What should I do if the braised chicken feet are salty? What to do if the color of the braised chick

Pickled vegetables. When the seasoning of chicken feet is relatively salty, you can use a little sugar to neutralize the taste, which can achieve a good cooking effect, but in general, we recommend that the taste is lighter, and less flavoring agents such as oil, salt or sugar are used, so that the diet will be healthier.

The braised chicken feet are salty, we can add some sugar to it at this time, so as to change her salty taste, and add a small amount of sugar, for him, there is a better function to enhance freshness.

What to do if the braised vegetable chicken feet are salty, as a captain, if you send it when you are free, you can only eat it like this, if you want to do it, you can only add some chili peppers and the like to desulfurize it.

If the chicken feet are salty, you can put some sugar or add a little vinegar in them, which can neutralize and reduce the saltiness.

The braised chicken feet are salty, if you want to return them, you can also return them, or you can put the braised chicken feet in some water and cook them for an hour before picking them up, and marinate them for an hour.

When you braised chicken feet, you put too much salt. The chicken feet are salty, you can wash them with boiling water. If you are afraid that this will affect the taste, you can eat slowly, and eat a little less at each meal, so that the saltiness is not a big problem.

There is no other way to salty chicken feet with pickled vegetables, only to add more chicken feet dipped in salty salt from the soul or delay, so that it can be lighter.

If the braised chicken feet are salty, you can put some fresh chili peppers, add some ginger, onions, garlic and the like, and fry it again, and the soup will not be so idle.

What to do if you learn chicken feet, I think it's like this, I want to make me think you can put peppers and garlic for a day and quarrel with him.

If the chicken feet are salty, you can put some sugar, and then put more micronutrients, only in this way can these problems be solved.

Add sugar, if the brine used to make braised vegetables is too salty, don't pour it out, in fact, you only need to add the right amount of sugar to it to neutralize its saltiness. You can choose white sugar or rock sugar. If you want to reduce the saltiness quickly, use white sugar, because it dissolves quickly and can quickly reduce the saltiness.

If the chicken feet of the braised vegetables are idle, you can also put them in the pot, and add some potatoes or vegetables to the spoon, which can effectively remove some of the salty taste.

What should I do if my chicken feet are salty? In fact, if the braised chicken feet are salty, it should normally be a little bit of sugar, and it can be mentioned a little bit almost, then this method can only be reconstituted in Tianshui, and then the fear is big, so how can you not be too good?

What should I do if the braised vegetable chicken is fried and salty? In this case, you can add a little sugar to neutralize this tiredness, and it is very effective.

If you are here, what should you do if the chicken feet are idle? To be honest, if you are idle like this, you can put it in the boiling water, soak it again, and then soak it again.

If the chicken feet are salty, they can be remixed with sugar and vinegar to mediate, and they can be lightened.

What should I do if the braised chicken feet are salty? You can add some condiments, such as some chicken feet or some sugar to make it mild, so that the saltiness will be lighter.

What should I do if the braised chicken feet are salty? In this case, add sugar, sugar can synthesize this salty taste is very good.

Is the braised chicken feet not colored, is there no rock sugar and dark soy sauce?

Pour an appropriate amount of water into the pot, put the chicken feet into the pot, ensure that the water can not pass the chicken feet, and try to put more water, because you can not add water in the process of marinating the chicken feet.

In order to avoid boiling half of the water is not enough, and the chicken feet have not been boiled well, so it is better to add more water first, then add ginger slices, Sichuan pepper, star anise and bay leaves, then pour in bean paste, light soy sauce and rock sugar, add dark soy sauce, first boil over high heat and then turn to medium-low heat, about 30 minutes of boiling, after the soup in the pot gradually decreases, you can let yourself enjoy a very delicious braised chicken feet.

The calories in chicken feet are very high, the calories per 100 grams of chicken feet are 254 calories, and the human body should consume about 2200 kilocalories every day.

Braised chicken feetIt doesn't matter if you forget to blanch, you can eat it if you blanch it or not, just continue to marinate. If you really don't feel at ease, you can also take it out, wash it, and continue to marinate.

Here's how to make braised chicken feet:

Ingredients: 700g chicken feet, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion and ginger, 1 star anise, appropriate amount of Sichuan pepper, bay leaves.

1 slice and light soy sauce. Yardage.

1. Remove the nails and wash the nails of the chicken's filial piety.

2. Prepare the ingredients.

3. Blanch the washed chicken feet in hot water.

4. Rinse with cool water after serving.

5. Put oil in the pot and fry the chives, ginger and star anise.

6. Pour in the chicken feet and light soy sauce and stir-fry.

7. Pour in an appropriate amount of water and put it in a pepper box and bring to a boil.

8. Pour into a pressure cooker.

9. Simmer for 5-10 minutes.

10. After cooling, put on a plate.

If you make your own braised chicken thighs at home, if the taste is uneven and unflavorful, the problem is most likely to appear in the pickling step. Because the meat of the chicken thigh part is thick and the surface is wrapped in chicken skin, it is difficult to absorb the flavor. If you start to marinate the chicken thighs without sufficient marinating in advance, it is often easy to cause the chicken skin and the outer layer of chicken to be soft and rotten, or even lose the umami of the chicken itself, but the inner layer of chicken has no taste.

