CN109673961A - A kind of preparation method of chicken feet - Google Patents
A kind of preparation method of chicken feet Download PDFInfo
- Publication number
- CN109673961A CN109673961A CN201910156826.XA CN201910156826A CN109673961A CN 109673961 A CN109673961 A CN 109673961A CN 201910156826 A CN201910156826 A CN 201910156826A CN 109673961 A CN109673961 A CN 109673961A
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- chicken feet
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- sauce
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 59
- 235000015067 sauces Nutrition 0.000 claims abstract description 15
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 14
- 235000019198 oils Nutrition 0.000 claims abstract description 14
- 235000014347 soups Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 239000006002 Pepper Substances 0.000 claims description 8
- 241000722363 Piper Species 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 244000062793 Sorghum vulgare Species 0.000 claims description 8
- 238000007792 addition Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 235000019713 millet Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000006210 lotion Substances 0.000 abstract description 2
- 210000002615 epidermis Anatomy 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of preparation methods of chicken feet, are related to food technology field.Specifically include: 5-8kg chicken feet being cleaned, is dried, 50-100g honey is added, mix and rub uniformly, be put into oil temperature be in 150 DEG C of oil cauldron frying surface in golden yellow；It sets up another pot and rapeseed oil 300-400g is added, be put into the frying of 300-400g white sugar into fried sugar and add 60-80g salt after clear soup 6-8kg is added, 50-60g chickens' extract, 25-30g five-spice powder, high fire is boiled, and sauce is made；The chicken feet of frying is immersed in sauce, after small fire boils 6-7 hours.Preparation method of the invention is simple, and chicken feet crust is crisp chewy texture, and long shelf-life, rich in taste, taste are pure and strong, convenient, and formula science has effects that adjust blood pressure, clearing heat and removing internal heat, beautifying face and moistering lotion, anti-aging.
Description
Technical field
The present invention relates to food technology field, especially a kind of preparation method of chicken feet.
Background technique
Chicken feet be it is a kind of leisure, tourism Speciality Foods, due to its as when lie fallow, drinking, go with rice assistant food good merchantable brand, depth
Liked by masses, is not only also work as dish that goes with wine with it as snacks, many people, it is Domestic dining table that production is easy to learn
The dish of upper delicious.The nutritive value of chicken feet is quite high, its rich in calcareous and collagen, eating can not only soften more
Blood vessel has beauty functions simultaneously.In addition, scientific research personnel also found in chicken feet can effectively inhibit containing four kinds of protein components
Hypertension.But the chicken feet shelf-life of traditional preparation method preparation is shorter, be substantially by the preservative of excessive addition come
It guarantees the quality, influences its nutritional ingredient, and the epidermis of chicken feet is easy to do after placement a period of time, influences mouthfeel.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of chicken feet, solve the chicken that existing chicken feet preparation method is prepared
The pawl shelf-life is shorter, and the epidermis of chicken feet is easy the technical issues of doing, influencing mouthfeel after placement a period of time.
In order to achieve the above object, the invention provides the following technical scheme:
A kind of preparation method of chicken feet, comprising the following steps:
Step 1: 5-8kg chicken feet being cleaned, is dried, 50-100g honey is added, mixes and rubs uniformly, being put into oil temperature is 150 DEG C
Frying surface is in golden yellow in oil cauldron；
Step 2: setting up another pot and rapeseed oil 300-400g is added, be put into the frying of 300-400g white sugar into fried sugar, clear soup 6- is added
After 8kg, 60-80g salt is added, 50-60g chickens' extract, 25-30g five-spice powder, high fire is boiled, and sauce is made；
Step 3: the chicken feet of frying in step 1 being immersed in the sauce of step 2, after small fire boils 6-7 hours.
In a preferred embodiment, further include the preparation of micro- peppery material before the step 2: setting up another pot and 50- is added
100g rapeseed oil adds chilli section 20-40g, dry millet starch 10-20g, micro- peppery material is prepared after pepper grain 10-20g；
The operation of step 2 is carried out again: rapeseed oil 300-400g being added in pot, is put into the frying of 300-400g white sugar into fried sugar, clear soup is added
After 6-8kg, 60-80g salt is added, 50-60g chickens' extract, 25-30g five-spice powder, addition prepares micro- peppery after high fire is boiled
Material, is made micro- thick chilli sauce juice.
It in a preferred embodiment, further include step 4 after the step 3: in a kind of preferred embodiment
In, the clear soup be chicken soup for 1kg mashed garlic and fresh hot millet 4-5kg and clean mince, addition 6-8kg rapeseed oil off the pot adds
Enter hot millet and mashed garlic frying 2 hours, add 60-80g salt, 50-60g pepper powder, oil is uniformly made in the frying of 50-60g ground pepper
Rice is peppery；The chicken feet that step 3 is prepared again is filtered dry moisture content, and be added the oily rice being prepared it is peppery after mix thoroughly.
