Thai sour and boneless claws
By VicentaLakin
“To make more special claws, there must be a different path, a different taste. Think about the heat, too. As for taste, it's suitable to use Thai sour spicy, sour, sweet, spicy, mixed, i.e. good, not so exciting. Now that you've decided, let's get moving. The lack of the necessary Thai spices, the limited conditions, and the practice are not so serious, but the finished product — the “Thai Sour Pocket” — the chicken claws are so thin, the sour spicy taste is so good that they taste so good that they are good.”
Recipe Recommendations
- boneless chicken feet of 10
- shallots of 2
- onion 1/4
- red pepper 1/2
- small tomatoes of 3
- shallots 3 pieces
- millet pepper of 5
- green lemon one
- garlic 20 grams
- coriander 50 grams
- onion 30 grams
- Jiang 30 grams
- sugar garlic 4 capsules
- It's Ratcha sauce appropriate amount
- tomato sauce 20 grams
- salad dressing 30 grams
- lemon juice 45 grams
- sugar 25 grams
- fish sauce 15 grams
- chicken powder 2 grams
- white vinegar 200 grams
- hot and sour
- mix
- ten minutes
- ordinary
Steps for Thai sour and boneless claws
1
The phoenix claws and the ginger onions are 10 minutes to cool out 200 grams of white vinegar bubbles for over half an hour
2
1 dry onion, 4 peppers, 4 garlic, 30 grams of garlic and 25 grams of sugar, 15 grams of fish, 2 grams of chicken, and 45 grams of lemon juice broken with a juicer
3
COMPONENTS FOR: CREUMP, ONION CHOSE, Lemon Jeece
4
Onion cutting, onion cutting, onion cutting, onion cutting, two slices of onion cutting into the phoenix claws, with 30 carats of salad juice。Thai sour and boneless claws Make Tips
One, the phoenix claws must be roasted to the tip of the nails and boiled in cold water, while the ball of flavour steel (which puts all the condiments into the spices, which is so clean as to keep the dishes more clean) and the salt of the proper amount, the fire boils open, leaving the fumes aside and turning them into small fires for 30 minutes; two, the phoenix claws that are cooked out and then put them into cold water, bearing in mind that if the water is cooled, then the falcon is more secure in practice; and three, the onion and chili rings are added to the freezer, so that they are mixed together with hot pepper sauce, sugar and lemon juice, which cover the protective membrane in the fridge for more than an hour。