What are the tips for Sichuan pickled pepper chicken feet? What are the five keys to Sichuan pickles?

Sichuan is an important province in China in terms of economy, industry, agriculture, military, tourism and culture. In 1993, the provincial capital Chengdu was designated by the State Council as the science and technology, trade, financial center and transportation and communication hub in southwest China. Chengdu Shuangliu International Airport is the fourth largest airport in China. Sichuan Province is a multi-ethnic family, with China's second largest Tibetan area (Ganzi Prefecture, Aba Prefecture), China's largest Yi area (Liangshan Prefecture) and China's only Qiang Autonomous County (Beichuan County), of which Ganzi Prefecture is the core area of ​​Kangzang culture. So what are the tips for Sichuan pickled pepper chicken feet? What are the five key points of Sichuan pickles? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What is the secret to Sichuan pickled pepper chicken feet?

2. What are the five key points of Sichuan pickles?

3. How to make Sichuan hot and sour noodles

4. How to make Sichuan hot sauce

5. What snacks are there in Sichuan?

What is the secret of Sichuan pickled pepper chicken feet?

After preparing the ingredients, clean the chicken feet and put them in a bowl, add white wine and other condiments to marinate. The trick to Sichuan pickled pepper chicken feet is to soak them in white wine, which not only removes the fishy smell but also makes them more flavorful, and the cooking time will be shortened. After boiling water, pour in the chicken feet and cook for about 20 minutes. Take out the chicken feet, drain them, and mix them with the pickled peppers and other ingredients to marinate.

Prepare ingredients: chicken feet, 20g MSG, 20g pepper, 40g salt, 30g sugar, 20g white vinegar, 20g white wine, 10g star anise, 20g pickled pepper, and 30g ginger.

After cleaning the chicken feet, put them in a bowl, add ginger, pepper, star anise, and white wine to soak, and finally add some salt and mix well. The trick to making pickled pepper chicken feet is to soak them in white wine, which not only removes the fishy smell but also reduces the cooking time.

Add water to a pot and bring it to a boil, then put the chicken feet in and cook them. After steaming for 20 to 30 minutes, poke the chicken feet with chopsticks. If the meat becomes soft, it means it is cooked. You can then remove the chicken feet and drain them.

Put the chicken feet in a bowl, add white vinegar, MSG, pickled peppers, sugar and other condiments and mix together. After marinating for 10 minutes, you can eat the pickled pepper chicken feet. In summer, refrigerate them in the refrigerator for a better taste.

What are the five key points of Sichuan pickles?

1. Pickle Salt

When making Sichuan pickles, it is best to use special pickle salt. This salt does not contain iodine, but contains some substances that can promote lactic acid bacteria fermentation, making the finished dish taste better. What if you don't have pickle salt on hand? You can also use coarse well salt or sea salt, add some white wine or fermented fermented glutinous rice water instead.

2. Sugar

In order to make the kimchi taste richer, in addition to some common seasonings and spices, a little sugar should be added during the production process to make the finished dish sour with a slight sweetness, which will taste better. Usually, 20 kilograms of water should be added with 2 taels of sugar, which can be brown sugar, rock sugar, white sugar, or maltose. Some folk practices will cut two sections of sugarcane and put them in, which is clear, sweet, and has a natural fruity aroma.

3. Liquor and fermented glutinous rice water

When making kimchi, a little white wine is added to help fermentation, but not too much, otherwise the wine smell will be too strong and easily cover the aroma of the kimchi. However, when pickling vegetables such as carrots, radish tops, and Erjingtiao peppers, it is more suitable to add fermented glutinous rice water, which can make the aroma of the peppers softer and remove the bitterness and earthiness of radishes and other ingredients.

4.20 degrees Celsius

The production of kimchi is actually the fermentation process of "vegetable brine", and the temperature is very important: the most suitable temperature is 20℃. If the temperature is too high, the fermentation will be too fast, and the kimchi will easily become sour and flowery; if the temperature is too low, the fermentation will be too slow, and the kimchi will not be easy to taste. The jar is usually kept in a cool, dark, ventilated place to keep the air, so that the pickled vegetables will taste good.

5. Replace every two years

The longer kimchi is made, the better it is. The so-called "old jar" refers to the container of the kimchi, not the time it is made. Generally speaking, well-made kimchi can be kept for one to two years. If it is stored for the third year, even if it is sealed well, the brine will gradually deteriorate, and the aroma and taste of the kimchi will be greatly reduced.

How to make Sichuan hot and sour noodles

Main ingredients: appropriate amounts of chicken bones, chicken frames and sweet potato flour.

Auxiliary ingredients: onion, ginger, comfrey, star anise, pepper, red pepper, white sesame, pepper powder, chili powder, peanuts, soybeans, garlic, mustard tuber, coriander, rapeseed, cooking oil, vinegar, soy sauce, and salt in appropriate amounts.

step

1. Clean the bones and chicken racks, and slice some green onions and ginger.

2. Put them together in a casserole, add water, put it on low heat for 2 hours, and make it into broth.

3. Chop the red pepper into minced pieces with a knife, then put the Sichuan peppercorns, star anise and white sesame seeds into a bowl, and then pour in a small amount of salt.

