Blanched pepper originated from the folk area of ??Weijing District and is a delicacy not worthy of elegance, but very popular.

The reason why hot and sour chili is so popular is mainly its taste and appetizer. The taste Q is crisp, although it is made of chicken feet, it is not a refreshing one. It is excellent whether it is an appetizer or an entertainment snack.

s Choice.

So this time we will explain picking peppers in detail, step by step and in great detail, so that novices in the kitchen will not fail.

——Marinated chicken feet——[Preparation materials]: 2 pounds of chicken feet, 200 grams of pickles, 30 grams of ginger, amount of pickles, 3 grams of ice water, 3 pieces of chili, 1 ginger, 10 grams of millet chili, 200 milliliters of rice vinegar

Add the cooking wine, salt and cool white to the open volume.

[Production steps]: 1: First cut the chicken feet, rinse, then open, then cold water, add bay leaves, ginger, pepper, cooking wine and a little salt, then fish, then fish, then cook for 10 minutes is similar; (

I like the soft taste, I will cook it for a long time, not overcooked) 2: The cooked chicken feet are immediately put into ice water to cool down, the remaining blood is poured, the cooking fat should be cleaned, and then the chicken feet are peeled off and dragged out; 3

: Prepare a large pickle jar, throw in the cold chicken feet, then add pickled pickles, ginger, spicy millet, rice vinegar, chili water and salt, then pour it into the cold white open all the chicken feet, shake the jar to uniform, and then use clean

Taste the taste with a spoon and feel inadequate; 4: Put the jar in the refrigerator, put it in the refrigerator, basically you can eat it, you can soak it for 2 to 3 days, better.

[Detailed instructions for pickled chicken feet]: 1. Chicken feet must be declaved. How many pieces are they?

A: It is best to have this, one cutting of the claws is clean and hygienic, remove the smell, the position of the chicken feet is not very complete and thoroughly clean; the second is safe to eat, the pickled chicken feet is that kind of thing

It's getting more enjoyable and if you don't take the claws you might bleed and bleed out.

This change isn't necessarily, but easier to taste when presented.

When eating, eating is more convenient and you won't be too "heroic".

When you boil the blood also cleans the detergent, the cooking time can also be a little longer.

2. Why is the spine just perfume, pepper and ginger?

A: Adding seasoning is basically a flavor.

The exact dosage depends on the shape of your jar.

However, in addition to taste, it also has a certain effect.

The addition of Lao Jiang is still there to go, the pepper further picks up the flavor and some Xuma, while the aroma mainly provides some soft flavors.

Of course, this spice can also be adjusted to your own taste, but spices such as anise, cinnamon and cloves are not recommended.

These spices will cause the color of the chicken feet to darken, and these spices are of the overbearing type.

Once they are added to the other flavors, they are as small as possible.

3. How much does it cost to boil chicken feet and ice water?

A: First of all, when cooking chicken feet, it is best to use cold water, so there are at least 2 benefits: One is that when the cold water is cooked as the water temperature rises, the chicken feet will slowly tighten, and the internal blood will be more excluded.

Thorough; the second was that the shell of the chicken feet was relatively unpleasant.

If there is a saucepan in the pot, wait until the chicken feet are ripe, then the earliest contact with the cooking water may boil over, so the marinated chicken feet lose their cool flavor.

Cooking chicken feet in cold water serves two purposes: one is to cool the cooked chicken feet, keeping the skin crisp and avoiding continued ripening at sustained high temperatures; the second is to allow the feet to condense excessive oil at sudden low temperatures, so it can be completely cleaned

, the pickled chicken feet are more refreshing, and the possibility of grease in the pickle jar.

Summary: Chicken feet should be depawed and cut into pieces to facilitate entrance and remove odor, blood, chicken feet, cold water, so the skin is easier to save and the blood is more thorough; after the chicken feet sauce is cooked, they must have ice water, at least it

It is a cool white cooling that makes the mouth crispy; when cooling, the remaining blood and boiled oil must be washed away to avoid fruit and failure and smell; basically, after this content, you can also change it.

Using lemon, passion fruit, rice vinegar, soy sauce, garlic, salt, sugar, etc. as an ingredient, the yogurt is flavorful and equally delicious.