It's not difficult to cook edamame. Grasp the following three key points, and the color of the boiled edamame is as clear as green:

1. Boil edamame with boiling water;

2. Remember to drop a few drops of oil;

3. Do not cover the pot all the time;

Of course, bare edamame looks good, and edamame itself is not tasty. The same three key points:

1. Cut off the sharp corners at both ends of edamame with scissors;

* If you don't want to cut off both ends, buy them early in the morning, wash them, salt them and marinate them for a whole morning before cooking.

2. When cooking, the amount of salt should be generous;

3. After cooking, put it in the pot and soak it for more than one hour;

O, this will ensure that you can cook a pot of delicious edamame!

Braised edamame

Raw materials: fresh edamame, marinated bag, dried chili (optional), salt and oil

Cooking method:

1. Boil water in the pot first, then put the marinated bag into the pot for 1 minutes, and the marinated flavor is strong;

2. Wash the edamame and cut off the sharp corners at both ends with scissors;

3. Keep the fire boiling, pour in the edamame, add two spoonfuls of salt and a few drops of oil;

4. Do not cover the pot all the time, cook for about 1 minutes, and turn off the fire;

5. Soak the edamame in the pot for over an hour, so that the edamame is completely tasty. Take it out and eat it!

* The marinade bag is ready-made in the supermarket. A small bag contains all kinds of marinades, which can be used as soon as it is packed in a gauze bag. It is very convenient

* If it is not available, use the marinades such as star anise, pepper, dried tangerine peel and cinnamon instead; If you like spicy food, just add some dried peppers.

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chicken feet are cooked at dinner and stored in the refrigerator. After cooling, the chicken feet are sour, sweet, salty and spicy, and the skin Q is chewy.

Odd chicken feet

Details of ingredients:

Chicken feet, ginger slices, garlic, scallion, cooking oil, soy sauce, oyster sauce, braised soy sauce, sugar, vinegar, Chili powder, cooking wine, Appropriate amount of fish sauce

Production steps:

1. Prepare chicken feet

2. Chop chicken feet to remove nails, cut them in half, clean them, slice ginger, pat garlic loosely, and cut scallion into sections for later use

3. Boil water in a pot, add chicken feet, ginger slices, scallion segments and cooking wine. Boil the water and cook for 5 minutes until the chicken feet are 7 minutes cooked

4. While cooking the chicken feet, mix the juice: soy sauce with soy sauce, soy sauce with soy sauce, vinegar, white sugar and a small amount of water to make juice for later use

5. Take out the cooked chicken feet, clean them in clear water, and drain off the water

6. Heat the wok. Stir-fry until dry

8. Lower the juice and stew

9. When the juice is dry, add Chili powder and stir well, and then try the taste. Add it as appropriate, and adjust it to suit your own taste.

Chicken feet with pickled peppers

Chicken feet with pickled peppers are a unique folk food originating in Chengdu, Sichuan Province, and belong to Sichuan cuisine. It is famous for its spicy taste, tough skin and fragrant meat. Chicken feet with pickled peppers are not only elegant, but also popular with ordinary people. This delicious food has the effects of stimulating appetite, promoting fluid production and promoting blood circulation. The production process is more exquisite, so that the spicy taste of pickled peppers can seep into the chicken feet. Authentic chicken feet with pickled peppers are plump and white, and they are fragrant when chewed, which has a strong taste-promoting effect.

material

5g chicken feet; 1 bottle of pickled pepper; 1 grams of white vinegar, 2 tablespoons of sugar, proper amount of salt, a little cooking wine, 1 ginger, 1 green onion and a little pepper; A little star anise; A little cinnamon

practice

1. Prepare materials.

2. Clean the chicken feet, cut off the nails, chop them into small pieces, soak them for 1 hour, and change the water several times.

3. Boil the chicken feet with water to remove the fishy smell.

4. Change the water, and add onion and ginger slices, cooking wine, pepper, star anise and a proper amount of salt into the water.

5. Put the chicken feet in, bring them to a boil with high fire, and simmer for 8 minutes with low and medium fire.

6. Wash the chicken feet with cold water repeatedly after taking them out of the pot, and you can degrease them with water for several times.

7. Prepare a large bowl, pour the water in the pickled peppers, add some pickled peppers, add white vinegar, sugar and salt, and add some thick ginger slices.

8. Put the thoroughly cooled chicken feet into the prepared pickled pepper water until they can be soaked by the juice, cover them, and put them in the refrigerator for two days.

Tips

1. If there is enough pickled pepper water, you don't need to add white vinegar to taste.

2. Don't cook chicken feet too badly, or you will lose the crisp taste after soaking.

3. If you like spicy food, you can cut the wild pepper into grains, or first pour a small amount of boiling water into the basin, put pepper and wild pepper, let it cool, and then put the chicken feet in.

4. It's best to soak for more than one day and turn it every few hours to make the taste even.

Tiger-skin chicken feet

Tiger-skin chicken feet are my favorite dish. The way to make chicken feet is nothing more than soft stew or refreshing marinate, but this tiger-skin chicken feet can have both tastes, which is a perfect way to eat chicken feet. It is suitable for both hot and cold, with a crisp skin, elastic Q-slip, chewy mouth, and delicious chicken feet that don't stick to your mouth. I have seen many different methods of making chicken feet with tiger skin. Relatively speaking, my method is relatively simple. After two attempts, I think it is better not to stew chicken feet too crisp and rotten. The finished product is beautiful and the taste is moderate.

Let's talk about chicken feet. In fact, the principle that can make the chicken skin of this dish swell is frying and soaking. The oil temperature needs to be controlled not to be too high, otherwise it will easily break the skin. It takes more than an hour to soak the chicken skin. Although I have never tried it myself, the effect is estimated to be better than my hot bubble. The two extremes of hot and cold make the explosion effect O(∩_∩)O~.

material: chicken feet (chicken feet) 8 sugar 5g water 5g

marinade: soy sauce 3 tablespoons rock sugar 1g star anise 3 fragrant leaves 4 pieces of pepper 1 teaspoon water 3ML

Practice:

1. Put sugar 5g water 5g into the pot and cook it to a sugar color;

2. When the sugar color is golden yellow, add chicken feet and stir-fry and coat with sugar color (if the sugar juice is over-heated, add a little water and stir-fry again);

3. Take a milk pan, add oil and heat it to 4%;

4. Fry twice. Need to turn over during the period;

5. Deep-fry until it is purplish red, remove and drain;

6. Prepare marinade materials;

7. Put the marinade in the pot, and after the fire boils, turn to low heat for 15 minutes

8. Soak the fried chicken feet in the marinade for more than 1 hour;

9. After soaking, the chicken skin has expanded;

1. Put the gravy together with the chicken feet into the pot and drain the juice with strong fire.

Tips:

1. The oil temperature should not be overheated, and about 4% can be fried;

2. The fried chicken feet can be taken out of the pot when the color is slightly darker, so as to avoid frying;

3. If you like to eat something soft, you can soak it and steam it with the marinade for about 3 minutes, and then return to the pot to collect the juice.