4. Put oil in the pot, put a small piece of comfrey into the pot, heat it on the fire, pour it into the bowl with chili peppers, and fry it into red oil.

5. Put a large spoonful of oil in the wok, add the peanuts, then turn on low heat and stir-fry the peanuts continuously. When the peanuts turn red, you can remove them and let them cool.

6. After washing the soybeans, dry them, then spread them flat on a plate, brush a little oil on the surface of the soybeans, sprinkle with appropriate amount of salt, and then microwave on high heat for 3 minutes.

7. Then pour the sweet potato flour into cold water and soak it for twenty minutes. Then boil a pot of water and pour the sweet potato flour just prepared into the pot.

8. Remove from the cooker when it is completely transparent and soft. Boil water in another pot and blanch the rapeseed. Chop the pickled mustard and coriander, mash the garlic, and mince the onion and ginger for later use.

9. Take a large bowl, add 1/2 teaspoon of pepper powder and chili powder, 1/2 teaspoon of salt and soy sauce, and 2 teaspoons of vinegar.

10. Add minced ginger and mashed garlic, 1 tablespoon of red oil, and half a bowl of broth.

11. Add the cooked sweet potato flour, sprinkle with soybeans, peanuts, pickled mustard tubers, rapeseed, coriander, and finally sprinkle with chopped green onions for decoration.

How to make spicy and sour noodles with fried sauce

Ingredients

Sweet potato flour (appropriate amount).

How to make Sichuan hot sauce

Although Sichuan pepper is simple, its flavor is very unique. It can be used to cook noodles, stir-fry vegetables, mix cold dishes, and dip in water! It can be said to be a sauce with multiple uses.

Ingredients:

Green pepper - one pound

Chili pepper - 2 catties

Garlic paste - one pound

Rapeseed oil - 2 catties

Salt – optional

MSG – optional

Glass bottles – sterilization

Remove the stems, wash and drain

Use a blender to grind the garlic and chili into paste

Pour rapeseed oil into the pot, cook it, turn off the heat when there are no bubbles, cool the oil, add green peppercorns, fry them and remove the peppercorns. I used homemade pepper oil which is more convenient.

Pour in the chili pepper, boil until dry, add the mashed garlic and simmer for a few minutes, add salt and MSG, turn off the heat and cool

Wash the glass jar and boil it in water for 10 minutes to sterilize it

Drain the water and pat dry with paper towels

Can, seal and store at room temperature or refrigerate!

The method of making green pepper is the same, but the erjingtiao is used, which is not so spicy and has a more fragrant taste.

What snacks are there in Sichuan?

1. Hot and Sour Tofu Pudding

Hot and sour tofu pudding is a traditional snack with a long history in Chengdu, Leshan and other places in Sichuan Province. In the past, tofu pudding was mostly sold in stalls and was popular in cities and rural areas.

2. Lai Tangyuan

Lai Tangyuan, a traditional snack in Chengdu, Sichuan Province, is glutinous rice balls. Lai Tangyuan was founded in 1894 and has a history of 100 years. It has always maintained the quality of the time-honored famous snacks. It is smooth and white, with a soft and glutinous skin, sweet and fragrant.

3. Zhong Dumplings

Zhong Dumplings, also known as "Shuijiao" in ancient times, is one of the traditional local snacks in Chengdu, Sichuan Province. It was founded in the 19th year of the reign of Emperor Guangxu (1893). Because the store was located in Litchi Lane at the beginning of its opening and the seasoning was heavy in red oil, it was also called "Litchi Lane Red Oil Dumplings".

Zhong dumplings are made with pork fillings, without any other fresh vegetables, and are topped with special red oil when served. They have the characteristics of thin skin (10 dumplings weigh only 50 grams), fine ingredients (high-quality flour, selected pork with tendons and skin removed), tender fillings (all due to the good control of temperature and moisture during processing, the meat fillings are tender and slag-free), and delicious taste (all due to auxiliary ingredients, red oil, and original soup).

4. Yeerba

Yeerba is a traditional snack in Sichuan. It is a traditional food for farmers in western Sichuan during the Qingming Festival and the Spring Festival in southern Sichuan. Yeerba has different names and characteristics in different regions. In Chongzhou and other places, it is also called Aimo, and in Yibin, Luzhou in southern Sichuan, and Zhaotong and Zunyi in Yunnan and Guizhou, it is called Zhuerba.

In addition, in Leshan area, the leaves used for Yeerba are different. Locals choose the leaves of Curculigo orchioides, which are unique to the local area, as the leaves for Baba, which can wrap it up well.

5. Long Chao Shou

Long Chao Shou is a famous traditional snack in Chengdu. Chao Shou is the special name for wontons by Sichuan people, and that’s where the name Chao Shou comes from.

6. Glass siu mai

Glass siomai is a delicious traditional delicacy, belonging to Sichuan cuisine. Chengdu siomai has the characteristics of thin skin, rich fillings, beautiful shape, both meat and vegetables, and rich nutrition. Glass siomai is named because of its thin skin, which becomes translucent after being soaked in oil after being cooked, and the fillings can be seen through the skin.