Salting and savoring: After the chicken is washed and drained, add Jamlom oil, salt, sugar, cooking wine, corn starch and pepper, stir well, then add mushrooms, scallions, shredded ginger and shredded garlic, and marinate for about half an hour. Add a spoonful of soy sauce, a spoonful of oyster sauce, a proper amount of cooking wine, a little sugar, a little white pepper, half a spoonful of fermented milk, a little peanut oil and a spoonful of mushroom sauce to the chicken nuggets, stir well, and then add some water soaked in mushrooms and a little raw flour in batches. The first possibility of mixing and sizing is that there is too much salt, which leads to the salty taste masking the play of other seasonings, leaving only salty taste after eating the whole dish. It is suggested that the subject can buy a small spoon of rice, and after repeated tasting, determine the amount of salt needed for steaming chicken with mushrooms each time.
Wash the chicken wings, dry them and cut them into two pieces. Wash and drain the mushrooms, and cut them into two pieces (if the mushrooms are big and thick, they can be cut into 3-4 thick pieces). Tear the soaked fungus into small pieces. (All ingredients are about the same size) Dried mushrooms are delicious and fragrant, suitable for boiling, boiling, frying and frying, and can be accompanied with vegetarian dishes. Mushrooms are also health food for preventing and treating colds, lowering cholesterol, preventing and treating liver cirrhosis and having anticancer effects. I think roast chicken with mushrooms is the best. Let's start with the following correct operation methods and see how to make delicious and nutritious mushroom roast chicken.