Chicken leg mushrooms are sweet and flat, beneficial to the spleen and stomach, clearing the mind and tranquilizing the spirit, assisting digestion, increasing appetite, lowering blood pressure, anti-tumor and other effects. Regular consumption can improve the body's immune function and enhance the ability to resist disease. I'll share with you how to make better chicken leg mushrooms?
I. Chicken leg mushrooms and parsley
Ingredients
Three chicken leg mushrooms, a handful of Chinese celery, a piece of dried beans, 5 dried red pepper, 1 tbsp of veggie oil, 1 tsp of saltpeter, 1 tsp of sesame oil
Method
1. Chicken leg mushrooms torn into thin strips, the umbrella part of the slices or cut into strips can be. (Here the thigh mushrooms torn than cut to taste more like chicken is a netizen mountain chrysanthemum JJ said, I did the same to try, the texture of the feeling of the difference is not great, but visually really like the chicken wire oh!) The first thing you need to do is to cut the dried beans, dried chili peppers cut, parsley stems cut into inch segments even leaves boiling water to boil a little bit on the cool water standby.
2. Put a tablespoon of oil in the pan, and stir-fry the mushrooms over medium-high heat (7 speed), salt the mushrooms, then add the dried shreds and stir-fry over medium heat, so that the dried shreds can absorb the juices of the mushrooms and the fresh flavors.
3. When the dried shreds have absorbed almost all the soup, add the dried red 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.
Second, shrimp cocktail mushrooms
Ingredients
Main ingredients: cocktail mushrooms 250 grams, 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 gram 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 to cooked, fish out of the oil control.
4, the original pot to leave a little oil, reset the fire on the hot, put the garlic foam and cucumber pieces of the pan, pour into the chicken leg mushrooms and shrimp stir fry a few times, cook into the good gravy, stir fry evenly and quickly, out of the pot on the plate to the table.
Third, chicken leg mushrooms fried broccoli practice
Materials
chicken leg mushrooms, broccoli, sliced meat, shredded green onions, minced garlic
Practice
1. broccoli into small pieces, chicken leg mushrooms washed, the two things were to the boiling water to blanch a little!
2. After the cool water, thigh mushrooms cut into sections, prepare a few slices of meat, shredded onion, garlic
3. frying pan is hot, put the onion and ginger bias incense, put into the meat slices to stir fry, to be with the meat slices become white and add mushrooms and broccoli stir fry for a few times, add a little salt, and finally add the garlic pushed out of the pot to plate.
Four, chicken thigh mushrooms and scallops stuffed with teriyaki sauce
Ingredients
16 chicken thigh mushrooms, scallops 8 meat, vegetable core (take the back half) 8, raw egg yolks 2, kale leaves 1, green carrots 2, 100 grams of diced chicken breast. Seasonings 150 grams of chicken broth, 15 grams of Korean barbecue sauce, 15 grams each of monosodium glutamate and chicken essence, 8 grams of sugar, 20 grams of cornstarch, 750 grams of salad oil.
Method
1, with two thigh mushrooms clamped a scallop (to be used to add egg yolk powder into the paste coated on both sides of the 2 thigh mushrooms), with a non-stick pan on a low flame frying for 3-4 minutes until both sides of the golden brown on the plate.
2: Heat oil in a wok to 60%, add in the diced chicken marinated in 5g of salt for 5 minutes, and fry over low heat for 5 minutes.
3, the net pot of chicken broth, Korean barbecue sauce, monosodium glutamate (MSG), chicken broth, sugar boiled with 5-6 grams of cornstarch thickening, poured on the scalloped cocktail mushrooms in a plate to form, boiled in boiling water in the core of the vegetables and scalloped cocktail mushrooms spaced out in the middle of the plate placed on the kale leaves, placed on the chicken, on the top of the Chelsea.
Taste
Savory flavor.