What is the practice of steamed phoenix feet in Chaoshan snacks, and what is the practice of steamed

Ingredients. Rice flour.

200g sand shrimp.

Amount. Accessories. Salt. Amount.

Oil. Amount. Pepper. Amount.

Steps. 1.Place the rice noodles in a large bowl.

2.Boiled sand shrimp.

3.Add an appropriate amount of water, salt and pepper to the rice noodles and mix them into a thin paste.

4.Heat a frying pan, add the appropriate amount of oil, the next spoonful of paste, and arrange with the shrimp.

5.Fry over low heat until golden brown on both sides.

There are many kinds of dim sum snacks that can be selected for morning tea in Guangzhou, one of the single soy sauce phoenix feet is a breakfast that many people like, melt in the mouth, the elderly can eat it, the delicacy can not be described, it is rare to eat such a delicacy in the field, so it is a very good choice to make it yourself at home, the method is simple, and you like it.

Materials: chicken feet, red and green peppers, garlic, Sichuan pepper, sugar, salt, pepper.

Method: 1. Remove the chicken nails from the washed chicken feet. Use a knife to cut the chicken feet and pat the chicken joints to remove the chicken bones. Combine chicken feet in two.

2. Handle all the chicken feet, shred the green and red peppers, chop the garlic cloves, and wash the tempeh.

3. Add water to the pot, add two tablespoons of maltose and two tablespoons of white vinegar, and bring the water to a boil.

4. Put in the chicken feet, blanch until the chicken feet change color, and then remove the water to control drying.

5. Pour oil into the pan, boil until 7 to 8 hot, put the chicken feet in and fry until golden brown.

6. Soak the fried chicken feet in cold water for at least an hour.

7. Steam in a steamer for about 1 hour.

8. Take advantage of the steaming time to make the barbecued pork sauce. Add oil to the pot, add the green onion segments and fry them until fragrant, remove the green onion segments, and pour the scallion oil into a small bowl.

9. Add an appropriate amount of water to the pot, add soy sauce, sugar, oyster sauce and salt and stir well and bring to a boil.

10. After boiling, add a little starch to thicken and add the fried scallion oil.

11.Add a little chicken essence and sesame oil to make it a fragrant barbecued pork sauce. In a steaming bowl, add the barbecued pork sauce, garlic and tempeh and mix well. Volt shouting code.

12.Take out the steamed chicken feet and put them in a steaming bowl, add the sliced green and red peppers, mix well, and then steam for 10 minutes.

Ingredients: 20 chicken feet.

Excipients: 2 teaspoons of sugar, 4 tablespoons of starch, 2 tablespoons of hoisin sauce, 1 tablespoon of garlic tempeh sauce, 1 tablespoon of white vinegar, 1 teaspoon of chicken essence.

1. Wash the chicken feet and cut off the tips of the claws and cut them in half.

2. Boil water, put a small spoon of sugar and a large spoon of white vinegar in a pot, and then pour in the chicken feet until they are broken.

3. After breaking off, take it out and wash it with cold water, and drain it only if you are dry, and you must drain the water.

4. Heat the oil, pour the drained chicken feet into the pot and fry over medium heat, fry on high heat until golden brown before starting the pot, remove and drain the oil.

5. Put water in the pot, pour the drained chicken feet into the pot and simmer for about 20 minutes.

6. Scoop up, wash and drain.

7. Stir in the starch.

8. Add a small spoon of sugar, two tablespoons of hoisin sauce to grind, a tablespoon of garlic and black bean sauce, and a small spoon of chicken essence to mix well and marinate for more than two hours.

9. Steam in a steamer over high heat for about 20 to 30 minutes.

<>11. Finished product.

<>1. Clean the chicken feet, cut off the nails, cut them into three sections, blanch them with boiling water, and fry the chicken feet in an oil pan to absorb the water.

2. Soak the fried chicken feet in cold water for about 2 hours until the skin of the chicken feet becomes bubble-shaped, soak the tempeh in clean water and dry it, and put the cooking wine, buried dark soy sauce, oil consumption, light soy sauce, vinegar, sugar, and salt into a bowl to make juice for later use.

3. Put a little oil in the wok and fry the chives, ginger, Sichuan pepper and chili pepper, then put in the chicken feet, pour in the sauce, stir-fry the chicken feet and turn off the heat.

