There are countless cooking methods of mushrooms as ingredients, but most of them are cooked with other meat foods, so as to reflect the taste of mushrooms, and the taste of mushrooms cooked in hot pot is completely different and will be more delicious. For example, stewed chicken with mushrooms is actually a home-cooked dish, but the addition of mushrooms will increase the flavor of the chicken itself.

Stewed chicken with mushrooms

50g[5] of fresh mushrooms, 200g of native chicken, ginger 10g, garlic sprout 10g.

Seasoning:

Peanut oil 30g, salt 6g, monosodium glutamate 6g, sugar 2g, oyster sauce10g, soy sauce 5g, wet flour 2g.

Exercise:

Wash mushrooms several times to prevent sand. When simmering, the fire should not be big, and when collecting juice, the fire should be bigger to increase the flavor of the dish.

Fresh mushrooms are pedicled, washed and sliced, local chicken is cut into pieces, ginger is peeled and sliced, garlic is washed and cut into small pieces.

Add a little salt and monosodium glutamate to the chopped chicken, marinate it with wet raw powder, heat the pot and put oil, add chicken pieces and ginger slices, and stir-fry until it is 80% cooked.

Then add clear soup, mushrooms, remaining salt, monosodium glutamate, sugar, oyster sauce, light soy sauce, simmer until the chicken is delicious, add minced garlic, thicken with wet raw powder, and pour sesame oil. Serve.

Chestnut mushroom

Raw materials:

Water-soaked mushrooms 75g chestnuts 300g vegetables 100g sugar 10g.

MSG 2g salad oil 40ml

Wet starch 10g soy sauce 20ml.

Sesame oil10ml

Method:

1. Choose mushrooms with a uniform size and a diameter of about 2 cm, and remove the pedicels and wash them. Cut chestnuts horizontally, put them in boiling water until the shell cracks, take them out with a colander and peel off the outer membrane.

Heat a wok with high fire, add salad oil, stir-fry chestnuts and mushrooms, add 50 ml of soy sauce, sugar and soup, add monosodium glutamate after boiling, thicken with wet starch, pour sesame oil on it, take it out and put it on a plate, and decorate it with cooked vegetables.

Features:

Bright color, refreshing and beautiful, crisp and delicious, it is a traditional dish in late autumn in Hangzhou.

Mushrooms should not be stored for too long, especially pay attention to moisture. Once wet, the mushroom body is easy to be eaten by insects. Don't mix it with raw fishy food or chemicals when storing, because it can't be eaten after absorbing odor.