鸡爪子的家常做法 *** ，鸡爪子的家常做法 *** 大全

鸡爪子还是这样做更好吃，软烂鲜香饭店都吃不到，诀窍全都在这里

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婆婆版鸡爪教程，软烂入口即化，喜欢吃的朋友看过来……

2分钟教你 *** 爪。

今天我带大家看看我婆婆是怎么 *** 爪的。

首先，清洗鸡爪，准备好各种香料，然后将鸡爪放入锅中，加入料酒，加水煮沸，鸡爪焯水后捞出，用温水清洗干净。

接着，在锅中加入少量油，加入 *** ，将鸡爪均匀地涂上糖色，然后用小火慢慢炒至鸡爪呈现金 *** 。加入鸡爪，翻炒至鸡爪均匀地涂上糖色。婆婆的厨艺真是不错，这 *** 作看起来很专业。

接下来，加入蚝油、生抽和老抽，这些调料的作用是什么呢？加入这些调料后，加入提前烧好的开水，加入茴香、姜粉、鸡精，慢火炖15分钟。

15分钟后，鸡爪可以出锅了。婆婆非常讲究，还会摆盘，看起来非常有食欲。我和我女儿一起享用。婆婆的鸡爪做得非常软烂，入口即化，非常适合孕妇和小朋友吃。

好了，我要开始认真吃饭了。今天的 *** 分享就到这里了，感谢大家的观看，明天见。点赞、评论和关注哦。

鸡爪最解馋的做法，学会这么做，下酒又下饭，2斤鸡爪不够吃

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可以论斤囤的虎皮凤爪和小饼干 3r一大袋的椰香软糖绝绝子

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鸡爪这样做才好吃，Q弹软烂香浓多汁，色泽 *** 越嚼越香

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鸡爪这样做才好吃，简单美味，软糯咸香，老人孩子都爱吃太下饭了

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家常焖鸡爪子，简单的调料，做出软烂脱骨，颜色红亮的鸡手，漂亮

实实在在东北人，本本分分教做菜，大家好我是东北厨子大鹏。

鸡爪子作为中国美食当中不可或缺的主要食材，一直被所有家庭，酒店和吃货所青睐，因为它独特的口感，以及丰富的营养价值，可以作为家庭聚会，宴请朋友的主打菜，做法也是多种多样，比如，熏酱，烧烤，炖煮等等烹饪手法。今天我就来加大家做一道，简单家常的酱鸡爪子！

文章结尾会介绍什么人不适合吃鸡爪子（鸡手，凤爪）

原材料：

1. 鸡爪子一袋
2. 葱姜蒜，花椒，大料，桂皮，香叶，白芷，白糖，盐，鸡精，白胡椒粉，啤酒

*** 过程：

1.先将鸡爪子化透，用清水浸泡二十分钟，剪去指甲。

2.在准备点大块葱姜，大蒜用刀拍一下，香料：桂皮，香叶，花椒，大料，白芷。所有的香料要少放，放多了味道锅重，容易发苦。

3.锅烧清水，鸡爪子凉水下锅，放料酒或者白酒，啤酒都可以，焯水，焯好的鸡爪子用凉水洗干净，控干水分。

4.锅内放入少许底油，放入白糖小火炒糖色，炒至冒泡（如下图）炒制糖色的时候一定不要着急，小火慢熬，火急容易发黑炒糊，一定要勤观察，用小火。下入控好水的鸡爪子，慢慢翻炒，炒至鸡爪子上色。下入香料炒出香味。

5.香料炒香后，加入一品鲜酱油，耗油炸香（如果不会炒搪色，可以用老抽，只会颜色稍差，不会影响口味）

6.炒香后加入一罐啤酒，在填入没过鸡爪子的清水，加入黑胡椒碎（味道会更上一层楼，会让红烧酱的味道更佳浓厚）接着用盐，鸡精，白糖调口。

7.盖上锅盖，小火炖45分钟。（火不要开得太大，不然鸡爪子容易开皮，出菜成品不好看。

8.时间到了后，打开锅盖，该大火收汁，这段时间要勤晃悠炒锅。不然容易粘底。

9.收至锅内出现亮度，也就是汤里的油被?出来了。这样才到火候了，颜色也会更漂亮，而且亮度很好。

10.出锅摆盘。一道软烂脱骨，颜色红亮的《家常酱鸡爪子》就 *** 完成了，

来吧，喝点!!!

注意事项：

1. 鸡爪子的支架可以不剪，但是吃的时候容易扎嘴。
2. 准备的香料不宜过多，太多味道反而不好，弄不好还容易发苦。
3. 炒糖色的时候一定要下火慢熬，不要着急。
4. 收汁的时候要勤晃悠炒勺，否则容易粘锅。
5. 具体的 *** 作可以参考同步更新的 *** 。

禁忌人群：

1. 鸡肉 *** 温，助火，肝阳上亢及口腔糜烂、皮肤疖肿、 *** 秘结者不宜食用。
2. 感冒发热、内火偏旺、痰湿偏重之人、肥胖症、患有热毒疖肿之人、胆囊炎、胆石症的人忌食。
3. 动脉硬化、冠心病和高血脂患者忌饮鸡汤。
4. 感冒伴有头痛、乏力、发热的人忌食鸡肉、鸡汤。
5. 服用铁制剂时不宜食用。
6. 鸡肉中丰富的蛋白质会加重 *** 负担，因此有肾病的人应尽量少吃，尤其是尿毒症患者，应该禁食。
7. 还有就是不爱吃鸡爪子的人（哈哈）

适宜人群：一般人群均可食用。

感谢您的阅读，学习真正家常菜，还得来看东北厨子大鹏，给家人不一样的美味体验，吃好还得吃健康，祝您阖家欢乐，身体健康！

这才 *** 脚更好吃的做法，无需油炸，Q弹软嫩，比虎皮鸡脚还好吃

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鸡爪怎么做好吃，酒店大厨教你秘制做法，软糯入味，色泽 *** ！

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难怪饭店的柠檬鸡爪那么好吃，原来做法这么简单，酸辣入味又解馋

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标签： 爪子 家常 做法 *** 大全