Tips for removing blood from chicken legs

Tips for removing blood from chicken legs: put the chicken legs in a basin, soak them in water several times, and then remove the blood. Turn on the water pipe, rinse the chicken legs with water, and then brush the chicken legs with unshaved chicken feathers. Clean the chicken thighs and put them in the pot. Slowly cook with water to remove the greasy and oily film. When cooking, add fennel, chili, chopped green onion, ginger and other ingredients to the pot to remove odor. Pick up the chicken legs, pour out the chicken soup, and rinse with clean water.

Suitable taboos

Suitable for people

It is edible for most people. It is more suitable for the elderly, the sick, the weak and those with anemia.

People who should avoid eating

People with colds and fever, excessive internal heat, heavy phlegm and dampness, obese patients, people with heat toxicity and carbuncle, people with high blood lipids, cholecystitis and cholelithiasis should not eat it.

Food incompatibility

Chicken legs should not be eaten with pheasant, turtle, mustard, carp, crucian carp, rabbit meat, plum, shrimp, sesame, chrysanthemum, etc. Eating it with sesame seeds and chrysanthemums can easily cause poisoning, and eating it with plums or rabbit meat can cause diarrhea. Eating it with mustard will cause you to get a sore throat.

Cooking Instructions

1. People who are worried about obesity can reduce calorie intake by peeling the skin of chicken legs before eating.

2. In order to facilitate the intake of iron, you can add vitamin C or sour substances such as vinegar. This will make it more effective. If it is fried, be sure to add lemon juice, or tear the meat into pieces and pour vinegar on it before eating.

3. Before cooking, you can poke holes in the whole chicken leg with a fork. This will make it easier to cook through and allow the flavor to penetrate.

4. Eating chicken legs boiled with orange peel regularly can prevent anemia, while chicken legs fried with cauliflower can enhance the liver's detoxification function, improve immunity, and prevent colds and scurvy.

5. From a nutritional point of view, it is better to eat adult chicken than tender chicken. To facilitate the intake of iron, you can add sour substances such as vitamin C or vinegar. If you cook leg meat with oranges, the fat in the meat will become soft and delicious, and the absorption rate of iron will be improved.

6. The smoked chicken legs have a mellow taste, rosy color, are crispy and tender, and will not deteriorate. Suitable for all kinds of people.

How to choose chicken legs

The skin of fresh chicken legs is light white, the muscles are firm and elastic, dry and odorless, and can be quickly restored by lightly pressing with the hand; the skin of stale chicken legs is light gray or yellow, the muscles are relatively soft, the color is darker, and there is a slight odor. Pressing with the hand will leave a noticeable mark. [2]

Storing chicken legs

When storing chicken legs, you can first wrap them with plastic wrap to prevent the loss of moisture in the chicken legs and become dry and unpalatable. Then put the chicken legs in the coldest place in the refrigerator to keep them fresh. They can generally be kept fresh for 2-3 days.