How to make salt baked chicken feet, how to make salt baked chicken feet?

Ingredients: 20 whole chicken feet, 5 grams of cooking wine, 5 grams of refined salt, 2 grams of ginger juice, 1 gram of pepper, a little white vinegar, a little monosodium glutamate, an appropriate amount of thirteen spices, and an appropriate amount of curry powder.

Marinate: Wash the chicken feet, add all the seasonings and marinate for half an hour, then wrap two layers in tin foil.

Baking: 2500 grams of coarse salt (refined salt is also available) fry to 120° (slightly yellow), put the chicken feet into the burial (pay attention to the amount of salt at the bottom, not too thin), put it on the fire, keep the temperature (low heat is OK), turn it once after 5 minutes (turn the salt at the bottom up), and then 5 minutes to get out of the pot.

Salt-baked chicken feet (chilled) Method:

1. Materials: A pound or a dozen chicken feet, it is best to choose a small one, and buy fat chicken feet if you like to eat meat. Chicken feet are removed from the outer skin and nails.

2. Seasoning: salt-baked chicken powder, sesame oil, ginger slices, ice water.

Preparation: Boil half a pot of water, add chicken feet and ginger slices, and put a bowl of cold water into the pot after the water boils. Bring the water to a boil and put a bowl of cold water again, so three times.

Put the boiled chicken feet in ice water and cross the "cold river", then take it out and use it to be easy to pack, add an appropriate amount of sesame oil and salt to bake the chicken powder, stir well, cover with plastic wrap, and put it in the refrigerator overnight to eat, remember to put it in the "cold room".

Foodies are meant to be able to eat and cook, this time it's the oven version, you can bake it after marinating, isn't it very simple. Eat chicken today, good luck.

How to cook salt-baked chicken? Handle the chicken cleanly, dry it with paper in the kitchen, marinate for ten minutes, pour in salty baking powder, marinate for half an hour, add ginger slices and green onions to the pot, and then add salt-baked chicken.

Chicken feet are not called chicken feet on the gourmet's menu, but are called phoenix feet, and in the south, chicken feet are a high-grade famous dish, and their cooking methods are more complicated.

A salt-baked chicken that can be done with a rice cooker.

Salt-baked chicken feet, a rice cooker will do the trick.

Put a layer of salt in the bottom of the pot, pour the boiled chicken feet into the pot, spread another layer of salt, and let it stand for 1 hour.

Remove the chicken thigh bones, cut them into small pieces, put them in a bowl, marinate them for 20 minutes with salt, baking powder and other seasonings, heat the oil, put the chicken thighs down to fry and cook, and then pour a sauce on top.

When I go out in the morning, I put a chicken in a salt pot to bake, and when I go home in the evening, the chicken is cooked, and the rice in the chicken's belly is also cooked. Now for you, we will introduce you to salt-baked chicken feet. Boil the washed chicken feet in boiling water for twenty minutes, cool them with cold water and remove the bones.

The boneless chicken feet are marinated with salt, cooking wine, oil, and baking soda (a little) for one hour, steamed in a steamer for half an hour, taken out and soaked in ice water, and then eaten.

Salt-baked chicken feet. Material.

Salt-baked chicken feet. 12 chicken feet, ginger slices, peppercorns, green onions.

Seasoning: 30-35g salt-baked chicken powder, cooking wine, pure sesame oil. Method.

Salt-baked chicken feet. 1. Soaking: Add crushed green onions, ginger slices and cooking wine to the pepper water, rinse the chicken feet you bought, cut off the nails, and soak them for 2-3 hours for later use; Scrub the soaked chicken feet again, especially the yellow cocoon skin of the claws.

The soaked chicken feet can be gently torn off from the cocoon).

2. Simmer water: sit in the pot, put ginger slices, green onions and cooking wine to boil, put the soaked chicken feet in a pot of boiling water and blanch to remove the fishy smell;

3. Brewing: Remove the blanched chicken feet, rinse them with running water, drain them and set aside;

4. Pickling: Mix the salt-baked chicken powder into a paste with pure sesame oil, pour it into the chicken feet and mix well for later use;

5. Put the chicken feet into a fresh-keeping bag, knead and massage, seal with a sealing clip, and put them in the refrigerator to refrigerate and marinate overnight;

6. Lay the steamer with tin foil for later use;

7. Boil the steamer in water, put the marinated chicken feet into the steamer, and steam them with a strong fire. (about 15 minutes).

8. Take out the steamer, take out the chicken feet directly with the tin foil at the bottom and move them to the baking tray, put them in the 200 preheated oven, and bake until the skin is dry and fragrant (about 5-8 minutes).

