How to make braised chicken leg mushrooms delicious, chicken leg mushrooms are home cooked

Braised chicken thighs stewed with potatoes and mushrooms.

Wash the main ingredients and cut the potatoes into cubes for later use.

Soak the chicken thighs in cooking wine for 15 minutes.

Pour oil into the pan, when the oil temperature is still cool, put 3-4 rock sugar, until all is dissolved, then add the chicken thighs, and quickly stir-fry until the meat pieces change color.

Pour water over the chicken, add potatoes and mushrooms. Put a spoonful of salt, two spoons of light soy sauce, a star anise, green onion and ginger slices, and bring to a boil over high heat.

After boiling, simmer over low heat for 40 minutes, drain the soup over high heat, and sprinkle with coriander when it comes out of the pot.

Ingredients. Ingredients.

Drumstick. 1 pc.

Lentinula edodes. 100g

Potato. 3 pcs. Accessories. Scallions.

1 paragraph. Ginger. 1 tablet. Dark soy sauce.

1 scoop. Seafood soy sauce.

1 scoop. Wine.

1 scoop. Rock candy.

10 pieces. Salt.

2 tbsp. Steps.

1.Ingredients: Wash and blanch the mushrooms and cool them, 3 potatoes.

2.Cut the chicken thighs into small pieces and stir-fry in a dry pan until the color turns white.

3.After the chicken is juiced, add a little oil, green onion and ginger.

4.Cook in cooking wine.

5.Add rock sugar after the flavor is released.

6.Add the shiitake mushrooms.

Spoon dark soy sauce. 8.Heat the lid and simmer over medium heat for about 10 minutes.

9.After the chicken is simmered, add the potatoes cut into hob pieces.

10.Potatoes stewed and put two tablespoons of salt.

11.A spoonful of seafood soy sauce is sufficient.

Ingredients: 750 grams of chicken thighs, 360 grams of mushrooms, 360 grams of potatoes, appropriate amount of water, appropriate amount of oil.

Sichuan pepper powder 1 4 tablespoons green onion 8 grams ginger 8 grams garlic 3 bay leaves 1 cinnamon 1 section.

Salt to taste, light soy sauce, sugar, 2 teaspoons of cooking wine.

Preparation of chicken thighs stewed with mushrooms.

Wash the chicken thighs and chop them into cubes.

Slice the green onion into long sections, slice the garlic and slice the ginger.

Put an appropriate amount of oil in the pot, add peppercorns, green onions, ginger and garlic after the oil temperature rises, fry until fragrant, add chicken thighs, and stir-fry.

Fry until the meat turns white, pour in boiling water, add bay leaves and cinnamon, and bring to a boil over high heat.

Skim off the foam, cover the pot and reduce the heat to low and simmer for 15 minutes.

Peel the potatoes, wash them and cut them into hob pieces.

Open the lid, add the potatoes, salt, light soy sauce and sugar, stir well, cover and continue to simmer for 15 minutes.

Remove the stems of the mushrooms, tear them into strips and wash them.

Take another pot, pour in an appropriate amount of water, add mushrooms, cooking wine, and salt after boiling, and cook for about 3 minutes until the mushrooms are cooked.

Remove the mushrooms and rinse them off with warm water.

Open the lid, add the mushrooms, cover and continue to simmer for about 10 minutes until all the ingredients are cooked through.

Turn the heat to high and reduce the soup to your liking.

Tips: 1. Stew with boiling water to speed up the maturity of ingredients, and it is best not to blanch the stewed chicken first, and skim off the foam after stewing with boiling water, so as to maintain the original flavor of the chicken soup.

2. The amount of boiling water should not be over the ingredients, try to add enough at one time, if the ingredients are not cooked after the fire is not mastered, the water is less, then add an appropriate amount of boiling water, and then according to.

Flavor adds spices.

3. Mushrooms have an external taste, which can be reduced by blanching cooking wine and salt in water.

4. The amount of light soy sauce and sugar should not be too much, too much is the braised flavor rather than the home stew flavor.

Clause. 1. Stir-fried meat with chicken leg mushrooms.

Ingredients: 1 pound of chicken leg mushrooms, 1/2 pound of pork, oil, salt, soy sauce, chicken essence, and a little cooking wine. This dish has the effect of promoting digestion and thus preventing dry stools and constipation.

Method: Cut the chicken thigh mushrooms into strips, put them in a hot pan and cook them for about five minutes until they turn golden brown, then set aside. Add the cut pork and stir-fry, stir-fry until the meat changes color, add the fried chicken leg mushrooms, stir-fry for three minutes, and finally add soy sauce, cooking wine, chicken essence, salt and other seasonings, and you can get out of the pot.

Clause. 2. Oyster sauce chicken thigh mushrooms.

Ingredients: 3 chicken leg mushrooms, 1 green pepper, 1 red pepper, 10 grams of black fungus, a little oyster sauce. Cooking oil and chicken leg mushrooms has the effect of refreshing the stomach and increasing appetite.

