Mushroom roast chicken wing root dish list 5 chicken wings, 8- 12 mushrooms, rice wine 1 spoon, soy sauce 1 spoon, 3 slices of ginger, star anise 1 slice, Bibiao 1 slice, appropriate amount of salt, and cooking steps 1 slice. Prepare raw materials; Step two. There is no need to put oil in the cold pot, and the chicken wings are fried in the pot; Step three. Fry chicken wings until they are slightly oily and golden on both sides, then add ginger slices, star anise and Bobby and stir-fry until fragrant;
Step four. After frying for several times, add a proper amount of rice wine to the wok; Step five. Pour in the right amount of water; Step six. Add mushroom pieces; Step seven. Add appropriate amount of soy sauce; Step eight. Cover tightly and stew for 5 minutes; Step nine. Collect juice over high fire, add appropriate amount of salt and pepper seasoning, put it in a small bowl, and drop onion powder on the surface. Step 10. Serve.
Ingredients for stewed mutton and carrot: mutton, carrot, onion, ginger, garlic, red pepper, fragrant lai, cooking oil, salt and chicken essence. Soy sauce step: 1. Wash the raw materials clean. Carrots are cut into small pieces (hob blocks). Cut the onion into pieces. Slice ginger. Peel garlic. Slice the mutton for 2 minutes and take out the washed blood foam. 2. Put a small amount of cooking oil in the oil pan. When it is 70% hot, add onion, ginger, garlic and pepper to smell, add mutton and stir-fry for 5 minutes. 3. Put the stir-fried mutton into a casserole, add carrots, simmer for an hour, collect the juice, and drop the fragrance after taking out the pot.
Eggplant food: 500g of purple eggplant, 3 shallots, 2 shallots, proper amount of oil, 1 tablespoon of oil pepper, 3 cloves of garlic, 2 tablespoons of soy sauce: 1. First, the eggplant is pedicled, washed and cut in the middle.
2. Cook the eggplant in a steamer with water, put it in a plate, put it in a pot, steam it on high fire for about 10 minute, take it out to dry and let it cool slightly. 3. When the eggplant is cold, prepare the seasoning, cut the onion with an oblique knife, cut the fragrant part, and fry the lamb liver with garlic.
4. After the eggplant is cooled, it is good at breaking the eggplant into strips slightly thicker than the solid wood chopsticks and putting them into larger containers. You don't have to tear the eggplant strips too thin, because they taste bad. 5. Put onions on tomato strips, garlic on Dongru, add a proper amount of oil to the pot, and heat the oil until it smokes.
Pour the boiled oil on minced garlic and wax gourd slices, which can reduce the spicy taste of onion and garlic and stimulate the crispy taste of garlic. 6. After pouring the oil, sprinkle the vanilla, pour the soy sauce, add the oil pepper, stir well with chopsticks, and put it on the plate. The eggplant dish is finished.