Pickling tools: glass bowls or other large containers
Raw materials: a catty of chicken feet with good quality, half a lemon, half an onion, three celery, two bottles of wild pepper (i.e. millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic, ginger, and other crisp vegetables (carrots, lettuce and so on).
3. Wash chicken feet, cut them off with water (the flavor varies from place to place, and Mianzhu's cleaning method is to cook chicken feet until they are soft and boneless, and never cook them for too long, so that they become soft and rotten), take them out after cooking, wash them off with clear water, cut them into two or three pieces, and dry them;
4. Put the dried chicken feet in the jar, and cover them with lemon, onion and celery.
5. Put the boiled water in a big bowl, and after cooling, add garlic, pickled red pepper, wild pepper, ginger slices and pepper.
6. Take the pickle water from the old jar (equal to the boiled water) and pour it into the water.
7. Dry chicken feet. The difference from the first method is that this method does not rely on the pickle water in the old altar, but uses salt water for direct fermentation. Steps 1~3 are basically the same as method 1.
Pickling tools: a glass pickle jar (Chongqing pickle jar made of glass)
Raw materials: a catty of chicken feet with good quality, pickle water from the old jar, half a lemon, half an onion, three celery, two bottles of wild pepper (or millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic and ginger (the best is pickled in Chongqing)
3. Wash chicken feet, cut them off with water (the flavor varies from place to place, and Mianzhu's cleaning method is to cook chicken feet until they are soft and boneless, and never cook them for too long, so that they become soft and rotten), take them out after cooking, wash them off with clear water, cut them into two or three pieces, and dry them;
4. Put the dried chicken feet in the jar, cover them with lemon, onion and celery, add salt and monosodium glutamate, cover the jar, add water to seal it, and you can take it out after one to two days.
There are packaged snack brands with pickled peppers and chicken feet all over the country, with different brands. Chongqing local enterprises have invention patents. It is advisable to choose a brand with the national hygiene license mark to avoid using harmful chicken feet bleached with harmful chemicals. Consumers should not choose unsafe miscellaneous brands for food. In terms of flavor, the best is the most unique and fresh ones made by the people in the shops, while the real chicken feet are generally slightly yellow. Wash, remove nails and cut in half. First, soak it in boiling water. Change the water, add onion and ginger slices, yellow wine, pepper, star anise and proper amount of salt into the water, put them in, bring them to a boil on low heat and simmer for 15-2 minutes. 15 minutes if you like crispy food, and 2 minutes if you like soft food.
prepare a refrigerator container with a lid, pour all the liquid in a bottle of pickled peppers, just a little, add some pickled peppers, and put more spicy ones, about 1/5. Add drinking water to half of the container, add white vinegar, sugar, salt and cooking wine to taste. The taste should be full, and it should be sour and sweet according to personal preference, but it should be salty enough, otherwise it will not taste. Put some pepper, an star anise and some thick ginger slices to help remove the fishy smell and improve the taste.
after taking out the pot, put it in cold water to cool thoroughly, and you can degrease it with water for several times. Then put it in the right pickled pepper water, so that it can be soaked by the juice. Cover it and put it in the refrigerator. After soaking for two days, just take it out and pick out pickled peppers! 1. Wash it, chop it from the middle, boil it in a boiling water pot for 1-15 minutes, then take it out and cool it;
2. Chop garlic and pepper for later use;
3. Put boiling water in a wide-mouthed container, pour chopped garlic and pepper, and cool;
4. Take pickle water from Laotan (about the same amount as boiled water), pour it into a container filled with boiled water, and fully mix it with cold boiled water;
5. Add pepper and pepper into the pickle water, the whole pepper, pepper water, monosodium glutamate and a little salt;
6. Pour it into the cooled kimchi water and soak it for 3 minutes (generally, it can be left for a longer time to taste better);
7. plate loading.
process tips
if there is no pickled pepper water, use a bottle of bought wild pepper (of good quality), chop the wild pepper, put it in a pot, and add wild pepper water, salt, monosodium glutamate and cold boiled water to make pickled pepper water. Ingredients: 5g of pickled red pepper and millet pepper, 5-1 garlic, 1-15 cloves of ginger, 5 grams of pepper and 2 grams of pepper
Cooking wine, one tablespoon of pickled pepper water and appropriate amount of boiling water
Production steps: 1. Chop it from the middle for later use after cleaning; Cut the ginger into pieces.
2. Boil in boiling water for 1-15 minutes, then take out, cool and drain.
3. Put boiling water in a large bowl, cool it and add garlic, pickled red pepper, ginger slices and pepper.
4. Take pickle water from Laotan (the weight is equal to that of boiled water), pour it into the water, add cooking wine and pepper, and then mix thoroughly.