3All salt-baked chicken is a characteristic traditional Cantonese Hakka dish, and it is also one of the signature dishes of local Hakka in Guangdong, popular in Guangdong, and has now become a classic dish well-known at home and abroad. The home production of salt-baked chicken is convenient and fast, and it does not need so many seasonings, only a packet of salt-baked chicken powder, a young chicken, a few catties of coarse salt and a casserole that can withstand high temperature and can be dry burned without cracking. The baked chicken is slightly yellow in color, crispy in skin and tender in meat, fragrant in bone and meat, and attractive in flavor.

Don't be intimidated by the amount of salt I use, and don't think that so much salt will be too salty to swallow? In fact, it only uses the heat of coarse salt to bake the food, and the salt will not be salty as long as it does not melt in water, and the chicken is still wrapped in gauze paper, which is not in direct contact with the salt.

Preparation of salt-baked chicken.

Step 1

Prepare the chicks and salt-baked chicken powder.

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After washing the chickens, use a kitchen paper towel to absorb the water.

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Spread the salt-baked chicken powder evenly on the skin of the chicken and some on the belly as well.

Step 1

Place a rack in a basin, place the chicken on the rack and marinate for an hour. Water comes out when the chicken is marinated, and it drains down after it is placed on the rack.

Step 1

Wrap the chicken with sandpaper, the sandpaper is relatively thin, and wrap two more layers.

Step 1

Heat a wok and stir-fry the sea salt over low heat.

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Place 2 knuckles deep sea salt on the bottom of the casserole.

Step 1

Put the wrapped chicken in the casserole.

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Spread the remaining sea salt on top and cover the chicken completely.

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Cover and bake over medium heat for about 45 minutes.

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Turn off the heat and simmer for 30 minutes, then remove and sprinkle the sandpaper.

Picture of the finished salt-baked chicken.

Cooking tips for salt-baked chicken.

Tips:

1. The chicken is easy to absorb the flavor and the meat quality is relatively tender. If you can't buy chicks, you can choose a smaller three-yellow chicken.

2. The sandpaper is special for salt-baked chicken, and it can not be replaced by baking oiled paper.

3. The marinating time of 1 hour is enough, it is easy to be too salty if the time is too long, and the meat will become firewood.

4. The salt at the bottom of the casserole should be two knuckles high, too little will be too high, and the chicken will be easy to paste.

5. Use medium heat when baking, and the specific time should be increased or decreased appropriately according to the size of the casserole used and the size of the chicken.

Salt baking: that is, wrap the light chicken with seasonings in paper, put it in the fried casserole and salt pile and bake for several hours, the skin is smooth and the meat is smooth, and the bone is fragrant.

Salt-baked chicken method.

Ingredients: 1 chicken (about 3 catties).

Coarse salt 3 catties.

1 sheet of gauze paper.

Tin paper 1 sheet.

Production: 1Wash and wipe the chickens dry, hang them and air dry them until they are as dry as possible.

2.Insert two chicken feet into the belly from the tail, wrap them in gauze paper, and use a toothpick to pass them through the neck and tail to prevent the yarn from falling apart.

3.Cut the foil to a larger pot than the pot used and spread it on the bottom.

4.Heat a wok and add coarse salt until brown. Spread about 1 3 coarse salt evenly on the bottom of the pot, put in the chicken and spread the remaining coarse salt on the surface. Bake the pot on low heat for 6 minutes, reverse the chicken, bake for another 6 minutes, and finally turn off for 12 minutes.

Takeaways:1It is better to use a clay pot because the baking process will make the skin of the chicken crispy, and you can not use tin foil to lay the bottom.

2.If the weight of the chicken is about 2 catties, it is enough to bake for 10 minutes. The amount of salt should also be equal to that of chickens.

The authentic salt-baked chicken method is more time-consuming and cumbersome. The following is also an introduction to the improved baking method:

First, the slaughtered chicken is smeared with fine salt inside and outside the chicken, then the chicken is steamed over an open flame and separated from water, and then the chicken is chopped into pieces.

In addition, use lard or peanut oil, seasoning powder and mix with the juice of the original steamed chicken to boil into thick juice, put it in a large bowl, dip the chopped chicken pieces into spice oil juice one by one, and put it on the plate.

The salt-baked chicken that the guy did this is fragrant and tender, which makes ** saliva.

How to cook Guangdong salt-baked chicken? Clean up the chicken, add the marinated chicken to the plate, pour the oil from the pot into the rice cooker, add the ginger and shallots to the stew.

If you like salt-baked chicken, you must try this method.

A salt-baked chicken that can be done with a rice cooker.

