CN106135912A - A kind of Chicken Feet with Pickled Peppers preparation method - Google Patents
A kind of Chicken Feet with Pickled Peppers preparation method Download PDFInfo
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- CN106135912A CN106135912A CN201510133338.9A CN201510133338A CN106135912A CN 106135912 A CN106135912 A CN 106135912A CN 201510133338 A CN201510133338 A CN 201510133338A CN 106135912 A CN106135912 A CN 106135912A
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Abstract
A kind of Chicken Feet with Pickled Peppers preparation method.Taking shank cold water defrosting afterwash to remove toenail and split, standby suitable quantity of water is put into washed shank subcooled water after boiling in pot and is placed in pot, is subsequently adding ginger splices, anise, white wine, the little fire of refined salt (uncapping) boil 15-20 minute, constantly destroy the offscum on pot.Enter after taking the dish out of the pot after cold water (preferably frozen water) soaks 15-20 minute and pull airing out.Crossed after washing 1-2 water brewed again by clear water.Add Chinese prickly ash, millet starch (cutting off tasty very fast), colourless chilli extract (pungent can adjust accordingly according to local taste), rock sugar in container, refined salt 150 grams of warm waters of addition bubble open.Adding light-coloured vinegar (tart flavour can adjust accordingly according to local taste), chickens' extract, monosodium glutamate, white wine, garlic slice and ginger splices and each little Xu of curly parsley joint after water is cool, all of the above mixes more than rear brewed 4 hours i.e. edible thoroughly.The invention have the advantage that manufacture craft is simple, spicy have the tough meat of taste, skin fragrant, has effect that appetizing is promoted the production of body fluid, stimulated circulation, is liked by ordinary people.
Description
Technical field
The present invention relates to a kind of food formula, be specifically related to the formula of a kind of Chicken Feet with Pickled Peppers.
Background technology
Chicken Feet with Pickled Peppers is initiated by unique Han nationality characteristic snack in Chongqing, belongs to Chongqing and sends Sichuan cuisine.There is the tough meat of taste, skin fragrant and famous with spicy.Chicken Feet with Pickled Peppers can step on refined taste, is also liked by ordinary people.This kind of cuisines have effect that appetizing is promoted the production of body fluid, stimulated circulation.
Content of the invention
The invention discloses the formula of a kind of Chicken Feet with Pickled Peppers.The present invention is achieved through the following technical solutions.
The raw material proportioning of the present invention is: freshly-slaughtered poultry pawl 2000 grams, millet starch 55 grams, ginger splices are on-demand, chickens' extract 25 grams, monosodium glutamate 20 grams, 50 grams of rock sugar, refined salt 100 grams, light-coloured vinegar 1300 grams, curly parsley is appropriate, garlic is on-demand, white wine 2 grams, 12 grams of Chinese prickly ash, anistree on-demand, chilli extract 12 grams.
Specific implementation method
Taking shank cold water defrosting afterwash to remove toenail and split, standby suitable quantity of water is put into washed shank subcooled water after boiling in pot and is placed in pot, is subsequently adding ginger splices, anise, white wine, the little fire of refined salt (uncapping) boil 15-20 minute, constantly destroy the offscum on pot.Enter after taking the dish out of the pot after cold water (preferably frozen water) soaks 15-20 minute and pull airing out.Crossed after washing 1-2 water brewed again by clear water.Add Chinese prickly ash, millet starch (cutting off tasty very fast), colourless chilli extract (pungent can adjust accordingly according to local taste), rock sugar in container, refined salt 150 grams of warm waters of addition bubble open.Adding light-coloured vinegar (tart flavour can adjust accordingly according to local taste), chickens' extract, monosodium glutamate, white wine, garlic slice and ginger splices and each little Xu of curly parsley joint after water is cool, all of the above mixes more than rear brewed 4 hours i.e. edible thoroughly.
The invention have the advantage that manufacture craft is simple, spicy have the tough meat of taste, skin fragrant, has effect that appetizing is promoted the production of body fluid, stimulated circulation, is liked by ordinary people.
Claims (2)
1. a Chicken Feet with Pickled Peppers preparation method.
null2. take shank cold water defrosting afterwash to remove toenail and split again，Standby suitable quantity of water is put into washed shank subcooled water after boiling in pot and is placed in pot，It is subsequently adding ginger splices、Anistree、White wine、The little fire of refined salt (uncapping) boils 15-20 minute，Constantly destroy the offscum on pot，Enter after taking the dish out of the pot after cold water (preferably frozen water) soaks 15-20 minute and pull airing out，Crossed after washing 1-2 water brewed again by clear water，Chinese prickly ash is added in container、Millet starch (cuts off tasty very fast)，Colourless chilli extract (pungent can adjust accordingly according to local taste)，Rock sugar，Refined salt 150 grams of warm waters of addition bubble open，Light-coloured vinegar (tart flavour can adjust accordingly) is added according to local taste after water is cool，Chickens' extract、Monosodium glutamate、White wine、Garlic slice and ginger splices and curly parsley save each little Xu，All of the above mixes more than rear brewed 4 hours i.e. edible thoroughly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510133338.9A CN106135912A (en) | 2015-03-26 | 2015-03-26 | A kind of Chicken Feet with Pickled Peppers preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510133338.9A CN106135912A (en) | 2015-03-26 | 2015-03-26 | A kind of Chicken Feet with Pickled Peppers preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106135912A true CN106135912A (en) | 2016-11-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510133338.9A Pending CN106135912A (en) | 2015-03-26 | 2015-03-26 | A kind of Chicken Feet with Pickled Peppers preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN106135912A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850861A (en) * | 2018-07-20 | 2018-11-23 | 贵州芙蓉江生态食品有限公司 | A kind of Chicken Feet with Pickled Peppers and its processing method |
| CN111248411A (en) * | 2020-04-04 | 2020-06-09 | 金晶 | Method for making chicken feet pickled with fresh pepper |
-
2015
- 2015-03-26 CN CN201510133338.9A patent/CN106135912A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850861A (en) * | 2018-07-20 | 2018-11-23 | 贵州芙蓉江生态食品有限公司 | A kind of Chicken Feet with Pickled Peppers and its processing method |
| CN111248411A (en) * | 2020-04-04 | 2020-06-09 | 金晶 | Method for making chicken feet pickled with fresh pepper |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161123 |
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| WD01 | Invention patent application deemed withdrawn after publication |