Half a chicken and ten mushrooms

Five pieces of tofu

ingredients

Appropriate amount of salt and rice wine

Ginger amount

Steps of Steamed Pot Chicken

1. Mushrooms are soaked in light salt water, rinsed and pedicled.

2. Lentinus edodes cutting knife: use a knife to cut a knife at the center at an angle of 45 degrees on the surface.

3. Cut a knife obliquely at the same angle on the other side, and the blade will merge with the previous incision.

4. Pick out the mushrooms at the incision.

5. Repeat the above knife method, and then carve two or three incisions to form a "meter" flower knife on the surface of mushrooms. According to this method, all the mushrooms are treated.

6. Cut the chicken into small pieces, put it in a pot with cold water, boil it and skim off the floating foam and grease.

7. Drain the scalded chicken, sprinkle some salt and rice wine, add ginger slices, mix well and marinate for 20 minutes. The amount of salt can be more, because the soup condensed in the steamer will dilute the salty taste.

8. Cut the tofu into pieces and put it in the bottom of the steamer together with the chopped mushrooms.

9. put the chicken pieces and then put the mushrooms.

10. Take a soup pot with a slightly smaller diameter than the steam pot, put a circle of towels on the pot mouth, and add water to boil. Fill the soup pot with enough water to avoid burning it dry.

1 1. Put the steamer on the rack and cover it. After boiling the water in the soup pot with high fire, turn to low heat to keep the water in the soup pot slightly boiling and steam for two and a half hours.

12. There is no water in the boiler during the whole cooking process. The soup in the boiler is completely condensed by the water evaporated in the boiler, which enters the boiler through the air holes at the bottom of the boiler. That is to say, the soup in the steamer is condensed by water vapor, which keeps the original flavor of the food to the maximum extent and is very delicious.

Tips

1, the seasonings used in the steamer dishes are very simple, just use salt, rice wine and ginger onion, which keeps the original flavor of the food to the maximum extent, and the soup is delicious and the meat is soft and tender.

2, the water in the soup pot should be filled, it is best to add more than half of the water for the first time, and check the water level on the way, feel that the water is not enough, and quickly add boiling water. The longer the steaming time, the more soup in the steamer, and the more delicious it tastes. With the first experience, you will know how much water to add to the soup pot later.

3. Put on a towel to avoid the water vapor in the soup pot from overflowing.

4. The heated boiler is very hot. When taking and putting it away, remember to take measures to prevent scalding.