泡椒鸡爪

2024-07-03 06:02:06 1165

泡椒鸡爪
泡椒真是个神物,几乎能够和所有鸡、鸭、鱼、肉等荤物搭配,并且孜孜不倦地将本身的酸辣源源不断地渗入主菜,给予其新的滋味。最主要的是还能让这些荤菜没有油腻的口感,吃起来倍儿爽。

Details of ingredients

  • 鸡爪600克
  • 泡椒100克
  • 泡椒水200克
  • 红椒2个
  • 花椒10克
  • 料酒3克

Technique

  • 难度初级
  • 工艺其他
  • 口味酸辣
  • 时间一天

Steps to make 泡椒鸡爪

  • 1.先准备好制作食材
  • 2.将鸡爪清洗干净后,每个爪尖剪去
  • 3.锅内放入花椒和水煮开,花椒可以去除鸡爪异味
  • 4.水开后放入鸡爪煮开再加点料酒接着煮几分钟
  • 5.煮到用筷子能够插进去即可,不要煮的稀巴烂,会影响Q口感
  • 6.捞出鸡爪用凉开水洗去鸡爪上油脂,将鸡爪剁成两半,再放进大碗,倒入自制的泡椒
  • 7.倒入泡椒水,没过鸡爪
  • 8.放入点盐调和下咸度,因泡椒内本身就很咸,所以盐可以少放一些
  • 9.再加入点白醋增加鸡爪的Q口感
  • 10.上面再撒点切碎的红辣椒装饰下,用保鲜膜包上碗口,放进冰箱冷藏室内
  • 11.腌制一晚上即可开吃,如果希望味道更好可以放进冰箱冷藏室内多腌制两三天,口味更佳
  • 12.美味开吃喽!
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