How to marinate phoenix feet, how to make marinated phoenix feet delicious?

The practice of braised phoenix claws.

Ingredients: 10 chicken feet.

1 piece of ginger.

Star anise: 3 pcs.

5 bay leaves.

Light soy sauce 3 tablespoons.

2 tablespoons dark soy sauce.

1 tablespoon cooking wine.

15 grams of sugar.

Salt a pinch of salt. Essence of chicken a little.

The practice of braised phoenix claws.

Cut off the tips of the chicken feet, wash them a few times, and then soak them in water for half an hour. One piece of ginger, three star anise, five bay leaves, wash the chicken feet, prepare the dark soy sauce, the dark soy sauce is best braised soy sauce, the color is more beautiful, Put water in a pot and boil, blanch the chicken feet, Then scoop up and drain, Add 1500ml of water to a clean pot, add star anise, bay leaves, ginger (pat it with a knife), add 3 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon cooking wine, 15 grams of sugar, a pinch of salt, and then pour in the chicken feet, Cover the pot and bring to a boil over high heat and simmer over medium heat for about 12 minutes, the soup in the pot is about 1 3 when there is still about 1 3 left, at this time, the chicken feet are crispy and glutinous, and then add a little chicken essence and gently shake the pot. Then use chopsticks to clip out (if you want to turn the chicken feet during firing, you should also use chopsticks to turn over, do not use a spatula to turn over, so as not to break the claw skin), first put the chicken feet in a large bowl to cool naturally for half an hour, and then put it on a plate, such a braised phoenix feet, the skin is dry and non-sticky, and the gelatin in the chicken feet has slowly solidified, It tastes chewy, and then dip it in some dipping sauce for a more flavorful and fragrant flavor. One tablespoon of cooking wine is about 15 ml (the tablespoon is the spoon we usually use for soup).

Tip 1Chicken feet must be soaked in water when they are bought, 2Don't use too many spices in the marinated soup, the fragrance is too strong, but you can't eat the taste of the food itself, and the aftertaste in the mouth is bitter after eating, 3Salt can be added or not added in the braised soup, because the dark soy sauce and chicken essence have a salty taste, 4It tastes best when eaten after cooling for half an hour.

How to make lo-mei chicken feet? Clean the chicken feet, add green onion and ginger cooking wine to remove the smell, remove and pour into the pot, add marinade, and simmer for 30 minutes.

Many people love to eat chicken feet, but do not know how to do the color, flavor and flavor, today Master Hu will teach you a professional braised phoenix feet secret recipe and chicken feet correct processing methods and practices, this formula followed me for 15 years, today to teach you, I hope everyone can learn dry knowledge.

Braised chicken feet. Recipe: 6 grams of star anise, 3 grams of cinnamon, 3 grams of bay leaves, 6 grams of grass fruit, 3 grams of cumin, 1 gram of cloves, 2 grams of white cardamom, 4 grams of sand kernels, 1 gram of angelica, 1 gram of licorice, 2 grams of tangerine peel.

Seasoning: 50 grams of dried millet pepper, 20 grams of sesame pepper, 100 grams of ginger slices, 30 grams of green onions, salt, pepper, monosodium glutamate, chicken essence, appropriate amount of cooking wine, 25 grams of sugar, 150 grams of edible oil.

Ingredients: 3 kg of chicken feet, 1 kg of old hen, 1 kg of pig bones.

Method:1Soak the chicken feet in water for 3 hours, and then marinate the appropriate amount of ginger slices, cooking wine, salt, and peppercorns for 3 hours.

2.Blanch the prepared phoenix feet, old hens, and pig bones, and then pass them under cold water for later use. Wash all the spices and soak them in warm water for half an hour before using them, and then the water will be gone.

3.Give 7 catties of water at the bottom of the pot, then add the old hen and pig bones, cook for 90 minutes, become a fresh soup, add all the chili peppers, peppers, spices, ginger slices, green onions, edible oil, simmer for 90 minutes (take out the green onion section halfway), and finally add all the seasonings, and the brine is ready.

4.Then put the blanched chicken feet in the brine, simmer for 20-25 minutes, and then soak in the brine for 1-3 hours before eating.

Braised chicken feet. Notes:

1.Don't marinate chicken feet for too long, if the meat is not tough for too long, it won't taste good.

2.It is generally difficult to color at home, so you can add about 10ml of dark soy sauce in an appropriate amount for color mixing.

3.Chicken feet need to be marinated in blanching, which is the most correct way to marinate chicken feet.

Ingredients for braised chicken feet.

500 grams of chicken feet, trimmings.

3 spoons of vegetable oil, 2 spoons of sugar, 1 bag of marinade, 1 piece of ginger, 2 spoons of salt, 5 star anise, 3 pieces of cinnamon, 1 handful of fennel, 1 handful of dried peppercorns, Method:

1.Wash and drain the ingredients to be marinated, 2Blanch the washed chicken feet and other ingredients in cold water and let them cool.