To solve this problem, it is necessary to start with the pickling step.

1. Three knives before pickling.

Before cooking a whole thigh, it is usually necessary to make a few cuts where the meat is thick. Using a sharp cleaver, look at the thick part of the chicken thigh and cut it deeply. Generally speaking, three cuts for each chicken leg are sufficient, and you can also increase or decrease according to personal taste.

This step is called a "flower knife".

The position of the knife should be evenly distributed as much as possible, not only looking at one place for dense cutting, and the direction should be relative to the chicken fiber and oblique cutting.

2. Marinate the chicken thighs.

Once chopped, put the chicken thighs together with the marinade and start marinating. The marinade used should be in a liquid state, if the marinade is all powdered, you may wish to use a little cold boiled water to dissolve the marinade and marinate it in liquid.

When soaking, pay attention to choosing a container with a lid of the appropriate size, and try to make sure that all parts of the chicken thigh are covered with marinade, so that it is easier to absorb the flavor evenly.

Many people are either inexperienced or too busy at work and don't have enough time, and often there is a problem in the pickling step.

If the marinating time is too short, the flavor will not be able to fully enter the inside of the chicken, and the braised chicken thighs will eventually be light and tasteless.

3. How to save pickling time.

So how to arrange the time reasonably to make marinating chicken thighs more efficient?

If the time reserved is tight, you can consider starting from the first step, not cutting the chicken thigh, but directly chopping it into one-inch pieces, so that the time required for marinating will be shortened a lot. You can also make good use of the refrigerator, for example, put the chicken thighs and marinade together a day in advance, mix them evenly, and then put them in the refrigerator freezer, so that they can be taken out and marinated the next day, which also saves waiting time.

Finally, the marinated chicken thighs should be more flavorful, and the preparation of the marinade is equally important. Some people are inexperienced and do not have enough flavor with the marinade, which will also lead to the chicken thighs being marinated but the taste is weak. To solve this problem, in addition to trying many times to master the amount of seasoning, the easiest way is to buy the finished marinade, whose taste and use ratio will be relatively guaranteed.

After the blanched chicken feet are taken out, put them in cold water to rinse them clean, and then use a knife to cut them in half, the blanched chicken feet are easier to cut, and if they are boiled after being cut in half, they will be more flavorful and the frozen chicken feet will be soaked in water to remove the nails, put cold water into the pot, and remove them after the water rises. Heat the oil in the pan, add sugar, fry the sugar color, put in the chicken feet and stir-fry evenly, put in the dark soy sauce to color, 2 star anise, put in warm water to drown the chicken feet, put in the marinade, and boil over high heat to eat it will affect the taste very much. Therefore, the correct way is to soak the chicken feet in cold boiled water for a few hours, put a little salt, and then blanch the chicken feet.

Before marinating chicken feet, soak chicken feet in cold water for about 1 hour, soak in blood water, and then blanch the chicken feet in a pot under cold water, which is to boil out the blood foam remaining in the chicken feet, and then marinate.

The way to <> the marinated chicken feet is to boil the brine over high heat, then turn on the low heat for 10 minutes, and finally turn off the fire and soak for 20 minutes. Because the hot chicken feet are very soft and rotten, it is easy to break when fishing, and the chicken feet will become slightly hard after cooling, so that they will not be broken when fishing, and another reason is to make oil in the marinade pot to fry the rock sugar into sugar color, and when the sugar color is fried, you can see the rock sugar from a large bubble to a small bubble, (the sugar color is fried and tender, and it will be bitter when it is fried).

Prepare a clean oil-free and water-free deep basin, put in light soy sauce, rice vinegar lemon juice, white sugar chicken essence in turn, stir the sugar with a spoon until completely melted, then add lemon juice, sesame oil, millet spicy, garlic cloves, and stir well. You can use a kitchen knife or scissors to process it on the soles of your feet, because the meat is thicker and less flavorful. Or you can simply split the chicken feet in half, so that the chicken feet are smaller in size, but also easier to taste.

If you want the taste and taste of chicken feet to be delicious, there are several places to pay attention to, chicken feet must be blanched first, and it is a pot under cold water, so that the impurities in the chicken feet can be boiled out, cleaner, and the taste will be soft, not old and woody. When stir-frying the soup base, don't add dry chili peppers and bean paste for friends who can't eat spicy, you can replace it with soybean paste, sweet noodle sauce, etc., which can stir-fry the flavor of the sauce. Braised chicken feet, the stewing time is also very critical, basically it can be soft and rotten in half an hour, and the taste will be old when you cook it again.

