Chicken feet with pickled peppers soaked in hydrogen peroxide will become white and fat. Vendors use hydrogen peroxide, mainly oxidative bleaching, to increase the beauty of food. Some chicken feet that are too white and fat should be carefully purchased and eaten.

Small coup to distinguish whether chicken feet are soaked in hydrogen peroxide:

1. Look at the color. If chicken feet are too white, it means that they have been soaked in hydrogen peroxide, and the normal chicken feet with pickled peppers are natural in color and have the yellowish color of chicken itself. ?

2. After breaking, the bones and joints of normal chicken feet are dark brown after cooking, and the meat texture is also colored. For example, breaking the bones and joints of chicken feet and the meat texture are pure white, which means that they have been soaked in hydrogen peroxide. ?

3. Look at the skin. If the chicken feet are broken, the skin is very thin or even transparent and brittle, and it is easy to tear off, indicating that the chicken skin of the chicken feet cooked normally is natural after being soaked in formaldehyde, and the skin is tough and will not be easily torn off. ?

4. Taste: The chicken feet treated with formaldehyde will feel crisp, while the general chicken feet are very tough.

Extended information

Method of selecting chicken feet:

When purchasing chicken feet, the skin of chicken feet should be white and shiny, with no residual yellow hard skin; Chicken feet are compact and elastic, and the surface is slightly dry or moist and does not stick to hands. If the chicken feet are dull in color and sticky on the surface, it indicates that the chicken feet have been stored for too long and should not be purchased.

storage method of chicken feet:

It is best to make chicken feet into vegetables while they are fresh. Generally, they can be kept fresh for 1-2 days in the refrigerator without deterioration. If raw chicken feet need to be preserved for a long time, they can be washed, coated with a little yellow wine, wrapped with plastic wrap, frozen in the freezer, and naturally thawed when eaten.

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