Preparation of chicken leg mushroom How to make chicken leg mushroom delicious Home cooking of chick

Ingredient breakdown. 3 chicken leg mushrooms.

2 eggs. A small bowl of flour.

Three scoops of starch. Pepper flakes are moderate.

Breadcrumbs in moderate.

Three tablespoons of black pepper.

A spoonful of salted salt. A spoonful of chicken bouillon.

Salty and sweet taste. Frying process.

Half an hour takes time.

Normal difficulty. Steps to prepare crispy chicken leg mushrooms.

Prepare eggs, chicken thigh mushrooms, flour, breadcrumbs, starch.

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

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

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

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

Squeeze out the marinated mushrooms by hand and prepare egg batter and breadcrumbs.

Coat the batter first, then coat the breadcrumbs. If fried golden brown.

Turn on low heat and fry until golden brown.

Fry and place on grease control paper and sprinkle with paprika. It's ready to eat.

Tips. 1. Do not boil the mushrooms, but soak them in boiling water so that the mushrooms will not be soft. It's also chewy.

2. Squeeze out the water by hand after marinating. It is too dry without the agent. This locks in moisture and makes it crispy on the outside and tender on the inside.

Chicken leg mushrooms are super suitable for summer.

Chicken leg mushroom recipe:

1. Oyster sauce chicken leg mushrooms.

Ingredients: Chicken thigh mushrooms, green onion, ginger, garlic, salt, sugar, dark soy sauce, oyster sauce.

Method: 1. Cut the roots of fresh chicken leg mushrooms with soil, rinse them several times, drain the water, and cut them in half.

2. Slice the ginger and garlic, and cut the green onion and green onion separately.

3. Pour oil into a wok and stir-fry ginger, garlic slices and green onions.

4. Pour in the chicken thigh mushrooms and stir-fry, add a little salt, sugar and dark soy sauce and stir-fry well.

5. Add oyster sauce to enhance freshness, sprinkle with green onions and mix well.

2. Stir-fried meat with chicken leg mushrooms.

Ingredients: chicken thigh mushrooms, pork, oil, salt, soy sauce, chicken essence, cooking wine.

Method: 1. Cut the chicken thigh mushrooms into strips, put them in a pot and cook them until they turn golden brown.

2. Add pork and stir-fry.

3. After the meat changes color, add the chicken leg mushrooms, stir-fry, add soy sauce, cooking wine, chicken essence, salt to taste, and remove from the pot.

3. Stir-fried chicken leg mushrooms with sausage.

Ingredients: 2 sausages, 2 chicken leg mushrooms (large), 2 garlic cloves, 3 slices of ginger, green onions, 5 tablespoons of water, salt, sugar, and oyster sauce.

Method: 1. Slice the sausage, cut the root of the chicken leg mushroom and slice it.

2. Heat a little oil in a pan, stir-fry garlic and ginger, and fry the sausage to force out the oil.

3. Stir-fry the chicken leg mushrooms for a while, add water and cook until the mushrooms are soft.

4. Finally, adjust the seasoning and fry the green onion for 1 minute.

4. Shrimp and chicken leg mushrooms.

Ingredients: 250 grams of chicken leg mushrooms, 200 grams of shrimp, 1 egg white, 50 grams of cucumber. 4 grams of salt, 25 grams of starch, 30 grams of clear soup, 15 grams of cooking wine

grams, 3 grams of rice vinegar, 2 grams of sugar, 3 grams of monosodium glutamate, 15 grams of water starch, 500 grams of peanut oil (about 75 grams), 5 grams of garlic foam.

Method: 1. Soak the chicken leg mushrooms in water, wash off the impurities, and cut each into two halves.

2. Remove the shrimp line, put it in a bowl, add egg white, 1 gram of salt and starch and mix well.

3. Wash the cucumber and cut it into small pieces.

4. Take 1 small bowl, add clear soup, 3 grams of salt, cooking wine, rice vinegar, sugar, monosodium glutamate and water starch and mix well to form a sauce.

5. Put the pot on the fire, put the peanut oil and cook until it is 50% hot, put in the shrimp and slide until cooked, and remove the clean oil.

6. Leave a little base oil in the original pot, heat it on the fire, add garlic foam and cucumber pieces to stir-fry the pot, pour in the chicken leg mushrooms and shrimp and stir-fry a few times, and cook.

Stir-fry the sauce quickly, remove from the pan and serve on a plate.

1. Stir-fried chicken leg mushrooms with shrimp:

Ingredients: chicken leg mushrooms, shrimp and mushrooms, eggs, cucumbers, salt, peanut oil, water starch, rikuan Zen wine, starch, sugar, monosodium glutamate, garlic and vinegar.

Method: Wash the chicken leg mushrooms directly and cut them in half, wash the shrimp and stir with egg white, salt and starch. Cut the cucumber directly into cubes, prepare a bowl and add soup, salt, cooking wine, vinegar and sugar, as well as monosodium glutamate and water starch to stir into a sauce.

