How to soak the pickled pepper chicken feet white, how to make the pickled pepper chicken feet

In some stores, the raw phoenix feet are soaked in medical hydrogen peroxide for 3 to 5 minutes.

That would be very white!

But I don't think that's good, don't just pursue the color white, milky white or light yellow is the best!

1. Select a large phoenix claw, wash it and chop it from the middle (the whole is OK), boil it in a pot of boiling water for 10-15 minutes, then remove it to cool.

2. Chop the garlic and the pepper and set aside.

3. Put boiling water in a wide-mouth container, pour in minced garlic and mountain and sea pepper, and cool.

4. Take the old altar kimchi water (about the same amount as boiling water), pour it into a container of boiling water, and mix it with boiling water thoroughly.

5. Add Sichuan pepper, a small amount of pepper, the whole Shanhai pepper, Shanhai pepper water, monosodium glutamate, and a little chicken essence to the kimchi water.

6. Pour the boiled chicken feet into the cooled kimchi water and soak for 30 minutes.

7. Serve on a plate. You can also use it directly by hand.

Precautions: 1. Pour garlic and mountain and sea pepper in boiling water before it is cold to force out its fragrance.

2. The phoenix claws can also be poured in when the boiling water is not cold, but after cooling the next day, a kind of "frozen" will be formed. Like jelly, sauerkraut flavored. There are also people who specifically like to eat this. But the phoenix claws are a little salty on this.

3. Personal opinion, adding too much celery, red pepper, etc. is not right, and it should not be done.

1. Whether it is a claw or a wing, cut it into two sections. Boil the green onions, ginger, peppercorns, star anise, put the chicken, and salt to cook. Remove and let cool with cold water several times.

2. Prepare a small pot, put green onions, ginger slices (put a little more), Sichuan pepper, star anise, pickled pepper (put a little more), salt, chicken essence, pour white vinegar on top, and pour a little pure water into it. The ratio of vinegar and water is about the same, and the amount should be just enough to cover the chicken.

3. Put the submerged phoenix feet in the refrigerator and soak them for more than 5 hours before eating.

Cut it, cook it, put the peppers in it, and soak it in ice water for a few hours!

A pound of pheasant feet, wild pepper, ginger, garlic, Sichuan pepper, white vinegar, rice wine, salt, monosodium glutamate, sugar, chili.

Method: 1. Wash the chicken feet, remove the roots of the chicken feet, and cut two petals, put water in the pot to boil, pour in the chicken feet, put salt, ginger slices, rice wine, vinegar, peppercorns to remove the smell, boil the water for 7 minutes and start the pot (don't cook it out of date, it won't be refreshing for a long time);

2. After getting out of the pot, rinse in cold boiled water, then drain the water and set aside, rinsing with cold boiled water is to make the chicken feet taste more refreshing;

3. Pour a small amount of cold boiled water in the basin first, put peppercorns, wild pepper (pickled pepper water should also be put in, I only put half a bottle, it is already quite spicy), ginger slices, garlic, salt (more), monosodium glutamate (a small amount), white vinegar (the same amount of cold boiled water as before), white sugar (preferably rock sugar, rock sugar plays a refreshing role, the rock sugar at home is used up, only replace it with white sugar), chili pepper (you can not put it, I put it to take pictures to look good), you can also adjust it according to your own taste, if you like spicy food, put more wild pepper, If you like to eat sour, put more vinegar;

4. Then pour the drained pepper into the prepared soup to soak, the soup should cover the chicken feet, put it in the refrigerator, soak it for more than a day, and turn it every few hours to make it taste even.

3. It is best to soak for more than a day and turn it every few hours so that the flavor is even.

Ingredients: chicken feet; Excipients: pickled red pepper, water, ginger, star anise, bay leaves.

Seasoning: cooking wine, Sichuan pepper, salt.

Method. 1. Wash the chicken feet, cut off the nails of the chicken feet, and chop them with a knife to make it easy to taste.

2. Put the chicken feet in a pot, add an appropriate amount of water, add ginger and cooking wine to blanch, then remove and drain.

3. Add water from another pot, put in the chicken feet, and then put in the peppercorns, spices, and bay leaves.

4. Add salt, bring to a boil over high heat and turn to medium-low heat.

5. Cook for about 8 minutes, and turn off the heat if the chopsticks can easily penetrate the chicken feet.

6. Remove the chicken feet, rinse with tap water, and then let them cool thoroughly.

7. Prepare a glass container and put in a layer of pickled pepper.

8. Put the rinsed chicken feet in again.

9. Add another layer of pickled pepper. Pour in the pickled pepper water, cover with a lid, soak and marinate for a day or more before serving.

Tips: 1. After the chicken feet are cooked, rinse them with running water, so that the gelatinous and greasy on the surface can be washed away to avoid the appearance of meat jelly.

2. If the pickled pepper water you bought is not enough, you can put in the same amount of purified water and 2 tablespoons of rice vinegar.

3. If time permits, you can soak it for 3 days, which will be spicier and more flavorful. Stir it every once in a while to make the flavor more even.

5. When boiling chicken feet, you can put more salt to achieve the purpose of flavoring in advance.

6. Chicken feet don't have to be cooked too soft to maintain the taste and appearance.

7. When buying chicken feet, try to choose bright colors and no blood stains.

Wash the chicken feet, cut the nails, and soak them for half an hour to soak in bloody water.