Blanch the water in advance, this step is to remove the flavor, and then put the chicken feet in the pot and cook for about 15 minutes, you must put ginger, garlic, cooking wine and other condiments in it, take out the chicken feet, put them in the marinade pot for about half an hour, and you can do it.

Be sure to blanch the steps, and pay attention to the cleaned chicken feet in a pot under cold water, blanch for about 6 8 minutes or so, and then rinse twice with cold water, then add garlic, ginger, chili pepper and chicken feet to fry together, add seasonings, and finally turn off the low heat and simmer to collect the juice, simmer until the chicken feet are soft and rotten and taste better.

When cooking, it should be boiled over low heat for a longer period of time, so that it can be softer and rotten. Yes, it will taste a little better.

When boiling, cook for a long time, of course, you need to blanch the water in advance, only blanching will wash the blood foam on the chicken feet.

The stewed chicken feet are not salty, and you can add a little salt.

Since the chicken feet are already cooked, they can generally be soaked in the flavor at one time, if there is no one-time marinating into the flavor, the chicken feet have absorbed enough base soup, and then continue to soak or increase the seasoning, it is difficult to soak into the inside of the chicken feet, and the effect of improving the taste is not great.

Therefore, you can take out the chicken feet and cut them into smaller pieces, exposing the inside that does not have a flavor, and then see if the taste of the base soup is suitable, if it is not suitable, you can re-improve it through the seasoning, or re-make it, and then re-soak the cut chicken feet for a period of time, you can improve the situation that the chicken feet do not taste good.

Difference Between Chicken Feet and Duck Feet:

Chicken claws are shorter and thicker, and the gap between the claws is larger, while duck claws are slender and the claws are connected to each other. Duck feet contain vitamins, proteins, carbohydrates, sodium, potassium, which can supplement various nutrients needed by the body and supplement the energy needed by the body.

Duck feet are very rich in collagen, and duck feet have more tendons, so they are more chewy, similar to the nutrients in chicken feet, but the taste will be more fat than chicken feet, it also contains protein components, less fat content, less sugar content.

Question 1: What should I do if the braised pork is too salty Add an appropriate amount of water and sugar, cook for a few minutes over medium-low heat, and dry the soup over high heat.

Question 2: What should I do if the braised pork is too salty Add an appropriate amount of water and sugar, cook for a few minutes on medium-low heat, and dry the soup over high heat.

Question 3: What should I do if the braised pork is too salty? Generally, 1 pound of meat is about the same as 1 spoonful of salt. Once the seasoning is placed, add water, no need to add more salt.

If it's still too salty, you can just add some sugar and copy it.

Question 4: What should I do if the braised beef is salty Add vegetables or sauerkraut.

Question 5: What should I do if the braised meat is too salty after returning to the pot It can't be sold out on the first day, and it will be too salty after returning to the pot, so you can use a separate lighter brine.

Question 6: Why do I go back to the pot to bring the braised pork to the pot is particularly salty The salt taste of the meat is not boiled, the meat is soaked in a high-salt solution, and the salt content of the outer layer is heavy, and it will slowly penetrate into the meat, that is, you boil the meat to the extent that it is easier to bite, and then soak it in the brine, and after a long time, the salt taste will penetrate into the meat. If the taste of the meat is very light, it means that your brine is not salty enough.

The taste of the brine is heavier than the normal taste omission. But not too heavy. And the umami of the brine is the most important.

So boil the brine, try not to open it too much.

Question 7: What should I do if the braised pork is too sweet It is estimated that you have improper control of the heat.

How to make braised pork:

The meat was bought, washed, cut into matchbox-size, and put in a hot pot to stir until there was no moisture, and the oil was the best.

First add a large piece of rock sugar (white sugar is fine), stir-fry slowly, wait until all the sugar has melted, wrap it on the meat, the meat is shiny, add some dark soy sauce (to make the color accentuated), and then add soy sauce. Stir-fry well, so that each piece of meat is evenly coated with soy sauce. Shouting key.

At this time, throw a piece of crushed ginger into the pot, a whole green onion cut into sections, take four or five cloves, one or two large ingredients (star anise), pull and pull casually, out of the fragrance, cook some wine, add water and have fun without meat.

Turn on the high heat, bring to a boil, turn to low heat, cover it, simmer it for less than an hour, and the water in the pot is almost dry, and you can put it outside. Taste the taste first, if it is sweet and salty, then put the soup on the plate.

Question 8: How to save the remaining braised meat of the day depends on your temperature and moderation, it is not very hot in the north, if the braised meat tastes salty enough to put it outside for one night, it is no problem, if you still haven't eaten it tomorrow, you should put the lid of the fresh-keeping box into the refrigerator to refrigerate, if you can't eat it within 2 days, you will go to the freezer.

Question 9: Should the braised pork be boiled in water? How to make it dry Do not pass through the water, take it directly from the boiling broth, and dry it naturally.