How many grams of salt does it take to pickle a catty of chicken feet?

Pickling is a pretreatment in the production of marinated vegetables, which generally requires adding salt, spices (or no salt), cooking wine, onion and ginger. , stir well, and then marinate for different times according to the size of the ingredients.

Curing components generally have three functions: 1. Taste at the bottom, 2. Deodorization Salting kills blood, and fishy under the action of spices. 3. Improve the taste, and the ingredients will be more compact after pickling.

However, not all pickled ingredients need to be pickled. It can be seen from the above three functions that marinating is suitable for the pretreatment of large edible materials. Small ingredients are easy to taste and contain less fishy smell because of their small size. The purpose of deodorization can be achieved by subsequent marinating, so marinating is redundant. Chicken feet are an example. Chicken feet don't have much meat, only a thin skin, so they don't need to be cured. They can also be marinated to enhance flavor, remove fishy smell and enhance fragrance.

Chicken feet have high nutritional value, which is not only rich in calcium and collagen, but also contains a lot of fat and trace elements. Has the effects of lowering blood pressure, buffering anemia, beauty beauty, and strengthening bones.

Today, I want to take this opportunity to share with you a method of curing chicken feet. This chicken feet is based on the practice of tiger skin chicken feet. The chicken feet fried the tiger skin in advance, and the marinade was quickly transferred. Chicken feet are pressed in a pressure cooker until soft and rotten, and the taste is spicy and delicious. It is one of the rare side dishes for drinking beer in hot summer. The gravy of this chicken feet is very good. Simple and convenient, with no taste at all.

~ spicy chicken feet ~ raw materials and seasonings: chicken feet, Pixian bean paste, maltose, pepper and other seasonings, spicy girl sauce, hot pot bottom material, extremely delicious, monosodium glutamate, sugar and so on. Start production: 1. Put two packs of frozen chicken feet (about 4 kg) into clear water to thaw, soak them in water for two hours to remove blood, take them out and cut off toenails. 2. Add water (not chicken feet) to the pot, add two spoonfuls of maltose, add a little white vinegar to heat, add chicken feet after the maltose melts, cook for about two or three minutes, pour out and drain. 3. Pour wide oil into the pot, heat it to 70%, add chicken feet to keep medium heat, fry until golden brown (the outer layer is bubbling), take it out and soak it in cold water for more than half an hour. 4. Leave100g oil in the pot. When the oil temperature is 30% hot, add 50g ginger slices and fry until dry. Add 20 grams of pepper, 4 pieces of star anise, 2 pieces of angelica dahurica and 5 pieces of cardamom, and stir-fry until fragrant. Add 40g bean paste, 20g spicy girl paste and red oil, stir fry together, then add clear water, bring to a boil over high fire, and add chicken feet. 5. Open the pot cover and put the chicken feet into the plate one by one. ~ tips for making spicy chicken feet ~ 1. Maltose plays a coloring role. If not, honey can be used instead. 2. After the chicken feet are fried, quickly put them in cold water. If possible, use ice water. Putting them into ice water alternately can wrinkle chicken feet and swell tiger skin. 3. Try to choose brand goods from big manufacturers for chicken feet, with less blood stasis and guaranteed quality. This ratio belongs to the family formula. If the hotel makes a lot of spices, it is necessary to put the spices in the seasoning bag for reuse, so that the finished products can be salvaged. 5. Try not to put soy sauce in chicken claw brine, because the color of the finished product will be oxidized and blackened after it is cold. 6. The chicken feet should be deflated naturally after being pressed for more than ten minutes, and the high-pressure valve should not be pulled directly, so as to avoid the appearance of the chicken feet being affected by pressure boiling and bursting.