Shiitake mushroom and carrot porridge
Materials
Shiitake mushrooms, carrots, porridge, pork
Practice
1. Pork minced and mixed with a little bit of raw ingredients, salt and spare, Shiitake mushrooms beforehand soaked in cold water, cleaned and diced, mixed with a little bit of vegetable oil and spare; carrots diced
2. Carrot diced
2. porridge cooked into the above materials, continue to cook for 5 minutes, add salt, chicken powder to taste
carrot fried mushrooms
Materials
carrot 3 (about 400 grams), mushrooms 5, oyster sauce, cornstarch moderate
practice
1. mushrooms in advance with warm water to soak, soak well, after Fish out and cut silk, soak the mushroom water precipitation impurities, pour into a small bowl, add appropriate amount of oyster sauce, add 1 tablespoon of cornstarch, mix well
2. carrots peeled and shredded, hot frying pan, pour into the carrots shredded sautéed until soft
3. add the mushrooms shredded, stirring evenly
4. pour into the oyster sauce water
5. cover the lid of the pot and cook for 10 minutes
6. Reduce the heat until the sauce is thickened
Braised Chicken Thighs with Shiitake Mushrooms and Carrots
Recipe Description The chicken thighs with the bones and the skin are burned together to highlight the flavor of the chicken, and it will also make the soup thicker. With the addition of mushrooms and carrots, this is a dish that is full of color and flavor.
Ingredients
6 bone-in skinless chicken thighs, chopped into 5-cm cubes, 1 tablespoon soy sauce, 1 tablespoon butter, 3 tablespoons vegetable oil or peanut oil, 2 tablespoons sugar, 15 grams ginger, thinly sliced, 1 piece cinnamon, 2 anise star anise, 1 tablespoon dark soy sauce, 100 grams carrots, peeled and cut into 3-cm cubes, 6 dried shiitake mushrooms, blanched in water and cut in half, 300 milliliters water, 2 grams chicken essence. ml, 2g chicken essence powder, salt to taste
Practice
1. Season the cut chicken thighs with soy sauce, yellow wine and marinate for 20 minutes.
2. Preheat a wok over medium heat, add the oil and sugar, and let the sugar stir-fry with the cold oil for about 1-2 minutes, until the sugar melts and turns brown. Do not scorch the sugar mixture. Add ginger, cinnamon, and star anise and saute for another 30 seconds.
3. Add the chicken thighs and stir fry until the meat darkens. Then add the dark soy sauce and water and stir-fry together. Turn down the heat and cook slowly, without covering the pot, for 10 minutes, stirring at any time.
4. Add carrot chunks and mushrooms and stir-fry well. Add chicken powder, then salt to taste.
5. Put the lid on the pot and cook over medium heat for 30 minutes or until the meat is cooked and easily separated from the bones and the soup thickens.