4. Put a large bowl in a discharge pressure cooker and steam for half an hour, and then buckle a plate on the bowl when steaming to prevent too much distilled water from flowing into the bowl.

To make soy sauce chicken feet, you need to prepare some ginger, some chicken feet, remove the long bones and nails of the chicken feet, and then add an appropriate amount of peppercorns, cooking wine, ingredients, ginger, garlic slices, green onions, and boil for about 20 minutes to take them out for later use. After blanching, add starch and stir quickly, don't add too much, stir evenly to control the moisture dry, and then prepare a basin of water, add some green onions and ginger for later use. Prepare a non-stick pan, add some peanut oil, put the chicken feet down and fry them when the oil temperature is 60% hot, one by one, to avoid sticking together, if there is oil, you can use the lid to block it slightly.

The fried chicken feet are quickly put into the green onion and ginger water, soaked for about 20 minutes, it is best to prepare a larger container, put the tempeh, pepper, minced garlic, light soy sauce, soy sauce, and sugar into the container and stir evenly, put it for five minutes, and then put the soaked chicken feet seasoning into it, stir evenly and put it in the steamer to steam until it is on the gas, and then steam it over low heat for an hour and a half, the longer the steam, the better. After steaming, it is put on a plate and poured with soup, and it tastes very good.

Tips for steaming phoenix feet with soy sauce.

To make steamed chicken feet with soy sauce, you must pay attention to soaking them in cold water, so that the skin of the chicken feet can swell and become tiger skin chicken feet, which is more good, and you should add more green onions, ginger and cooking wine, so as to achieve better freshness and fishy effect. Before frying, the moisture of the chicken feet is controlled to dry, otherwise it will be splashed everywhere, and you can add peanut oil or salad oil to make it taste better.

Steamed chicken feet in soy sauce.

The sauce is rich in aroma, and it is a great dish for grinding your teeth and drinking.

Ingredients: chicken feet, chili, ginger, Sichuan pepper, dark soy sauce, light soy sauce, sugar, tempeh, green onion, salt, cooking wine, oyster sauce, vinegar, vegetable oil.

Steps: Step 2: Blanch thoroughly with boiling water.

Step 3: Put it on a cotton cloth to absorb the water.

Step 4: Absorb the chicken feet and fry them in an oil pan.

Step 5: Soak the fried chicken feet in cold water for about 2 hours until the skin of the chicken feet becomes bubble-like.

Step 6: Soak the tempeh in water, and put the cooking wine, dark soy sauce, oil, light soy sauce, vinegar, sugar, and salt into a bowl to make juice for later use.

Step 7: Put a little oil in the wok and fry the chives, ginger, peppercorns, and chili peppers, then add the chicken feet, and then pour in the seasoned sauce.

Step 8: Stir-fry the chicken feet evenly and turn off the heat.

Step 9: Put it in a large bowl and steam it in a discharge pressure cooker for half an hour, and then buckle a plate on the bowl when steaming to prevent too much distilled water from flowing into the bowl.

Step 10: Done.

Tips: 1. When frying chicken feet, be sure to dry the moisture on the surface, otherwise the oil will collapse very seriously, and put the chicken feet in when the oil is cold; 2. The pot for frying chicken feet is best the kind with a lid, and the lid is also best the kind that is sunk into the edge of the pot, so that the collapsed oil will flow directly into the pot; 3. After frying, the chicken feet will be marinated for a while and then steamed, which will be more flavorful.

Method. First, wash the fried chicken feet, cut off the nails, and wipe the water dry. You can also use fresh chicken feet, wipe dry with water, and fry them in a hot oil pan until golden brown, about 3 minutes.

Cook the fried chicken feet in a pot of boiling water for 30 minutes and drain the water.

Mix the chicken feet with the marinade and marinate for at least 30 minutes.

Steam the chicken feet over high heat for 30 minutes!

Cook the chicken feet in advance and dry them in a ventilated place, or use a kitchen paper towel to absorb the water so that you don't splash the oil and hurt people.

The practice of steaming phoenix feet with soy sauce, prepare materials: phoenix feet: 300g, tempeh:

50g, salt: appropriate amount, vinegar: appropriate amount, cooking wine:

Appropriate amount, light soy sauce: appropriate amount, oyster sauce: appropriate amount, blended oil:

To taste, white vinegar: to taste, sugar: to taste.

1. Wash the chicken feet, pot under cold water, add ginger slices, white vinegar and sugar to boil over high heat, and cook for another 5 minutes.

