Second: prepare the side dishes: soak the vermicelli and mushrooms in warm water, tear the soaked mushrooms into small flowers, cut the onion into chopped green onion, and cut the ginger into shredded ginger.
Third: add oil to the pot, the oil temperature is 50% hot, add pepper, chopped green onion and shredded ginger, stir-fry until fragrant, then pour in chicken pieces, stir-fry over high fire, and be sure to stir-fry the water in the chicken pieces to make the surface slightly scorched, so that the taste will be more resilient and not firewood. At this time, adjust the flavor: pour in sugar, soy sauce and beer, stir fry until the color is the highest, and use beer instead of water. Beer fully stimulates the flavor of chicken, which is tender and fresh, full of flavor and not greasy. Bring the fire to a boil and simmer for ten minutes on medium heat.
Fourth: after ten minutes, pour in the soaked mushrooms and vermicelli, stew for another twenty minutes, then adjust the taste, add pepper and a spoonful of salt. At this time, adding salt makes the chicken soup fresh and tender. Adding salt too early will lead to the contraction of meat quality, and the taste is hard but not fragrant.
1, wash chicken nuggets with light salt water. 2. Marinate chicken nuggets with soy sauce, cooking wine and oyster sauce. 3. The chicken pieces should be stir-fried and then stewed with beer.
Chicken 1/2 (about 1 kg), Lentinus edodes 12 (cut with cross flowers on the surface for later use), bamboo shoots 12, 6 cups of water, rice wine 1 tablespoon, salt 1 again/again.
Process: Chop the chicken into pieces, blanch it in boiling water to remove blood, then pick it up, put it in a stew pot, add all seasonings and 6 cups of water, cover the pot and stew for 40 minutes, then add mushrooms and bamboo shoots after 40 minutes, and continue stewing for 20 minutes before serving. ?
Ingredients: 2 turkey legs, 6 dried mushrooms, 2 red dates 12 tablets, 2 slices of ginger, wine 1 tablespoon, salt 1 spoon.
Process:
1, chop small pieces of turkey legs, blanch them and rinse them after removing blood;
2, mushrooms are soft, pedicled, and red dates are soft. Put all the ingredients in a stew, pour wine 1 tablespoon, and add 6 cups of boiling water. Add 2 and a half cups of water to the outer pot, cover and steam for 40 minutes;
3, add salt to taste before the pot, mix well and serve.
The key: this soup can also be cooked directly on the stove with low fire, but it still needs to be boiled before adding the materials, and the soup will not be turbid with low fire. Don't add salt before the chicken soup is cooked, so that the chicken is tender and the soup is fresh. ?
Ingredients: half a chicken, dried mushrooms 10, 2 slices of onion, 3 slices of ginger, dried pepper 1 0, half a red pepper, a little chives, and star anise 1 0.
Accessories: salad oil, salt, cooking wine, soy sauce, soy sauce, sugar.
1. Wash the grass chicken, control the moisture, cut into pieces, rinse the mushrooms with water and soak them in warm water;
2. Slice the ginger, cut the onion into sections, cut the red pepper into diamonds, remove the pedicels of the soaked mushrooms, rub and clean them in flowing water, and filter the water for soaking mushrooms for later use;
3. Pour a little oil into the pot. When the oil is hot, stir-fry the chicken pieces. After the color changes, add ginger, onion, dried pepper and star anise, add soy sauce and soy sauce, and add a little cooking wine, sugar and salt to taste.
4. Pour the filtered mushroom water until the chicken nuggets are completely submerged for about 2CM, then stew with medium and small fire after the fire is boiled, and add the mushrooms and stew together when the meat is about 8 minutes cooked;
5. Continue to stew until the soup is thickened, add the red pepper and shallots, mix well and serve.