How to make chicken claws delicious
When it comes to chicken claws, are you greedy? Chicken claws are many of us like to eat, especially pickled peppers and other chicken claws through processing, color and flavor of the chicken claws make people flow haram. Here I give you how to make chicken claws delicious, hurry to see it!
Chicken claws how to do delicious
1, bad chicken claws
Ingredients: 10 chicken claws, bad brine 0.5 bottles, 1 pinch of peppercorns, dry chili pepper 5, 5 slices of ginger, scallion 1 section, anise 2, 2 tablespoons of yellow wine
Practice:
Preparation of a small half-pot of water, put in peppercorns, dried chili, ginger, scallions section, star anise.
Chicken claws washed, cut off the nails, each claw to the opposite direction of the force pressure, heard the "Kada" sound, that is, has broken tendons. (Imagine the feeling of "split tendon wrong bone hand" on the right), so that the chicken claw heat will not shrink into a fist, eat up the texture more convenient taste better.
Into the pot, pour the yellow wine, cook on low heat for 15-20 minutes, fish out to cool.
Lotus root clean, peeled, sliced (not too thin), into the pot to boil, immediately turn off the heat and fish out to cool.
Prepare a large glass bowl, put the chicken claws, covered with slices of lotus root, pour in the bad marinade, and then add the water to the boil, until it does not exceed the ingredients.
Cover with plastic wrap and marinate in the refrigerator for 12 hours or more.
Tips: Don't cook the chicken claws for too long, the skin will not bite. Lotus root slices boil immediately off the fire, cook for a long time will not be crisp. Chicken claws and lotus root slices must be cooled before soaking. I usually do it the night before and eat it the next night, I feel that it is more flavorful when it is marinated for a longer period of time. Light taste, you can reduce the amount of bad brine, increase the amount of water to cook chicken claws. But not more than 1/3 of the bad brine. lotus root slices are easy to taste, you can only marinate half the time to take out to eat or single put. Peppercorns, chili peppers, point to point, do not put any. If you put too much into the spicy flavor, it will conflict with the flavor of the lees.
2, braised chicken claws
Ingredients: chicken claws, seasonings: pepper, sugar, soy sauce, ginger, salt, chicken essence, seasonings, chili, orange peel, water.
Practice:
Buy the chicken claws of the nails chopped off, and then put the water to boil for a while, about ten minutes or so, spare.
Put the oil, put the pepper in, fry for a while, there is a flavor out of the good, and then remove the pepper.
put sugar, small fire so that he just melt, you can put the chicken claws into it, (pay attention to the chicken claws of the water removed, otherwise easy to splash oil to hurt themselves) put soy sauce, fry, the chicken claws on the color.
put water, ginger, spices, spices, chili, orange peel (if it is a chicken product or something put a little orange peel special flavor), salt, chicken essence, large fire boil. Then cover the small fire slowly stewed.
3, pickled chicken claws
Materials: 12 chicken claws, pickled pepper 15.
Practice:
Chicken claws washed and clipped toenails and hard skin blanching and washing spare.
Put the chicken claws into the pot, add the appropriate amount of ` water boiled on high heat to medium heat, the chicken claws cooked fish out in the container.
Add the appropriate amount of water to the pot, put the pickled pepper and the appropriate amount of pickled pepper water together to boil.
Add the right amount of salt, MSG and mix well, pour the mixed pepper water into the container with chicken claws, and put it in the refrigerator for two hours after it cools down completely and then take it out to eat.
;