In addition to being used to stew chicken, what are some other delicious ways to eat mushrooms?

In addition to mushrooms used to stew chicken, you can also use mushrooms and vegetables to fry, not only delicious but also very simple, prepare mushrooms, wash them and tear them into small pieces for later use, and then clean the vegetables, put oil in the pot and fry garlic until fragrant, then put in the torn mushrooms, then put in the cleaned vegetables, stir-fry over high heat, add oyster sauce, salt, chicken essence to taste.

You can use it to fry the meat slices, cut the mushrooms into thin slices, fry the meat slices first and then put the mushrooms and celery, you can add some bell peppers to improve the color of the dish, as long as you add some salt and chicken essence is a delicious next meal.

There are many ways to eat chicken, generally most families like to eat it stewed, and there are some chicken breasts to stir-fry I like to fry celery. Or take it to cook porridge, boil porridge with a little salt and lard, and the rice tastes very strong and fresh. If there is a child who wants to eat chicken, just make it into minced porridge, yes, so that the soup also has meat in the rice, which is very nutritious.

It is believed that many people have eaten chicken stewed mushrooms.

This dish can be said to be a famous dish in the Northeast, so how to make it delicious, and what ingredients are needed to make it, let's take a look today.

First of all, let's prepare the ingredients, chicken stewed mushrooms Hearing this dish, you know that chicken and mushrooms are essential, and ginger, garlic, lettuce, and of course, you can also prepare some sun-dried beans and potatoes, and the seasonings you need are cooking wine.

And light soy sauce, etc., first of all, we have to clean the mushrooms in removing their roots, after removing it, clean it at the bottom, and then soak it in warm water for dozens of minutes, you can take out the soaked mushrooms, leave the water for soaking mushrooms for later use, and then clean the chicken, chop it into small pieces and grasp it in the water, take out the water and set it aside, and finally pour a small amount of oil into the pot and boil the rock sugar into saccharin over low heat.

You can transport the belt.

At this time, we can put the chicken pieces into the pot for stir-frying, after stir-frying, put the green onions, ginger and garlic into the pot, continue to stir-fry the fragrance and set aside, put the remaining seasoning into the pot and continue to stir-fry, and wait for coloring, pour the mushrooms and mushroom water into the pot, stir-fry evenly, know that it is boiling, you can add a small amount of salt, and then put the soaked potato slices and other vegetables into the pot and cook for more than 30 minutes, and then you can get out of the pot, sprinkle the green onion after living, the taste is not the usual delicious, It is also very nutritious, close to the body, and rich in protein.

I believe that everyone has learned to make chicken stewed mushrooms, the ingredients of this dish are also very simple, and when making this dish, we must talk about making the soup thicker so that his nutrition is stronger, put coriander to enhance the flavor when out of the pot, if you don't like to eat coriander, you can not put coriander, the above is my production of chicken stewed mushrooms to pick up, this dish is still a legendary next meal, if this dish appears on the table, the rice may not be enough to eat.

Heat the pot on the fire, add soybean oil to heat and stir-fry the chicken pieces, fry until it is broken, add green onions, ginger slices, peppercorns, star anise and continue to stir-fry until the chicken pieces turn yellow, Sichuan pepper and ingredients, green onion and ginger after the fragrance, pour cooking wine and soy sauce and stir-fry evenly. It is more biting, and the growth cycle of chickens is longer, and the nutrient accumulation is better. For mushrooms, it is recommended to use dried hazelnut mushrooms for soaking, this kind of mushroom has a short shelf life, and the dried products are not very good, but they are really delicious when stewed.

Add an appropriate amount of boiling water, put the mushrooms into the pot, add 5 dried peppers, two large ingredients, add salt, dismantle the limbs and serve a little sugar, chicken powder, change to medium heat after boiling, stew over medium heat, accept the soup over high heat (to leave a part of the soup) stew is a healthy way to cook, the maximum temperature during cooking will not exceed 100 degrees, so it can retain the nutrients in the ingredients to the greatest extent, stews are generally Northeast dishes, and they can definitely be regarded as having a strong mass base, <>

The root of making this dish lies in the hazel mushrooms from the Northeast, the chickens that have never laid eggs, and the earthen pot and earthen stove that burns wood. You may not believe it, and think that there is no difference between gas and wood, but it is not. Chicken and mushrooms were stewed together, fresh and dried mushrooms were available.

However, it is most dense in the Northeast, mainly due to product factors. I tried to stew chicken with mushrooms from the Qinghai-Tibet Plateau, and although the taste was excellent, I still felt that the dried hazelnut mushrooms from the Northeast had a clear taste.

Don't be too coarse, just medium-fine. Dried hazelnut mushrooms or dried yellow mushrooms or dried red mushrooms picked back then, these kinds of dried mushrooms are OK. Northeast soybean oil, green onions, ginger, a little seasoning, cooking wine, soybean soy sauce, salt, a little chicken powder.

Dried shiitake mushrooms are more fragrant, stir-fry for two minutes to add the water that has not been over the chicken, boil over high heat and turn to low heat and simmer slowly, the chicken is generally very tender, about half an hour is OK, and then collect the juice on high heat, add some vinegar, vinegar can make the chicken tender but not firewood, chop the processed chicken into 1 inch 2, large squares, let go of the water to scald, take out and wash the foam with cold water, soak the flower mill with boiling water to soften, pick and wash, squeeze out the water, and cut the orchid slices like eye slices.

