Tiger phoenix claw is a brine store is extremely popular with customers, not only customers like, brine store owners also like this product, the authentic tiger phoenix claw color showing deep reddish-brown, this color stability is very strong, not easy to change color, so the tiger phoenix claw storage cycle is all phoenix claw brine products in the longest, at least up to 5 days or so.

While the tiger phoenix claw is loved by customers and marinated vegetables practitioners, but the technology is not simply under the frying pan frying so simple, want to make the tiger skin, and retain the crisp taste, or have to put in some effort.

First of all, the choice of raw materials:

Tiger skin phoenix claws must choose a large and uniform, no black palms, no claw skin, out of the high rate of chicken claws.

Uniform size is good to understand, what is meant by a big head? Here the head is the size of more than the head of pickled chicken claws, all brine chicken claw products, if you want to order by head should be like this: tiger phoenix claws > pickled chicken claws > five spice phoenix claws, so the tiger phoenix claws to choose the Thai phoenix claws, single portion at least 35 grams or more.

Buy phoenix claws should pay attention to distinguish the good from the bad, the main reference to the following aspects: the presence of scars, whether the skin, the weight of a single claw, whether the blood, color and lust, and so on.

If you still do not, attached to the procurement of chicken claws identification process:

1, look at the color: if the chicken claws are too white, white and miserable, it means that it must have been soaked by hydrogen peroxide, the normal color of frozen phoenix claws is very natural, and even a little bit of the chicken itself slightly yellow.

2, look at the bones and flesh: melt one, break open and look at the place of chicken feet bone joints, normal animal bone joints after cooking is dark brown, meat texture is also colored, if the chicken feet bone joints and meat texture is pure white, it can be further illustrated with hydrogen peroxide soaked.

3, look at the skin: melted chicken claws if the skin is very thin and thin after breaking open, even transparent and brittle, and it is easy to tear off, this is the phenomenon of soaking with formaldehyde, the normal chicken claw skin is very natural, and toughness, it will not be so easy to be torn off.

4, smell: frozen chicken claws if fresh chicken claws, after freezing will have a normal chicken flavor, and "zombie chicken claws" due to years or even years frozen in the freezer, its proteins, fats, carbohydrates are microbial decomposition, there will be obvious rotten smell.

5, weighing: if the weight is more than 35 grams, it is a quality raw material belonging to the tiger phoenix claw you want to pick.

Next, is the rough processing

Chicken claws thawing and defrosting, nail clipping, black palm, clean up the claw skin of these do not need me to say more, I want to focus on a group of brine masters on the market in the soaking of chicken claws, "soak the nitrate" practice is necessary?

To say why this brine people why "soak nitro", according to people who have communicated with them, their argument is that after soaking nitro chicken claws are more fat, so that you can get up a rich tiger skin, I think it is unlikely that the reason for the emergence of the tiger skin or not.

In fact, more related to the technology of deep-frying, rather than soaking nitrogen with or without, and this statement is likely to be a pretext, soaking nitrogen in fact, and soak hydrogen peroxide, is the same, you can go to the rot whitening, so unless you buy is the stiff rot raw materials, or else there is no need to soak nitrogen

Or we recommend that we just share the procurement method, go to the selection of high-quality chicken claws for the appropriate.

Brined and then fried, or fried and then brined?

This is definitely a newcomer can not figure out the problem, the reason for the confusion, because currently on the market there are 80% of the brine store in the production of tiger phoenix claws, are first brined and then deep-fried, here first said the authentic practice is must be fried and then brined.

Then why are there so many brine store will be brined and then fried, are they all not as good as our technology? This is not, in fact, they also know how to do authentic tiger phoenix claws, but the reason for choosing to brine and then fry is not to make tiger phoenix claws.

But because of the five spice phoenix claws sold three or four days to sell, and then sold on, will face the risk of spoilage, so under the frying pan frying, the beautiful name of the tiger skin phoenix claws, in fact, there is no tiger skin, at best, is considered a deep-fried chicken claws.

So, if you want to do the orthodox tiger phoenix claw, and this is the main focus and characteristics, it is recommended that you must strictly implement the procedure of first frying after brining, so that you can come out of the rich tiger skin

Determine the first deep-fried, we come to operate, but deep-fried is not simple, there are controversial.

Some halibut people think that the first marinade and then deep-fried; some thought that direct frying is more convenient;

Advocacy of the marinade, the practice is like this: chicken claws cleaned and dried water, add wine, onion and ginger, peppercorns, dark soy sauce, salt, pepper and stirred well after the marinade for three hours or so, and then marinated chicken claws to add to the frying pan for frying, frying to the claws of the chicken when discolored and fished out!