Add peanut oil to the pot and heat it directly, stir-fry the shrimp and remove it, add a small amount of oil to stir-fry the garlic and cucumber until fragrant. Stir-fry the chicken thighs and mushrooms and shrimp, then add the sauce and remove from the wok.

2. Crispy chicken leg mushrooms:

Ingredients: Chicken thighs and mushrooms, eggs, flour, starch, chili flakes, breadcrumbs, black pepper, salt and chicken essence.

Method: After directly processing the chicken leg mushrooms, wash the tearing strips, boil them in the pot and remove them. Add black pepper, salt and chicken essence and stir to marinate.

Prepare a bowl and stir with chicken flour and starch and eggs and salt, and prepare a pot with oil to heat the feast. Coat the chicken thigh mushrooms directly in flour, then wrap them in breadcrumbs and fry them in a pan.

3. Stir-fried beef with chicken leg mushrooms:

Ingredients: Beef, chicken leg mushrooms, soy sauce, sugar and cornstarch.

Method: Wash and slice the beef directly and stir with salt, sesame oil and cornstarch. Wash and slice the chicken leg mushrooms directly and set aside.

Prepare the pot with oil, put the chicken leg mushrooms directly over the cornstarch and fry them in the pan and remove them. Heat another pot with oil and stir-fry the garlic until fragrant. Stir-fry the beef, add soy sauce and appropriate water, and stir-fry the chicken thighs and mushrooms.

Main ingredients: 400 grams of chicken leg mushrooms, 150 grams of pork, 50 grams of broth, appropriate amount of vegetable oil, 1 spoon of cooking wine, 2 spoons of original soy sauce, appropriate amount of salt, a little chopped green onion, 1 spoon of starch.

1. Prepare the ingredients and ingredients, wash and slice the chicken leg mushrooms, cut the pork into thin slices, and then prepare some chopped green onions.

2. Heat the oil, stir-fry the meat slices, add a spoonful of cooking wine, and stir-fry evenly.

3. Add the chicken leg mushrooms and the broth into the pot and stir-fry again.

4. Add 2 tablespoons of June Fresh Premium Soy Sauce and a pinch of salt to taste.

5. Add a little water to the starch and pour it into the pot.

6. Reduce the heat until the soup is slightly viscous, sprinkle with chopped green onions, and then turn off the heat and put on a plate.

7. Picture of the finished product of fried meat with chicken leg mushrooms.

1. Stir-fried pork slices with chicken leg mushrooms.

Ingredients: Chicken leg mushrooms, lean meat, carrots, green peppers, brocade oyster sauce, salt, dried shellfish, water starch.

Method]: 1. Cooking wine for meat slices. Marinate for a while. Mix well with a little dry starch.

2. Wash the chicken leg mushrooms and soak them.

3. Cut the carrot into hob pieces and green peppers into small pieces.

4. Add oil to the pot after it is hot. Add a little minced garlic. Stir-fry the slices of meat until they are raw. Add the carrots and sauté for a while. Then stir-fry the chicken leg mushrooms. Wait until the mushrooms are soft and stir-fry to remove the moisture. Adjust the material. Stir-fry for a while and add the green peppers. Thicken the water starch and remove from the pan.

2. Stir-fried fresh squid with chicken leg mushrooms.

Ingredients: chicken leg mushrooms, fresh squid.

Excipients]: green and red peppers, bean sprouts.

Seasoning]: salt, sugar, pepper, cooking wine, oyster sauce, green onion, ginger, garlic.

Preparation]:

1. Remove the roots of the chicken leg mushrooms, wash the fresh squid and persimmon pepper and cut them into shreds, blanch them separately and drain the water;

2. Cut the green onion, mince the ginger, slice the garlic, sit in the pot and pour in the oil, put in the green onion, ginger and garlic after the oil is hot, then add the green and red pepper, chicken leg mushroom, squid, bean sprouts and stir-fry, add salt, sugar, pepper, cooking wine, oyster sauce and stir-fry evenly.

Features]: Refreshing and fragrant, fragrant and pleasant.

1. Chicken thigh mushrooms with oyster sauce.

Ingredients: 300g chicken thigh mushrooms, 3 tablespoons oyster sauce.

Method: Remove the chicken leg mushrooms, wash them, put water in the pot to boil, put in the chicken leg mushrooms to blanch, put oil in the pot to heat, add green onions and garlic and fry until fragrant, pour in the chicken leg mushrooms and stir-fry for 1 minute until cooked, put salt and chicken essence into the pot and fry well, and finally pour in oyster sauce.

2. Stir-fry chicken thigh mushrooms.

Ingredients: chicken leg mushrooms, carrots, salt, chicken essence, salad oil, starch, scallion oil.

Method: Wash the chicken leg mushrooms and carrots, cut them into slices, blanch them with boiling water, put a little oil in the pot, add the chicken leg mushrooms and carrots and stir-fry, thicken after seasoning, and sprinkle a few drops of scallion oil when getting out of the pot.

