百香果泡鸡爪

2024-05-13 09:01:55 285

百香果泡鸡爪

Details of ingredients

  • 鸡爪一斤
  • 百香果3个
  • 一大块
  • 蒜头6粒
  • 小米辣4个
  • 小青桔6个
  • 芝麻油一勺
  • 生抽一大勺
  • 老抽一大勺
  • 陈醋一大勺
  • 料酒一勺

Technique

  • 难度简单
  • 工艺
  • 口味酸辣
  • 时间一天

Steps to make 百香果泡鸡爪

  • 1.鸡爪按自己喜欢的大小改一下刀,我改刀切成3块。
  • 2.放入大盆中清洗干净。
  • 3.一大块葱,把姜皮切出来(等一下焯鸡爪时用)。
  • 4.姜切丝,蒜头和小米辣切小粒。
  • 5.先把两个百香果切开取肉,放入小碗中,还剩一个百香果明天泡好鸡爪再用。
  • 6.一大锅水,冷水把鸡爪倒进去,把姜皮放进去去去肉腥。
  • 7.大火烧开,把浮沫捞出,烧8分钟,即可关火。
  • 8.把鸡爪捞出用水冲几分钟,让鸡爪冷却和把表面的浮沫冲洗干净。
  • 9.捞出来。
  • 10.把鸡爪放入冰水中浸泡20分钟。
  • 11.直到鸡爪完全冷却,表皮脆爽,捞出来沥干水份,放入大碗中。
  • 12.加入:一大勺盐、一勺糖,一大勺料酒、陈醋、生抽,一勺陈醋,胡椒粉,小米辣粒,蒜头粒,姜丝,淋上百香果肉。
  • 13.把小青桔对半切开。
  • 14.用一个滤网,把青桔汁挤压出来,如果把青桔放进去一起泡,时间久了汤汁发苦,所以这里只要青桔汁就可以了,去腥提鲜。
  • 15.倒一碗冷开水,泡过鸡爪,所有食材用翻拌均匀,最好这个时候试一下汤汁的味道,按个人口味调整一下。
  • 16.盖上盖子,放入冰箱,冷藏一天。
  • 17.第二天取出来,颜色漂亮。
  • 18.捞出来放入碟子中。
  • 19.昨天还准备的一个百香果,切开,把果肉淋在鸡爪上。
  • 20.泡了一天的鸡爪,非常入味,搭配上百香果的果香,夏日必备呀。
  • 21.冰镇好的鸡爪,酸酸辣辣微甜,吃的根本停不下来。来一瓶啤酒吧(。ò ∀ ó。)
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