How can brine phoenix feet be made refreshing

Brine is a kind of seasoning commonly used in Cantonese cuisine, Fujian cuisine and many snacks, the materials used are Sichuan pepper, star anise, tangerine peel, cinnamon, licorice, grass fruit, sand ginger, ginger, green onion, light soy sauce, dark soy sauce and rock sugar, etc., boiled for a few hours to make. Many restaurants reuse brine because they believe that the longer it is cooked, the better it tastes. Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be boiled in brine.

The brine commonly used in the north and south brine, in the catering industry is often distinguished by red and white brine, called sauce cooked food, and the things that are marinated have their own unique flavors. ”

1.Chicken feet are repeatedly rinsed with running water and the nails are cut off.

2.Put an appropriate amount of water in the pot, add ginger slices and garlic cloves, put the chicken feet in, turn to medium heat and cook for about 15 minutes after the water boils, and the chopsticks can be gently pierced.

3.Take out the chicken feet, wash off the oiliness and foam on the surface, and it is best to soak them in ice water for a while, so that the meat will be more Q-quality.

4.Mix the brine and water in a ratio of 1:3, add a little rock sugar, dried red pepper, ginger slices, and put in the chicken feet.

5.Bring the brine to a boil, turn to medium heat and cook for about 10 minutes (this taste is more chewy, if you like the soft and rotten taste, you can cook it for a while), soak the chicken feet with the marinade, and put them in the refrigerator for about 3 hours after cooling.

Cooking skills. The brine is salty, and the marinade is not easy to soak in it for a long time, and the longer the soaking time, the saltier it will be, so it is not advisable to make too much each time, and the soaking time should not exceed 12 hours, otherwise it will be very salty.

Braised chicken feet need to be blanched, but it is not so the chicken feet should be blanched directly as soon as they are bought, if the chicken feet just bought back are blanched directly in the pot, the impurities in the chicken feet and the blood in the chicken leaky beard claws can not flow out, which will lead to a very strong fishy smell of the chicken feet, and it will affect the taste very much when it tastes like a tease.

The correct approach: first soak the chicken feet in the cool boiled water for a few hours, then put a little bit of edible salt, and then blanch the chicken feet.

Braised chicken feet boiling time reference: braised chicken feet generally only need to be marinated for about an hour to eat, the length of time of braised chicken feet and the chicken feet themselves are directly related, if it is tender chicken feet, blanched after marinating, it takes about 40 minutes to eat, but if the chicken feet are older, then you need to marinate more, in fact, whether it is 40 minutes or an hour, you can eat delicious braised chicken feet, no matter how long the wait is worth it.

Material:

1000 grams of chicken feet.

10 grams of ginger slices.

20 grams of green onions.

2 star anise. 1 tablespoon Sichuan peppercorns.

50ml of cooking wine

Light soy sauce 50ml

Dark soy sauce 25ml

25 grams of rock sugar.

Salt to taste. Appropriate amount of water.

Method:

Soak the chicken feet in salted water and use a knife to chop a few times at the base of each chicken feet to allow them to taste.

In a pot under cold water, add ginger slices, green onions, star anise, and Sichuan peppercorns, boil the cooking wine, blanch the chicken feet, boil until the chicken feet change color, remove them and soak them in cold water for about 10 minutes, then drain the water and set aside.

Take another pot, add water, raw soy sauce, dark soy sauce, rock sugar and salt, boil and put in the chicken feet, and cook until the chicken feet are flavorful.

After removing the chicken feet, pour the marinade into the chicken feet and marinate for about 30 minutes before serving.

Tips: When blanching, you can add some cooking wine to remove the smell.

In order to make the chicken feet have a better taste, you can try to cook them at a simmer when cooking, and the time is controlled for about 1 hour, so that the brine chicken feet will be softer and glutinous.

The marinade recipe can be adjusted appropriately according to the taste of the individual seller.