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Add water to the pot, put chicken feet, Sichuan pepper, star anise, and cooking wine to a boil over high heat and cook for 10 minutes.

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With chopsticks, you can easily insert the chicken feet out of the pot and soak them in ice water.

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Slice the lemon, put a little salt and white sugar in the millet pepper cube bowl, pour in the white vinegar, and stir until the white sugar melts.

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Put the chicken feet into another bowl, put millet pepper, pickled pepper, lemon slices, sweet and sour sauce, and cool and boil an appropriate amount.

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Mix well, marinate and you're done.

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If the pickled pepper chicken feet are soaked in hydrogen peroxide, they will become white and fat. Traders use hydrogen peroxide, mainly oxidative bleaching, to increase the beauty of food, for some too whitish, fat phoenix feet, should be cautious to buy, eat.

Tips for identifying whether chicken feet are soaked in hydrogen peroxide:

1. Look at the color, if the chicken feet are too white, it means that they have been soaked in hydrogen peroxide, and the normal pickled pepper chicken feet are natural in color, with the yellowish color of the chicken itself.

2. Break it open, the normal chicken claw bone joints are dark brown after cooking, and the meat texture is also colored, such as breaking the chicken foot bone joints and the meat texture is pure white, indicating that it has been soaked in hydrogen peroxide.

3. Look**, if the chicken feet are broken, they are very thin and even transparent and brittle, and they are easy to tear off, indicating that they have been soaked in formaldehyde, and the chicken skin of the chicken feet cooked normally is very natural, and the toughness will not be easily torn off.

4. Taste the taste, the formaldehyde-treated chicken feet will feel very crispy, while the general chicken feet taste is very tough.

Hydrogen peroxide is generally used, which has a strong bleaching effect, but is harmful to the human body.

This seems to have something to do with your ingredients.

Because it is soaked after boiling, it must be much whiter, and the color of the pickled water from the pickled pepper will not be very dark. Generally, the products produced by manufacturers have pigments and preservatives, and the content of salt and monosodium glutamate is higher than the normal demand, so it is definitely not very good to eat for a long time.

The reason why pickled pepper chicken feet are so white is because bleach is added to them, and the white color of the bubble is more beautiful, which makes people more appetizing. However, if you eat too much, this chemical will cause harm to the human body.

The main ingredients of pickled pepper chicken feet are pickled pepper and chicken feet. The production process is more particular, so that the spicy taste of pickled peppers can be soaked into the phoenix feet. The authentic pickled pepper phoenix feet are plump and white, and the flesh and bones are fragrant when chewed, which has a strong flavor promotion effect.

Some manufacturers put formalin, or bleach, and you can feel it when you eat it.

The practice of pickled pepper chicken feet is detailed Cuisine and efficacy: refreshing and cold dishes.

Ingredients for pickled pepper chicken feet: Ingredients: 1000 grams of chicken feet, 50 grams of wild pepper.

Does anyone tell me how?

Chicken feet can be boiled and soaked in white vinegar for an hour or two, and it can also remove the fishy smell, what must be bleached with hydrogen peroxide, don't kill everyone with a rod, leave someone to live.

【Preparation materials】Half a catty of chicken feet yuan of pickled pepper (in addition, I asked the boss to give me 2 bowls of pickled pepper water, no money) A piece of ginger (sliced).

2. Chop off the toenails and chop them into 2 pieces.

3. Prepare some water in the pot, add the sliced ginger, and bring to a boil over high heat.

4. After the water boils, pour in the washed chicken feet and bring to a boil over high heat.

5. Prepare a large bowl of cold water, after the water boils, take out the chicken feet and put them into the cold water immediately.

6. Rinse with tap water.

7. Prepare a new pot of water and add a few slices of ginger.

8. After the water boils, pour in the chicken feet and cook for about 2 minutes.

9. Immediately take out the cold water and rinse it with tap water until it is completely cool (this step should be repeated about 3-4 times, so that the cooked chicken feet taste more Q and will not be soft and rotten).

10. For the sake of hygiene, soak it in cool boiled water until it cools after the last time of cooking.

11. Pour the pickled pepper and the pickled pepper water into the pot, boil over high heat, and add a little salt, chicken essence and sugar (if you feel that it is flavorful, you don't need to add anything).

12. Turn off the heat as soon as it boils, and pour it into the crisper after cooling.

13. Finally, pour in the boiled chicken feet and turn evenly.

14. Put it in the refrigerator for more than 5 hours, and you can start to start it when you taste it.

How do you cook pickled pepper chicken feet? Chicken feet in a pot under cold water, add ginger and shallot cooking wine to remove the smell, cook for 15 minutes, remove the supercold water, add seasonings, half a bottle of Sprite, millet spicy pickled pepper water, lemon together with refrigeration.

Pickled pepper chicken feet are easy and delicious to make.

First take boiling water and rub the chicken feet, then buy pickled peppers and put them together in a glass jar, and you can do it in a short time.

The ones I make are yellowish, with natural color, and the kind of very white ones sold outside are all made by the alkali, so don't look at this white and look good, in fact, it is very harmful to the human body!