Method: Clean the chicken leg mushrooms and cut them into strips for later use. The black fungus should be washed with water in advance.

Wash the red and green peppers and cut them into shreds for later use. Put an appropriate amount of cooking oil in a frying pan over medium heat, pour in the shredded chicken thighs and mushrooms and stir-fry until fragrant, then add the black fungus and fry for a few minutes, until cooked, pour in a little oyster sauce and stir-fry, and finally add shredded green and red peppers and fry until cooked.

Clause. 3. Stir-fried chicken leg mushrooms with sausage.

Ingredients: 2 sausages, 2 chicken leg mushrooms, 5 garlic cloves, 1 ginger, 1 green onion, 4 tablespoons of water, salt, sugar, oil, oyster sauce. This dish is delicious and has the effect of improving the body's immunity and promoting digestion.

Method: Wash and slice the sausage, cut off the roots of the chicken leg mushroom and slice it for later use. Heat a little cooking oil in a pan, fry garlic and ginger for a few minutes, fry the sausage to force out its own oil, pour in the chopped chicken thigh mushrooms and fry for about five minutes, add water and cook until the mushrooms become soft to collect the juice, then add seasonings and green onions and fry for two minutes.

Clause. 4. Shrimp and chicken leg mushrooms.

Ingredients: 1 pound of chicken leg mushrooms, 1/2 pound of shrimp, 1 egg, 1 cucumber, salt, starch, water, cooking wine, rice vinegar, sugar, monosodium glutamate, water starch, peanut oil, and a little garlic foam. The two have the characteristics of high protein and low fat, which is suitable for the best people.

Method: Soak the chicken leg mushrooms in water first, wash them to remove impurities, cut each into four pieces, remove the shrimp line, put it in a large bowl, add egg white, do not egg yolk, salt and starch and mix well, clean the cucumber, cut into small pieces for later use. Take a small bowl again, add water, salt, cooking wine, rice vinegar, sugar, monosodium glutamate and water starch and mix well to make a sauce.

Wash the frying pan and put it on the fire, put in the peanut oil and cook until it is 50% hot, put in the shrimp coated with egg wash and slide until cooked, remove and put the oil blotting paper on the oil control oil. Leave a little base oil in the original pot, put it on the fire again to heat, put in the prepared garlic foam and cucumber pieces to stir-fry the pot, pour in the chopped chicken leg mushrooms and fried shrimp and stir-fry a few times, pour in the mixed sauce, quickly stir-fry for two minutes, and then put it out of the pot and put it on the table.

First of all, chicken thigh mushrooms can be made into chicken thighs, mushrooms and stir-fried pork slices. First of all, you can cut the meat into slices, then add an appropriate amount of cooking wine and dark soy sauce to marinate the meat for a while, then add an appropriate amount of dry starch, stir it well, and then clean the chicken leg mushrooms with water, soak the chicken leg mushrooms, and then cut the carrots into pieces with a knife, and then cut the green peppers into chunks with green peppers, and then in the pot, add an appropriate amount of cooking oil, heat the pot, and then add an appropriate amount of minced garlic, after the meat is fried, add an appropriate amount of carrots to stir-fry, and then fry the chicken leg mushrooms, After the chicken leg mushrooms become soft, and after the water is fried, you can add an appropriate amount of seasoning, stir-fry for a while, add an appropriate amount of green pepper, and then add an appropriate amount of water starch to thicken, and then you can get out of the pot, the taste is very delicious.

In addition, you can also make stir-fried fresh squid with chicken leg mushrooms. Remove the roots of the chicken leg mushrooms, clean them, then clean the fresh squid, bell peppers, etc. and cut them into shreds, then blanch them and drain the water. Heat the pot and add an appropriate amount of cooking oil to the pot, add an appropriate amount of minced green onion, minced ginger and minced garlic to stir it until fragrant, and then add the chopped green pepper shreds, red pepper shreds, as well as chicken leg mushrooms, squid and bean sprouts, etc., stir-fry with a spatula, and then add an appropriate amount of salt, sugar, pepper and other seasonings, stir evenly and then you can get out of the pot, and the taste is also very delicious.

How to cook chicken leg mushroom flowers? Cut the chicken leg mushrooms into pieces, mark the flower characters, blanch the water for two minutes, take it out, dip it in starch, fry it in an oil pan, two spoons of white sugar tomato vinegar in water, a spoonful of salt, a little salt, and pour it on top.

Chicken leg mushrooms are super suitable for summer.

Stir-fry with pork slices, add soy sauce and starch, the juice should be sticky, and then add the sliced chicken thigh mushrooms, the taste is great!

Chicken Leg Mushroom Delicious Recipe Home Cooking Meal Spicy How to make chicken leg mushrooms delicious? Sister-in-law Liu teaches you how to make a restaurant, which is simple and delicious! Pleurotus eryngii mushrooms are delicious new methods, which are better than meat, spicy rice, and want to eat after eating!

How to make chicken leg mushrooms delicious, of course, they are used for dry stir-frying, and they are spicy and refreshing, so you can only rush to eat!

