雞爪(zhua)12只(zhi)、姜(jiang)片、花(hua)椒粒、蔥段調料:鹽(yan)焗雞粉30-35g、料酒、純香麻油(you)。
雞的營養物(wu)質(zhi)大部分為蛋白質(zhi)和(he)(he)脂肪,吃多了會導致身體(ti)肥(fei)胖。雞肉(rou)中(zhong)欠缺鈣、鐵、胡(hu)蘿卜素(su)、硫(liu)胺素(su)、核黃素(su)、尼克(ke)酸以(yi)及各(ge)(ge)種(zhong)(zhong)維生(sheng)素(su)和(he)(he)粗纖(xian)維,長期(qi)食(shi)用(yong)(yong)易導致身體(ti)亞健(jian)康(kang)。科學調查認為,雞肉(rou)食(shi)用(yong)(yong)量對人(ren)體(ti),尤其是老年人(ren)、女(nv)性的健(jian)康(kang)有重大影響。營養學家指出,由于(yu)人(ren)們一天(tian)中(zhong)會食(shi)用(yong)(yong)各(ge)(ge)種(zhong)(zhong)食(shi)物(wu),平均(jun)起來,雞肉(rou)中(zhong)的膽(dan)固醇含量最高。膽(dan)固醇會極(ji)大增(zeng)加(jia)心(xin)腦(nao)(nao)血管(guan)疾病(bing)(bing)的誘發幾(ji)率,如果老年人(ren)、女(nv)性每(mei)天(tian)都(dou)吃雞肉(rou),那么勢必(bi)會有多余的膽(dan)固醇存積在體(ti)內,這不但不利于(yu)健(jian)康(kang),也會增(zeng)加(jia)心(xin)臟病(bing)(bing)、腦(nao)(nao)血栓誘發的幾(ji)率。
1、浸(jin)(jin)泡(pao)(pao)(pao):花椒(jiao)水中(zhong)(zhong)加入(ru)(ru)拍(pai)碎的(de)(de)蔥(cong)段、姜片以(yi)及(ji)料酒(jiu)(jiu),將(jiang)(jiang)(jiang)買回(hui)的(de)(de)雞(ji)(ji)(ji)爪(zhua)沖(chong)洗(xi)后剪(jian)去(qu)指甲,放(fang)(fang)入(ru)(ru)浸(jin)(jin)泡(pao)(pao)(pao)2-3個鐘(zhong)備(bei)(bei)用(yong)(yong)(yong);將(jiang)(jiang)(jiang)浸(jin)(jin)泡(pao)(pao)(pao)好的(de)(de)雞(ji)(ji)(ji)爪(zhua)再次搓洗(xi)干(gan)凈,特別是爪(zhua)心黃色的(de)(de)繭皮要(yao)撕(si)干(gan)凈。(浸(jin)(jin)泡(pao)(pao)(pao)好的(de)(de)雞(ji)(ji)(ji)爪(zhua)繭皮輕(qing)輕(qing)一撕(si)便(bian)可)2、氽(tun)水:鍋內(nei)坐(zuo)水,放(fang)(fang)入(ru)(ru)姜片、蔥(cong)段及(ji)料酒(jiu)(jiu)煮開(kai),將(jiang)(jiang)(jiang)浸(jin)(jin)泡(pao)(pao)(pao)好的(de)(de)雞(ji)(ji)(ji)爪(zhua)放(fang)(fang)到(dao)沸水鍋中(zhong)(zhong)氽(tun)燙(tang)去(qu)除(chu)腥臊味;3、沖(chong)泡(pao)(pao)(pao):將(jiang)(jiang)(jiang)氽(tun)燙(tang)后好的(de)(de)雞(ji)(ji)(ji)爪(zhua)撈出(chu)(chu),用(yong)(yong)(yong)流動(dong)水沖(chong)洗(xi)干(gan)凈瀝干(gan)水分(fen)備(bei)(bei)用(yong)(yong)(yong);4、腌制(zhi):將(jiang)(jiang)(jiang)鹽焗(ju)雞(ji)(ji)(ji)粉用(yong)(yong)(yong)純香(xiang)麻(ma)油調成(cheng)糊狀,倒(dao)入(ru)(ru)雞(ji)(ji)(ji)爪(zhua)中(zhong)(zhong)拌勻備(bei)(bei)用(yong)(yong)(yong);5、將(jiang)(jiang)(jiang)雞(ji)(ji)(ji)爪(zhua)裝(zhuang)入(ru)(ru)保(bao)鮮袋中(zhong)(zhong)搓揉按摩,用(yong)(yong)(yong)密封夾封口(kou),放(fang)(fang)入(ru)(ru)冰箱冷(leng)藏腌制(zhi)過夜;6、將(jiang)(jiang)(jiang)蒸(zheng)(zheng)籠(long)用(yong)(yong)(yong)錫(xi)紙鋪底(di)備(bei)(bei)用(yong)(yong)(yong);7、蒸(zheng)(zheng)鍋坐(zuo)水煮開(kai),將(jiang)(jiang)(jiang)腌制(zhi)好的(de)(de)雞(ji)(ji)(ji)爪(zhua)放(fang)(fang)入(ru)(ru)蒸(zheng)(zheng)籠(long)中(zhong)(zhong),加蓋旺火足(zu)汽蒸(zheng)(zheng)制(zhi)。(約(yue)15分(fen)鐘(zhong))8、將(jiang)(jiang)(jiang)蒸(zheng)(zheng)籠(long)取出(chu)(chu),直(zhi)接將(jiang)(jiang)(jiang)雞(ji)(ji)(ji)爪(zhua)連同(tong)鋪底(di)的(de)(de)錫(xi)紙一同(tong)取出(chu)(chu)移至烤(kao)盤內(nei),放(fang)(fang)入(ru)(ru)200℃預(yu)熱(re)好的(de)(de)烤(kao)箱內(nei),烤(kao)至表皮干(gan)爽焦香(xiang)即可取出(chu)(chu)(約(yue)5-8分(fen)鐘(zhong)),制(zhi)作好的(de)(de)鹽焗(ju)鳳爪(zhua)熱(re)吃冷(leng)食均相(xiang)宜。