High-pressure claws
The claws are steamed and set, then fried into the flavor, and finally pressed to soft glutinous, which has the effect of deboning and will not be too soft and rotten. In actual operation, it can be fried in batches, and after receiving the order, it can be poured into the pressure cooker and pressed through, which is a very fast best-selling hard dish.
Production Process:
1. After washing the big phoenix claw, cut off the toenails, pour in the wide water with cooking wine to blanch the blood foam, drain the basin, put 30 grams of green onion, 20 grams of ginger slices, 20 grams of cooking wine per 500 grams of ingredients, and send the film to the steaming box for about 5 minutes to set the shape.
2. Cook in the pot of lard until melted, under the ginger rice 5 grams, garlic rice 10 grams sautéed, pour into the chicken claw 350 grams stir-fry a few times, cook into the aged vinegar 7 grams stir-fry until the acid volatilization, add grass mushroom dark soy sauce 5 grams, monosodium glutamate 5 grams, salt 3 grams to turn well, pour in the red beauty pepper ring 100 grams, bright red millet pepper ring 20 grams stir-fry incense, add hot water 250 grams, boil and pour into the pressure cooker, steam and press for 5 minutes, pour into the casserole, sprinkle 10 grams of chopped chives to go to the dish.
Capers burst chicken feet
This is a new Hunan dish, a combination of "boneless chicken feet + pickled pepper + capers", which easily catches young people who like to eat sour and spicy flavors.
The traditional capers are more cumbersome to make, you need to dry the raw materials in advance "out of the blank", pickling to add salt, sugar, ginger, garlic, peppercorns, star anise, etc.; and the capers used in this dish borrow from Sichuan's bath kimchi, only put salt, white rice vinegar two spices, pickled for 24 hours can be eaten, simple and fast, but also retain the crisp and juicy taste of the beans.
1. Yiwang brand boneless spicy black chicken feet into the pot of boiling water thawed, soaked, fished out and drained; capers cut into 6 cm long sections and set aside.
2. Heat the pot thoroughly, add 20 grams of lard to melt, fry 6 black chicken feet (about 200 grams) and fry dry water, sprinkle 20 grams of millet pepper rings, 25 grams of garlic and sauté incense, pour 15 grams of salad oil over medium heat and stir-fry for 20 seconds, add 100 grams of capers, sprinkle 3 grams of chili powder, fry for about 25 seconds over medium heat until the soup is exhausted, add 10 grams of dragon brand soy sauce (mixed with the right amount of water), 3 grams of monosodium glutamate, 2 grams of white pepper powder, a little salt, sprinkle 20 grams of chives, stir-fry for 15 seconds on high heat.
To make capers:
Wash 8 kg of fresh long beans and change to segments, add 150 grams of salt, 25 grams of white rice vinegar and stir well, put into a plastic bottle and tighten the lid, let stand and marinate for 24 hours.
Technical key:
1. Dragon brand soy sauce is thick in texture and dark in color, and it is necessary to mix with an appropriate amount of water when seasoning to make the color of the dish more uniform.
2. When making capers, there is no need to dry and rinse in advance to maintain a tender and crisp taste.
3. When making kimchi, glass or clay jars are usually used, and when pickling capers, gas will be generated because of fermentation, so elastic plastic bottles can be used; after 24 hours of pickling, the bottle cap should be loosened a little to facilitate the gas escape, at this time, the bottle body needs to be upside down, and the pickled water will block the seam at the cap, so as to avoid external air entering and affecting the fermentation of the carob.
Liuyang steamed chicken claw
Sour and spicy chicken claw is a very popular cold dish among young people in recent years, Lu Chengwei slightly improved it, appearing on the table in the form of steamed vegetables, salty and sour, spicy and fragrant, rich in garlic, and very enjoyable to eat.
Batch prefabrication:
Wash the claws, blanch them in boiling water until they are five ripe, cut off the tip of the claw, cut off the main bone, and then cut it in half along the claw slit and set aside.
Cooking process:
Take 350 grams of chicken claws and put them in a large bowl, add 1 gram of monosodium glutamate, 1 gram of chicken essence, 1 gram of salt, pour 5 grams of dragon brand soy sauce, 8 grams of steamed fish soy sauce, 15 grams of soy sauce, sprinkle 10 grams of dried red pepper, cover 40 grams of garlic paste, scoop in 35 grams of peanut oil, 20 grams of white rice vinegar, sprinkle 5 grams of Liuyang tempeh, cover the steaming box and heat for 15 minutes, take out a little chives and serve.
