Chicken Thigh Mushroom Stir-Fry with Sliced Meat

Ingredients: chicken thigh mushrooms, lean meat, carrots, green peppers, Jinzhen oyster sauce, salt, dried shellac, water starch

Methods:

1, sliced meat with cooking wine. The old soy sauce marinade for a while. A little dry starch mix well.

2, chicken leg mushrooms wash and soak.

3, carrot cut hobnail block green pepper cut small pieces.

4, the pan is hot and the oil. Add a small amount of garlic. First stir-fry the meat to deglaze. Under the carrot stir fry for a while. Then stir fry the chicken leg mushrooms. After the mushrooms become soft and stir fry the water. Add seasoning. Stir fry for a while and add green pepper. Water starch thickening can be out of the pot.

Chicken thigh mushrooms fried fresh squid

Main ingredients: chicken thigh mushrooms, fresh squid

Auxiliary ingredients: green and red bell pepper, bean sprouts

Seasoning: salt, sugar, pepper, cooking wine, oyster sauce, green onions, ginger, garlic

Cooking method:

1, chicken thigh mushrooms to the root of the fresh squid, persimmon peppers, respectively, washed and cut into shreds, blanch and drain the water;

2, the onion cut degrees, ginger minced, garlic sliced, sit in a pot on the fire into the oil, hot oil into the onion, ginger and garlic sautéed, and then into the green and red silk pepper, chicken leg mushrooms, squid, bean sprouts stir fry, add salt, sugar, pepper, cooking wine, oyster sauce stir fry evenly out of the pot can be.

Features: tender and smooth, fragrant and appropriate.

Chicken leg mushrooms roasted hoof

Materials: 400 grams of pig's trotters, 200 grams of fresh chicken leg mushrooms, garlic, chicken oil, vegetable oil, broth, salt, pepper, monosodium glutamate (MSG), cooking wine, water starch, ginger (patted), green onions, each appropriate amount.

Method:

1. Place the pot on medium heat, add vegetable oil, ginger, scallion and stir-fry the flavor, pour 400 ml of broth, boil, add the pig's trotters, simmer for 2 minutes, fish out.

2. chicken leg mushrooms after washing, cut in half. Wash the garlic, go to the two ends of the trim flat, and at the same time into the pot of boiling water to cook for 2 minutes to the raw, fish out, put into the water to bleach cold.

3. pot on high heat, pour into the soup, first into the salt, cooking wine, pepper, monosodium glutamate (MSG), then under the hoof tendon, chicken leg mushrooms, garlic, pour into the flavor, water starch juice, dripping chicken oil to push evenly, into the dish is complete.

Effects: weight loss and beauty, lower blood fat, lower blood sugar.

Chicken leg mushrooms salted pork

Raw materials: 100 grams of chicken leg mushrooms, 100 grams of salted pork, 10 grams of ginger, 10 grams of green onion, 30 grams of peanut oil, 5 grams of salt, 10 grams of monosodium glutamate (MSG), 5 grams of sugar, 10 grams of oyster sauce, 10 grams of soy sauce king, the right amount of wet cornstarch, 5 grams of sesame oil.

Operation:

1, chicken leg mushrooms sliced, salted pork with water to wash once, cut thick slices. Note: (the method of salted pork is: first wash the pork, boiled, fished, soaked hot and smeared with salt, salted for 3 hours after available). Sliced ginger, green onion cut long pieces.

2, boil the pan with oil, put the chicken leg mushrooms, add salt and stir-fry until fragrant, pour out for use.

3, a little oil in the pot, under the ginger, salted pork stir-fry to dry incense, seasoning MSG, sugar, into the chicken leg mushrooms, scallions, stir-fry a few times, thickening with wet cornstarch, dripping sesame oil that is.

Chicken leg mushrooms stir-fried lettuce

Materials: chicken leg mushrooms (222 grams), lettuce (1), red bell pepper (1)

Seasoning: oil (3 tablespoons), cornstarch (1/2 tablespoon), cooking wine

Methods:

1. Wash the chicken leg mushrooms, slice diagonally, and cut the red bell pepper into diagonal slices, then slice diagonally, removing the tips and seeds.

2. Remove leaves and skin of lettuce and cut into slices; mix 1/2 tablespoon of cornstarch and 3 tablespoons of water to make cornstarch water.

3. Heat 3 tablespoons of oil, stir-fry the chicken thigh mushrooms for 1 minute, then add the red pepper slices and stir-fry well.

