How to make garlic chicken feet, authentic production method of garlic chicken feet

Detailed explanation of the practice:1Finely chop the garlic and chili, mince the green onion, ginger and garlic and set aside.

2.Wash the chicken feet and remove the tips of the claws, and cut them into small pieces with a knife, so that it is easier to absorb the flavor during the marinating process and more convenient to eat.

3.Put the chicken feet in a pot of cold water (the amount of water is not over the chicken feet), then add 2 ginger slices and 1 tablespoon of cooking wine. Turn on high heat and bring the water to a boil and continue to cook for 7 to 10 minutes, then turn off the heat and remove it. After boiling, soak in cold boiled water until it is cooled and remove.

4.Sauce: Take a small bowl, pour in 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, half a tablespoon of sugar, 1 tablespoon of salt, a little pepper and stir well. 5.Pour an appropriate amount of oil into the pot, add green onions, ginger, garlic and chili peppers to stir-fry until fragrant, and then pour in the seasoned sauce.

6.Finally, pour the boiled sauce on the chicken feet, stir well, and refrigerate for 3 hours (the longer the marinade, the more flavorful it is, and the best taste is after 6 hours), and you can eat it after refrigeration.

Main Material: Phoenix's claw is appropriate.

Auxiliary materials: garlic chili paste, soy sauce, white sugar, rice wine, water appropriate.

Method: 1Wash the claws and cut off the fingernails.

2.After putting the phoenix feet in cold water, they just start to boil, and add a small amount of rice wine to the water. Cook for 5 to 10 minutes, depending on your favorite taste.

3.Put the boiled chicken feet in cold water too cold and control the water to dry.

4.Put a small amount of oil in the pan and pour in the sauce to stir-fry until fragrant. Sauce: garlic chili paste, a small amount of soy sauce, appropriate white sugar.

5.Then put in the phoenix feet and stir-fry, then add a small amount of water to boil. While cooking, use a spoon to pour the sauce over the chicken feet.

6.After the phoenix claws are thoroughly colored, they can be cooked.

The role and efficacy of phoenix claws.

1.Fat removal and blood pressure reduction.

Phoenix's claw can soften and maintain blood vessels, and has the effect of reducing blood sugar and cholesterol in the body.

2.Skincare.

Phoenix's claw improves the supporting force and eliminates wrinkles.

3.Contains copper.

Phoenix's claw also contains copper, which has a key impact on the growth and development of blood, nerve center and human immune system, hair, bone tissue and internal organs such as the brain and liver and heart.

The above is actually a detailed introduction to the production of garlic chicken feet, and other functions and effects, I firmly believe that many people who love this common dish have already had a lot of understanding of the preparation of garlic chicken feet and other effects, if you want to learn this small dish as soon as possible, you can learn this small dish as soon as possible, you can according to the detailed grasp of the above content, and then try to make it, I firmly believe that you can learn it as soon as possible.

Authentic production method of garlic chicken feet:

Ingredients: 500 grams of chicken feet.

Excipients: 3 grams of salt, 2 bay leaves, 10 grams of cooking wine, 10 grams of oyster sauce, 15 grams of light soy sauce, 15 grams of balsamic vinegar, 2 star anise, 2 grams of Sichuan pepper, 1 grass fruit, 1 cinnamon, appropriate amount of onion, appropriate amount of millet spicy, appropriate amount of green onion, ginger and garlic, appropriate amount of white sesame seeds, appropriate amount of chili powder.

Steps: 1. Cut off the nails of the chicken feet and cut them in half, so that it is convenient to absorb the flavor.

2. Pour cooking wine, green onion and ginger slices into the water, pour the chicken feet into it, skim off the surface foam after the water boils, and then cook for about eight minutes.

3. Scoop the chicken feet into the clean water, which will make it more Q bomb.

4. Add light soy sauce, oyster sauce and salt to the chicken feet, stir well, cover with plastic wrap and marinate for two hours.

5. Spicy garlic and millet minced.

6. Pour half of the minced garlic and millet spicy first, stir-fry slowly over low heat, stir-fry until slightly yellow, and turn off the heat.

7. Pour in the other half of the minced garlic, stir well, and let cool for later use.

8. Green onions, onions, and ingredients, slowly fry the fragrance over low heat, and then take out the ingredients.

9. Pour in the white sesame seeds and stir-fry over low heat.

10. Pour in the chili noodles and stir-fry at residual temperature until fragrant.

11. Pour balsamic vinegar, fried minced garlic, and spicy oil into the chicken feet, and then pour in water and stir well.

12. Cover with plastic wrap and wait patiently for four hours before eating.

13. The finished product is as follows. <>

Garlic chicken feet steps.

1.Wash the chicken feet first, put them in a pot with cold water, add more water, bring to a boil over high heat, skim off the foam with a spoon, and cook the chicken feet thoroughly. (Be careful not to cook for too long, the paws are too soft and too weak.)

