(2): Pick up the chicken, put it in the pot, keep frying it with high fire for 1~2 minutes, turn it over with a little golden color;
(3): After turning over, fry it in the same way until golden;
(4): put the mushrooms in;
(5): After adding the mushrooms, pour the seasoning of the pickled chicken into the pot and stir-fry evenly;
(6): Pour the water soaked in mushrooms into the pot (not much water, just13 soaked in chicken); After the fire is boiled, turn to slow fire and simmer for about 5~8 minutes, and the chicken is completely cooked.
(7): Add chopped green onion, stir well, and collect the juice until it is almost dry. Ingredients: several slices of ginger, 2 pieces of garlic, some chives, and some soft mushrooms.
Light soy sauce, a spoonful of cornstarch and a little sugar.
Practice: marinate the chicken with soy sauce, raw flour and sugar for half an hour.
Remove the pedicels of mushrooms and drain the water.
Boil the oil, add the ingredients and saute until fragrant.
Stir-fried chicken.
Cover the lid on the way, slowly pour cold water along the edge of the pot, and hear the squeaking sound of water vapor. Braise for a while, and get out of the pot when you see some bones of the chicken.
In this way, the chicken is tender and smooth, with a slight smell of mushrooms. Raw materials/seasonings:
Lentinus edodes 1 0g, native chicken 200g, red pepper1each, ginger and onion10g. 30g of peanut oil, 0g of salt10g, 8g of monosodium glutamate, 3g of sugar, 0g of oyster sauce10g, 0g of raw flour10g and 5g of sesame oil.
Production process:
(1): sliced mushrooms, red peppers, ginger, and local chicken, and sliced onions.
(2) Add salt, monosodium glutamate, white sugar, oyster sauce, raw flour and sesame oil into chicken nuggets, mushrooms, ginger slices, red peppers and shallots and mix well for later use.
(3): Boil the water in a steamer, add the raw materials, steam with strong fire 10 minutes, and pour the oil on the chicken. (1): Half a chicken: after cutting into pieces, mix well with proper amount of salt, sugar, cornstarch, soy sauce and pepper, and marinate for 20 minutes;
(2): mushroom15g or so: clean it, soak it in warm water, pick it up, and soak it in water for later use;
(3): ginger 1 block, 2 onions: sliced ginger, chopped onion, chopped green onion leaves.
(4): put the mushrooms in;
(5): After adding the mushrooms, pour the seasoning of the pickled chicken into the pot and stir-fry evenly;
(6): Pour the water soaked in mushrooms into the pot (not much water, just13 soaked in chicken); After the fire is boiled, turn to slow fire and simmer for about 5~8 minutes until the chicken is cooked thoroughly.
(7): Add chopped green onion, stir well, and collect the juice until it is almost dry. Braised chicken with spicy mushrooms and sweet beans
Braised chicken pays attention to the sauce in it, and the heat pays attention to the idea of collecting juice. When it comes to spicy braised chicken, it is nothing more than the combination of Guilin Chili sauce and soy sauce, which is fried first, then stewed, and finally harvested. The juice collector can make the taste of the sauce penetrate into the food, which is called eating.
Ingredients: 400g of chicken, 0/00g of sweet beans/kloc-0, 50g of mushrooms (after being soaked in water), 0/5g of Guilin Chili sauce/kloc-0, 5g of garlic (stripped and chopped)15g, salt, sugar, raw flour, pepper, rice wine, soy sauce and peanut oil.
Practice: Wash the chicken and chop it into pieces, marinate it with salt, sugar, pepper, soy sauce and rice wine for a while, then dip it in raw flour and fry it in a pan until golden. Remove the tendons from sweet beans and wash them, and fly water for later use; Add oil to the pan, saute garlic and Guilin Chili sauce until fragrant, add chicken pieces and stir-fry over high fire, add appropriate amount of water, sweet beans, mushrooms and light soy sauce, season and simmer until dry, and serve. Braised chicken with mushrooms in Bai Bei
Ingredients: half a chicken, Bai Bei 12 capsules, 50g of fresh mushrooms, 20g of onion10g, 20g of ginger slices, 0g of loofah100g, a little fish sauce and chicken juice respectively, and appropriate amounts of salt, soy sauce, pepper and peanut oil respectively.
Practice: Wash and chop the chicken, and season with salt, pepper and soy sauce for later use; Slice mushrooms for later use; Wash loofah and cut corners for later use; Fry the chicken pieces until golden brown on both sides, take them out, saute the ginger slices and onion slices, put them back, stir-fry the mushrooms and loofah for a while, add a little water, chicken juice, fish sauce and Bai Bei, cook for 10 minutes on medium fire until the chicken is cooked, and then collect the juice to taste.