<h1 class="pgc-h-arrow-right" >1. Cantonese classic tempeh steamed chicken claw</h1>
People who have been to Guangdong, no one has not eaten tempeh steamed chicken claw, right? Tempeh steamed chicken claw is one of the most popular traditional snacks in Guangdong hotels and tea restaurants. Chicken claws are fried and steamed, the tiger skin is full, soft and deboned, fragrant but not greasy, delicious enough to suck fingers.
The chicken claw is what we usually call the chicken claw, and the Hunan people also call it "grasping money claw". When we make our own chicken feet, we always lament that there is too little meat on it, and it is tasteless to chew, why is this? The answer is that you are not doing it right, and I want to know how Cantonese people make this tempeh steamed chicken claw?
<h1 class="pgc-h-arrow-right" >2.How to do the most popular tempeh steamed chicken claw in Guangdong? </h1>
Saying that tempeh steamed chicken claw is the most popular snack in Guangdong is definitely not exaggerated, every time you stay in the hotel, you can't help but be tempted by this snack, a plate of two or three chicken claws, with bones to nibble, after chewing will also taste for a while, delicious is delicious, is too little.
In fact, if you want to eat tempeh steamed chicken claws, you can also do it at home, as long as you master the two key steps, the tiger skin is full, suck a bite of bone and flesh separation, more delicious than the hotel taste. Today we will share the practice of this Cantonese snack, the detailed method steps to tell you:
Ingredients: 1000 g chicken feet, black tempeh
Ingredients: ginger, garlic, rib sauce, spicy sauce,
Step 1: Remove the toenails of the chicken feet, and choose fresh chicken feet, the skin of the fresh chicken feet is white and shiny, and there is no residual yellow hard skin. Dark red or black chicken feet do not choose, such chicken feet may come from sick and dead chickens, or it may be spoiled.
There is also a choice of elastic and good texture of tight chicken feet, if the surface of the chicken feet is sticky, no elasticity, and the color is dull, this kind of chicken feet stored for too long, we do not buy.
After the toenails are removed, wash them with water, and then boil the chicken feet in cold water, add a spoonful of honey or maltose, put honey or maltose to make the chicken feet color more evenly, and make the tiger skin more full, this little trick to remember.
Bring to a boil, skim off the foam and reduce heat to 20 minutes. After 20 minutes, the water is fished out, and the water is drained, because the water is not drained, and it will splash badly when it will be fried.
Cut a few side dishes: ginger minced, garlic minced,
A spoonful of tempeh minced
Cut the green onion
Step 2: Start making, heat the pot to burn the oil, after the oil is hot, put the ginger and garlic into the stir-fry, stir-fry and add tempeh, a spoonful of rib sauce, a spoonful of spicy sauce, a spoonful of oyster sauce to freshen, a spoonful of raw soy sauce to taste, stir well, then add a little water starch, cook until the soup is thick and serve for later.
Wash the pot clean, add wide oil, after the oil temperature is 70% hot, put the chicken feet into it and fry, (to prevent the pan from being safe, it is best to use the pot lid to block the face), turn to medium heat and slow fry,
Generally fried side flip, so that the chicken feet are heated evenly, fried until golden brown, fished out and put into cold water,
Then pour cold water into the pot, bring to a boil on high heat, turn the water to a low heat and cook for 20 minutes. This is the key step for chicken feet to raise the tiger skin, and we have to cook it slowly over low heat while the water is slightly open, so that the tiger skin is full of flesh and tender.
After 20 minutes, the tiger skin came out, very beautiful, and we fished out the chicken feet to cool.
Step 3: After cooling the chicken feet into two halves or not everything can be, at this time the chicken feet have no taste, we adjust the taste:
Add the right amount of salt, a little sesame oil, pour in the prepared sauce and mix well, marinate for 15 minutes and let it taste.
After 15 minutes, arrange it neatly on a larger plate, put it on top of the black tempeh,
Bring water to a steamer, bring the water to a boil, and then put the chicken feet in the steamer and steam for 60 minutes. After 60 minutes, we took out the chicken feet, sprinkled them with green onions and garnished them, and our tempeh steamed chicken claws were ready.
Fresh and tender Q bullet, separation of flesh and bone, melting in the mouth, chopsticks can not stop.
To sum up
1. Tempeh steamed chicken claw has 2 key steps, one is how to make the chicken feet have a beautiful tiger skin, after frying into the cold water is the key, when cooking the minimum fire let the water slightly open, the second is to season the chicken feet, we use our own sauce marinade, let the chicken feet into the taste.
2. Here we are the way to make the chicken feet quickly pick up the tiger skin, and another way is to soak the fried chicken feet in cold water for a few hours, so that the chicken feet naturally raise the tiger skin, which is also OK, but the time is longer. Both methods are fine.