To make garlic paste:
1. Place the minced garlic under the fine running water to flush out the mucus, drain the water, and take 600 grams of minced garlic and set aside.
2. Put 1000 grams of salad oil into the pot and burn until 50% heat, under the onion 200 grams, 3 grams of cinnamon, 2 star anise, 2 pieces of fragrant leaves, fry until brown, fish out the residue, put in 600 grams of minced garlic and continue to fry until the color is golden, start the pot with oil and strip material into the basin of raw garlic and stir quickly, add 120 grams of broth, 60 grams of raw soy sauce, 50 grams of steamed fish soy sauce, 15 grams of salt, 10 grams of monosodium glutamate and mix well.
1. Chicken claws in the market according to the weight of the three specifications, this dish should be selected "big claws", that is, each claw weighs about 60 grams, more meat, more taste.
2. White vinegar can not only provide a sour flavor to this dish, but also effectively remove fishiness for chicken claws.
Taste chicken feet
In the past two years, the popularity of chicken feet in Chengdu has not decreased, and different evolutions have been carried out in various restaurants in the form of roasting, roasting, brine, and frying. Da Rong and the launch of this chicken feet, there are two special points: First, it continues the classic "mixed pepper" flavor type, but with the previous dish "mixed pepper chicken" directly added ingredients to stir-fry, or "mixed pepper beef paw" covered with stir-fried ingredients, this dish is four kinds of peppers, two kinds of peppers stir-fried incense, soup, boiled into mixed pepper juice, and then with this juice water to press the chicken feet, the crispness of the two wattles, the sweetness of the beauty pepper, the sour aroma of red pepper and wild pepper, the fresh aroma of green pepper, the dry hemp aroma of red pepper, the dry hemp aroma of red pepper into the raw materials, giving people a surprise Secondly, when walking, the soup is added with pea puree, the auxiliary material is small taro, after being put into the stone pot, through continuous heating, the soup becomes thicker and thicker, firmly wrapped in chicken feet, more flavorful.
1. Stir-fried mixed pepper juice: add 200 grams of lard and salad oil into the pot to 60% heat, add 100 grams of minced ginger and minced garlic, 60 grams of dried green peppercorns, 40 grams of Da Hong Pao peppercorns, add 1000 grams of Qingerjing strips, 500 grams of red pickled peppers of Laotan people, 300 grams of red beauty pepper segments, 200 grams of wild mountain pepper segments, 200 grams of diced pickled radish, 150 grams of fish sauerkraut segments of Laotan people, continue to stir-fry for 5 minutes, until the aroma escapes, add 5000 grams of broth, turn on high heat and simmer for 15 minutes. When the aroma of the pepper and kimchi is fully infiltrated into the soup, add 50 grams of soy sauce, 40 grams of oyster sauce, 30 grams of chicken powder, 30 grams of monosodium glutamate, 25 grams of salt, stir well and simmer for another 2 minutes, turn off the heat and let it cool to remove the dregs.
2. Wash 300 chicken feet, cut off the toenails, blanch them in boiling water and quickly fish them out, fry them in 70% hot oil until the surface is golden and wrinkled, put them into a pressure cooker with a diameter of 40 cm, add 1000 grams of shredded onion, use to remove the fishy taste, increase the sweet aroma, add mixed pepper juice to the surface of the raw materials, and then pour 2 bottles of beer to further increase the aroma and remove the fish, cover the steam and press for 4 minutes, turn off the heat and continue to soak for later.
3. Wash and peel 3000 grams of small taro, put into the basin and add 4000 grams of chicken broth to submerge, add 300 grams of chicken fat, 150 grams of chopped pepper, 40 grams of salt and stir well, cover the steaming box and steam for 25 minutes until cooked.
1. The stone pot is blanched, the bottom is covered with tin foil, spread 40 grams of raw onion shreds, put 20 chicken feet on top, and surrounded by 8 small taro.
