmur base 5. with dry starch chicken feet stir, and then put the purple gold sauce, garlic, salt, sugar, monosodium glutamate, sesame oil, pepper, and then add green and red pepper, edamame beans and mix again, and finally add 250 grams of vegetable oil, mix well, dish.
6. Want the fire hot steamer, into the chicken feet have been mixed flavor steamed 6-8 minutes into.
[Features]
Soft, salty and spicy, rich and smooth.
Steamed Phoenix Feet in Black Bean Sauce
Preparation Ingredients:
Legless Chicken Feet - 15 pcs
Seasoning: 1/2 tsp salt, 1 tsp sugar, 15g corn starch, 1/2 tsp sesame oil, 1/2 tsp pepper, marinara sauce 15ml (I didn't put it in), 50g black bean, 50g shredded red pepper, 30g minced garlic, 200ml water (you can reduce it), 1/4 tsp dark soy sauce.
How to do:
1. first remove the chicken claws of the nails, the chicken palm cut off, and then cut in half:
2. and then put in boiling water blanching, take out the water control:
3. the oil will be heated until bubbling into the chicken claws fried, deep-fried to a golden brown can be.
4. will be fried chicken claws into the water immersion 10 minutes, into the pot steamed for 20 minutes, take out and then put into cold water for 15 minutes:
5. take out the chicken claws and marinate with all the seasonings for about 30 minutes, taste can be:
6. eat and then steamed, I steamed for 30 minutes, steamed phoenix claws in black bean sauce: