1 Cut off the roots of Russula for later use, wash the chicken, cut into pieces, put it in a pot, add cold water to boil and blanch, then take it out, wash it and drain it.
2 Then put the chicken in the stew pot, peel and slice the ginger, then put the ginger slices in the stew pot, and put a proper amount of water in the pot to boil. When the water in the pot is boiled, turn to low heat and stew for about half an hour.
3 Clean the soaked Russula, put it in a saucepan, adjust the fire, continue to cook for about ten minutes, and add some salt to taste.
I like northeast home cooking best, chicken stewed with mushroom vermicelli. Mushrooms are selected from red mushrooms and can only be picked in the post-pine forest in early autumn.
The practice is also very simple, first soak the vermicelli, then soak the red mushrooms after washing. Blanch the chicken pieces to remove the fishy smell, heat the wok, add oil, add the chicken pieces and stir fry, then add thirteen spices and appropriate amount of soy sauce to stir fry. Add hot water, cooking wine, star anise, 2-3 slices of ginger and appropriate amount of soy sauce.
Turn the fire to low. Add the russula after 10 minutes, add salt, and add the vermicelli after 15 minutes. Chicken stewed mushroom vermicelli is ready.
Mushroom food, I like this kind of vinegar-stained mushroom made by myself best. The method is simple, but it tastes good.
Steps:
1. Mushrooms (all kinds of mushrooms can be used) must be washed several times and cleaned.
2. Drain the water, fried mushrooms are most afraid of too much water.
3. Hot pot hot oil, oil can be a little more, mushrooms absorb oil, put mushrooms.
4. Don't turn over in a hurry, while boiling water, after coloring, turn over and fry.
5. Add appropriate amount of salt and black pepper to taste, color on both sides, and take out the pot.
6. Pour it into a jar, let it cool, and add black vinegar and olive oil.
7. Cool completely, cover and refrigerate.
The attached picture shows my own mushrooms. It can be stored in the refrigerator for 3 ~ 5 days without any problems. Eat it cold or stir-fry it again, and add some green vegetable powder. It looks delicious.
Oil-consuming straw mushroom, eaten many years ago, is hard to forget. Fresh and smooth.
There are cultivated mushrooms and wild mushrooms. When it comes to cooking with mushrooms, most people may think that the dishes cooked with wild mushrooms are better.
There are many kinds of mushrooms, whether cultivated or wild. Cultivated mushrooms are not affected by seasons, and can be marketed in large quantities all year round, while wild mushrooms are generally only available in rainy summer. Personally, I think cultivated mushrooms always have a light or heavy smell of rotten wood when cooking, while wild mushrooms do not, which is why I think wild mushrooms are more delicious.
There are many kinds of wild mushrooms, some of which are edible and some are poisonous and inedible. Therefore, when we choose wild mushrooms, we must know how to choose and only choose edible mushrooms that we are familiar with.
When I was in my hometown, there was a wild fungus called chicken fir. When I cook with chicken fir, whether it's soup or cooking, I just need to add a little salt to taste. That fresh fragrance was really delicious on the earth, and now it is mouth-watering in retrospect.
I have been in Tibet for several years, but I can only remember the chicken fir in my hometown in my dreams. However, there are many kinds of edible wild mushrooms in Tibet, such as Flammulina velutipes, Tricholoma matsutake, Auricularia auricula, Auricularia auricula and Volvariella volvacea, among which Volvariella volvacea is the most common.
In July and August, straw mushrooms can be seen everywhere in the Woods around Lhasa, Tibet. Every July and August, as long as we are free, we will invite a few friends to go out and pick straw mushrooms to eat.
Fresh wild straw mushrooms can be stewed, fried, cooked alone or mixed with other ingredients. Among these dishes cooked by straw mushrooms, the best one is roasted meat with straw mushrooms.