2.Take the pot where the chicken feet are boiling to the water pipe, pour out the water in which the chicken feet are boiling, turn on the faucet to wash the oil and impurities of the chicken feet, and rinse until the chicken feet are completely cold. 3.

Soak the cold chicken feet in tap water for about 30 minutes. Look at the water in which the chicken feet are soaked is very clear, and it's basically OK. 4.

Handle the washed chicken feet, remove the nails with a knife, and cut them in half. If you boil chicken feet, it's easy to cut off your nails and cut them in half.

2.Wash the processed chicken feet twice with water, then soak them in cold boiled water with ice for 30 minutes. 6.When freezing chicken feet, finely chop the garlic and pepper and set aside. The more minced the better, the stronger the garlic flavor, and you can put less garlic.

3.Chilled chicken feet with just a bowl of ice water, garlic and pepper, a pinch of sugar, salt, chicken essence and monosodium glutamate. Add chili oil!

Add a little sesame oil (sesame oil) to taste. Sesame oil can't be too much. Just use the common spoon at home, half a scoop is enough!

Sesame oil is so rich that too much of it will overshadow the garlic flavor! Cover the chicken feet with plastic wrap and refrigerate for at least 3 hours. Flip it in the middle!

Very tasty!

Ingredients: Phoenix's feet are about 750 grams.

100 grams of wild pepper.

60 grams of wild pepper juice.

400 grams of garlic (juice included).

Apple cider vinegar 130 grams.

25g spicy fresh sauce (can be adjusted to taste).

30 grams of liquor.

Maggi Fresh 55g.

Drinking water 300 grams.

Sugar 30 grams.

Essence of chicken 10g (optional).

6g salt 1 lemon.

3 grams of Sichuan peppercorns.

Star anise 3 grams.

Bay leaf 1 gram.

20 grams each of ginger, green onion, millet spicy and coriander.

The practice of soaking chicken feet in sweet garlic.

Wash the phoenix claws to remove the nails and old skin, add a little white vinegar and white wine to the water (play a role in removing the smell and whitening, and put the phoenix claws down after the water boils.)

On high heat, when the water is about to boil again, adjust the heat so that the water remains bubbling and does not tumble (about 90), and cook for about 15 minutes.

After cooking, quickly remove the phoenix feet, put them in cold water (note that it is cooked water), preferably ice water, so that the phoenix feet will be more refreshing, and cut them in half after cooling.

Here are most of the seasonings, for reference.

The lemon should be slightly seared with a musket, otherwise the soaked phoenix feet are a little astringent, so don't burn them.

Then add all the seasonings.

Put in the chicken feet that have cooled thoroughly, seal and refrigerate and soak for more than 4 hours.

Now for the incident, how to pretend to be forced, using small Dutch cucumbers, using a flaker knife to cut out cucumber slices layer by layer.

Stack by piece, not too far apart.

Find a suitable round thing (I found a box lid) and press out a circle, and remove the excess.

It presents a perfect base decoration.

Finally, add phoenix feet and ingredients, and decorations that can be placed appropriately, so that a family banquet cold dish is completed.

Method 2: Materials.

Ginger to taste.

Sweet garlic to taste.

Chicken feet to taste.

Garlic to taste.

Lemon Three or four slices.

1 celery.

Super simple recipe for sweet garlic claws.

Prepare the ingredients.

Add ginger and garlic to cook the chicken feet.

Once cooked, remove and let cool.

Lose your nails and cut the chicken feet in half.

Break the garlic into small pieces and put the middle stalk in as well.

Stir all ingredients well.

Refrigerate overnight with plastic wrap.

Tips: 1.It's best to make your own sweet garlic, which has a lot of juice, or ask if you can send some sweet garlic juice when you buy it.

2.If the sugar and garlic juice can't cover the chicken feet, add cool and boil, and then add some sugar, vinegar and salt as needed.

3.Celery and lemon are just for the color to look good, and remember to blanch the celery.

If you want to make a delicious garlic chicken feet, you must buy more garlic, otherwise the dish will not be authentic. Prepare the chicken feet we need, and then the rest is some seasonings, such as salt, light soy sauce, garlic, chili, millet pepper, coriander, peppercorns, sugar and so on. <>

1. Clean up the chicken feet

Chicken feet are really a very magical existence, no matter how you do it, it seems to be particularly delicious, I prefer to eat boneless chicken feet and tiger skin chicken feet, especially with a little spicy, it's not too comfortable, at home, we can actually make garlic chicken feet, this is also a dish that there is no way to refuse, first of all, we have to buy a bag of chicken feet. After that, clean the chicken feet, be sure to wash them several times, and cut off its nails, otherwise it will affect the taste when eating. After that, add water to the pot, pour the chicken feet into it, add the appropriate cooking wine, and the ginger slices on high heat, then turn to medium heat and cook for about 10 minutes.

2. Cut the chicken feet into small pieces and soak them in cold water

After that, rinse the chicken feet under the faucet, rinse the dirt inside, and rinse the chicken feet in a shower, after which you can cut it into small pieces with scissors. Remember that the most important place must be rinsed repeatedly so that the chicken feet can taste better. After that, we have to soak the chicken feet in cold water for about 30 minutes, of course, if there is ice water, you can also put it in ice water.

