Jiangsu cuisine is good at stewing, stewing, steaming, and stir-frying. It pays attention to adjusting the soup and maintaining the original juice of the dish. Let me introduce to you how to make Jiangsu cuisine stewed chicken with mushrooms. Let’s take a look!

Ingredients:

Three-yellow chicken, dried mushrooms, light soy sauce, cooking wine, mushroom sauce, salt, sugar, ginger, garlic

Method:

< p> 1. Wash the three-yellow chicken and chop into small pieces. Soak the mushrooms in warm water until soft and cut into small pieces. Slice the ginger and garlic.

2. Heat oil in a pot, sauté ginger and garlic until fragrant, then add three-yellow chicken and stir-fry.

3. Stir-fry the egg yolks over high heat until they change color and become slightly charred. Add light soy sauce, cooking wine, and mushroom sauce and stir-fry until they turn color.

4. After the three-yellow chicken is evenly coated with the sauce, add the mushrooms and stir-fry evenly.

5. Add water to cover the ingredients, bring to a boil over high heat, simmer over low heat for 20 minutes, add salt and sugar to taste, and serve.

Introduction to Jiangsu cuisine:

Jiangsu cuisine, one of the eight major cuisines of Han Chinese, is referred to as Jiangsu cuisine. Since Jiangsu cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisine. It mainly consists of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xuhai cuisine and other local dishes.

Jiangsu cuisine originated more than 2,000 years ago. At that time, the Wu people were good at making grilled fish, steamed fish and fish fillets. More than a thousand years ago, duck has been a delicacy in Jinling. During the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the two pillars of "Southern Food".

Jiangsu cuisine is good at stewing, stewing, steaming and stir-frying. It pays attention to adjusting the soup to maintain the original juice of the dish. The flavor is fresh, thick but not greasy, light but not thin, crisp and loose without losing its shape. , smooth, tender and crispy without losing its flavor.

Nanjing cuisine is mild and mellow in taste, exquisite and exquisite; Yangzhou cuisine is light and delicious, with fine knife skills; Suzhou cuisine is sweet in taste, elegant and colorful. Its famous dishes include roasted square, crystal hoof, stewed crab meat and lion's head, Jinling meatballs, yellow mud braised chicken, braised chicken fu, salted duck (Jinling salted duck), golden fragrant cake, boiled dried shreds in chicken soup, meat stuffed with raw bran, and phoenix tail Yes, three sets of duck, Wuxi meat bones, Lu Gao Jian sauce pig head meat, Peixian dog meat, etc.