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卤鸡爪用什么糖色最好

更新时间: 2020-08-19 00:00:00     

食材原料:鸡爪300克、卤鸡爪。

辅料:卤汤1锅。

制作步骤:

1、先将鸡爪尖剁除,然后用开水烫过,再捞出冲净;

2、放入卤锅小火卤约30分钟,然后熄火浸泡约10分钟后捞出即可。

注意事项:市场上卖的鸡爪有柴鸡爪和肉鸡爪两种,柴鸡爪比较粗大,肉鸡爪比较小。鸡爪本身有胶质,所以卤好不要浸泡太久,免得卤汤变稠。

关键词: 卤鸡 什么 最好

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