Salt-baked chicken feet is a traditional dish that is full of color, flavor and flavor, and belongs to Cantonese cuisine. It originated from Meizhou City, Guangdong Province. Since the Central Plains and the mountainous areas of eastern Guangdong are both inland, the non-staple foods used in Meizhou Hakka cuisine are domesticated poultry and mountain game. There are less seafood and there are "no chickens". "It's not clear, it's not fresh without meat, it's not fragrant without duck, it's not rich without elbow", over time, Hakka cuisine has slowly become a brand of its own, and Hakka salt-baked chicken feet is a Hakka snack derived from Hakka salt-baked chicken. [1]
Chinese name Salt-baked chicken feet Main ingredients Chicken feet Classification Hakka cuisine Taste Dry and burnt skin Full name Hakka salt-baked chicken feet Origin Meizhou cooking Salt-baked
Contents
1 Dishes Features
2 Methods
3 Nutritional Value
Dish Features Edit
12 chicken feet, ginger slices, Sichuan peppercorns and green onion segments
Seasoning: 30-35g salt-baked chicken powder, cooking wine, pure sesame oil
Recipe editor
1. Soaking: Add Sichuan peppercorns to water Smash the green onions, ginger slices and cooking wine. Rinse the purchased chicken feet, cut off the nails, and soak them for 2-3 hours. Wash the soaked chicken feet clean again, especially the yellow cocoons on the center of the claws. The skin should be torn off cleanly. (The cocoon skin of the soaked chicken feet can be gently torn off)
2. Boiling water: Put water in a pot, add ginger slices, green onion segments and cooking wine and bring to a boil, then add the soaked chicken feet Put it in a pot of boiling water and blanch it to remove the fishy smell;
3. Brewing: Take out the blanched chicken feet, rinse them with running water, drain them and set aside;
4. Marinate: Mix the salt-baked chicken powder with pure sesame oil into a paste, pour it into the chicken feet, mix well and set aside;
5. Put the chicken feet into a fresh-keeping bag and rub and massage. Seal with a sealing clip, refrigerate and marinate overnight;
6. Cover the steamer with tin foil and set aside;
7. Boil the steamer with water and marinate Put the chicken feet into the steamer, cover and steam over high heat. (About 15 minutes)
8. Take out the steamer, take out the chicken feet together with the tin foil on the bottom and move them to the baking pan. Place them in a preheated oven at 200℃ and bake until the skin is dry and charred. Take it out when it becomes fragrant (about 5-8 minutes). The prepared salt-baked chicken feet are suitable for eating hot or cold.
Nutritional value editor
Most of the nutrients in chicken are protein and fat. Eating too much will lead to obesity. Chicken lacks calcium, iron, carotene, thiamine, riboflavin, niacin, various vitamins and crude fiber. Long-term consumption can easily lead to sub-health.
Scientific surveys believe that chicken consumption has a significant impact on the health of the human body, especially the elderly and women.
Nutritionists point out that because people eat a variety of foods throughout the day, on average, chicken has the highest cholesterol content. Cholesterol will greatly increase the risk of cardiovascular and cerebrovascular diseases. If the elderly and women eat chicken every day, excess cholesterol will inevitably accumulate in the body. This is not only detrimental to health, but also increases the risk of heart disease and cerebral thrombosis. probability.