How to make steamed chicken feet with soy sauce delicious?

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!

Material. Chicken feet, Sichuan peppercorns, dark soy sauce, star anise, tempeh, dried chilies, salt, sugar, light soy sauce, wet starch.

Method. 1. Cut off the nails of the chicken feet, wash them, boil them in boiling water for 5 minutes, then remove them and drain them. Then it exploded.

2. Put enough oil in the pot and cover the paws.

3. Throw the paws in and cover the pot immediately. After a while, you'll hear a crackling explosion inside, and every now and then oil will burst out of the lid.

4. Wait for about ten minutes of frying, leave the pot from the source first, and be careful to see if it is all golden and wrinkled. If it's okay, take them out immediately and soak them in cold water. At least an hour, to soak until the paw skin bubbles, it's about the same.

5. After removing and draining, boil with Sichuan pepper, dark soy sauce, star anise, and water for 10 minutes.

6. Take it out again, put it in a container, add tempeh, dried chili, salt, sugar, light soy sauce, wet starch, etc., mix well, and steam on high heat for 40 minutes.

When steaming the chicken feet with tempeh, in fact, the best way to eat it is to start the chicken feet super hot, dry the water in time after more than two or three minutes, and then put it in the pot, stir-fry it after a little green onion, ginger and garlic, and add the tempeh.

To make the steamed chicken feet with tempeh delicious, you must first marinate the chicken feet with soy sauce, oyster sauce and sesame oil for 15 minutes, and then steam them in a pot with the tempeh for about 15 minutes.

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!

Ingredients: about 8 chicken feet, 20 grams of black bean sauce, 5 grams of salt, 20 grams of sugar, 10 grams of chicken essence, a green onion, five cloves of garlic, five slices of ginger, 5 grams of purple gold sauce, an appropriate amount of cooking wine, a little honey, a little black pepper, a little white pepper, half a piece of bean curd, an appropriate amount of starch, an appropriate amount of cooking oil, two star anise, a piece of cinnamon, 5 grams of oyster sauce, 10 grams of chili oil.

The practice of soy sauce chicken feet :

Put the chicken feet into the pot with cold water and cook for 10 minutes, skimming off the foam; Remove the control dry, cut off the nails and set aside;

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Add sugar to the oil in the pan and fry the sugar; After the bubble is raised, pour in the dried chicken feet and stir-fry until evenly colored, multiply and dry and set aside;

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Coloured chicken feet are thinly coated with starch; Put oil into the pot, pour it into the chicken feet and fry it when it is hot, and add a lid; When it changes color, turn to low heat and fry thoroughly;

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After frying, immediately put it into ice water soaked in ginger shreds and soak for more than an hour;

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Add green onions, ginger slices, star anise, cinnamon to a boiling pot, pour in chicken feet, simmer for one hour; Rinse with cold water immediately after boiling and set aside;

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Add a little oil to the wok, add the garlic paste and chopped tempeh, and stir-fry over low heat until the garlic turns yellow; In the marinade container, add 1 tablespoon of salt, 2 tablespoons of sugar, 2 tablespoons of chicken powder, shredded ginger, 1/2 tablespoon of white pepper, 1 tablespoon of black pepper, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of honey, 1 tablespoon of oil, 1 spoonful of purple gold sauce, half a piece of bean curd, 2 tablespoons of fermented bean curd juice, 2 tablespoons of starch, fried garlic and bean cress, add a little warm water, stir well; During the stirring process, add an appropriate amount of chili oil in three times and stir until slightly thick; (You can taste the flavor constantly during the seasoning process, and adjust the ratio of each seasoning according to your preference), (about 5 grams per spoonful).

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Put the chicken feet in the sauce, cover with plastic wrap and put them in the refrigerator to marinate for more than 3 hours (overnight is better if time permits);

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Sprinkle shredded green onions on the marinated chicken feet, put them in a steamer, and steam them over medium heat for one hour. Take out the amount to be eaten at one time and put it in a separate bowl, pour a little sauce, and steam it over high heat for 10 minutes.

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Garnish with a slice of pepper rings.

Material.

300g chicken feet, a tablespoon of black beans, half a red pepper, 2 minced garlic, [seasoning]: sugar, white vinegar, oyster sauce, light soy sauce, chicken essence.

Method.

1. Wash the chicken feet, cut off the nails, put them in a pot, add water, white vinegar, sugar (a small spoon each) and cook for a while.

2Red pepper cut into small pieces and soak in the skin of the chicken feet fried in hot oil.

3When the bottom oil in the wok is hot, add tempeh, minced garlic and red pepper and stir-fry until fragrant, season with light soy sauce and chicken essence in oyster sauce.

4. Put in the fried chicken feet and stir-fry evenly, put them in a bowl and steam for 30 minutes.

Tips

The boiled phoenix feet must be dried with water, and the water will splash the oil when frying. Chopping small pieces is easy to absorb the flavor, and the steaming time is short. No way.

Ingredients: soy sauce, chicken feet.

Method: 1. Buy chicken feet to wash and cut off the nails, put them in boiling water with sugar and vinegar, remove them, and control the moisture!

Be sure to keep the water dry! If you don't blow it up, it's dangerous, and the last time I was stunned, I burned my hand! It's best to wipe it with a paper towel from the kitchen!

