Is there no need to put sugar in the chicken feet in the braised soy sauce sauce?

In general, some sugar must be put on the chicken feet in the braised soy sauce sauce, so that the umami can be increased after the soup is put in, so that the chicken feet are delicious, sweet and delicious, and very delicious.

Hello, friend. Personally, I think that when you use braised soy sauce to sauce chicken feet, you can put some sugar. It plays a role in coloring and freshness. Thank you!

This is not necessarily, this is according to our own reputation, if you like to add sugar, this can also be directly put a little sugar, because a little salty, a little sweet feeling is very delicious.

If you want to eat the chicken feet in the teriyaki soy sauce sauce, you can also put some sugar if you want to eat the sweetness, because the teriyaki soy sauce is mainly for coloring and removing the smell.

When roasting chicken feet, you can put some sugar in this, adding sugar has the benefit of improving freshness, and it has a stronger flavor after putting sugar.

Braised soy sauce, sauce chicken feet should be able to put sugar, my son will be more difficult to say a little more delicious, I think this should still be very good, this should still taste very good.

It's like this, it's generally fried with sugar, and it can be fresh.

Braised soy sauce, sauce chicken feet just change the color of chicken feet and. The saltiness of the taste can't change the chicken feet. The umami of sugar is added to the white sugar for the purpose of improving freshness.

You can do without sugar, because the soy sauce itself has a little bit of sweetness, and you can do without sugar in the chicken feet.

Chicken feet in sauce:

Wash the chicken feet, control the moisture, after the oil pan is heated, fry over medium heat, fry until golden brown, and when it rises, take it out to control the oil, and then leave a small amount of oil in the pot, after heating, add green onions, ginger, garlic, stir-fry, after stir-frying the fragrance, add some liquor, soy sauce, salt, sugar, ingredients, a glass of beer, and enough water, after boiling, put in the fried chicken feet, simmer for 40 minutes on medium heat, and finally drain the excess soup over high heat.

The color of the finished product is brown and red, the taste is mellow, the texture is soft and rotten, and the aftertaste is endless. Give it a try and promise not to be disappointed.

The first is the material:

1 chicken knuckle, 1-2 tablespoons black bean sauce, 2 red peppers (chopped), appropriate amount of minced garlic, 1 tablespoon each of maltose, white vinegar, oyster sauce, soy sauce, and appropriate amount of dark soy sauce. The other is sugar, monosodium glutamate, and salt.

Then it is done: 1 handful of phoenix feet in water with white vinegar and maltose and boil for a while, then scoop up.

2. Fry in hot oil until the chicken feet are completely soaked and the chicken skin and bones are completely peeled off.

3. Stir-fry garlic, red pepper, and tempeh until fragrant, adjust the seasoning, that is, use soy sauce, oil-consuming monosodium glutamate, etc., and then steam it with the wind for about 30 minutes.

Sauce chicken feet, grab it in one minute on the table, you can open a store if you learn it, it's easy to learn.

1. 10 grams of green onions, 10 grams of ginger, 5 grams of garlic, 25 grams of salt, 3 grams of star anise, 3 grams of Sichuan pepper, 3 grams of cinnamon, 5 grams of cooking wine, 10 grams of soy sauce, 8 grams of red pepper, 1500 grams of water, and 15 grams of sugar.

2. Method: After cleaning the chicken feet with clean water, soak them in clean water for 30 minutes, mainly to discharge the blood water in the chicken feet to avoid the fishy smell of the processed orange shirt. Bring the water to a boil and put the chicken feet in the water for 3-5 minutes.

3. Put an appropriate amount of cooking oil in a hot pan, put the drained chicken feet in, add red pepper Gao Wuxing, green onion and ginger to stir-fry for 3 minutes; Add an appropriate amount of boiling water, star anise, Sichuan pepper, and cinnamon to cook, add salt, sugar, soy sauce, and cooking wine after boiling for 10 minutes, collect the soup over high heat, and add garlic slices, monosodium glutamate, and soy sauce before cooking.

The general method of chicken feet is rock sugar and spices, without starch.

Materials

500 grams of chicken feet, 1 tablespoon of white vinegar, 20 grams of ginger (4 slices), 4 tablespoons of cooking wine, 60 grams of cooking oil, 15 grams of rock sugar

65g green onion, 1 star anise, 1 spoon Sichuan pepper, 3 bay leaves, 3 dried red peppers, 2 spoons light soy sauce, 1 spoon dark soy sauce

2 tablespoons of aged vinegar, 1/2 tablespoon of salt, 2 grams of chicken essence.

Steps:

After the chicken feet are naturally thawed, they are cleaned and soaked in water for about 10 minutes. (Fresh chicken feet ignore this step).

Cut off all the nails of the chicken feet;

Pour cold water into the pot, add chicken feet, add two slices of ginger, 1 tablespoon of white vinegar, and two tablespoons of cooking wine;

After the water is boiled, cook for about 3 minutes, skim off the foam;

Then remove the chicken feet and rinse them with water; Hold the thought.

And drain the water, try to drain a little to prevent the oil and water from mixing and splashing the oil in the pot for a while;

Pour 60 grams of cooking oil into the pot, boil the oil to about 5 hot, put in the rock sugar, fry slowly over low heat, gently beat the rock sugar with a wooden spatula while stir-frying, and melt faster after it is broken;

Stir-fry the rock sugar until all melted;

Add drained chicken feet (be sure to prevent oil splashing and burning);

After the chicken feet are almost colored, add green onions, 2 slices of ginger, bay leaves, star anise, Sichuan peppercorns, and dried red peppers;

Stir-fry until fragrant, pour in 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and 2 tablespoons of aged vinegar, and continue to stir-fry for about 3-5 minutes.

