Can pickled pepper chicken feet be soaked in a stainless steel basin? What utensils are best for soaking pickled pepper chicken feet?

We all know that pickled pepper chicken feet taste sour and spicy, and the taste is super good. It is a popular dish. Many people like to eat pickled pepper chicken feet, and some people also make pickled pepper chicken feet at home. There are certain requirements for making pickled pepper chicken feet, especially the choice of container. So can pickled pepper chicken feet be soaked in a stainless steel basin? Let's take a closer look!

Can I use a stainless steel basin to soak pickled pepper chicken feet?

Cannot be used, will grow rust.

Stainless steel is a material, and stainless steel is divided into three types: 304, 202, and 201. 304 is a national food grade material, and stainless steel basins are the most suitable manufacturing material for 304. 304 material can withstand high and low temperatures. Regularly maintaining 304 stainless steel basins can keep them as good as new, and the handling performance is also strong, which is very suitable for manufacturing stainless steel basins.

The container should be a ceramic jar or urn, preferably a porcelain basin. Do not use plastic or stainless steel utensils, because the brine is corrosive and may make the chicken feet smelly.

What is the best utensil for pickled pepper chicken feet?

Because the pickled chicken feet are acidic, you cannot use iron containers to store them, otherwise the pickled chicken feet will have a rusty taste. It is best to use glass or ceramic containers.

Pickled pepper chicken feet is a popular snack. It tastes sour, spicy and refreshing, and is very appetizing and refreshing. Don’t think that making pickled pepper chicken feet is complicated. In fact, it is very simple to make delicious pickled pepper chicken feet. The key is to choose the right utensils and ingredients and do it correctly, then you can make delicious pickled pepper chicken feet.

How to make pickled pepper chicken feet

Preparation:

3 jin of chicken feet, a 2.5 kg pack of millet pickled peppers, and salt to taste (add more if you like salty food)

step:

1. Wash the chicken feet with clean water

2. Put the washed chicken feet into the pot with cold water, wait for the water to boil, and then cook for 2 minutes before taking them out.

3. Wash the pot, boil water again, wait for the water to cool down slightly, pour the chicken feet in, and wash again.

4. Let the chicken feet cool down after washing twice, then cut them into two halves.

5. Finally, put the cooked and cooled chicken feet into the prepared bottle, add pickled pepper water, salt, white vinegar (if you like sour food, you can add some or not), if there is not enough water, add some boiled water, seal it and you can eat it in a few days.

Tips:

Don’t overcook the chicken feet the first time you cook them, or they won’t look good and won’t have a chewy texture.

The second time is also very important and cannot be missed. The second washing can wash away the oil from the chicken feet, making the soaked chicken feet water very refreshing. The water must be boiled, otherwise the soaked chicken feet will deteriorate.

When opening the lid to eat, use chopsticks that do not get wet, because raw water cannot be brought into it.