2. Put more oil in the pot and burn it until it is 5 hot, then put in the chicken feet (the determination of the oil temperature is in the common sense of loving the kitchen), cover the pot and fry it over medium heat, which is also the result of being bitten by a snake, I am afraid of being burned! I looked at the time and opened the lid about a minute later, and the chicken feet had been fried and the blistered flesh and bone were separated, and I took them out for later use.

3. Leave a little oil in the pot, fry the tempeh, (there is garlic and put some garlic, there is no garlic at home) cut the dried chili pepper and fry the tempeh together, turn off the heat! Pour an appropriate amount of light soy sauce, chicken essence, salt, and oil into the pot and mix well.

4. Pour the well-mixed seasoning on top of the fried chicken feet, steam them in the pot, steam them for 20 minutes after the pressure cooker is steamed, and the ordinary steamer will take longer!

Material.

Ingredients: chicken feet, ingredients: star anise, cinnamon slices, Sichuan peppercorns, green onions, soy sauce, oyster sauce, dark soy sauce, cooking wine, vinegar, corn flour, water chestnut powder, sugar, salt, pepper, ginger, garlic, black bean sauce (cut into small pieces) dried chili.

Method.

Method: 1. Clean the phoenix claws, remove the claw tips and cut them in half, put water, vinegar, cooking wine, ginger in the pot, and put the phoenix claws after the water is boiled.

2. Boil the chicken feet for about 5 minutes, then rinse off the oil and drain.

I saw netizens on the Internet say that the phoenix claws were fried in boiling oil, but I didn't succeed, because after absorbing the water, I put it in and fried it and then exploded to the oil all around, which was painful, maybe the water was not dry, so I chose to fry it in a frying pan with less oil and low heat).

3. After seeing that the skin of the phoenix claw is a little burnt yellow, put it up and soak it in cold water for 1 hour.

4. Put green onions at the bottom of the bowl, then put in phoenix feet, star anise, cinnamon, pepper, salt, pepper, and steam for half an hour (if you want to be soft, you can steam for a long time).

Put half a cup of water in the pot, soy sauce, oyster sauce, dark soy sauce, dried chili, sugar, garlic, tempeh, and mix corn flour and water powder with water and put it to boil.

5. Pick out the star anise, cinnamon slices, and peppercorns in the bowl and put them in the boiled sauce and the phoenix feet together, stir well, and then steam for half an hour, it is best to stir in the process to ensure that each phoenix paw can be flavored.

Tips

Don't wait for the phoenix claws to dry before you can fry them! When I made it later, I baked it directly in the oven, but it took a long time, and I could dry the water and then fry it, so it was recommended to use fried delicious! However, it seems that there are fried phoenix claws in China, and you can also buy them, just jump to the fourth step

Ingredients 1 chicken feet, 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, appropriate amount of dark soy sauce. The other is sugar, monosodium glutamate, and salt.

Method Put the chicken 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. Fry the 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 phoenix feet for 30 minutes.

Steamed phoenix feet with soy sauce is a delicacy in Guangdong, how to make steamed phoenix feet with soy sauce? Steamed phoenix feet with soy sauce, a classic tea in a Cantonese teahouse, a must-order every time you visit the teahouse, because it is fried, then soaked and soft, put on the black bean chili, seasonings and sauces, mix and steam, suck in the mouth and remove the bones, and suddenly leave a fragrance on the teeth and cheeks, the phoenix feet are chicken feet, it is rich in glutamate, collagen and calcium, eating more can not only soften the blood vessels, but also has the effect of beauty. As a home-style condiment, tempeh is suitable for deodorizing and seasoning when cooking fish.

Tempeh is also a traditional Chinese medicine, wind and cold, afraid of cold and heat, phoenix claw is chicken paw, it is rich in glutamate, collagen and calcium, eat more can not only soften blood vessels, but also has the effect of beauty. As a home-style condiment, tempeh is suitable for deodorizing and seasoning when cooking fish. Tempeh is also a traditional Chinese medicine, wind and cold, fear of cold and fever, <>

Steamed chicken feet with soy sauce is a typical Cantonese dish, the chicken feet will be deboned after being boiled, fried, soaked and steamed, and the blended sauce is really delicious! Chicken feet are also rich in collagen, which can maintain the youth. Marinate for about 10 minutes while draining.

Pour a certain amount of oil into the pot, the oil temperature reaches seventy, fry the phoenix claws, fry until golden brown, and soak in water until the surface is wrinkled. Add an appropriate amount of oil, salt, sugar, light soy sauce, teriyaki soy sauce, oyster sauce, pepper, and chicken feet after being fried and steamed, and then they become foamy and fluffy, and they will be deboned when sucked. Let's talk about its nutrition, because chicken feet are rich in gelatin, which can keep the best moisturizing and have the effect of nourishing the skin.

Fresh chicken feet, don't remove your nails when you buy them, soak them in proportion to water and white vinegar. Then, mix the light soy sauce evenly colored. Fry at 200 degrees oil temperature, then remove the toes, so that the chicken skin can not shrink and explicit, the key is to finally use tempeh, garlic oil, oyster sauce, sugar and other seasonings and mix well, <>

The bought phoenix feet are generally frozen, so they should be thawed first, and it is best to thaw them naturally and soak them in water, so that more nutrients can be retained. After thawing, wash the claws, remove the pointed claws, and make a line on the soles of the feet (so that it is easy to absorb the flavor).