Chicken feet have the characteristics of multi-skin, multi-tendon and multi-colloid, and are rich in collagen, which has the effects of softening blood vessels and beautifying. Chicken feet with pickled peppers are crispy and delicious, which is a necessary side dish for family and friends to get together and have a drink on the table during holidays in Sichuan and Chongqing.
Many friends have just eaten vacuum-packed chicken feet with pickled peppers. Because preservatives and additives are added, we can't give them to children and the elderly. But it doesn't matter. Next, I will teach you an absolutely delicious way to pickle chicken feet with pepper, which is healthy and does not contain any additives.
When Sichuan meets Thailand, the chicken feet in the two regions are sparking. The chefs of star-rated hotels have improved and upgraded the original formula, and the chicken feet have got a brand-new taste bud experience! Make sure you are addicted! If it doesn't taste good, come back to me!
1. Seasoning
Chicken feet: 500g.
Onion: half a root. Coriander: 1. Coriander: 1 millet spicy: 10-20. Ginger: 5 slices. Onion: 1.
Rock sugar: 10. Zanthoxylum bungeanum: 10g-20g.
Cooking wine: 15g. White vinegar: 20g. Salt: 20g.
Pickled pepper: 30. There is no pickle jar at home, so you can buy a small bag in the supermarket.
Pickled pepper water: a can. There is no pickle jar at home, so you can use pure water with white vinegar and salt.
Lime: 6.
2. Chicken feet processing
Minus the nails from the chicken feet, cut them into 2-3 sections and clean them. Cut the palm of chicken feet with a knife to ensure the taste.
Add enough water to the pot, and pour in cooking wine, ginger slices and scallions. Cook chicken feet in cold water, and then simmer for 10 minutes.
Remove the chicken feet, pour cold water and rub them repeatedly. Repeat for 3-5 times to ensure that all impurities and surface grease are cleaned and the temperature of chicken feet becomes cold. Put it in a basin for later use.
Pickled chicken feet
Cut the millet pepper into wheels, cut the coriander into sections, cut the onion into small pieces, and chop the coriander.
Slice the lemon and put it in a bowl.
Pour pickled pepper, pepper, rock sugar, salt, onion, coriander, millet spicy, white vinegar and pickled pepper water into the pot where the chicken feet have just been put, and stir well. (No pickled pepper water, add pure water, add salt and white vinegar)
Attached is a map for viewing. At this time, try the soup. According to personal taste, what tastes weak, and then add the right amount of corresponding ingredients.
Put chicken feet with pickled peppers, ingredients and soup in a sealed glass bottle, squeeze lemon juice, seal and put in the refrigerator. You can eat it in one day!
4. Practice skills (key points)
1. Cooked chicken feet must be washed with cold water. The hot chicken feet that have just come out of the pot will shrink quickly when they meet cold water, so that the chicken feet with pickled peppers will be chewy.
2. Cooked chicken feet must be washed clean, and don't get greasy. Grease will spoil the taste of kimchi water and chicken feet, which is not conducive to the preservation of chicken feet.
3. If there is not enough pickled pepper water, you can add pure water or cold boiled water with salt and white vinegar. Raw chicken feet are easy to deteriorate.
4. Best edible time: it can be eaten after 24 hours of sealing. If you can't finish eating or cooking at one time, seal it for 2 1 day, and don't open it in the middle. After 2 1 day, the nitrite content in kimchi water is the lowest, which is the most delicious time. If it is left for a long time, it is easy to deteriorate.
5. About lemon: Be sure to squeeze lemon juice, don't throw lemon slices! Lemon slices will be bitter if soaked for a long time. Chicken feet will taste bitter after soaking for a day. You can cut a few pieces for decoration when you take them out to eat.