4. Add lettuce slices and stir-fry for 1 minute or until the mushrooms are tender.

5. Add 1/3 tablespoon cooking wine, 1/2 tablespoon chicken broth powder and 1/3 tablespoon salt and stir-fry to taste, drizzle with 1/3 tablespoon sesame oil.

6. Pour in cornstarch to thicken the sauce and serve.

Hints:

1. Chicken leg mushrooms have a high water content, so it is easy for them to ooze out water after stir-frying, so you should thicken the soup with cornstarch to make it thicker and more flavorful.

2, should first be the chicken leg mushrooms into the pan over the oil stir fry, then pour into the lettuce a little stir fry can be seasoned, lettuce raw food hot fried are suitable, frying time should not be too long, otherwise the color will become yellow, and lose the crisp texture.

Chicken leg mushrooms buckle pork tongue

Materials: pork tongue, chicken leg mushrooms 3

Practice:

1, chicken leg mushrooms sliced, and pork tongue together in boiling water Nao for a while, fish up for use.

2, out of the water of the pork tongue with marinade sauce with sugar plus 2 cups of water braised for about 30 minutes, rise sliced.

3, take a large bowl, put the pork tongue and the chicken leg mushrooms along the side of the bowl, then fill the center with the rest of the ingredients, a little bit more solid, put the whole bowl into the steamer for 15 minutes, take it out.

4, with a larger than the bowl of the dish to cover the entire bowl, the bowl inverted, the steam out of the juice out of the reserved, remove the bowl, semi-finished product is a better-looking round, and then hot a few strips of bok choy to do around the edges, and the other just left out of the juice of oyster sauce, salt, sugar, cornstarch and water to make a thick gravy poured in the finished product can be.

Chicken leg mushrooms in oyster sauce

Raw materials: 300 grams of chicken leg mushrooms, 3 spoons of oyster sauce

How to do: remove the chicken leg mushrooms, wash; pot of boiling water, put the chicken leg mushrooms blanching; pot of boiling oil, add onion, garlic stir fry aroma, pour in the chicken leg mushrooms and stir fry for 1 minute until cooked; will be the salt, chicken essence into the pot and stir fry, and finally dripping into the oyster sauce can be.

Effectiveness: chicken leg mushrooms are flat, sweet, with the benefit of the spleen and stomach, appetite and other effects, but also contains anti-cancer active substances and effective ingredients for the treatment of diabetes, long-term consumption of lower blood glucose concentration, the treatment of diabetes has a better efficacy, especially for the treatment of hemorrhoids effect is obvious.

Smooth fried chicken leg mushrooms

Raw materials: chicken leg mushrooms, carrots

Seasoning: salt, chicken essence, salad oil, starch, green onion oil

Practice:

1, chicken leg mushrooms, carrots, washed, cut into slices, blanched with boiling water.

2, put a little oil in the pot, put in the chicken leg mushrooms and carrots stir fry, seasoning and thickening, sprinkle a few drops of green onion oil can be sprinkled when starting.

Flavorful mushrooms - shiitake, shiitake, monkey head, straw mushrooms and so on - are rich in dietary fiber, phosphorus, sodium and potassium, low in energy, can prevent constipation, are ideal for weight-loss foods, and can prevent cancer and bone aging.

Dry Stir-fried Chicken Thigh Mushroom

Raw materials: 250 grams of chicken thigh mushrooms, 40 grams of onions, 40 grams of sweet red peppers, 40 grams of green peppers

Seasoning: 20 grams of oyster sauce, 10 grams of soy sauce, 15 grams of yellow wine, 1 gram of monosodium glutamate (MSG), 3 grams of white sugar, black pepper, a little bit of cooking oil

Practice:

1.Thickening the bowl of juice; the bowl of oyster sauce into the first, soy sauce.

2. Then add monosodium glutamate, sugar and yellow wine and stir well.

3. Heat a frying pan on the stove and add the appropriate amount of cooking oil to stir-fry the mushrooms.

4. Sauté the mushrooms until light brown, then sprinkle in a little black pepper and continue to sauté.

5. Stir-fry until the black pepper is fragrant, then cook the bowl of sauce with high heat and stir-fry well.

6. Then pour in the onions and stir-fry for a few minutes, then add the colored peppers to stir-fry.

7. Stir-fry the soup over high heat until dry, so that the soup is thoroughly adsorbed on the mushrooms.

8. Collect the broth and stir-fry a few more times, then you can release the pot and plate.