5. Pour into the cooled pickle water and soak for 3 minutes.
6, celery, carrot sticks, onions and other vegetables can be added, and the flavor is better. Ingredients: appropriate amount of mountain pepper
Accessories: appropriate amount of wild mountain pepper
Seasoning: appropriate amount of salt, 2 grams of monosodium glutamate, half a piece of ginger, appropriate amount of garlic, 2 star anise, 1 money of pepper, appropriate amount of cinnamon, appropriate amount of white vinegar, 2 pieces of fragrant leaves and appropriate amount of water
Taste: sour and spicy
Preparation time: 1 minutes
Number of people. Prepare spices;
2. Put the mountain pepper into the pot and add ginger, garlic cloves, pepper, fragrant leaves, star anise, cinnamon and salt;
3. Cook for about 13 minutes until the mountain pepper is cooked. Be careful not to cook the mountain pepper too badly;
4. Take out the mountain pepper and put it under tap water for cooling, so as to avoid the occurrence of mountain pepper later. Wash away the gum and oil, and then cool it.
5. Prepare a glass or porcelain container, put pickled peppers and pickled pepper water (you can chop pickled peppers if you like spicy food), add some purified water or boiled water, then pour in a proper amount of white vinegar, stir well and add monosodium glutamate and salt;
6. throw the cold mountain pepper into the pickled pepper water, cover it, and put it in the refrigerator to let it taste by itself;
7. My own taste feels that it is the best after soaking for 2 days. Turn it every once in a while to make the taste more uniform;
Cooking tips:
1. If the pickled peppers you buy have enough pickled pepper water, you don't need to add white vinegar to taste.
2. Don't cook the mountain pepper too badly, otherwise it will lose its crisp taste after soaking.
Kitchen tips:
Tips for purchasing white vinegar:
Pay attention to the formula table when choosing white vinegar. There are two kinds of white vinegar on the market, one is edible acetic acid, and the other is pure grain brewing. It is better to choose white vinegar brewed from pure grain. Ingredients:
a catty of mountain pepper, wild mountain pepper, ginger, garlic, pepper, white vinegar, rice wine, salt, monosodium glutamate, sugar and pepper.
Practice:
1. Wash the mountain pepper, remove the root of the mountain pepper, cut two petals, put water in the pot to boil, pour the mountain pepper, add salt, ginger, rice wine, vinegar and pepper to remove the fishy smell, and then cook for 7 minutes after the water is boiled (don't cook it out of date, it won't taste good for a long time);
2. Rinse in cold boiled water after taking out the pot, and then drain the water for later use. The function of rinsing with cold boiled water is to make the mountain pepper taste more refreshing;
3. First, pour a small amount of cold boiled water into the basin, add pepper, wild pepper (pickled pepper water should also be put in, I only put half a bottle, which is already quite spicy), ginger slices, garlic, salt (more), monosodium glutamate (a small amount), white vinegar (the same as the amount of cold boiled water in front) and white sugar (preferably rock sugar, which plays a refreshing role.
4. Then, pour the drained Fructus Zanthoxyli into the prepared soup material for soaking. The soup material should cover the Fructus Zanthoxyli, and put it in the refrigerator for more than one day, and turn it every few hours to make it taste even.
Tips:
1. The mountain pepper must be cooled with cold water, which can play a refreshing role, and vinegar and rock sugar can also play a refreshing role.
2. If you like spicy food, you can cut the wild pepper into grains, or pour a small amount of boiling water into a pot, put pepper and wild pepper, let it cool, and then put the actual materials in.
3. It's best to soak for more than one day and turn it every few hours to make the taste even. Materials:
main ingredients: chicken feet
auxiliary materials: pickled red pepper, water, ginger, star anise and fragrant leaves
seasoning: cooking wine, pepper and salt
practice
1. Wash chicken feet, cut off their nails, and chop them with a knife to facilitate the taste.
2. Put chicken feet into the pot, add appropriate amount of water, add ginger and cooking wine, blanch, then remove and drain.
3. Put water into another pot, add chicken feet, and then add pepper, aniseed and fragrant leaves in turn.
4. Add salt, and turn the fire into a medium-small fire.
5. Cook for about 8 minutes, and then turn off the fire when chopsticks can easily penetrate the chicken feet.
6. Take out the chicken feet, shower them with tap water, and then cool them thoroughly.
7. Prepare a glass container and put a layer of pickled peppers in it.
8. Put the washed chicken feet in.
9. Add a layer of pickled peppers. Pour in pickled pepper water, cover, soak and marinate for one day or more.
Tips
1. After the chicken feet are cooked, rinse them with running water, so that the gum and greasy on the surface can be washed away and aspic can be avoided. The longer you rinse them, the whiter the color will be.
2. If you don't have enough pickled pepper water, you can add the same amount of purified water and 2 tablespoons of rice vinegar.
3. You can soak it for 3 days if time permits, which is more spicy and tasty. Turn it every once in a while to make the taste more uniform.
4. If you like spicy food, you can also chop pickled peppers for pickling.
5, when cooking chicken feet, you can put more salt to achieve the purpose of early taste.
6. Chicken feet don't need to be cooked too soft and rotten to keep the taste and appearance.
7. When buying chicken feet, try to choose ones with bright color and no blood stains.