The taste of chicken leg mushroom is delicious and nutritious, but not all varieties are edible, and those that cannot be eaten are poisonous, in addition, chicken leg mushroom can not be left for a long time after picking, otherwise when it is ripe, it will also be inedible because of the toxins inside; In addition, if the chicken leg mushroom has hairy hair before picking, it should not be eaten because the toxins have begun to appear in the mushroom; Chicken leg mushrooms should never be eaten with alcoholic beverages.

1.In fact, in our daily life, the practice of chicken leg mushroom is very, very much, many people will choose to fry chicken leg mushrooms, or fry chicken leg mushrooms with some meat, and some people will choose fried chicken leg mushrooms, and in the hot summer, more people will choose cold chicken leg mushrooms, although there are a lot of chicken leg mushrooms, but today only one of the methods is to teach you, the sock celebration method of picking chicken leg mushrooms is chicken leg mushroom tomato soup, We need to prepare a certain amount of chicken leg mushrooms, tomatoes and table salt when making this dish.

2.So before making this dish, everyone should also understand that some patients with gout are not recommended to eat chicken leg mushrooms, this is due to the fact that the fruiting body of chicken leg mushrooms contains very high purine substances, and gout patients eat ** that is easy to cause old diseases.

3.First of all, we need to carefully wash the prepared chicken leg mushrooms, blanch them in hot water or blanch them, and then we will control the moisture in the chicken leg mushrooms and put them aside.

4.The tomatoes that we have prepared are also carefully cleaned and cut into slices.

5.Turn on the pot and add a small amount of oil to the pan, wait until the oil is hot, add the tomatoes to the pan and stir-fry, then put the chicken leg mushrooms in it and stir-fry, finally we add water to it and boil it over high heat, after cooking we can add a certain amount of salt to it.

1. Pork belly chicken leg mushrooms.

Ingredients: 500 grams of pork belly, 100 grams of dried chicken leg mushrooms. Seasoning: 8 grams of chili oil, 5 grams of soy sauce, 3 grams of sugar, 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of sesame oil, 10 grams of white garlic.

Method: After the pork belly is initially processed and cleaned, put it in a pot of water and cook, remove it and let it cool, and cut it into thin strips. After soaking and washing, cut the chicken leg mushrooms into shreds, blanch them in boiling water, remove them, and drain the water.

Put refined salt, sugar, soy sauce, garlic paste, monosodium glutamate, chili oil, and sesame oil into a bowl to make garlic puree. Mix the shredded belly, shredded chicken leg mushrooms and garlic sauce evenly, and serve on a plate.

2. Casserole chicken thigh mushroom balls.

Ingredients: 150 grams of chicken thigh mushrooms (dry), 150 grams of pork (fat and lean), 30 grams of egg whites, 50 grams of rape, 25 grams of dried shrimp. Seasoning:

10 grams of starch (corn), 3 grams of salt, 2 grams of vinegar, 2 grams of monosodium glutamate, 5 grams of soy sauce, 5 grams of green onions, 3 grams of ginger, 5 grams of sesame oil.

Method: Wash the pork, chop it into a bowl with fine filling, add starch, egg white, refined salt and monosodium glutamate and mix well; Remove the moisture from the chicken leg mushrooms, cut the long ones with a knife, and keep the short stems and umbrellas in their original shapes; Rape hearts cut into centimeter-long segments; Soak sea rice (dried shrimp) in boiling water and set aside; Finely slice the green onion and ginger; Sit in a pot and add water to boil, blanch the rape and take it out, let it cool, and then change the water to boil until it is 60% hot; Squeeze the adjusted meat filling into balls with a diameter of 1 cm, and remove them until they are broken; Put the chicken soup in the casserole, add the chicken leg mushrooms, rape heart, sea rice, shredded green onion and ginger, refined salt, soy sauce and vinegar; After boiling, skim off the foam, put MSG to find a good fresh taste, pour in the balls and continue to burn until cooked, and the side ingredients are crispy; Drizzle in sesame oil before serving.

3. Stir-fried snail slices with chicken leg mushrooms.

Ingredients: 500 grams of conch, 200 grams of chicken thigh mushrooms (dried). Seasoning: 10 grams of green onions, 5 grams of ginger, 80 grams of peanut oil, 10 grams of salt, 5 grams of monosodium glutamate, 1 gram of pepper, 5 grams of cooking wine, 5 grams of sesame oil, 8 grams of starch (peas), 8 grams of vinegar.

Method: Boil the chicken thighs and mushrooms in boiling water, add the chicken broth to the basket and steam thoroughly, cool and cut into thin slices. Take the conch meat, scrub it with vinegar and slice it thinly.

Add water to a pot and bring to a boil, put the snail slices in boiling water, and remove them. Heat peanut oil in a pot, burst the pot with green onion and ginger, add cooking wine, snails and chicken leg mushrooms and stir-fry, add seasonings and thicken with wet starch, pour in sesame oil, stir evenly and put on a plate.