Black garlic chicken feet
By VicentaLakin
First of all, thank you very much for food and food and Aoshima Seaside Food Company Ltd. I was very lucky to apply for a free trial of the magic garlic of good food and health in the food world – very excited when I saw the news, even though it was just over a month ago, I was used to just allowing time to report every day. Although there are many shortcomings, it is hoped that I will be as good as possible — there are many sources of well-being, at least for the time being — of my happiness. Every day, there's another place where I'm concerned – it's really sour, it tastes sour, it tastes like fruit, soft and soft – it looks like it doesn't look like it's garlic at first – it's so sweet and sour in today's soup that is completely covered in it, and it tastes sour in the middle of white sugar wine. I didn't put on a fragrance, or an eight-point spice, and it turns out there's enough garlic in the soup
Recipe Recommendations
- black garlic of 12
- chicken feet 400 grams
- Jiang appropriate amount
- white sugar 1/2 scoop
- salt 1 scoop
- cooking wine 2 tablespoons
- soy sauce 1 scoop
- salty and fresh
- pot
- half an hour
- ordinary
Steps for Black garlic chicken feet
1
Let's see if it's a stylish jar. It's very convenient to keep it
2
Prepare the material, the chicken feet clean
3
Put chicken feet in the pot for two minutes. Clean it up
4
Put the rinse-washed chicken feet in the casserole
5
Put in garlic and ginger
6
Add a spoon of salt
7
Add a second spoonful of sugar
8
Add two spoons of wine
9
Add a spoon of raw smoke
10
Put in enough water
11
The fire broke open and turned into fire for 20 minutes
12
Good soupBlack garlic chicken feet Make Tips
1. Since the black garlic tastes more sour than sweet to me, I added half a spoon of sugar. Rock sugar would be even better.
2. Chicken feet can also be cooked in a pressure cooker, but a clay pot feels best for making soup.
3. The cooking time doesn't need to be too long; just until the chicken feet are soft. Bring to a boil over high heat first, then switch to medium heat.
4. To prevent the soup from overflowing during cooking, you can place a chopstick under the clay pot lid.
5. Since the soup turns dark when stewed with black garlic, I didn't add dark soy sauce, but used a spoonful of light soy sauce to enhance the flavor.