Stir-fried parsley with chicken leg mushrooms Ingredients.

3 chicken leg mushrooms, 1 handful of Chinese celery, 1 piece of dried tofu, 5 dried red peppers, 1 tablespoon vegetable oil, 1 teaspoon salt, 1 teaspoon sesame oil.

Method 1Tear the chicken leg mushrooms into thin strips, and slice or cut strips into strips on the umbrella cover. (Here the chicken leg mushrooms are torn to taste more like chicken than cut to taste more like chicken is said by netizen Shan Chrysanthemum JJ, I still did it to give it a try, and the taste feels not much different, but visually it really looks like shredded chicken!)

Shred the dried beans, cut the dried chili peppers, cut the parsley stems into inch segments, boil the leaves in boiling water, and then rinse in cold water for later use.

2.Put a tablespoon of vegetable oil in the pot, fry the chicken leg mushrooms over medium high heat (7 gear) first, add salt to let the chicken leg mushrooms come out of the water, then add the dried shreds, turn to medium heat and stir-fry to let the dried shreds absorb the juice and umami of the chicken leg mushrooms.

3.Wait for the dried shreds to absorb the soup almost, add the dried red peppers, stir-fry, add parsley, season with salt, add 1 teaspoon of sesame oil, and immediately remove from the heat.

Stir-fried chicken thigh ingredients with chicken thighs and mushrooms.

2 chicken thighs, 2 large chicken leg mushrooms, 2 star anise, 2 sprigs of cinnamon, soy sauce, salt, sugar, a little chicken essence, 1 pack of crystal vermicelli.

Method 1Wash the chicken thighs and chop them first.

2.Wash and slice the chicken leg mushrooms, two star anise, and two sprigs of cinnamon for later use.

3.Put oil in the pan, add sugar and fry until the sugar is colored, pour in the chopped chicken thighs and stir-fry for a while.

4.Add star anise and cinnamon and stir a few times, pour in soy sauce to tone and stir for a while.

5.After the juice is boiling, add an appropriate amount of cold water (ensure that there is enough water) and continue to boil until the water is boiling. Skim off the foam from the soup.

6.Pour in the sliced chicken thigh mushrooms and stew over high heat.

7.In the middle stage, put down the crystal vermicelli, cover the pot and continue to simmer the chicken and vermicelli until the vermicelli is soft and delicate. At this time, if the water is not enough, add some boiling water, otherwise it will be very dry. When the water is almost received, add the chicken essence and salt to adjust the taste.

Tips: 1. Salt and chicken essence must be put last, and salt will cook slowly when making meat dishes.

2. Vermicelli is difficult to cook, the firing process must ensure that there is enough water, if the water is dry and the vermicelli is not ripe, then add boiling water to continue simmering.

Chicken leg mushroom roasted hoof tendon Ingredients.

400 grams of pork trotter tendons, 200 grams of fresh chicken leg mushrooms, garlic, chicken fat, vegetable oil, broth, refined salt, pepper, monosodium glutamate, cooking wine, water starch, ginger pieces (patted open), stock, and green onions.

Method 1: Put the pot on medium heat, add vegetable oil, ginger and green onion to fry the fragrance, pour in 400ml of broth, boil, add pig's trotter tendons, simmer over low heat for 2 minutes, and remove it.

2. After washing the chicken leg mushrooms, cut them in half. Wash the garlic, trim the ends to trim and level, and at the same time put it into a pot of boiling water and cook for 2 minutes until it is broken, remove it, and put it in clean water to cool it.

3. Put the pot on the fire, pour in the broth, first put in refined salt, cooking wine, pepper, monosodium glutamate, then lower the hoof tendons, chicken leg mushrooms, garlic, pour into the flavor, collect the juice with water starch, pour the chicken fat and push it evenly, and put it on a plate.

Ingredients: Chicken thigh mushrooms (3 pcs), Eggs (2 pcs), Flour (1 small bowl), Starch (3 scoops).

Seasoning: Chilli flakes (moderate), breadcrumbs (medium), black pepper (3 spoons), salted salt (1 spoonful), essence of chicken (1 spoonful).

Kitchen utensils: non-stick pans, pans.

Steps: 1. Prepare eggs, chicken leg mushrooms, flour, breadcrumbs, and starch.

2. Wash the chicken leg mushrooms and tear them into strips by hand.

3. Soak in boiling water for 10 minutes and soak soft mushrooms.

4. After soaking, control the water, sprinkle with black pepper, salt, and chicken essence. Marinate for 10 minutes.

5. Sprinkle two eggs, add flour and starch, and stir evenly. Add a teaspoon of salted salt.

6. Squeeze out the marinated mushrooms with your hands and prepare egg batter and breadcrumbs.

7. Wrap the batter first, and then wrap the breadcrumbs. If fried golden brown.

8. Turn on low heat and fry until golden brown.

9. Fry and put on oil-controlled paper and sprinkle with chili powder. It's ready to eat.

Fry the chicken thighs, fry them in a wok, add some herbs and stew them for 30 minutes, and the taste is positive