Chinese Food
How to make the beauty Saint product of q-bomb acid, refreshing and unbroken skin
(78721 views)
Vinegar has the function of appetizing, strengthening the spleen, sterilization and antiviral. It also has the function of beautifying, nourishing the face, reducing weight and reducing blood pressure. Phoenix claw is rich in collagen, which is the best choice for beauty lovers. It also has the effect of removing fat and reducing blood pressure. It has always been special for the old vinegar phoenix claw. But the price in the hotel or restaurant is not cheap. Everyone around likes to eat and shout and let me do it by myself. I can't find the right formula after searching the Internet. In the big Encouraged by my family, I decided to make my own vinegar recipe, but unexpectedly praised it. Even praised by my daughter, it tastes better than the five star hotel. I'll share it with the bean noodles here. It's so delicious that you can't rest.
Cooking ingredients
Cooking Steps
Step1:Defrost, wash, cut off nails and drai
Step2:Wash the floating dirt away from the fire when the water is about to start. Wash it clean.
Step3:Put some ginger, garlic, star anise and cooking wine into the pot and boil them in high heat, then turn to medium or low heat
Step4:Cook for about 6 or 7 minutes and you will be out of the pot
Step5:Wash the chicken feet carefully with clean water after they are out of the pot. Then put them into a clean basin and add clean water. The amount of water should be less than the chicken feet, and then add 30ml white vinegar to increase the elasticity of the chicken feet. Remember to wash the chicken feet several times. The requirement is that after washing, you can not see the oil stains in the water. This is an important step for the Q spring of the chicken feet.
Step6:Refrigerate for more than half an hour. If you don't have a refrigerator, add ice water directly.
Step7:Start making secret vinegar sauce - wrap cinnamon, star anise and fragrant leaves with clean gauze (to prevent the vinegar from being turbid) and put them into a clean pot. Then put in vinegar, purified water, garlic, ginger slices, salt, raw soy sauce, sugar, cooking wine and oyster sauce and bring them to a boil
Step8:Turn to medium heat and boil for more than 20 minutes until the vinegar is thick and fragrant, then turn off the heat and let it cool
Step9:When it's about to cool down, put in a little pepper and stir it to make it fragrant. The vinegar will be finished.
Step10:Drain the water from the frozen chicken feet and put them into the old vinegar that has been put into the cold. Remember that never put the chicken feet into the vinegar before it is put into the cold. Otherwise, the chicken feet are easy to deteriorate and can not be put for a long time. (the refrigerator can be kept for 7 or 8 days in normal operation in summer). But this one I made was almost finished in one meal by my colleagues.
Step11:Because the vinegar is rich, it can be enjoyed after soaking for 4 hours (in general, hotels add a lot of water to save costs. The soaking time is relatively longer
Step12:The finished picture is tender and refreshing. Q is full of elasticity. Can you still stop. One breath can do te
Step13:Ha ha. Attached is a picture of my colleague's 14-month-old baby eating chicken feet. I enjoyed it very much.
Cooking tips:If you like the sour taste, you can prolong the soaking time. Otherwise, you can shorten the soaking time. Because it is for oneself to eat. The material uses quite enough. So the suggestion soaks the time not to exceed 6 hours. Remember to eat as little as possible if you have too much stomach acid. And here is not the chicken feet with pickled peppers. If the pickled peppers and other raw materials are not made by yourself, you'd better not eat them. No matter what kind of claw you make, remember to cut your nails clean. The reason is Du Niang. There are skills in making delicious dishes.
