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Pickled chicken feet and chicken feet are Chinese favorite snacks
.
However, it has been circulating on the Internet that boneless chicken feet are chewed out by an old lady with her mouth
.
Many of these people who know the "truth" feel very sick and never dare to eat chicken feet anymore
.
How exactly are boneless chicken feet made? Is it really the old lady who gnawed it out? Can I eat it with confidence?
.
However, it has been circulating on the Internet that boneless chicken feet are chewed out by an old lady with her mouth
.
Many of these people who know the "truth" feel very sick and never dare to eat chicken feet anymore
.
How exactly are boneless chicken feet made? Is it really the old lady who gnawed it out? Can I eat it with confidence?
In fact, boneless chicken feet are completely the product of the perfect combination of water temperature and knife skills.
They are the cooking skills of old ladies and old chefs, and they are not made with their mouths! The photos circulating on the Internet are also not true
.
Most of them are photos of cleaning up and selecting chicken feet, not really chewing chicken feet
.
They are the cooking skills of old ladies and old chefs, and they are not made with their mouths! The photos circulating on the Internet are also not true
.
Most of them are photos of cleaning up and selecting chicken feet, not really chewing chicken feet
.
When making boneless chicken feet, quickly cooling down is a great way to get rid of the bones and make chicken feet crisp
.
Immediately cool the cooked chicken feet with running water
.
Then, start from the back of the chicken paw with the tip of the knife, and make a stroke on the back of the toe.
Pinch the finger of the chicken paw with your hand and push it toward the center of the chicken paw, and the bone will come down
.
.
Immediately cool the cooked chicken feet with running water
.
Then, start from the back of the chicken paw with the tip of the knife, and make a stroke on the back of the toe.
Pinch the finger of the chicken paw with your hand and push it toward the center of the chicken paw, and the bone will come down
.
Scientists have found that cooling the cooked chicken feet immediately is the key to making chicken feet brittle and easy to lose bones
.
When cooling, use running water to wash and soak while soaking.
This will not only make the chicken feet cool quickly, and the texture will change from soft to hard, but also can wash off the oil on the chicken feet and make the chicken feet whiter
.
.
When cooling, use running water to wash and soak while soaking.
This will not only make the chicken feet cool quickly, and the texture will change from soft to hard, but also can wash off the oil on the chicken feet and make the chicken feet whiter
.
How to make boneless chicken feet?
In fact, it’s very difficult to make boneless chicken feet.
First, choose the right chicken feet
.
Try to choose those broiler chicken feet with white color and tender texture, and the size should be the same as possible.
It is best to choose a large one, the small one is not easy to lose the bone, so don't make yourself more difficult
.
.
.
Try to choose those broiler chicken feet with white color and tender texture, and the size should be the same as possible.
It is best to choose a large one, the small one is not easy to lose the bone, so don't make yourself more difficult
.
.
Secondly, the chicken feet should be quickly cooled after being cooked
.
After braising chicken feet, let it cool immediately.
This is the key to making chicken feet brittle and easy to deboning.
Don’t ignore this step in actual operation.
This step is often handled carelessly, which makes the deboning unsatisfactory.
It is easy to use running water to soak while rinsing.
This will not only make the chicken feet suddenly cold, and the texture will change from soft to hard, but also can wash off the oil on the chicken feet and make them whiter.
If you use basin water to cool, the high temperature After the chicken feet are put in the water, the temperature of the water in the basin will rise rapidly, which will affect the cooling effect
.
.
After braising chicken feet, let it cool immediately.
This is the key to making chicken feet brittle and easy to deboning.
Don’t ignore this step in actual operation.
This step is often handled carelessly, which makes the deboning unsatisfactory.
It is easy to use running water to soak while rinsing.
This will not only make the chicken feet suddenly cold, and the texture will change from soft to hard, but also can wash off the oil on the chicken feet and make them whiter.
If you use basin water to cool, the high temperature After the chicken feet are put in the water, the temperature of the water in the basin will rise rapidly, which will affect the cooling effect
.
Finally, after the chicken feet have cooled down, the bone can be removed
.
How to do it? Take a look at the training manual in the professional restaurant
.
.
How to do it? Take a look at the training manual in the professional restaurant
.
