How to pickle chicken feet with pickled peppers: Hot topics on the Internet and production guide
In the past 10 days, among the hot topics about food production on the Internet, "Chicken Feet with Pickled Peppers" has once again become the focus because of its spicy, sour, refreshing, appetizing and anti-greasy characteristics. This article will give you a detailed analysis of how to make pickled pepper chicken feet based on recent hot topics, and attach structured data for reference.
1. Analysis of the correlation between recent hot topics and pickled pepper chicken feet
| Hot search keywords | heat index | Related topics |
|---|---|---|
| summer appetizers | 1,250,000 | Pickled pepper chicken feet, salad dishes |
| homemade snacks | 980,000 | Healthy snacks, TV drama companion |
| Sichuan snacks | 760,000 | Spicy flavor, pickled pepper series |
2. Complete guide to making pickled pepper chicken feet
1. Food preparation
| Material | Dosage | Remark |
|---|---|---|
| chicken feet | 500g | It is recommended to use fresh chicken feet |
| Pickled pepper | 200g | Contains pickled pepper water |
| white vinegar | 100ml | Increase acidity and flavor |
| ginger slices | 5 pieces | Remove fishy smell and increase aroma |
| garlic | 8 petals | slice use |
| white sugar | 30g | Blending flavors |
2. Detailed explanation of production steps
Step One: Process the Chicken Feet
1. Wash the chicken feet and cut off the nails
2. Pour cold water into the pot, add ginger slices and cooking wine and bring to a boil
3. Blanch for 5 minutes, take it out, and immediately put it in ice water to cool down.
Step 2: Prepare pickled pepper juice
| Ingredients | Proportion |
|---|---|
| pickled pepper water | 200ml |
| Cool and white | 300ml |
| white vinegar | 100ml |
| Salt | 15g |
| white sugar | 30g |
Step 3: Soak in flavor
1. Place the processed chicken feet into an airtight container
2. Add pickled peppers, garlic slices and other ingredients
3. Pour in the prepared pickled pepper juice and make sure it is completely submerged
4. Seal and refrigerate for more than 24 hours for better flavor.
3. Tips for success
| Key points | Things to note |
|---|---|
| Chicken feet treatment | Chill immediately after blanching to make the taste crisper |
| Seasoning ratio | The sourness and spiciness can be adjusted according to personal taste |
| soaking time | Minimum 8 hours, recommended 24-48 hours for best flavor |
| Storage method | Store refrigerated and consume within a week |
4. Answers to recent popular questions from netizens
Q1: Why are my pickled pepper chicken feet not crispy enough?
A: The key is to refrigerate it immediately after blanching. The principle of thermal expansion and contraction makes the chicken feet crispier.
Q2: Can I omit the white vinegar?
A: Yes, but it will affect the acidity. It is recommended to use lemon juice instead to maintain the flavor.
Q3: Can the pickled pepper juice be reused?
A: Not recommended. Repeated use may breed bacteria and the flavor will fade.
5. Nutritional data reference
| Nutritional information | Content per 100g |
|---|---|
| heat | 150kcal |
| protein | 19g |
| Fat | 8g |
| carbohydrate | 3g |
Through the above detailed guide, I believe you will be able to make spicy, sour, appetizing, crispy and delicious pickled pepper chicken feet. This snack is not only suitable for cooling off in the summer, but it is also a great companion for TV drama gatherings. Come and try it!
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