Chicken Thigh Mushroom and Parsley Ingredients:
Chicken Thigh Mushroom: 3pcs, Chinese Celery, Dried Bean Curd, Dried Bell Pepper: 5pcs, Vegetable Oil: 1 tbsp, Salt: 1tsp, Sesame Oil: 1 tsp
How to Make it:
1.Chicken Thigh Mushroom: Tear the mushroom into thin strips, and cut the cap part into slices or strips. (Here the chicken leg mushrooms torn than cut to taste more like chicken is a netizen mountain chrysanthemum JJ said, I did the same try, the taste feel the difference is not big, but visually really like the chicken wire oh!) The first thing you need to do is to cut the dried beans into shreds, cut the dried chili peppers, and cut the parsley stems into inch segments, even if the leaves are boiled in boiling water for a little while, then rinse with cool water and stand by.
2. Put a tablespoon of sesame oil in a wok and sauté the mushrooms over medium-high heat (7 speeds). Salt the mushrooms to release the water, then add the dried shiitake, and stir-fry over medium heat so that the dried shiitake absorbs the juices and flavors of the mushrooms.
3. When the dried shreds have absorbed the broth, add the dried red bell pepper, stir-fry for a while, add the parsley, season with salt and drizzle with 1 tsp sesame oil, then remove from the heat and serve immediately.
Tips:
The dried red bell peppers I used were Korean, not spicy but very flavorful, so I used 5 of them, and the dish was mildly spicy. If you use a very spicy dried red pepper, it is recommended to reduce the amount, because this dish is too spicy will steal the fresh flavor of the chicken leg mushrooms and parsley. Alternatively, removing the seeds from the very spicy dried red peppers will also reduce the spiciness.
[2] Shrimp Chicken Leg Mushroom
Shrimp Chicken Leg Mushroom Ingredients:
Main ingredient: 250 grams of chicken leg mushrooms, 200 grams of shrimp, 1 egg white, 50 grams of cucumber. Salt 4 grams, 25 grams of starch, 30 grams of broth, 15 grams of cooking wine, 3 grams of rice vinegar, 2 grams of sugar, 3 grams of monosodium glutamate (MSG), 15 grams of water starch, 500 grams of peanut oil (consumed about 75 grams), 5 grams of garlic foam.
Practice:
1, the chicken leg mushrooms with water soak through, wash impurities, each cut into two halves; shrimp remove the shrimp line, put in a bowl, plus egg white, salt 1 grams and starch mix; cucumber wash, cut into small pieces.
2, take a small bowl, put the broth, salt 3 grams, cooking wine, rice vinegar, sugar, monosodium glutamate and water starch into the gravy.
3, the net pot on the fire, put peanut oil burned to 50 percent hot, put the shrimp slip until cooked, pull out the oil control.
4, the original pot to leave a little oil, back on the fire, put the garlic foam and cucumber pieces of explosive pot, pour in the chicken leg mushrooms and shrimp stir fry a few times, cook into the good gravy, quickly stir fry evenly, out of the pot on the plate to the table.
[3] Oyster Sauce Pumpkin Chicken Leg Mushroom
Mushrooms are good for health, no matter what kind of mushrooms (except poisonous mushrooms, huh?), my family quite like to eat, this time with oyster sauce to do. Oyster sauce has a fresher flavor, and it feels good to make it with mushrooms.
Materials:
Chicken leg mushrooms, pumpkin, ginger, garlic, oyster sauce, oyster sauce
Practice:
1. Peel the pumpkin and cut it into pieces.
2. Wash and cut chicken leg mushrooms in half.
3. In a frying pan, sauté the ginger and garlic, then stir-fry the mushrooms.
4. Add the right amount of water, cook the oyster sauce seasoning, salt and monosodium glutamate-free, and then pour it on the pumpkin.
[4] Vegetarian Cooking Chicken Thigh Mushroom
Vegetarian Cooking Chicken Thigh Mushroom is vegetarian, simple, appetizing.
Ingredients:
4 thigh mushrooms (about 300g), 1/4 red, green and yellow bell peppers, 1 lettuce leaf, 2 purple cabbage leaves, 2 teaspoons of oyster sauce, 2 teaspoons of oil
Methods:
Wash all ingredients. Slice purple cabbage leaves finely; dry the surface of lettuce; finely dice red, green and yellow bell peppers; slice cocktail mushrooms diagonally into 5mm thick oval slices.
Heat the oil in a wok over high heat, stir-fry the mushrooms for a few minutes, then add the red, green and yellow bell peppers and stir-fry with them, then add the oyster sauce and stir-fry well before removing from the heat.
Take a large flat plate and arrange lettuce slices on one side of the plate, then put the sautéed chicken thigh mushrooms on the other side, and finally sprinkle the shredded purple cabbage on top of the lettuce leaves.
Tip:
The ingredients for this dish are small enough to buy and use in several batches, but the mushrooms should not be stored.
As for the presentation, you can also play with your own preferences and the ingredients at hand. But keep in mind that the main ingredient is the mushrooms, and the other ingredients should be refined.