What should I do if lemon chicken feet have no taste

Lemon chicken feet without flavor can be improved by adjusting the pickling time, increasing the proportion of seasonings, optimizing ingredient combinations, improving the production process, and replacing fresh ingredients.

1. Adjust marinating time

Insufficient marinating time can cause the taste to not penetrate. It is recommended to refrigerate and marinate chicken feet for more than 6 hours, flipping them two to three times during this period to ensure even flavor. Using toothpicks to poke holes on the surface of chicken feet can accelerate the absorption of seasonings, but the force should be controlled to avoid damaging the appearance. Overnight pickling is more effective, but it should not exceed 24 hours to prevent the meat from becoming soft.

2. Increasing seasoning ratio

Imbalance in basic seasoning ratio can affect flavor levels. For every 500 grams of chicken feet, it is recommended to use 30 milliliters of soy sauce, 20 milliliters of rice vinegar, and 15 grams of white sugar as the base flavor, supplemented with 10 grams of minced garlic and 5 grams of spicy millet for freshness. You can try adding fish sauce or lemon juice to enhance the sourness and freshness, and pay attention to gradually adjusting to avoid excessive saltiness. Spices such as star anise and fragrant leaves need to be soaked in warm water in advance to release their fragrance.

3. Optimize ingredient combinations

There is a significant difference in flavor between fresh and dried lemon slices. Recommend using yellow lemon for juice and sliced green lemon for decoration, with a ratio of 2:1 between the two. Adding onion shreds, celery slices and other accessories can enrich the taste hierarchy, and cilantro should be added before consumption to maintain its fragrance. Soaked pepper water can replace some salt and give fermentation flavor.

4. Improve the production process

When blanching, add ginger slices and cooking wine to remove the fishy smell, and immediately chill to make the skin of the chicken feet shrink and more easily absorb the flavor. Adopting layered pickling technology, sprinkle seasoning once for each layer of chicken feet. After canning, store it upside down and use gravity to promote penetration. Before sealing, pour in a small amount of sesame oil to form a flavor lock.

5. Replace with fresh ingredients

Deteriorated frozen chicken feet will produce an unpleasant odor that masks the seasoning. When purchasing, pay attention to the skin being light yellow and elastic, and the nails not turning black. Slaughtered chicken feet should be thoroughly blanched to remove blood, and frozen products should be rinsed with running water for half an hour after thawing. If using bagged pickled chili chicken feet as a base, the amount of soy sauce should be reduced to avoid excessive saltiness. During the production process, it is necessary to keep the kitchen utensils clean to avoid cross contamination. It is recommended to use glass or ceramic materials for the pickling container. After completion, lemon chicken feet should be refrigerated and stored for no more than 3 days. Before consumption, they can be sprinkled with roasted white sesame seeds to enhance their fragrance. Individuals with gastrointestinal sensitivity should control their single consumption, while hypertensive patients should reduce the amount of soy sauce and pickled peppers used. If there is still no improvement after adjusting the formula, it is recommended to check whether the taste buds have temporarily decreased due to factors such as colds.