Seabed coconut snail chicken feet soup
The weather in Beijing has been really bad these past few days. It will be cloudy all day, which is very uncomfortable. I usually love to eat all kinds of chicken claws. Today, I made chicken claw soup and paired it with fat snails jerky, and I drool...
Recipe Recommendations
- chicken feet 500
- lean meat 100
- sea coconut 10
- clicker 50
- huaishan 20
- wolfberry 10
- candied dates 20
- ginger slices few slices
- salt small amount
Steps for Seabed coconut snail chicken feet soup
1
Let's first take Zhang Quanjiafu ^^which is about 3 to 4 bowls of clean soup. Wrap it directly with soup and bring your own chicken feet. Generally speaking, Cantonese people like to put in a few quantities of lean meat to make the taste fresher, but the snails are fresh enough.
2
Soak the clicker slices in warm water for 3 to 4 hours, soak in the sea coconut for 2 hours, and wash the other ingredients slightly (the picture is taken after the hair is completely soaked). Supplement the treatment of the chicken feet: Remove the nails, use a knife to scratch the chicken feet, and then lightly chop the bones and joints (do not cut them off), so that the nutrients will flow out better when cooking.
3
This is a very important step in making soup. It is used to remove excess oil and impurities in the meat and at the same time remove the flavor. First boil appropriate amount of water, put the chicken feet + soaked snails + ginger slices (without scraping the skin) into boiling water, roll for 3 to 5 minutes to remove, and then rinse with water.
4
Come to a picture with the materials processed. Don't use the ginger used in flying water anymore. Cut a few slices again for soup.
5
The stacking of materials is very particular. Generally, the meat is put first, then fresh and sparse, and finally the soup is put. Two ways to make soup: 1. Casserole: Put 8 bowls of water, boil over high heat, change to slow simmer for 2 hours. 2. Pressure cooker: Put 6 bowls of water and adjust to the soup stand (about 20 minutes). The soup made by the pressure cooker is relatively light. If you like it thicker, you can boil it on high heat for about 20 minutes. At this time, the soup is thick and the meat is crispy, which is quite delicious!
6
It's done! Fragrant and hot! Get rid of the smog!Seabed coconut snail chicken feet soup Make Tips
This soup has the effects of nourishing yin and kidney, moistening lungs and relieving cough. It is the most suitable drink in this season! The collagen in chicken feet is also a good beauty product for women. It is highly recommended!