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钟爱 越辣越过瘾 - 重辣泡椒凤爪

2010-12-14 22:28阅读：

http://blog.sina.cn/dpool/blog/u/1626002531

钟爱 <wbr>越辣越过瘾 <wbr>- <wbr>重辣泡椒凤爪


越辣越过瘾

有时候,我很不理解,为什么我会那么的喜欢这道菜,
而且是,越辣越过瘾.
很少有饭店的这道可以满足我的口感了,
要么不辣,要么咬不动,再不就是太酥了,
有的做的不入味,更其次的就是有腥味道,
或者是不新鲜.
只有自己做的,才能满足自己日益挑剔的嘴巴了.

钟爱 <wbr>越辣越过瘾 <wbr>- <wbr>重辣泡椒凤爪


材料:
鸡爪1斤 小米椒半斤 花椒、大料，7-8个蒜瓣，5克盐，
800ML热开水 6片柠檬片、10ML白酒、3克鸡精

制作步骤：
1 鸡爪1斤洗干净切小去掉指甲，将鸡爪焯水（加点料酒加
点姜片和葱结去腥气）煮上10-15分钟看个人喜好了
2 捞出晾凉（若加入冰水中激一下的话，口感会带脆嫩感）
3 小米椒半斤（重辣口味）不想太辣就少放点

4 大盆中加入适量花椒和大料，7-8个蒜瓣，5克盐，冲入800ML
热开水，冷怯后将小米椒连汤汁倒入，加入6片柠檬
片和10ML白酒，再加3克鸡精，搅拌匀。
5 将晾凉的鸡爪子投入其中，搅拌均匀。盖上保鲜膜。送入
冰箱冷藏2天，即可取出食用了。



钟爱 <wbr>越辣越过瘾 <wbr>- <wbr>重辣泡椒凤爪
钟爱 <wbr>越辣越过瘾 <wbr>- <wbr>重辣泡椒凤爪


主妇心得：
1 小米椒的多少直接影响辣的重度，大家按自己的承受
重度适当加减；
2 热开水一定要等完全冷怯后才可以加其他的东西，同
样的，鸡爪子也要等完全冷怯后再投入；
3 盐可以适当多放点，不然会很淡，最好泡上实足两天后
再吃。
钟爱 <wbr>越辣越过瘾 <wbr>- <wbr>重辣泡椒凤爪















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