In the present invention, it is put into frying in oil cauldron after first mixing chicken feet and honey thoroughly, small fire in sauce is placed into and stewes, can make
Chicken feet epidermis obtained is crisp, is not easy to do, and have chewy texture, while will not make its soft rotten again, ensure that the mouthfeel of chicken feet.Honey
It is added, has also been removed the fishy smell of chicken feet, enhance delicate flavour, effectively extend the shelf-life of chicken feet, ensure that the greatest extent
Its nutritional ingredient is not destroyed in preparation process, and is easily absorbed by the body.
A kind of preparation method of chicken feet of the invention, preparation is simple, and chicken feet crust is crisp chewy texture, and shelf lives are long, energy
Enough in the case where not adding preservative, than extended shelf-life 3-5 days of existing pot-stewed fowl chicken feet.The chicken feet that the present invention obtains,
Rich in calcareous and collagen, rich in taste, taste are pure and strong, suitable for people of all ages, and long shelf-life is convenient, formula section
It learns, has effects that adjust blood pressure, clearing heat and removing internal heat, beautifying face and moistering lotion, anti-aging.
Specific embodiment
Technical solution of the present invention is clearly and completely described below, it is clear that described embodiment is only this
Invention a part of the embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art exist
Every other embodiment obtained under the premise of creative work is not made, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of preparation method of the chicken feet of the present embodiment, comprising the following steps:
Step 1: 5-8kg chicken feet being cleaned, is dried, 50-100g honey is added, mixes and rubs uniformly, being put into oil temperature is 150 DEG C
Frying surface is in golden yellow in oil cauldron；
Step 2: setting up another pot and rapeseed oil 300-400g is added, be put into the frying of 300-400g white sugar into fried sugar, chicken soup 6- is added
After 8kg, 60-80g salt is added, 50-60g chickens' extract, 25-30g five-spice powder, high fire is boiled, and sauce is made；
Step 3: the chicken feet of frying in step 1 being immersed in the sauce of step 2, up to five after small fire tanning 6-7 hours
Fragrance chicken feet.
Embodiment 2
A kind of preparation method of the chicken feet of the present embodiment, comprising the following steps:
Step 1: 5-8kg chicken feet being cleaned, is dried, 50-100g honey is added, mixes and rubs uniformly, being put into oil temperature is 150 DEG C
Frying surface is in golden yellow in oil cauldron；
Step 2: it sets up another pot and 50-100g rapeseed oil is added, add chilli section 20-40g, dry millet starch 10-20g, flower
It is spare that micro- peppery material is prepared after green pepper grain 10-20g；Addition rapeseed oil 300-400g off the pot, be put into the frying of 300-400g white sugar at
Fried sugar after clear soup 6-8kg is added, adds 60-80g salt, 50-60g chickens' extract, and 25-30g five-spice powder is added after high fire is boiled
The micro- peppery material prepared, is made micro- thick chilli sauce juice；
Step 3: the chicken feet of frying in step 1 being immersed in the sauce of step 2, small fire is to obtain the final product numb after boiling 6-7 hours
Pungent chicken feet.
Embodiment 3
A kind of preparation method of the chicken feet of the present embodiment, comprising the following steps:
Step 1: 5-8kg chicken feet being cleaned, is dried, 50-100g honey is added, mixes and rubs uniformly, being put into oil temperature is 150 DEG C
Frying surface is in golden yellow in oil cauldron；
Step 2: setting up another pot and rapeseed oil 300-400g is added, be put into the frying of 300-400g white sugar into fried sugar, chicken soup 6- is added
After 8kg, 60-80g salt is added, 50-60g chickens' extract, 25-30g five-spice powder, high fire is boiled, and sauce is made；
Step 3: the chicken feet of frying in step 1 being immersed in the sauce of step 2, small fire boils 6-7 hours；
Step 4: standby 1kg mashed garlic and fresh hot millet 4-5kg and cleaning is minced, additions 6-8kg rapeseed oil off the pot, and addition is small
Rice is peppery and mashed garlic frying 2 hours, adds 60-80g salt, 50-60g pepper powder, it is peppery that oily rice is uniformly made in the frying of 50-60g ground pepper；
The chicken feet that step 3 is prepared again is filtered dry moisture content, and be added the oily rice being prepared it is peppery after mix thoroughly.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (4)
1. a kind of preparation method of chicken feet, it is characterised in that: the following steps are included:
Step 1: 5-8kg chicken feet being cleaned, is dried, 50-100g honey is added, mixes and rubs uniformly, being put into oil temperature is 150 DEG C of oil cauldron
Middle frying surface is in golden yellow；
Step 2: setting up another pot and rapeseed oil 300-400g is added, be put into the frying of 300-400g white sugar into fried sugar, clear soup 6-8kg is added
Afterwards, 60-80g salt is added, 50-60g chickens' extract, 25-30g five-spice powder, high fire is boiled, and sauce is made；
Step 3: the chicken feet of frying in step 1 being immersed in the sauce of step 2, after small fire boils 6-7 hours.