Because it is a family version of brine, it can only be made of simple brine materials, but the taste is still very good. The outside is professionally done by mixing many spices together to create a fragrant flavor without adding brine juice. The amount used in the ingredients is for reference only.

Materials

8 chicken feet.

5 slices of ginger.

4 dried chili peppers.

Bay leaves: 5 pieces.

2 pieces of rock sugar.

2 star anise.

1 piece of cinnamon.

150 g of brine juice.

Salt to taste. Light soy sauce 50 grams.

20 grams of dark soy sauce.

3 grams of sesame oil.

5 grams of cooking wine.

Steps

1.Prepare in the diagram. Ingredients, brine juice, chicken feet, ginger, star anise, cinnamon, dried chili peppers, rock glycoura.

2.After boiling water in a pot, add chicken feet, add cooking wine and cook for a minute or two to remove blood foam.

3.Rinse the chicken feet that have fallen off the water and set aside.

4.Take a deep, clean pot and mix with the ingredients mentioned above.

5.Then add an appropriate amount of water to make brine, the amount of water is about 600ml

6.Place a deep pot on a gas stove, bring water to a boil, put the chicken feet over the drain and cover with the water, and simmer for 12 minutes.

7.After turning off the heat, continue to soak for a few minutes to absorb the flavor, remove the yard and put it on a plate.

Tips:

1. The chicken feet are easy to cook and cook for about ten minutes, and if they are too rotten, the taste of the tendons inside is not good 2. Add two rock sugars in an appropriate amount to make the color more beautiful, and add a few dried chili peppers with a little spicy taste is better.

Hello! Pro-3 Ingredients: Chicken feet Ingredients:

Star anise, cinnamon, grass fruit, cumin, kaempfera, cloves, dried chili, pepper, rock sugar, cooking wine, ginger, dark soy sauce 1: Boil the old marinade first, add 800 grams of water to the pot, put the ingredient 1 into the water and boil for half an hour after the water boils, then add the ingredient 2 and boil for half an hour. (Rock sugar can enhance the flavor and help color, so the amount is up to you, and you can add more for desserts.)

The dark soy sauce also plays a role in coloring. 2: Add water to a pot and bring to a boil the chicken feet and pass the water slightly.

Remove and set aside. (The nails on the chicken feet must be cut off) 3: After the aroma of the old marinade is almost boiled out, add the chicken feet, because the current chicken feet are generally broiler chicken feet, so it is recommended that the marinated time should not be too long, about 15 minutes.

4: Turn off the heat after 15 minutes of marinating, don't rush to take out the chicken feet at this time, let the chicken feet soak in the brine after turning off the heat, let it cool down slowly, so that it will taste more delicious.

Ingredients: 250g chicken feet.

Seasoning: 80 grams of lees, 10 grams of cooking wine, 10 grams of sugar, 5 grams of rice wine, 10 grams of green onions, 10 grams of ginger, 10 grams of salt, 1 gram of monosodium glutamate.

The practice of bad braised phoenix feet:

1.Soak the phoenix claws in boiling water to remove the yellow clothes, and use a knife to cut off the tip of the claws and wash them; Wash the green onion and ginger, tie the green onion into a green onion knot, and pat the ginger into ginger pieces for later use.

2.Mix the lees, cooking wine, sugar and an appropriate amount of water, hang the lees, then put the grains into the container, add salt, monosodium glutamate, and cold boiled water to make the lees soak juice.

3.Put the wok on the fire, put in the water, put the chicken feet, Shao wine, green onion knots, and ginger pieces into the same boil, cook until the chicken feet are soft and crispy, take them out, soak them in the fragrant lees marinade, take them out after 1 hour, and change the knife to the pot.

Teach you how to make braised chicken feet simple and delicious.

How do you cook chicken feet? Insert the chicken thighs into the hole with a toothpick, add ginger slices and cooking wine to the pot under cold water, remove them after cooking, add water and sugar, fry them red, and then add the chicken thighs, add the seasoning, and stir-fry.

The delicious braised chicken feet tutorial is here, you can make it yourself at home!

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