Tea tree mushrooms in the market there are two kinds, one is fresh, the other is dried, both can be used for soup, fresh only need to clean, and then wait for the soup almost when the fresh tea tree mushrooms into the stew for a while, dry need to be soaked in advance to soften, clean to soup, fresh tea tree mushrooms are more suitable for frying, and dried soup more fragrant

The tea tree mushrooms is a good ingredient, whether it is cooking or making soup. Tea tree mushrooms are a good ingredient, whether it is cooking, or soup, the flavor is more delicious, today we share a more popular tea tree mushroom stew.

~~Tea Tree Mushroom Stewed Chicken~~FeaturesFresh aroma, tender meat

Step 1: Prepare Ingredients

Main Ingredients: Eggs Chicken 1 only

Supplementary Ingredients: Ginger, 8 red dates, 1 corn, 100g of dried Tea Tree Mushroom

Seasoning A little salt, 4g of cooking wine.

Step 2: Start making

1. Peel and slice the ginger, soak the tea tree mushrooms in a pot for about 1 hour, and finally subtract the root part at the bottom.

2. Chicken processing clean, remove the neck lymph nodes as well as excess fat, and then chopped into uniformly sized pieces, start a pot of boiling water, chicken pieces of cold water blanching, and then poured out and drained standby.

3. Find a large ceramic pot, put the blanched chicken, put the tea tree mushrooms squeeze the water into, and then put the red dates.

4. Boil over high heat, knock off the foam, then turn down the heat and simmer for about 2 hours, then add the corn and continue to simmer.

5. When the corn is also cooked through, just season with a little salt. Then serve in a bowl.

Tea Tree Mushroom Stew Technical Summary

1. Chickens are best used for egg-laying hens, because egg-laying hens have a longer growth cycle, and the meat on their bodies is firmer and more nutritious.

2. Tea tree mushrooms are darker in color, and if you don't change the water more often when you soak them, the extra broth will also be black in color.

3. Chicken pieces blanching to cold water in the pot, do not need to blanch too hard, slightly blanched, stewed when beating away the foam like.

4. Stewing soup is best to use ceramic to stew, ceramic has a slow heat transfer, slow heat dissipation, heat temperature equalization characteristics, so that stewed out of the soup is more thick, more delicious.

5. Corn do not go down in advance, because the corn belongs to the coarse grains, after a long time to stew appeared instead of good.