2. Add 300 grams of pepper juice to the pot, scoop in 40 grams of pea puree, stir well and bring to a boil, drizzle 20 grams of shallot oil, pour on the chicken feet, sprinkle 40 grams of crispy peas, garnish with parsley and serve.
Spicy stir-fried chicken feet
This Korean-style chicken feet are soaked in milk, blanched with peppercorns, seasoned with chili sauce, plum sauce, garlic paste, sugar, sweet and spicy slightly sour with garlic aroma, very delicious.
1. Cut off the toenails of 120 chicken feet (about 50 grams/piece), soak in milk for 20 minutes to get rid of fishiness, then put it into boiling water, add an appropriate amount of peppercorns, green onions, ginger slices and cook for 10 minutes, turn off the heat and drain and set aside.
2. Chili powder, chili paste, soy sauce, sour plum sauce, sugar and garlic paste are mixed according to the ratio of 3:3:3:2:2:2, and mix well with 30 grams of sesame oil, 10 grams of soy sauce and 8 grams of white pepper per 500 grams of sauce.
3. Heat the pot with oil to 50%, put 10 pieces of incense leaves, 10 grams of white peppercorns and stir-fry incense, put chicken feet to sauté dry water vapor, pour 400 grams of mixed sauce, add 700 grams of beer, immerse the surface of the raw materials with water, simmer on high heat for 30 minutes, then turn to high heat to collect the juice, sprinkle white sesame seeds and turn well. When cooking, pick out 4 chicken feet and heat them up in the microwave and serve them on a plate.
Secret fried chicken feet
Different from the Sichuan-style brine chicken feet, the "little fat man" is more inclined to the barbecue style, and its improvement points are as follows: first, the chicken feet are cooked directly into the hot oil and fried, the outer skin is instantly contracted, very crisp, but the inside shows the taste of soft glutinous tendons; second, the barbecue powder and the Sichuan-style dry dipping dish are combined, mixed with the chicken feet, the barbecue flavor is full and has the aroma of dried fruits, the taste is very rich; third, the chicken feet are changed into the dish after the knife is changed, it is more convenient to eat, and the guests nibble like melon seeds, enjoying the pleasure of tearing.
Prefabrication:
1. Fresh chicken feet 30 pounds of clean treatment, cut off the toenails, first into the boiling water to blanch the blood stains, fish out and then use running water to wash until the color is white.
2. Pour the processed chicken feet into the soup bucket, add water, add 500 grams of green onion, ginger slices, 150 grams of cooking wine, 100 grams of salt and monosodium glutamate and cook for 10 minutes until the chicken feet are just ripe but the meat is not soft and rotten, rinse and change the knife into a piece for later.
Wide oil to 70% heat, under the chicken feet 250 grams fried for 10 seconds until the skin is light yellow, fished out, when the oil temperature rises to 80% heat, pour it into the oil and fry until the color is golden, the outer crispy tendons, fish out the drainage oil, pour into the basin, sprinkle 30 grams of chicken feet powder and mix well.
Chicken feet powder production:
1. Dried red millet pepper, two thorn chili peppers each into the net pot frying for 8 minutes until the color becomes dark red, cumin grains 300 grams into the net pot fry for about 5 minutes to fragrant, dried green peppercorns 100 grams into the net pot low heat dry frying for 2 minutes until its pepper flavor is distributed, the above four raw materials mixed and crushed into spicy barbecue powder.
2. 50 grams of lemongrass, 50 grams of fragrant leaves, 35 grams of star anise, white root, white coriander, cumin, tangerine peel 20 grams each crushed into spice powder.
3. Mix the barbecue powder and spice powder evenly, add 500 grams of ground peanuts, 80 grams of monosodium glutamate, and 50 grams of salt to make chicken feet powder.
Production key:
1. Chicken feet can be fished out after cooking until they are just ripe, otherwise the skin will burst, and it will not look good after frying, and the taste will be rotten and chewy.
2. Chicken feet do not hang paste, do not shoot powder directly into the high oil temperature frying, in order to achieve the effect of crispy outside and inner tendons.
1. Cook the chicken feet first, then change the knife and fry them in 70% hot oil until slightly yellow
2. When the oil temperature rises to 80% heat, add the chicken feet and fry them until they are golden in color and crispy on the outside
3. Incorporate the chicken feet into the pot, sprinkle the homemade chicken feet powder and mix well to go