2. Cook until the fingers of the phoenix claws are curled, then remove and soak in ice water for 10 minutes.

After a few minutes, take out the chicken feet and cut them in half, then put them on kitchen paper to absorb the water.

4. Mix cold boiled water, light soy sauce, vinegar, cooking wine, chicken essence, five-spice powder, and a small amount of salt, and then put it in the refrigerator for 1 hour.

5. Put the phoenix feet in the starch and wrap them in a layer of starch.

6. Heat the oil from the pan, then put the chicken feet in the oil pan and fry them until golden brown.

7. Soak the fried chicken feet in the iced sauce overnight.

8. Put an appropriate amount of tempeh paste in a bowl, add oyster sauce and light soy sauce and mix well.

9. Evenly coat each chicken claw with sauce.

10. Prepare another clean and waterless container, put in the chicken feet wrapped in the sauce, pour the remaining juice and tempeh in the bowl on top of the chicken feet, and then cover with plastic wrap.

11. Put it in an electric steamer and steam for 40 minutes.

12. Done.

The practice of steaming chicken feet with soy sauce:

1.Clean the chicken feet and chop off the fingernails at the tips of the claws.

2.Put an appropriate amount of hot water in the pot, bring to a boil over high heat, put the chicken feet and ginger slices in the boiling for 3 minutes, then take it out and drain it to dry it thoroughly.

3.Split in half from the middle of the chicken feet. (This process can be done before blanching) 4Pour enough cooking oil into the pot, put the chicken feet in when it is 80% hot over medium heat, turn to low heat, fry until the skin is golden brown (about 3 minutes), remove and drain the oil and set aside.

5.Soak the fried chicken feet in ice cubes in cold water for 10 minutes.

6.Prepare the seasoning for soaking the chicken feet: salt, sugar, sesame oil, white pepper, stir-fried condiment, black black bean sauce, minced garlic, light soy sauce, dry starch and cooking wine. A delicious steamed chicken feet with soy sauce is ready.

Steamed phoenix feet with soy sauce, the full analysis of the 6 processes is really super easy to learn, let's take a look.

6 steps to teach you to make Guangdong morning tea dim sum "steamed phoenix feet with soy sauce", the color is red and bright, and the texture is crisp and soft.

Ingredients: 500 grams of phoenix feet.

Seasoning: 20 grams of 0k sauce, 30 grams of soy sauce, 1 gram of dark soy sauce of straw mushrooms, 20 grams of green onion and ginger, 2 grams of sugar, 1 gram of monosodium glutamate, a little citric acid, gram of pepper, 2 grams of rice wine, 1 fennel, 500 grams of soup, 15 grams of clear oil.

Method. 1. Cut off the tip of the chicken claws, remove the big bones on the claws, wash them, boil them in a pot of cold water, boil for 5 minutes, take them out, then wash and drain.

2. Heat the oil, put in the chicken feet, fry until golden brown, remove the skin when it is wrinkled, and soak it in cold water until the skin rises.

3. Put soup, OK sauce, soy sauce, straw mushroom soy sauce, sugar, fennel, pepper, rice wine, green onion and ginger and chicken feet in the pot, put them in a bowl and steam them in a bowl, take them out and add monosodium glutamate to the pot, drip a few drops of citric acid, tighten the juice and put it in a pot to heat it.

Preparation 1 of steamed chicken feet with soy sauce

Ingredients: chicken feet, tempeh, red pepper, (tempeh, dark soy sauce, salt, sugar, sesame oil, corn starch, pepper, shredded red pepper, garlic paste, a little water into a small bowl of seasoning).

Method: 1. Cut off the nails of the chicken feet first, cut off the chicken feet, and then cut them in half.

2. Then put boiling water to break off, wash it again, and drain it. (Because it's going to be fried later, the drain here has to be very dry, without a drop of water, otherwise you'll ruin your kitchen later.) I'm bringing it to the sun).

3. Put a lot of oil in the hot pan and heat it until it bubbles, then put in the chicken feet and fry until the chicken feet bubble until golden brown.

4. Soak the fried chicken feet in water for 10 minutes

5. Take out the chicken feet, marinate them in a seasoning bowl for half an hour (a longer time is better), and steam them for 30 minutes. (Turn it over when steaming).

Preparation 2 of steamed phoenix feet with soy sauce

Ingredients: 8 chicken feet without legs.