While soaking, we can prepare other things, ginger and garlic pressed into garlic puree, dried red pepper and cut it into minced pieces. After that, fill the chicken feet with water repeatedly until the inside is completely clear, and the moisture must be controlled dry, otherwise there may be oil splashing out after putting oil in the back. <>

Heat a wok, then add a little oil, sauté the peppercorns until fragrant, add the dried chili peppers and stir-fry until fragrant, turn off the heat and let it cool. Add a little minced garlic, a little salt, sugar, chicken essence, aged vinegar, sesame oil, and multi-oxygen light soy sauce to a small bowl, add a little cool and boil, stir well, pour it on the chicken feet just made, and then make a little chili oil. After stirring well, cover with plastic wrap and put it in the refrigerator to refrigerate, be sure to stir it during the flavor, so that the taste is more even.

Refrigerate it overnight and enjoy it.

Prepare fresh ingredients, clean the chicken feet, prepare minced garlic, blanch the eggs, put the accessories in the pot, add the seasonings, cook the chicken feet, add the minced garlic and stir-fry evenly.

At home, the specific method is to clean the chicken feet, then add cooking wine and ginger slices to the pot and boil, after 40 minutes, add white vinegar, minced garlic, and chili sauce to the inside, stir well, and pour on the chicken feet.

Wash the chicken feet with garlic sauce yourself, remove your nails, put them in a pot and boil them, soak them in cold water after cooking, and add garlic sauce and chili peppers after soaking.

Buy chicken feet and garlic sauce at home, clean the chicken feet, remove the nails, put them in a pot and cook them, soak them in cold water after cooking, and add garlic sauce and chili peppers after soaking.

1. A pound of claws, a head of garlic, 5 spicy millet, a piece of ginger, and then we prepare an appropriate amount of cooking oil, light soy sauce, white vinegar, salt, chicken essence, sesame seeds, sesame oil, and sugar.

2. Finely chop the garlic and chili peppers, cut the ginger in half and leave it in half. Remove the tip of the chicken feet, cut it into two sections with a knife, and then cut the chicken feet in half and cut them into three more even seams, so that if you marinate it, it will be very easy to absorb the flavor and taste more delicious. Put the chicken feet in the pot and add an appropriate amount of water, then submerge the chicken feet, and finally put in the ginger slices and jujube wine, boil the water over high heat, and boil it for about 10 minutes to take it out.

3. Put the chicken feet in cold water, and then let it cool down, so that the chicken feet will be more elastic before they shrink in the cold, and at the same time, you can also wash off the fat attached to the chicken feet, so that the chicken feet taste more refreshing. Heat the oil on low heat, when the oil is 6 hot, add half of the minced garlic and all the minced ginger, stirring constantly, let them fry until fragrant.

4. After stir-frying the fragrance, add an appropriate amount of light soy sauce salt, white vinegar, sugar, chicken essence and stir well, light soy sauce can be added a little more, because this ingredient really does not add water, mainly rely on the color of light soy sauce to increase the salty taste, after the seasoning is added, continue to heat the juice and boil before turning off the heat. Repentance.

5. Pour the boiled sauce evenly on top of the chicken feet, then add the millet spicy and the remaining half of the minced garlic to it, and then add a small amount of sesame oil. Step 7 After stirring evenly, cover with plastic wrap, put it in the refrigerator and refrigerate it for three hours before eating, 6. The longer the marinating time, the more delicious it will be, and during the marinating process, you can also keep turning it, so that every part of the chicken feet can also come into contact with the juice of Brother Biqi, and it will taste more delicious.

<> sweet and sour chicken feet. Ingredient main

9 chicken feet for 3 servings.

Excipients others

Appropriate amount of salad oil, 1 tablespoon of vinegar, 3 slices of ginger, 1 tablespoon of light soy sauce, 10 ml of rice wine, 1 tablespoon of sugar, 1 bowl of water.

Once, I made this dish and watched TV while eating, which killed many boring moments. It's been a long time since I've made this once-beloved dish, and it's the weekend today, so I'll share it with you, children's shoes, weekend seaskin!

Sweet and sour chicken feet are prepared.

Step 1

Cut off the nails and rinse them off with running water.

Step 1

Blanch in a pot of cold water, rinse with cold water to remove foam, drain the water, and slice the ginger.

Step 1

Sit on the hot oil, put the ginger slices in the pot, and put the drained chicken feet into the stir-fry (drain as dry as possible, you can wipe it with kitchen paper, otherwise it is easy to splash oil).

Step 1

Put the soy sauce and vinegar and stir-fry.

Step 1

Put a bowl of water, the water is basically level with the phoenix claws, change a small pot, boil, turn to low heat.

Step 1

After 30 minutes, turn to high heat, add a little sugar, drain the juice, and pour a little vinegar out of the pot (don't dry the juice, I like to drink the soup with some sourness, and bibimbap is fine).