Is there soup for chicken stewed mushrooms, introduction to chicken stewed mushrooms

Chicken stew with mushrooms is best served with soup. Rich in nutrients.

Chicken stew with mushrooms is a Lu dish. It is usually made with dried mushrooms, chicken, and vermicelli. Hazel mushrooms bring out the flavor of the chicken, and the vermicelli is smooth and creamy. The chicken stewed with mushrooms is tender and has high nutritional value. (Overview diagram reference, **in:1).

Dried shiitake mushrooms.

Ingredients: 1 three-yellow chicken (about 500 grams), 15 dried shiitake mushrooms (about 25 grams).

Excipients: 1 tablespoon cooking wine, 3 star anise, 3 bay leaves, 2 green onions, 5 slices of ginger, 2 teaspoons dark soy sauce, 1 teaspoon light soy sauce, 1 piece of stewed soup, 1/2 teaspoon white pepper, 1 tablespoon oil, 3 bowls of water.

1. Chop the three yellow chickens into pieces, soak them in blood water and set aside; Soak dried shiitake mushrooms in warm water, wash and set aside.

2. Put the three yellow chickens in the water, bring to a boil over high heat, skim off the foam and take it out, wash it and set aside.

3. Heat oil in a pot, stir-fry chives, ginger, star anise, bay leaves, then put the chicken in and stir-fry until it changes color, add cooking wine and soy sauce and stir-fry evenly.

4. Add water, add dried shiitake mushrooms to stew, and add Knorr soup for stew.

5. Knorr Soup Bao Wei stew is specially dissolved into a thick and mellow broth, infiltrated into the ingredients, boiled over high heat, turned to low heat and simmered until the soup is thickened, and finally sprinkled with white pepper to enhance the fragrance.

6. Chicken stewed mushroom finished picture.

The mushrooms used in the chicken stew are hazelnut mushrooms from the Northeast, which are wild and a bit similar to tea tree mushrooms.

Chicken stew with mushrooms is a Northeast stew. It is usually made with dried mushrooms, chicken, and vermicelli. Hazel mushrooms bring out the flavor of the chicken, and the vermicelli is smooth and creamy. The chicken stewed with mushrooms is tender and has high nutritional value.

Chicken stewed mushrooms is a typical Northeast dish, although there have been many changes later, and it is often made in the south, but the authentic chicken stewed mushrooms are very particular from the selection of ingredients to the production.

The Northeast version of chicken stewed mushrooms, the general choice of mushrooms is to use hazel mushrooms. Hazel mushroom is the fruiting body of the fungal plant phylum Honey Ring. Hazel mushroom is smooth and refreshing, delicious and nutritious, and is listed as a first-class food by some developed countries.

Hazelnut mushrooms are umbrella-shaped, pale earthy yellow, and tan after aging. Hazel mushrooms grow in July and August on the base of coniferous and broad-leaved trunks, roots, fallen trees and branches buried in the soil. It is mainly distributed in the hazelwood hill in the shallow mountainous area of Changbai Mountain.

It is known as "Mountain Treasure" and "the Fourth Treasure of Northeast China".

<> "Method: Wash the rooster and cut it into small pieces, put it on the pat with the green onion, ginger, cooking wine blanching, green onion ginger, garlic, large ingredients, Sichuan pepper, dry chili pepper to taste, stir-fry the chicken pieces, two spoons of Fuhe or light soy sauce, a spoonful of dark soy sauce, a spoonful of material lack of wine, a spoonful of oil consumption, bay leaves, rock sugar and boiling water, a spoonful of soybean paste, boil for 40 minutes, put shiitake mushrooms, sweet potato powder, cook for another 10 minutes, a spoonful of salt, stewed.

Stupid chickens are often used to make chicken stewed mushrooms, and old hens and black chickens are often used to make chicken soup stewed in medicinal food.

Chicken stew with mushrooms to dig hunger.

Materials. Ingredients: 600 grams of chicken, 50 grams of dried shiitake mushrooms, 50 grams of tea tree mushrooms.

Excipients: 10 grams of ginger, 3 star anise, 6 dried chilies, 1 pinch of Sichuan pepper, 1 small section of green onion, 30 ml of soy sauce, 50 ml of rice wine, 20 grams of sugar, 5 grams of salt, 30 grams of vegetable oil, 1 chives.

1. Prepare the ingredients, shiitake mushrooms, tea tree mushrooms, dried chilies, star anise and Sichuan peppercorns, cut ginger slices and set aside.

2. Soak tea tree mushrooms and dried shiitake mushrooms in warm water, filter out the sand and dust after soaking, and leave the water that has been soaked in mushrooms.

3. Wash the chicken, chop it into pieces, and drain the water.

4. Put vegetable oil and white sugar in a wok, and cook the sugar over low heat until amber.

5. Put the chicken pieces into the wok, stir-fry until fragrant, and fry the chicken pieces until golden brown.

6. Add ginger slices, dried chilies, star anise and Sichuan peppercorns and stir-fry for a while.

7. Add soy sauce and stir well.

8. Add the water of pickled mushrooms and stir well.

9. Add the soaked tea Kuanxun mushrooms and dried shiitake mushrooms, stir-fry and bring to a boil.

10. Pour all the ingredients into the casserole, simmer over medium-low heat for 30 minutes, add salt.

11. a finished product.