Mouth-watering rice cooker salt-baked chicken.

The salt-baked chicken that the guy did this is fragrant and tender, which makes ** saliva.

How do you cook steamed salt-baked chicken? After washing the chicken, pour in a packet of salted baking powder, add ginger slices and green onions to the rice cooker, put in the salt-baked chicken, and start the machine for 30 minutes.

Salt-baked chicken, it is very important to choose chicken, if the general chicken tastes bad, and the raw materials for salt-baked chicken are very important, which are generally learned from the master, so as to make the original salt-baked chicken in Guangdong. If you eat it yourself, you can use the above methods mentioned by others, but if you sell it, you can't!

A salt-baked chicken that can be done with a rice cooker.

If you like salt-baked chicken, you must try this method.

Mouth-watering rice cooker salt-baked chicken.

How to make salt-baked chicken feet.

The secret recipe for making salt-baked chicken, the salt-baked chicken made by its method, feels really extraordinary: the skin is golden, the taste is delicious, and there is a special "salt" flavor. Discovered:

This high-purity "ethyl maltol" is not only resistant to high temperatures, but also has a low dosage and good effect on removing odor and shame. At the same time, it can be used for the flavor enhancement effect of beef and pig barbecue. "Ethyl maltol" can also be widely used in the preparation of various spices or directly used in food, beverages, tobacco and alcohol, roasted meat, canned food, meat products, feed, pharmaceuticals and cosmetics and other products, and the dosage is small, the effect is remarkable.

The secret recipe is as follows: first wipe a slaughtered broiler weighing about 1 kg with water, then dissolve 50 grams of salt-baked chicken spices and a few drops of high liquor and a little "ethyl maltol" with an appropriate amount of warm water, and evenly spread it in the chicken cavity and the outside of the chicken, and marinate for 2 hours. Then bring 1 kg of water to a boil, put in 20 grams of salt-baked chicken spices, and then put in the marinated chicken, after boiling, turn off the heat, control the temperature at 85 degrees Celsius, soak for 20 minutes, and then serve on the plate.

The salt-baked chicken made with this recipe has a smooth taste and a long-lasting salt flavor, even the chicken bones have a fresh flavor. It is no different from "authentic Hakka" salt-baked chicken. Mr. Ru advises that when making it, you must not use iron and aluminum kitchenware to make it, because iron and aluminum kitchenware will greatly reduce the texture and taste of salt-baked chicken.

Delicious to the point of embarrassment, the rice cooker salt-baked chicken feet.

Salt-baked chicken feet, a rice cooker will do the trick.

Put a layer of salt in the bottom of the pot, pour the boiled chicken feet into the pot, spread another layer of salt, and let it stand for 1 hour.

Salt-baked phoenix feet

Ingredients: 1, 200 grams of chicken feet 2, 500 grams of coarse sea salt 3, ginger wine, green onions, white brine. Method 1: Wash the phoenix claws, remove the nails, and then soak them in white brine; 2. Cut the green onion into sections, mix well with a little ginger ale and put it in a bowl; 3. Sweep the oil with sandpaper, mix the soaked phoenix feet with ginger wine and green onions, then wrap them in sandpaper and cover them with sea salt; 4. Put the chicken feet covered with sea salt in the oven and bake at 250 degrees for 40 minutes before serving.

Umami secrets: original, fragrant in the mouth, unique pastoral flavor. Salt-baked chicken wings (1) Ingredients preparation:

1 kg of chicken wings, half a pack of salt-baked chicken powder Production method: Wash the chicken wings, fry them in the pot for a while without oil, and fry until the oil comes out, and the color is slightly golden. Add water, take the submerged chicken wings as the standard, put in the salt-baked chicken powder, cook until the water is dry, remove from the pot, and serve on a plate.

2) Material preparation: 1 kg of chicken wings, light soy sauce, wine Production method: Fry the chicken wings with oil and ginger slices, and the color is slightly golden.

Put some wine, stir-fry the aroma of wine, add water, take the submerged chicken wings as the standard, release the soy sauce, boil until the water is dry, remove from the pot, and serve on a plate.

Salt-baked chicken wings. 1. Put the ginger slices into boiling water to bring out the flavor, then put the chicken wings in boiling water, turn to low heat and blanch until cooked. 2. Soak the chicken wings in cold water until cool, take out the chicken wings, cut them into pieces, so that they are easy to taste, sprinkle in an appropriate amount of salt and bake the chicken powder and marinate for 10 minutes. 3. Add an appropriate amount of sesame oil, coriander, chopped green onion and mix well, stir-fry the cooked sesame seeds, and the salt-baked chicken wings are ready.