Add 400ml of boiling water and half a spoon of salt, because light soy sauce and dark soy sauce contain salt, so you can add salt in moderation or taste the soup before adding salt;

Cook over medium heat for 25-30 minutes or so;

Reduce the juice over high heat, then add 2 grams of chicken essence and remove from the pan.

Tips:

Drain the chicken claws as much as possible to prevent oil splashing after cooking;

When blanching chicken feet, add white vinegar to prevent chicken feet from breaking the skin;

The spoon used in the table of ingredients is the spoon the size of eating Western food;

The chicken feet must be stir-fried for a while to make them more flavorful.

Simple chicken feet with soy sauce.

I've tried several soy sauce chicken feet and found that this original taste is the most suitable for my taste!

Ingredients: 20 chicken feet for lifting.

6 tablespoons of soy sauce.

1 scoop of oyster sauce 1 scoop.

1 scoop of dark soy sauce.

Essence of chicken Small half a spoonful.

Anise two.

5 Sichuan peppercorns.

2 slices of ginger.

Cooking wine method.

Cut the chicken feet into three pieces and wash them. Pour water into the pot, and pour in the cooking wine, green onion knots, ginger, and peppercorns together. Boil for three or four minutes on high heat, remove and rinse, then rinse and set aside.

Please click Enter a description.

To prepare a pot, I use a small casserole, put soy sauce, dark soy sauce, oyster sauce, chicken essence, star anise, and add half a bowl of water.

Please click Enter a description.

became such a sauce.

Please click Enter a description.

Pour in the chicken feet that have been watered as well. Bring the heat to a boil, turn to low heat, and simmer slowly.

Please click Enter a description.

After a while, stir once in about five or six minutes, firstly to prevent the pan from sticking, and secondly, to evenly color the flavor.

Please click Enter a description.

Please click to enter ** Description Qing Grip.

12 chicken feet, ginger slices, peppercorns, green onions.

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

Method 1: Soak the sparkled green onions, ginger slices and cooking wine in the pepper water, rinse the chicken feet you bought, cut off the nails, and soak them for 2-3 minutes 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).

Prepare an appropriate amount of chicken feet and salt-baked chicken powder. Remove the thick skin of the chicken feet, cut off the toenails and wash them; Mix well with salted chicken powder and marinate for 20 minutes; Pour an appropriate amount of water into the clay pot, put in the chicken feet, drizzle with some oil, cover the pot and cook over high heat; Bring to a boil over high heat, turn to low heat and simmer for about 1 and a half hours, and cook until the juice is reduced.

Features: The taste is fragrant, and it is very chewy, which is also more helpful for appetizing.

Pickled pepper phoenix feet. Prepare twenty chicken feet and a large jar of pickled peppers. Wash the chicken feet, chop off the tips of the toes, and cut them in half; Bring water to a boil in the pot and pour in the chicken feet, add an appropriate amount of salt, a little cooking wine, Sichuan pepper, and star anise to continue to boil; Cook for about 10 minutes and insert it with chopsticks, and if the chopsticks can be inserted, it means that it is cooked; Remove the chicken feet and rinse them; Then the water tap is turned on to the minimum, and the chicken feet are washed with running water for one hour; Put the chicken feet into a cleaned bottle, pour in the pickled pepper (with juice), add white vinegar, salt, monosodium glutamate, and the chicken feet will be soaked with juice. Cover the lid, soak for two or three days, and then take it out and pick out the phoenix feet and pickled peppers.

Features: Pickled pepper phoenix feet, more spicy and delicious, can be appetizing when eating pickled pepper phoenix feet when the appetite is not good.

Brine phoenix feet. Prepare an appropriate amount of chicken feet, an appropriate amount of brine juice, water, and ginger slices. Wash the chicken feet, cut off the nails, and then put them in a pan of oil to overoil; Put the brine juice and water in a pot according to 1:4, add a little ginger slices, boil over high heat, put in the chicken feet and turn to low heat and simmer for 20 30 minutes, and you can easily insert the skin of the chicken feet with chopsticks.

Features: The brine phoenix claw is relatively simple to make, and the taste is quite good and chewy, but the requirements for the production process must be controlled.

To heat up delicious chicken feet with sauce, you can try the following methods: Steaming: Put the chicken feet in the sauce in the steamer and steam for about 10-15 minutes on medium edge heat until the chicken feet are hot.

When steaming, you can add some spices such as green onions, ginger, garlic and so on to increase the fragrance. Oven baked: Place the chicken feet in sauce on a baking sheet and place in an oven preheated to 180°C for about 10-15 minutes, until the chicken feet are hot and slightly charred.

The chicken feet can be turned during the roasting process so that they are heated evenly. Frying: Put the chicken feet in sauce into the oil pan and fry them over medium heat for about 5-8 minutes, until the chicken feet are hot and the surface is golden and crispy.

Before frying, you can coat the chicken feet with a thin layer of starch to increase the taste. Boil: Put the chicken feet in sauce into a pot, add enough water, bring to a boil over high heat, then turn to low heat and continue to cook for about 10-15 minutes until the chicken feet are hot.

Some spices and spices can be added, such as ginger slices, star anise, cinnamon, etc., to increase the flavor. When heating chicken feet in sauce, it can be adjusted according to personal taste and preference. Also, be careful not to overheat the chicken feet so that they don't become too dry or mushy.

The chicken feet in the heated sauce can be eaten directly, or they can be served with some dipping sauces or condiments, such as chili sauce, peanut plum sauce, etc., to increase the taste.