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卤鸡爪制作方法和配料
更新时间: 2021-06-18 15:38:37  

1、材料:鸡爪300克、卤汤1锅。

2、先将鸡爪尖剁除,然后氽烫过,再捞出冲净。

3、放入卤锅小火卤约30分钟,然后熄火浸泡约10分钟后捞出即可。

4、注意事项:市场上卖的鸡爪有柴鸡爪和肉鸡爪两种,柴鸡爪比较粗大,肉鸡爪比较小。鸡爪本身有胶质,所以卤好不要浸泡太久,免得卤汤变稠。

关键词: 卤鸡 制作 方法 配料

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