In fact, in doing marinade products, in fact, has always advocated the marinade, but the marinade here in fact, there is a problem, that is, where the marinade must be blanched, if you do not blanch, you add pepper, salt and other seasonings will not be completely absorbed by the chicken claws, then in the deep frying process it is easy to fry frying, and impurities will be adhered to the surface of the chicken claws, so that the final texture of the bitter

Maybe you will say that before cleaning off before frying, it would be better to use the chicken claws in the oil pan, so that they are more colorful. You will say that cleaning off before frying can be, even so, in the marinating process there will be blood water oozing out, if not blanching is unable to completely eradicate blood stains blood clots, so is not blanching before frying can be?

Or not in favor of this practice, the reason is that after blanching chicken claws, equivalent to the internal molecular structure has changed, and "first brine after frying" there is no difference!

Speaking of which, in fact, my concept is also out, is that I am advocating direct frying of the party, but even if it is direct frying, frying before the pretreatment to facilitate the generation of the back of the tiger skin and the formation of good-looking color

My practice is that the first chicken claws soaked in water with sugar dilution for 15 minutes, and then go to the frying, which is done for the sake of coloring and crunchy skin. My recipe is 100 water: 1 maltose: 9 white vinegar. For a sweeter taste, you can also brush the chicken with honey water before frying.

Formal frying link, you need to grasp is the oil temperature, chicken claws in the pot is the best oil temperature is five to sixty percent heat, after the pot to gradually warm up to eighty percent heat, and then you need to quickly cover the lid of the pot, because frying chicken claws will be bursting the oil, but here's the detail is that the cover of the lid to remember to leave a small slit.

To prevent the condensation on top of the lid from dripping into the hot oil and causing oil explosion again, if you have the conditions, you can also use a transparent pot to fry chicken claws, so that you can always observe the color of the chicken claws is not turning golden brown, without having to lift the lid to see if it's ready.

Fried after processing is crucial, will directly affect the formation of tiger skin, fried chicken claws filtered dry oil, to immediately soak in ice water, remember is ice water! Not cold water on it, soak the chicken claws after the ice water, not only will come out of the tiger skin.

There will also be a very crunchy feeling. If you really do not have the conditions to make ice water, you can put ice cubes in the water, and then put salt to dissolve the ice, so that the water can easily become cold, cold, cold, cold, the skin on the chicken claws soaked and swollen in order to form a beautiful tiger skin.

Second coloring in the brining process

After frying, the color of the chicken claws is golden yellow at the moment, and to present a stable dark reddish-brown color, but also in the process of brining for the second coloring, my method is to use red water + sugar color.

Red currant water recipe, today is the first time to share, not only tiger phoenix claws with, the future production of absolute flavor duck neck brine and red brine series are used

as follows:

1, the pot washed and lit the fire, put 125 grams of lard melted, and then add 125 grams of salad oil refining, pouring out to cool spare

2, take 75 grams of red currant rice cleaned, with 100 grams of water to the red currant water, and then add the red currant rice. After cleaning 75 grams of red yeast rice, use 100 grams of water to soak the red yeast rice for 15 minutes, at the same time, put 1000 grams of cold water in the pot to boil, and then add the soaked red yeast rice to cook for 10 minutes, and then filter out the dregs to leave only the red yeast water.

3, at this time, the red water, is not the red water we want to use, we will refine the mixture of oil and red water all poured into the pot, again boiled, and then boiled for 5 minutes to pour out, then the red water can be used in the brine.

Formal brining

Tiger phoenix claw brining link is actually the process of secondary coloring and flavoring, specific brining link, usually with five spice brine as the base flavor, if you want to make a strong pepper flavor taste, brine preparation will need to be added to the Fujian King Pepper and green pepper.

Of course, the spices are to be pre-treated in order to maximize the stimulation of flavor, about the spice pre-treatment interested in checking my previous articles, but one thing to note is that the green peppercorns do not need to be pre-treated, you can directly brine

Tiger phoenix claw relative to the five spice brine chicken claws easier to cook rotten, so it is necessary to less brine bubble, and the fire must be small, if you frying! In place, even after the brine boiled can turn off the fire and simmer, simmering enough about 60 minutes to start, so that out of the phoenix claws will be more absorbent, more flavorful

In addition, my experience is that the concentration of brine tiger phoenix claws brine to try to be a little lower, the concentration of the old brine is too high in the brine deep-fried products are easy to sauce up, it is very easy to make the final texture mushy, if you've determined that your brine is too thick, it is You need to add stock to dilute it and shorten the simmering time appropriately, so it won't be mushy.

But also pay attention not to use new brine brine tiger phoenix claws, especially the concentration is not enough new brine, so brine out of the chicken claws not only flavor is not fragrant enough, the color is not good.