1 teaspoon (5g) of salt

1 tablespoon (15g) of sugar

1 teaspoon (5ml) of sesame oil

1 2 teaspoons (3g) of ground white pepper

2 tablespoons (30ml) of tempeh

1 tablespoon (15g) minced garlic

Light soy sauce 1 teaspoon (5ml).

1 tablespoon (15ml) of chili soy sauce

1 tablespoon (15g) of dry starch

Shao liquor 1 tablespoon (15ml).

Oil 500ml (actual consumption 20ml).

Tofu bubble 100g

Method: 1. Cut off the nails of the chicken feet first, cut off the chicken feet, and then cut them in half. Materials for production (12 photos).

2. Then put boiling water to break off, wash it again, and drain it.

3. Put a lot of oil in the hot pan and heat it until it bubbles, then put in the chicken feet and fry until the chicken feet bubble until golden brown.

4. Soak the fried chicken feet in water for 10 minutes

5. Take out the chicken feet, marinate them in a seasoning bowl for half an hour (a longer time is better), and steam them for 30 minutes. (Turn it over when steaming).

Tips: When cutting phoenix claws, you must use a straight knife with moderate strength, so that the bones of the phoenix claws will be broken cleanly. All kinds of steamed phoenix feet with soy sauce (20 photos).

Before frying chicken feet, be sure to dry or wipe them well, otherwise there will be a risk of oil splashing.

The time of frying chicken feet must be well controlled, the meat is not easy to rot if the time is short, and the meat will become dry and hard after a long time.

If you have been into the teahouse in Guangdong, then you must have eaten such a dish [steamed phoenix feet with soy sauce], this dish is salty and delicious, the phoenix feet are easy to debone, many people have only tasted its deliciousness, but do not know how it is made, the process of this dish may be a little more, but it does not affect people's love for it! In this issue of the Food tutorial, Tianjian Food Workshop is ready to share with you the family practice of [steamed phoenix feet with soy sauce], friends who like to eat phoenix feet, let's take a look at how to do it!

Before we start making it, we first need to prepare the following ingredients: 5 pounds of chicken feet, 2 tablespoons of black bean sauce, 50 grams of peanuts, 1 teaspoon of salt, 2 pieces of southern milk, 1 tablespoon of maltose, 1 teaspoon of dark soy sauce, 1 piece of ginger, 1 section of green onion, 1 tablespoon of white vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, and 5 cloves of garlic.

Step 1: Put the prepared peanuts into a large soup bowl, then put in warm water that has not covered the peanuts, and soak the peanuts 2 hours in advance.

Step 2: After cleaning the chicken feet, divide them in half from the joints, then blanch the chicken feet in a pot under cold water, add ginger slices and green onion slices.

Step 3: Take out the blanched chicken feet to control the water, it is best to use kitchen paper towels to absorb the water on the surface, and then put it in a large basin, add 1 tablespoon of maltose, add 1 teaspoon of dark soy sauce, add 1 tablespoon of white vinegar, stir evenly and color, so that it is easy to fry the tiger skin, and it is easy to remove the bones with vinegar.

Step 4: Add wide oil to the pot and heat it, when the oil temperature is 7-8 hot, put the chicken feet into the pot, fry them slowly over medium heat, fry the chicken feet until the surface is browned, take them out with a colander, and then put them in a basin filled with water, soak them for an hour, and soak the tiger skin out!

Step 5: Pat the garlic flat and chop, wait for the chicken feet to soak well, transfer to a large basin, then add the minced garlic, put in 2 tablespoons of tempeh, add 1 piece of southern milk, add a little salt, add 1 tablespoon light soy sauce, add 1 tablespoon oyster sauce, and stir well.

Step 6: Prepare a steaming plate, first take out the soaked peanuts, put them on the bottom of the plate, then put the marinated phoenix feet on top of the peanuts, and finally pour the remaining juice from the pickled phoenix feet on it, and then put it into the steamer of SAIC, and steam it for 40 minutes on high heat!

Step 7: Wait for the pot to come out, sprinkle with chopped green onions and serve.

Such a simple method, delicious and satisfying [steamed phoenix feet with soy sauce] is made, it takes time to make this dish, you have to be patient, it is more suitable for the New Year or when entertaining friends, if you are not patient, or order takeout!

I'm sharing food with you, thank you for reading, and we'll see you next time!