3.Prepare a sachet of marinade, 4Put an appropriate amount of oil in a wok, add a tablespoon of sugar, 5Stir-fry over low heat until the sugar color, add an appropriate amount of water, and turn off the heat.

6.Put the old marinade in a pot over low heat to thaw, put the fried sugar color into the pot, add the required amount of water, 7In pouring the marinade, add an appropriate amount of star anise, an appropriate amount of cinnamon, fennel, green peppercorns, ginger and bring to a boil over high heat, 8

Pour the chicken feet into the pot, add an appropriate amount of salt and bring to a boil again, turn off the heat for 10 minutes on medium-low heat, and soak in the braised soup for 3 hours (adjust the heat according to the size of the ingredients).

9.Chicken feet are easy to cook, don't cook them for a long time, and after cooling, they will taste better when they are eaten in the refrigerator.

Materials:

Ingredients: 500 grams of chicken feet, seasoning: 10 grams of shallots, 15 grams of cooking wine, 8 grams of salt, 3 grams of monosodium glutamate, 4 grams of sugar, 5 grams of ginger, 3 grams of Sichuan pepper, 2 grams of star anise, 1 gram of cinnamon.

Method

1.Peel off the old skin of the chicken feet, cut off the toes, wash and put them in the pot, add shallots, ginger, cooking wine and water, burn until the feet are nine ripe and take them out, sprinkle with a little salt, and put them aside to cool.

2.Take 1 pot, put in the water that can submerge the chicken feet, add salt, monosodium glutamate, sugar, pepper, cinnamon, fennel, boil over high heat, pour into a clean container, pour in the chicken feet after cooling, put them in the refrigerator, and eat them after 6 hours.

3.When eating, remove the chicken feet, change the knife and put it into a pot.

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.

There are those that sell lo-mei buns outside, and then put chicken feet in and boil, add a little salt, and it's good.

How to make lo-mei? First remove the chicken from the fish, add the plum to the Orleans seasoning and marinate for half an hour, the pot is covered with ginger which postcard green onion segments, and then pour the chicken in, simmer for 30 minutes.

How to make lo-mei chicken feet? Wash the chicken feet and sailbirds, add oranges, shallots and ginger ingredients to make wine to remove the fishy, remove and pour into the pot, add marinades, and simmer for 30 minutes.

Ingredients. 500 grams of chicken feet, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of rock sugar, 1 green onion, 3 cloves of garlic, 3 star anise, 5 dried chili peppers, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of fermented bean curd, 1 grass fruit, 1 pinch of pepper.

Method1. Remove the toes from the chicken feet and boil them in cold water to remove impurities.

2. Remove and wash for later use. If you want to cool down the chicken feet, the main thing is to make it delicious, so let's try it.

3. Pour oil into the pot and add the ingredients and stir-fry until fragrant.

4. Pour in soy sauce, cooking wine and fermented bean curd, then add two bowls of water to make a marinade.

5. Put the chicken feet into the marinade, and add water to overflow the chicken feet.

6. Boil the chicken feet over high heat and simmer over low heat until the skin of the chicken feet is soft and rotten. It's really delicious to make, so let's make it.

Cooking skills. 1. The dark soy sauce and fermented bean curd are quite salty themselves, so I didn't put salt.

2. The softness of the chicken feet is stewed according to personal preference, I like to gnaw on the chewy, so the softness of the stew does not melt in the mouth.

Although the phoenix claws are white marinade, they are very flavorful and delicious.

Ingredients: 500 grams of chicken feet.

Brine seasoning: 50 grams of fish sauce.

10 grams of high white slag wine.

35 grams of rock sugar.

Ground white pepper 1 gram.

Salt 40 grams.

Coriander 30 grams.

20 grams of green onions.

10 grams of ginger slices.

1500 grams of water.

10 grams of sesame oil.

Brine spices: star anise 2 grams.

Cinnamon bark 1 gram.

Angelica dahurica 1 gram.

Grass fruit 2 grams.

Bay leaf 1 gram.

Kaempfera 3 grams.

White Kouke. The practice of white halogen such as shirts and phoenix feet.

Bring 1500 grams of water to a boil, except for sesame oil, all the seasonings and gauze packets (with spices inside) in the pot, cover after boiling, and simmer for 15 minutes.

After soaking the chicken feet for 1 hour, cut off the toes.

Cook in a pot under cold water and bring to a boil to skim off the foam.

Continue to cook for 10-12 minutes, until chopsticks can poke in.

Remove and wash, put into the cooled marinade, and put sesame oil. Soak for more than 3 hours. Serve.

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.

After eating the first state high bite, you can't stop the book at all, and you deserve to hold the phoenix claws that are so delicious that you deserve to hold the fiber.