Mushroom stew ingredients: chicken 1 dried shiitake mushroom 75g fresh shiitake mushroom 200g scallion 2 slices ginger 2 slices dried red pepper 3 aniseed 2 flavors 1 slice soy sauce cooking wine chicken essence 2 teaspoons salt 2 teaspoons sugar 2 teaspoons oil 1 spoon [cooking process]
1. Wash the chicken and cut it into small pieces.
2. Soak the dried mushrooms in warm water for 30 minutes, wash them and squeeze out the water. Water the fresh mushrooms, drain the water, cool and squeeze the purified water.
3. Heat the oil in the wok over high fire, add the chicken pieces and stir-fry until the chicken turns white. Add onion, ginger, fragrant leaves, fennel and dried red pepper, and stir-fry together to give a fragrance.
4. Add cooking wine, sugar, chicken essence, soy sauce and salt in turn, stir well, and then add boiling water that can't pass all solid foods.
5. Cook the soup to medium heat, stew for 10 minute, add dried fresh mushrooms and stew for another 50 minutes, and the soup will be concentrated. Wash the chicken and cut it into small pieces.
Mushrooms and green vegetables
Ingredients: 250g of fresh mushrooms and 500g of green vegetables. Practice: Wash mushrooms and vegetables, slice them, stir-fry them in another oil pan, and add seasonings such as salt and monosodium glutamate before eating. It can clear away heat, calm the liver, reduce blood fat and blood pressure. It is suitable for hyperlipidemia, hypertension and coronary heart disease.
Roasted mushrooms: raw materials: all kinds of mushrooms, onions, butter, fragrant leaves, dried white, tomato sauce, basil, cream and salt.
Practice: 1, all kinds of mushrooms are diced and onions are diced.
2. Stir-fry onions and fragrant leaves with butter first, then add mushrooms and stir-fry until the water in the mushrooms is dry.
3. Add some dry white rice and cook for about 1 min.
4. Then add some tomato sauce, stir fry, add some chicken water, and add a little basil.
5. After cooking for a short time, add cream, salt and adjust the mouth.
Ingredients of chicken mushroom soup: butter, flour, milk, three-flowered light milk, diced chicken, diced ham, diced carrot, diced mushroom, salt and pepper. Practice: Boil butter, add proper amount of dry flour, stir well, pour in a little light cream, boil 250g of milk, put down diced chicken, diced ham, diced carrot and diced mushroom, and cook for 5 minutes. If you feel dry, add appropriate amount of boiling water. Egg white 1 50g, fresh mushrooms 50g, tomatoes1piece, 200g of crude oil, 6g of refined salt, 8g of sugar, 5g of monosodium glutamate and a proper amount of gouache.
prepare
1, pour fresh milk into egg white, add appropriate amount of water and corn starch, and stir well.
2. Wash the fresh mushrooms, roll them in a boiling water pot, remove and drain. Heat oil in a wok, pour in mushrooms and stir-fry until the color is golden, add a little salt, stir-fry slightly, then pour out and cool.
3, the pot is hot, smeared with oil, add oil and burn it to 40% heat, pour in the egg milk slurry, let it slowly solidify into pieces and remove the oil. Add soup, salt, monosodium glutamate, sugar and mushrooms to the pot, pour in eggs and milk slices, thicken them, stir them evenly, then take them out of the pot and put them on a plate. Wash tomatoes and slice them.