How to make braised chicken feet, how to make braised chicken feet

Chicken is the most commonly eaten meat in everyone's life, and when it comes to eating chicken, children will choose to eat two parts, that is, chicken thighs and chicken wings, because they have a lot of meat. Although there is not much meat in the chicken feet, it is also very popular, and today I will bring you a particularly delicious stewed chicken feet.

Grandpa has been making braised chicken feet for 50 years, and he learned that he no longer has to go out to buy them, and his family loves to eat them. Dietitian Da Qiao said that the nutritional value of chicken feet is relatively high, and it is rich in calcium and collagen, eating more can not only soften blood vessels, but also have the effect of beauty. If you like it, try it out!

Braised chicken feet. Ingredients:

600 grams of chicken feet, 1 portion of boiled meat, appropriate amount of refined salt, 20 ml of rice wine.

Cooking steps:1Wash the chicken feet.

2.Cut off your nails, they will be fishy, so be sure to cut them.

3.Blanch in a pot of cold water.

4.Blanch and remove the bleeding.

5.Rinse off surface foam with clean water.

6.Prepare a portion of boiled meat: 2 star anise, 5 cloves, about 30 peppercorns, 2 cinnamon sections, an appropriate amount of tangerine peel, 2 fragrant sand, 2 nutmeg, an appropriate amount of ginger, 3 bay leaves, and 1 piece of ginger.

7.Cook the meat with water, put in the chicken feet, 8Bring to a boil over high heat, reduce heat to low and cook for 20 minutes, add salt.

9.Cook for another 5-10 minutes.

Cooking Tips:

1.When buying chicken feet, try to choose chicken feet with uniform color, do not buy dark red or black chicken feet, such chicken feet may be spoiled or sick to death.

2.Choose chicken feet with no ice on the surface, such chicken feet are less mixed with water and are relatively fresh. Also pay attention to whether you buy wool chicken feet or net chicken feet, although wool chicken feet are cheap, but you need to peel them yourself, which is more troublesome to handle.

3.Pay attention to the skin of the chicken feet to see if the color is white and shiny, and whether there is any residual yellow crust; Chicken feet are tight, elastic, and slightly dry or slightly moist on the surface, not sticky to the hand. If the color of the chicken feet is dull and the surface is sticky, it means that the chicken feet have been stored for too long.

Chicken feet, also known as chicken feet, are one of the delicacies that many people like to eat. The common ones are pickled pepper chicken feet and braised chicken feet, and today I will teach you how to make braised chicken feet. The braised chicken feet are salty and fragrant, the more you chew, the more fragrant it is, and you want to eat the second one after eating one, and you can't stop at all!

The braised chicken feet sold in the deli are very delicious, in fact, you can make them at home, and the method is very simple, whether it is a snack or a snack. If you cook at home, you can go to the vegetable market to buy chicken feet and eat them yourself, and the taste will definitely not be worse than the one you bought.

Braised chicken feet. Ingredients].

800 grams of chicken feet and 1200 ml of water.

30 ml cooking wine, 30 ml dark soy sauce, 50 ml light soy sauce.

10 grams of salt, 5 star anise, 3-5 nutmeg, 3 grams of Sichuan peppercorns.

3 grams of cumin, 4 bay leaves, 3 grams of cinnamon, 10 slices of ginger, 4 small pieces of green onions. Procedure ]

Chicken feet cut off the nails.

Blanch in a pot of cold water.

Blanch for 3 to 5 minutes, remove and soak in cold water for about 10 minutes.

Put 1200ml of cold water in a pot, add star anise, nutmeg, Sichuan pepper, cumin, bay leaves, cinnamon, ginger slices and green onions.

Add another 30ml of cooking wine and 10g of salt.

Pour in 30ml of dark soy sauce and 50ml of light soy sauce.

Bring the soup to a boil over high heat.

Put in the chicken feet. Once the fire is boiling, skim off the foam.

Reduce the heat and simmer for about 20 minutes.

Serve the chicken feet.

Chicken feet are not only delicious, but also contain a lot of collagen and nutrients, girls can eat more to beautify their skin, and boys can eat to strengthen their physique. Serve and enjoy!

The ingredients of braised chicken feet include chicken feet, salt, bay leaves, rock sugar, star anise, cinnamon, chili pepper and other marinades.

