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泡椒凤爪如何制作
更新时间: 2020-10-29 00:00:00  

首先将鸡爪洗干净,然后用刀把鸡爪劈成两半,方便入味,鸡爪放入锅中,加生姜,蒜瓣,花椒,香叶,八角,桂皮,盐;煮约13分钟至鸡爪煮熟,将鸡爪捞出来,准备一个玻璃或瓷质的容器,放入泡椒及泡椒水,将凉了的鸡爪放到泡椒水里去,盖上盖子,放冰箱里冷藏让它入味。

泡椒凤爪洁白丰满,泡椒的劲辣味道沁入凤爪中,生津开胃,麻辣有滋,皮韧肉香,酸、甜,麻、辣、咸、香,越吃越爱。凤爪煮的时间不宜过长,滚水煮过再用冰水浸泡,才会使肉质紧缩有嚼头。如果买不到泡椒,用小米椒也一样可以做,最好用带汁水的小米椒,这样用泡椒汁泡过的凤爪,才会够味道。

关键词: 凤爪 如何 制作

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