"Braised chicken feet", also known as "braised chicken feet", is a very popular food, which can be seen by ordinary people in the streets. As a very common cooking technique, "halogen" has always had a special position in the cooking world. Those ingredients that are not easy to taste can also taste well after pickling, and the food made is quite tasty. Take braised chicken feet as an example, the meat quality of chicken feet is relatively tight, and the meat quality of the inner layer is not easy to taste and stew. Therefore, it is necessary to master a set of methods and skills to make braised chicken feet and make them taste outside.
First of all: chicken feet should be changed and pickled. Changing knives is not only to remove fishy smell, but more importantly, to fully taste it. The pickling method is quite special, and the "wet pickling method" is adopted, which is fast and delicious.
Secondly, the chicken feet need to be fried and cooled once, so that the color of the epidermis will be bright and form the effect of "tiger skin".
Third, it needs to be colored again when marinating to make the skin color better, and the stewing time should be controlled well.
Introducing so much is nothing more than making a delicious "braised chicken feet". Let's enter the production time and share with you a braised tiger skin chicken feet. Welcome to learn to share!
-Tiger skin and chicken feet-The skin is smooth and beautiful, oily and shiny, and the chicken feet are crisp and soft, especially chewy. Even the bones are crisp and sweet.
Appropriate amount of chicken feet as main ingredient
Ingredients: honey, white vinegar, soy sauce, soy sauce, salt, oil, white wine, yellow wine and pepper; Star anise, fragrant leaves, cinnamon, pepper, ginger and pepper are all suitable.
A bag of coarse salt and a piece of cotton gauze are used as accessories.
-Start making-
Preliminary treatment of (1) chicken feet
Thawing Put the bought chicken feet into a pot, add clear water to submerge the chicken feet, add 1 tablespoon of salt to melt, soak for 10 minute, and thaw the chicken feet.
Drain the thawed chicken feet with a knife, cut off the nails of the chicken feet, make several deep cuts on the surface with a knife, and then wash them twice with clear water. Slice the ginger by the way.
-"Tip:
Salt solution can not only unfreeze chicken feet quickly, but also preliminarily remove fishy smell.
Later, when pickling and marinating chicken feet, cut the mouth to remove fishy smell.
(2) Pickling chicken feet
Add 2 bowls of cold boiled water, 1 tablespoon salt, half a bowl of white wine, half a bowl of yellow wine and a few slices of ginger to the chicken feet, mix well, cover the pot and marinate for 4 hours to fully deodorize the chicken feet and absorb the flavor of the juice.
(3) Stir-frying spices
You can stir-fry spices when pickling chicken feet. Boil water in a dry pan and pour in coarse salt. Turn off the heat, stir-fry the coarse salt, first add the star anise, stir-fry the cinnamon slowly, then add the fragrant leaves and pepper, continue to stir-fry slowly, and immediately turn off the heat when the spices turn pale yellow. Separate the seasoning, let the temperature drop to not too hot, and wrap it in cotton cloth to make a marinade bag.
(4) Fried chicken feet
For coloring, use absorbent paper to absorb the water on the surface of chicken feet, brush chicken feet with a layer of white vinegar, and then brush a layer of honey with a barbecue brush.
Fry the chicken feet again, then clean the pot to dry the water. Add more oil. When the oil is boiling, change it to a small fire immediately. Fry chicken feet once until the skin is golden, remove and drain.
Soak the fried chicken feet in cold water for about 30 minutes, and you will find that the epidermis of chicken feet is slightly swollen and blistered, and the effect of "tiger skin" is highlighted.
"Hint:
Chicken feet smeared with vinegar can loosen the tight meat, and the marinated meat is easier to taste, crisp and soft; A layer of honey can increase the beautiful color of tiger skin.
(5) Stewed chicken feet with tiger skin
Leave a small amount of oil in the pot, turn on a big fire, heat the oil, add ginger slices and stir-fry until fragrant, then add 2 bowls of boiling water, add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 slices of ginger, and pour chicken feet. After the fire boils, simmer 15-20 minutes. Finally, when the pot is cooked, add half a spoonful of salt, and then collect the juice over high fire. The chicken feet with tiger skin are successfully made, and some pepper is sprinkled to enhance the flavor.