1. First of all, wash the chicken feet and cut off the chicken nails.

2. Add an appropriate amount of water to the pot, and then add the appropriate marinade.

3. After boiling over high heat, add the chicken feet.

4. Cover the pot with a lid, turn to low heat and marinate slowly.

5. After the chicken feet are marinated, they can be slightly soaked in the pot for a period of time, which will make them more flavorful.

Authentic production method of braised chicken feet:

Ingredients: chicken feet, 800 grams of wing tips, appropriate amount of water, 20 grams of rock sugar, appropriate amount of ginger, appropriate amount of Sichuan peppercorns, a few bay leaves, two star anise, one cinnamon cardamom, appropriate amount of dried chili pepper, appropriate amount of edible oil.

Excipients: appropriate amount of salt, appropriate amount of light soy sauce, small amount of dark soy sauce, appropriate amount of white sesame seeds.

Steps: 1. Prepare the required ingredients.

2. Wash the chicken feet and wing tips, and cut off the finger caps of the chicken feet.

3. Pot under cold water.

4. Boiling, this step mainly draws blood water and foam.

5. Then remove the moisture to control drying. The chicken feet are cut in half, so that they are easy to taste and cook quickly.

6. In addition to the dried chili pepper and salt adjusted according to their own taste, other spices are according to the weight of the chicken feet, pay attention to the star anise, if the star anise is very large, put one is enough.

7. Heat the cooking oil in a non-stick frying pan, add rock sugar and start frying the sugar.

8. Pay attention to the low heat when frying the sugar, melt it slowly first, then turn on medium heat, and fry until the rock sugar turns caramelized.

9. Pour in the chicken feet, wing tips, stir-fry and color, this process should not be too hot.

10. Note that the process takes about ten minutes to stir-fry all the time.

11. Add spices and stir-fry for 5 minutes.

12. Add light soy sauce, stir-fry for a while and then add salt.

13. Add salt and stir-fry for two or three minutes, add boiling water, not too much water, just cover the chicken feet.

14. Boil first, then marinate over low heat for 30 minutes, taste the salt, the taste of chicken feet, if it suits your taste, turn on high heat to reduce the juice.

15. Pay attention not to be too dry when collecting the juice, leave some juice, and pick out the larger spices before collecting the juice. Add sesame seeds, stir-fry evenly and remove from the pan.

16. Put it on a plate, and put the remaining little soup on top of it, and you can start.

The production method and steps of braised chicken feet are as follows:Ingredients: 10 chicken feet.

Excipients: 5 slices of ginger; a piece of tofu; 8 tablespoons of soy sauce; 4 tablespoons of oil; 3 scoops of oil; a pinch of sugar; a pinch of chicken broth powder; 2 chopped green onions.

1.Drain the chicken feet first.

2.After collecting the water, add oil and tofu to fry the chicken feet, then add soy sauce and fry until the chicken feet are colored, then add ginger slices and sugar, and stir-fry for a while.

3.When the chicken feet turn light yellow, they can be put into a pressure cooker and boiled dry.

<>5.You can try the taste for yourself and choose the amount of fuel consumed.

The methods and steps for making braised chicken feet are as follows:

Ingredients: 500g chicken feet (about 20 pieces).

Soy sauce 10g

Cooking wine 10g

Brown sugar 20g

Dark soy sauce 3g ginger 2 pieces.

Star anise: 2 pcs.

Cinnamon bark 1 piece.

Sichuan pepper 2g salt 5g water appropriate amount.

Green vegetables to taste (optional).

Steps:1Prepare chicken feet. Wash the chicken feet, cut off the nails, and cut each chicken foot into two pieces for later use.

2.Blanch. Add an appropriate amount of water to the pot and blanch the chicken feet. The purpose of blanching is to remove blood foam and impurities on the surface of chicken feet, and the chicken feet are cleaner and more hygienic after blanching.

3.Burn the marinade. Add an appropriate amount of water to the pot, add soy sauce, dark soy sauce, cooking wine, brown sugar, ginger, star anise, cinnamon, and Sichuan pepper, stir evenly and bring to a boil.

4.Add the chicken feet. Put the blanched chicken feet into the pot, add an appropriate amount of water, make sure all the chicken feet are covered with marinade, cover the pot and cook over low heat for 20-30 minutes.

If you want a richer flavor, reduce the heat to medium-high and cook until the juice is dry and the chicken skin is sticky.

