Practice steps
1, sliced ginger, washed and chopped pipa legs, soaked mushrooms, sliced ginger, dried peppers and garlic.
2. Add oil, garlic, ginger slices and dried peppers and stir fry.
3. Add chicken pieces and stir fry. 4. Add cooking wine, soy sauce, soy sauce and color.
5, add water to the pot without chicken pieces, add a small piece of yellow sugar.
6, add mushrooms 7, turn to medium heat for about 30 minutes, the chicken pieces are crisp and rotten, add a little salt to taste.
Ingredients: 500g pickled chicken.
Ingredients: 5 mushrooms, dried auricularia auricula 10g, coriander 1, leek 1.
Practice steps
Preparation: Mushrooms and auricularia are soaked in warm water, and parsley and shallots are chopped.
1. Cut the soaked mushrooms into pieces, wash the fungus and tear it into small flowers;
2. Put the marinated chicken into an energy casserole;
3. Add the processed auricularia auricula and Lentinus edodes;
4. Add a little water and stew for about half an hour.
Cooking tips
1. It is best to use cold water or warm water for soaking auricularia auricula instead of hot water, which will affect the taste and soaking effect;
2. Pickled chicken can add appropriate amount of oyster sauce, soy sauce and starch according to personal taste;
3. If you don't want to marinate in advance, it's best to marinate the meat for more than 1 hour, so that the meat will be more delicious;
4. The rice cooker has good sealing performance, and does not need to add too much water, and the water level can reach 1/3 of the ingredients.
Ingredients: chicken (half), fresh mushrooms (65,438+00), coriander (5), scallion (half), dried pepper (65,438+00), pepper (65,438+0 tablespoons), star anise (65,438+0), and grass.
Seasoning: oil (2 tbsp), Volvariella volvacea soy sauce (1 tbsp), sweet noodle sauce (1 tbsp), tofu (2 small pieces), fermented milk (2 tbsp), salt (1/4 tbsp), and sugar (1/.
Gourmet making
1 Shred dried chili, wash coriander completely, slice ginger, chop garlic, and slice shallots.
2 Mushrooms are pedicled, washed and cut into pieces; Wash the chicken and chop it into pieces; Mix 2 small pieces of bean curd and 2 tablespoons of fermented milk into a paste.
Heat 2 tbsps of oil, saute ginger slices and shallots, pour in chicken pieces, and stir-fry over high heat until the color changes.
4 Add Volvariella volvacea 1 tablespoon for coloring, pour water 1.5 bowl, and add star anise, pepper, dried pepper, tsaoko and minced garlic.
5 Add 1 tbsp sweet noodle sauce, tofu, 1/4 tbsp salt and 1/2 tbsp sugar to taste.
6 Cover the pot and bring to a boil, then simmer 10 minutes until the soup thickens.
7 Add coriander, mix well, pour in 1/4 cups of raw flour and thicken. Serve.