-"Tip:
Adding soy sauce is mainly to re-color chicken feet, but not too much, otherwise the color of chicken feet will not look good.
"Q&A" in Content Production
(1) Why is this braised chicken feet preserved with wine?
Most people pickle chicken feet by "dry pickling", which simply wipes chicken feet with cooking wine, salt and other ingredients in order to remove fishy smell. The curing time is generally short, but the chicken feet made are average in taste. I made this braised chicken feet by "wet pickling". The trick is to soak chicken feet with white wine and yellow wine, which is better than "dry pickling".
Wine contains a lot of alcohol, which can disinfect chicken feet, take away the fishy smell with the help of the volatility of alcohol, and eliminate the peculiar smell and fishy smell of chicken feet. Third, after a long period of soaking, the taste of wine can penetrate into the chicken, and the stewed chicken feet are more fragrant.
(2) Why should spices be fried again? And it's coarse salt with large particles?
Many people use spices to make pot-stewed dishes, that is, they directly boil the spices in water to increase the flavor of the dishes. It's not impossible, but it's not that strong. Because spices are dry, the fragrance contained in meat can only penetrate after soaking and swelling in water. This process is very slow, and it takes a long time to stew before the fragrance of spices can be fully stimulated.
First, fry the spices once. Spices are directly exposed to high temperatures and will be heated quickly. The flavor in meat is a kind of aromatic oil. When heated rapidly, this layer of substance will penetrate faster and wrap on the surface of perfume, and it will have good solubility when it meets hot water. The aroma comes quickly and dissolves quickly, and the pickled ingredients have a strong aroma.
Secondly, frying with coarse salt with large particles can isolate the high temperature of hot pot. When the spices are fried, they will be heated evenly and the color will be better. Moreover, frying with salt can also add saltiness to the seasoning, and make the pickled ingredients more tasty, which is more reassuring than eating with salt directly.
(3) Why do braised chicken feet have to be fried first?
In fact, frying is not necessary, but it can add color to chicken feet after frying; Secondly, white vinegar and honey can be wrapped; The third is to prepare for the "tiger skin" effect of chicken feet.
First of all: chicken feet will swell and bubble when soaked for a long time. Frying chicken feet once can make them simple in shape, so that the meat will not be loose and shapeless during curing, and the fried skin will turn golden yellow, with good color and appetite.
Secondly: chicken feet are stained with vinegar and honey. If pickled directly, this layer of juice will be lost to the soup. Deep-frying can well wrap the juice without loss, and increase the beautiful color and flavor of chicken feet.
Thirdly, the temperature of fried chicken feet is relatively high, and then after supercooling and water cooling, the skin will be more shiny after thermal expansion and contraction, and the effect of "tiger skin" will be stronger, and the stewed chicken feet will be more beautiful.
-"Technical Tips Made with Tiger Skin and Chicken Feet"-
(1) Try to choose chicken feet with the same size, and the maturity is the same when frying and marinating, so that the quality of chicken feet will be better.
(2) Whether it is dry-cured or wet-cured chicken feet, it is best to cut the mouth with a knife to remove the fishy smell and taste. The longer the pickling time, the better.
(3) Before frying, the water on the surface of chicken feet must be sucked dry, otherwise the wok will easily leak oil; When frying, the oil temperature should be higher, so that the chicken feet can be quickly shaped, so as not to absorb more oil, and it is safe to eat; Soak chicken feet for a long time after frying, forming a "tiger skin" effect.
(4) When marinating, control the time. If the time is too long, the chicken feet will not be easy to form. Generally, the curing time is about 20 minutes, and the molding is the best. After turning off the fire, leave it in the pot properly, and let the residual temperature continue to heat the chicken feet. When the temperature drops slowly, the chicken feet will be soft and crisp and well formed.
A kind of food, a delicious food, you can also make delicious food if you master the methods and skills!