5.Let cool to taste. Pick out the boiled chicken feet while they are hot, put them in the crisper after cooling, pour in the marinade, and put them in the refrigerator to refrigerate for a few hours to overnight.

6.Serving. Take out the braised chicken feet, which can be served on a separate plate or spread on top of green vegetables, or served with rice, which is filling and delicious.

Braised chicken feet is a delicacy, the key is to marinate the flavor, the chicken feet entrance is very fresh and soft glutinous, and the marinade can be poured directly into the fresh-keeping box, Qingshi made of raw materials can be preserved for a long time, plus it is very simple and easy to learn, so it is deeply loved by the majority of recipe lovers.

The steps to make braised chicken feet are as follows:

Ingredients: 500 grams of chicken feet.

3 slices of ginger. 2 green onions. 1 tablespoon of cooking wine.

50 ml of soy sauce.

Rock sugar to taste. 3 star anise.

1 piece of cinnamon. 3 bay leaves.

Sichuan peppercorns to taste. Water to taste. Steps:

1.Rinse the chicken feet with water, blanch them in boiling water and boil for 5 minutes to remove blood and impurities, remove them and drain them for later use.

2.Peel and slice the ginger and cut the green onion into sections for later use.

3.Heat the oil in a pan, add the ginger slices and green onions and stir-fry until fragrant.

4.Add the chicken feet and stir-fry well.

5.Add cooking wine and soy sauce and stir-fry well.

6.Add an appropriate amount of water, add rock sugar, star anise, cinnamon, bay leaves and Sichuan peppercorns, bring to a boil, turn to low heat and cook for 30 minutes.

7.Turn off the heat and allow the marinade to penetrate well into the chicken feet and let it sit for a while.

Notes:1During the blanching process, you can add some salt and vinegar to remove the fishy smell of the chicken feet.

2.The taste of the marinade can be adjusted according to personal taste.

3.The longer it is cooked, the stronger the flavor, but it is also necessary to inject the cavity to make the texture of the chicken feet so that it does not cook for too long. Woo key.

Braised chicken feet is a simple home-cooked dish suitable for all ages, which can be described as a delicacy. When cooking, pay attention to the gelatinous chicken feet themselves, so marinate well and do not soak them for too long, so as not to thicken the braised soup. Let's share with you how to make braised chicken feet more delicious, welcome to read!

Materials

8 chicken feet.

5 slices of ginger.

4 dried chili peppers.

Bay leaves: 5 pieces.

2 pieces of rock sugar.

2 star anise.

Cinnamon bark 1 piece.

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.

Steps1.Prepare the ingredients in the figure, brine juice, chicken feet, ginger, star anise, cinnamon, dried chili peppers, rock glycouria.

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 600ml6Place 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 the taste of the tendons in it is not good if it is too rotten 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.

Braised chicken feet

Ingredients: 8 chicken feet, a little oil, 30 grams of rock sugar, 20 grams of dark soy sauce, 50 grams of light soy sauce, 30 grams of fresh soy sauce, 1 marinade packet, 50 grams of cooking wine, 1 green onion, 1 large piece of ginger.

Method] 1. Cut off the claws of the chicken feet and wash them. Blanch the pot under cold water, and when the water is boiling and the foam floats, remove the chicken feet and rinse them.

2. Prepare the marinade package: 30 peppercorns, two star anise, two small pieces of cinnamon, 5 bay leaves, two pieces of Kaempfera, 3 grass fruits, two small pieces of tangerine peel, 1 gram of cumin, 3 pieces of licorice, and 4 pieces of Angelica dahurica.

3. Stir-fry the rock sugar with a little oil over low heat.

4. When the sugar is fried until dark brown, and the big bubbles turn into small bubbles, flush in the boiling water, and the water should be enough to not exceed the amount of chicken feet, and the sugar color will be ready.

5. Use some dark soy sauce, light soy sauce and fresh soy sauce for soy sauce, and it is best to use some aged rice wine for cooking wine.

6. Add various soy sauce, cooking wine and green onion and ginger to the boiled sugar color, and put it into the packet and cook over high heat.

Seven or eight minutes. The spice flavor is stronger, put in the chicken feet and bring to a boil over high heat.

7. Turn to medium heat, cover and simmer for 20 minutes. Do not lift the lid and allow to cool naturally. Use the residual heat to simmer the chicken feet thoroughly and add flavor to it.

8. After shouting cold, you can take it out and put it on a plate.