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Pickling method of hot and sour chicken feet

A brewing method and chicken feet technology, applied in food preparation, application, food science and other directions, can solve problems such as uneven color and achieve the effect of black and bright color

Inactive Publication Date: 2013-09-11
庄景阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the cooking methods of chicken feet include steaming, stewing, and soaking, but they are all spicy and spicy, and the color is uneven.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0012] Implementation 2: Made from 500g chicken feet, 5g cinnamon bark, 5g star anise, 20g green onions, 10g ginger, 20g vinegar, 50g soy sauce, 20g sugar, 15g garlic and 7g pickled peppers.

Embodiment 3

[0013] Implementation 3: Made from 500g chicken feet, 5g cinnamon bark, 5g star anise, 20g green onions, 30g ginger, 30g vinegar, 50g soy sauce, 20g sugar, 10g garlic and 7g pickled peppers.

[0014] The brewing method is as follows:

[0015] 1. Wash the chicken feet, soak them in water for 4 hours, and change the water every two hours;

[0016] 2. Boil the water in the pot, just enough to soak the chicken feet, add chicken feet, star anise, cinnamon, green onion, ginger, after the water boils, continue to cook for 8 minutes on medium heat, and remove the chicken feet Take it out for cleaning, put it in a container that can fall into the water, and then put it under the faucet. Run the faucet with a small flow of water and rinse it for 30 minutes, then pick it up and let the water dry, so as to remove the surface colloid and avoid turbidity during soaking;

[0017] 3. Pour soy sauce, sugar, vinegar, garlic, pickled peppers into the container and stir evenly. Put the dried chi...

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PUM

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Abstract

The invention discloses a pickling method of hot and sour chicken feet which are produced from chicken feet, cassia bark, star anise, onion, ginger, vinegar, soy sauce, sugar, garlic bulb and pickled chilli. The pickling method comprises the following steps of: 1, cleaning the chicken feet, soaking for 4h with water, changing water once every two hours; 2, adding water to just cover the chicken feet, boiling water in a pot, placing the chicken feet, the star anise, the cassis bark, the onion and the ginger, continuously boiling for 8min after the water is boiled, fishing the chicken feet out and cleaning, placing in a container capable of enabling the water to fall, and then placing the container below a faucet, washing for 30min with water in the faucet with small flow, fishing out, and airing to remove surface colloid so as to avoid being turbid during soaking; and 3, pouring the soy sauce, the sugar, the vinegar, the garlic bulb and the pickled chilli in the container, uniformly mixing, and placing the aired chicken feet in the container for being soaked for 60min so as to be eaten.

Description

technical field [0001] The invention relates to a method for brewing chicken feet, in particular to a method for brewing hot and sour chicken feet. Background technique [0002] At present, the cooking methods of chicken feet include steaming, stewing, and soaking, but they are all spicy and spicy, and the color is uneven. Contents of the invention [0003] The object of the present invention is to provide a method for brewing hot and sour chicken feet, which has the functions of making the chicken feet dark and bright, and the skin and flesh crispy and fragrant. [0004] The invention is made from chicken feet, cinnamon bark, star anise, green onion, ginger, vinegar, soy sauce, sugar, garlic and pickled pepper. [0005] The brewing method is as follows: [0006] 1. Wash the chicken feet, soak them in water for 4 hours, and change the water every two hours; [0007] 2. Boil the water in the pot, just enough to soak the chicken feet, add chicken feet, star anise, cinnam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L13/50A23L13/20
Inventor 庄景阳
Owner 庄景阳
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