2. a kind of preparation method of chicken feet according to claim 1, it is characterised in that: further include micro- before the step 2
The preparation of peppery material: it sets up another pot and 50-100g rapeseed oil is added, add chilli section 20-40g, dry millet starch 10-20g, pepper grain
Micro- peppery material is prepared after 10-20g；The operation of step 2 is carried out again: rapeseed oil 300-400g being added in pot, is put into 300-400g
White sugar frying adds 60-80g salt, 50-60g chickens' extract, 25-30g five-spice powder, high fire after clear soup 6-8kg is added at fried sugar
It is boiled that the micro- peppery material prepared is added afterwards, micro- thick chilli sauce juice is made.
3. a kind of preparation method of chicken feet according to claim 1, it is characterised in that: further include step after the step 3
Rapid 4: standby 1kg mashed garlic and fresh hot millet 4-5kg and cleaning minces, additions 6-8kg rapeseed oil off the pot, addition hot millet and garlic
Mud frying 2 hours, add 60-80g salt, 50-60g pepper powder, it is peppery that oily rice is uniformly made in the frying of 50-60g ground pepper；Again by step 3
The chicken feet being prepared is filtered dry moisture content, and be added the oily rice being prepared it is peppery after mix thoroughly.
4. a kind of preparation method of chicken feet according to claim 1,2 or 3, it is characterised in that: the clear soup is chicken soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910156826.XA CN109673961A (en) | 2019-03-01 | 2019-03-01 | A kind of preparation method of chicken feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910156826.XA CN109673961A (en) | 2019-03-01 | 2019-03-01 | A kind of preparation method of chicken feet |
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| Publication Number | Publication Date |
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| CN109673961A true CN109673961A (en) | 2019-04-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910156826.XA Pending CN109673961A (en) | 2019-03-01 | 2019-03-01 | A kind of preparation method of chicken feet |
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| Country | Link |
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| CN (1) | CN109673961A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273586A (en) * | 2020-11-09 | 2021-01-29 | 宿州市徽香源食品有限公司 | Soup-stock pot-stewed chicken accessory and preparation process thereof |
| CN114732108A (en) * | 2022-05-11 | 2022-07-12 | 秦本尧 | Preparation method of marinated and burnt chili chicken feet |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432166A (en) * | 2014-10-31 | 2015-03-25 | 江苏正业食品有限公司 | Preparation method of caramel chicken feet |
| CN105309942A (en) * | 2014-07-31 | 2016-02-10 | 覃凤兰 | Manufacturing method of household menu of pan-seared chicken claw |
| CN106174084A (en) * | 2016-07-04 | 2016-12-07 | 湖南唐人神肉制品有限公司 | A kind of Budgerigar chicken claw leisure food and preparation method thereof |
| CN108936330A (en) * | 2017-05-24 | 2018-12-07 | 王涛 | A kind of production method of chicken simmered in brown sauce pawl |
-
2019
- 2019-03-01 CN CN201910156826.XA patent/CN109673961A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309942A (en) * | 2014-07-31 | 2016-02-10 | 覃凤兰 | Manufacturing method of household menu of pan-seared chicken claw |
| CN104432166A (en) * | 2014-10-31 | 2015-03-25 | 江苏正业食品有限公司 | Preparation method of caramel chicken feet |
| CN106174084A (en) * | 2016-07-04 | 2016-12-07 | 湖南唐人神肉制品有限公司 | A kind of Budgerigar chicken claw leisure food and preparation method thereof |
| CN108936330A (en) * | 2017-05-24 | 2018-12-07 | 王涛 | A kind of production method of chicken simmered in brown sauce pawl |
Non-Patent Citations (1)
| Title |
|---|
| 范命辉: "《湘菜谱》", 31 March 2012, 湖南科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273586A (en) * | 2020-11-09 | 2021-01-29 | 宿州市徽香源食品有限公司 | Soup-stock pot-stewed chicken accessory and preparation process thereof |
| CN114732108A (en) * | 2022-05-11 | 2022-07-12 | 秦本尧 | Preparation method of marinated and burnt chili chicken feet |
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Application publication date: 20190426 |