salty and fresh Recipe
KyleeAbshire
Every time I go to Guangdong for business, I order a delicious local snack "Steamed Chicken Feet with Black Bean Sauce" when I have morning tea in the morning. Whenever the waiter serves me a small cage of fat chicken feet, it makes me salivate. I have been to Guangzhou so many times, but I can't get enough of it. When the chicken feet are served on the table, I always have to put aside other delicacies first. Come and taste this chicken feet, the feeling of separating the bones and meat with a gentle sip on the entrance, and the rich soy bean aroma and smooth taste. Hehe, what a treat! <br />"Phoenix feet" are actually "chicken feet" and are very common materials. However, after the wonderful processing and careful preparation of several condiments by Guangdong masters, the taste has become surprisingly fragrant and delicious. It can be called delicious in the world! <br />Many northerners always think that chicken feet are not delicious with only tendons and no meat. In fact, it's just that they have never met a good master, and of course they feel that they won't taste delicious! If you have visited Guangzhou's famous Panxi Restaurant and tasted the morning tea there, you will immediately change your opinion. Hehe, it is so delicious! <br />Making "chicken feet" is not that simple. It requires several preparation processes and initial processing before being steamed in cages. Whether the chicken feet are delicious or not depends on the early processing. The chicken feet must be screened during the purchase process. After buying them, they must be soaked, soaked in water, trimmed, fried, re-soaked, braised, stir-fried in sauce, and pickled. Only then can they be put on the cage for steaming. No matter which process is reduced, the chicken feet produced will lack taste and taste. <br />There are two types of sauces for pickled chicken feet, one is "lily sauce" and the other is "black bean sauce". Just making these two pickled sauces requires the use of more than a dozen condiments and auxiliary sauces. Only the sauce will do. Of course, these sauces do not need to be fried every time. They are usually made in advance. You only need to use them to pickle the chicken feet. These families keep it confidential. Usually, the master handles the sauce himself when frying, and the apprentice is busy when curing. He will never easily teach the method of making sauce to outsiders. It will take quite a while for the apprentice to learn it. <br />It's not so complicated to make this "steamed chicken feet with black bean sauce" at home, but it also needs to be close to other people's production processes. Only then can the steamed chicken feet have that taste and taste. In terms of operation, we can at least make it 80 to 80 percent, but the chicken feet made by blindly thinking will never taste like that, right, haha! Before making it, let's introduce the benefits of eating chicken feet. <br />"Chicken feet" are rich in collagen, amino acids, minerals, trace elements and vitamins. Despite the lack of meat, their nutritional value is three to five times higher than that of any meat on land. It also plays a good moisturizing and cosmetic effect. It is a good health care product and is not easy to gain weight after eating it. Therefore, it can be eaten as a dietary health care product in spring. <br />The simplest thing is that using it to make soup is a good way to maintain health and beauty. When making soup, you can put three to five red dates, a small root of chicken bone grass, a few slices of Huai yam, a few wolfberry grains, and some mushrooms. It is very good to eat it frequently.
