How to make Chengdu claw claws
Recently, Chengdu Claws, a popular spicy chicken feet snack, has been a hot topic on social media and has become a new favorite among food lovers. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce in detail the production method of Chengdu claws, and attach relevant data and analysis.
1. The popular trend of Chengdu claws
According to the analysis of social media data in the past 10 days, the search volume and discussion popularity of Chengdu Zawpaw continue to rise. Here are the relevant data:
| Platform | Search volume (times) | Number of discussions (times) |
|---|---|---|
| 120,000 | 45,000 | |
| Douyin | 180,000 | 65,000 |
| little red book | 90,000 | 30,000 |
It can be seen from the data that the Douyin platform has received the highest attention, followed by Weibo and Xiaohongshu. Users are generally interested in the spicy taste and unique preparation method of Chengdu Claw Claw.
2. How to make Chengdu Claws
The making method of Chengdu claw claws is divided into the following steps:
1. Prepare ingredients
Making Chengdu claws requires the following ingredients:
| Ingredients | Dosage |
|---|---|
| chicken feet | 500g |
| Zanthoxylum bungeanum | 10 grams |
| dried chili pepper | 20 grams |
| ginger | 1 piece |
| garlic | 5 petals |
| cooking wine | 2 tablespoons |
| light soy sauce | 1 tablespoon |
| Old soy sauce | 1 teaspoon |
| white sugar | 1 teaspoon |
| salt | Appropriate amount |
2. Process chicken feet
Wash the chicken feet, cut off the nails, blanch them in boiling water for 3 minutes, remove them, rinse them with cold water, drain them and set aside.
3. Stir-fry the seasonings
Heat the pan with cold oil, add Sichuan peppercorns and dried chili peppers and stir-fry until fragrant. Add ginger slices and minced garlic and stir-fry until fragrant.
4. Stewed chicken feet
Put the blanched chicken feet into the pot, add cooking wine, light soy sauce, dark soy sauce, sugar and salt, stir-fry evenly, then add an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes until the chicken feet are soft and fragrant.
5. Collect juice and serve on plate
After the chicken feet are stewed and become flavorful, turn up the heat to reduce the juice, sprinkle with chopped green onion or coriander and serve.
3. Taste characteristics of Chengdu claws
Chengdu claw claws are deeply loved for their spicy, delicious, soft and glutinous taste. The following is user evaluation data for Chengdu Claws:
| Evaluation keywords | Frequency of occurrence (times) |
|---|---|
| Spicy | 85% |
| Soft and waxy | 70% |
| Delicious | 65% |
| Fresh and fragrant | 50% |
It can be seen from the evaluation data that spicy and soft glutinous rice are the keywords most frequently mentioned by users, which are also the core selling points of Chengdu Zaozhao.
4. Suggestions for eating Chengdu claws
1.Pair with drinks: Chengdu claw claws are spicy, so it is recommended to pair them with cold beer or sour plum soup to relieve the spiciness.
2.Eating time: The best time to eat is when it comes out of the pan, when the chicken feet taste best.
3.Save method: If you need to store it, you can put it in a sealed box and refrigerate it, but it is recommended to eat it as soon as possible to ensure the taste.
5. Conclusion
As a popular snack recently, Chengdu claws have conquered many diners with its unique spicy taste and soft and glutinous texture. Through the introduction in this article, I believe you have mastered the production method. You might as well try it at home and experience this authentic Chengdu flavor!
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