The mountainous areas at the junction of Jiangsu, Zhejiang and Anhui are rich in bamboo and high-quality dried bamboo shoots. Dried bamboo shoots are high-quality natural healthy green food, which is rich in trace elements such as protein, cellulose and amino acids. It has the characteristics of low fat, low sugar and high dietary fiber, which is helpful to stimulate appetite, prevent constipation, cool and detoxify. After soaking, dried bamboo shoots can be fried, stewed or cold, and can be mixed with a variety of ingredients, especially suitable for cooking with fat and rich flavor pork and chicken. The delicacy of dried bamboo shoots and the fragrance of meat fat permeate each other, which really makes the soup delicious and complement each other. Roast chicken with dried bamboo shoots is a home-cooked food, and the practice is shared as follows:
Ingredients collocation
Ingredients: Qingyuan chicken is only half a catty (you can buy half a catty here in Shenzhen, but don't tie your head), wild dried bamboo shoots are about half a catty (produced in Lin 'an, Zhejiang), mushrooms and fungus are appropriate, and ginger, garlic, green peppers and onions are appropriate.
1. Soak dried bamboo shoots in cold water 8 hours in advance, change water twice in the middle, tear them in half, and wash them for later use. Mushrooms and auricularia auricula are soaked in warm water 2 hours in advance, and water can be changed once in the middle, and then cleaned for later use.
Water treatment of chicken fly
2. Wash and chop the chicken, wash it again, boil the water in the pot, add a little cooking wine and ginger slices, put the chicken pieces in the boiling water to remove the fishy smell, skim off the floating foam, take it out after the water is boiled again, wash it and let it cool for later use.
Food preparation
3. Cut the dried bamboo shoots from the old man and cut them into inches. Ginger, garlic, green pepper and onion are sliced evenly. Cross knife for cutting mushrooms.
chicken nugget
4, hot pot with less oil, add ginger, garlic, green onions and stir fry, then add chicken pieces and stir fry until the water is dry and the chicken skin turns golden yellow.
special flavour
5, add two spoonfuls of soy sauce essence, add a spoonful of soy sauce to color, add a spoonful of cooking wine to smell, stir fry evenly.
Add water and dried bamboo shoots, mushrooms and fungus.
6, pour boiling water, the amount of water is appropriate to drown the chicken pieces, add dried bamboo shoots, mushrooms, fungus to boil.
Turn the enamel pot to simmer.
7. Turn to the enamel pot and simmer for 30 minutes until the chicken is cooked (depending on the variety of chicken, the old hen is at least one hour).
Sprinkle green and red peppers before cooking.
8. Sprinkle green and red peppers for color, stew for another 5 minutes, season with salt, and serve. Those who like thick soup can collect juice on fire.
Dried bamboo shoots roast chicken
The soup of roast chicken with dried bamboo shoots is particularly delicious, both sweet and fragrant with chicken. Dried bamboo shoots are full of chicken juice, and the taste is crisp, soft and not rotten. Chicken absorbs the sweetness of dried bamboo shoots, and the meat is loose but not scattered.
Sharing tips: 1, dried bamboo shoots should be soaked 8 hours in advance, preferably at noon the next day. The wild dried bamboo shoots I bought were salted and very salty, so I changed the water several times and had to tear them to half before soaking them thoroughly. 2. Qingyuan chicken is tender, don't cook it in cold water. In that case, the chicken will be overcooked and lose its umami flavor. Just wait for the water to boil and then simply boil it. If it is an old hen, it is recommended to cook it in cold water. If it is a native chicken, it can be fried directly in the pot without drowning. 3. The water for soaking mushrooms smells good. After removing impurities, it can be used to stew chicken without waste. 4. If you like sugar color, you can also add rock sugar or white sugar to stir-fry sugar color. 5, you don't have to use an enamel pot, a casserole can also be used, and an ordinary iron pot can also be used (to cover and cook). Enamel pot has the advantages of no air holes, good sealing, shorter stewing time and more gas saving than casserole. Casseroles have good thermal insulation, and iron pots are simple and durable. Each has its own advantages and disadvantages, depending on personal habits. 6. The stewing time depends on the kind of chicken.