Ingredients for stewed mushrooms with Xiaohaofan chicken: 50 grams of half a chicken dried mushroom, 1 tablespoon of cooking wine, 1 soup with a spoon of dark soy sauce, 3 small pieces of cinnamon, 1 star anise, 1 teaspoon of salt, 2 tablespoons of cooking oil, 1 garlic, 3 slices of ginger.

When making chicken stewed mushrooms, you need to use local chicken, mushrooms, vermicelli, vegetable oil, dark soy sauce, chili, ginger, green onion, star anise, cinnamon, bay leaves, and monosodium glutamate.

To prepare a three-yellow chicken, mushrooms. Goji berries, astragalus, American ginseng, but also prepare some pepper, spices, cinnamon, star anise, bay leaves.

Hazel mushrooms, onions, enoki mushrooms, potatoes, tofu, and chickens from the Northeast are all ingredients that will be used, and they have high nutritional value.

Chicken stew with mushrooms, the best mushrooms should be chicken leg mushrooms.

Wild mushrooms of the Northeast. This mushroom is rare and highly sustenance. Dried mushrooms are about 400 yuan per kilogram.

The mushroom is generally grown on the ruins of abandoned gold mines and is produced in very low quantities. It was only last autumn that chicken thighs grew into the market. When eating chicken leg mushrooms, soak them in warm water.

Pay attention to the water in which the mushrooms are soaked. It is used when stewing chicken.

If people can't buy this mushroom, they will use hazelnut mushrooms that cost tens of yuan per catty.

Stew it, it's delicious. In the dense forests of Northeast China, there are many species of mushrooms, pine mushrooms, etc. Which are the best game delicacies!

Manufacturing Method:1An old chicken that has just been slaughtered, washed, touched, cut into evenly sized pieces, washed the gizzard and chicken heart, put it into the chicken nuggets together, remove the roots of the hazelnut mushrooms and dry them, soak them in cold water to soften, rinse them several times with water to remove the color, and then dry them for later use.

2.Heat the pan and add the soybean oil.

Stir-fry the chicken pieces until crumbled, add the onion, ginger, pepper and star anise, continue to stir-fry until the chicken pieces turn brown, stir-fry the pepper and star anise, and stir-fry the onion.

and ginger, then pour in cooking wine.

Stir-fry well. 3.Stir-fry the soy sauce poured into the chicken pieces, and when the chicken pieces are yellow-red, add fresh soup or water, add salt and monosodium glutamate.

Sugar and monosodium glutamate are seasoned, and the soup will be slightly more, so as not to paste the soup, and the previous results will be in vain!

4.Adjust the taste, add the washed hazelnut mushrooms, bring to a boil over high heat, skim off the foam, and simmer for about 1 hour. When the chicken nuggets and mushrooms are ripe and rotten, remove them from the pan, and when the soup is thick, place it on a plate and sprinkle with parsley.

Characteristics: Crispy and rotten, the taste penetrates into the muscles. Chicken nuggets and hazelnuts.

Perfectly blended. The chicken has the aroma of hazelnuts, and the hazelnuts have the deliciousness of chicken nuggets.

Reminder for you.

If you want the chicken mushrooms to be delicious, you have to fry the chicken nuggets in a pan and fry them until they die and the oil is forced to be delicious.

Chicken stewed mushrooms can also be added with an appropriate amount of Great Northeast vermicelli, and the taste is good enough! The seasoning must be stir-fried until it has a flavor before proceeding to the next step.

I think it's better to choose shiitake mushrooms when making chicken mushrooms, shiitake mushrooms and chicken stew are particularly fragrant, and they are also very delicious, you can try to stew them.

Hazelnut mushrooms. Chicken stewed mushrooms is a famous dish in the Northeast, which is rich in hazelnut mushrooms, which are delicious and fragrant, and are most suitable for stewed chicken. If you don't have hazel mushrooms, you can also replace them with shiitake mushrooms with a similar taste, and stewed chicken with shiitake mushrooms can effectively reduce cholesterol in chicken and is also healthier.

Shiitake mushrooms are generally chosen, the taste of shiitake mushrooms is relatively crisp and smooth, and its taste is also very delicious, which is liked by many people, and it is also very suitable for stewed chicken.

Chicken stewed mushrooms is a famous dish in Northeast China, the mushrooms used are called hazelnut mushrooms, which are very rare wild mushrooms, its meat quality is very thick, the fragrance is rich, and the deliciousness of the chicken can be well stimulated.

It is better to make pine umbrellas, and it is wild, and the yield is very small, but the nutritional value is very high, and people like to eat delicious food, which has been recognized by everyone.

Which region is chicken and mushroom stew? How does it work? In the Northeast.

Chicken stew with mushrooms is a dish in northeastern China. Toppings include chicken, mushrooms, and bugs, and the cooking method is stewed. When making stewed chicken and mushrooms, you can add edible salt, dark soy sauce, rock sugar, star anise, chili pepper and other accessories as appropriate.

Before cooking, the chicken can be bleached or soaked in water, which will remove some of the blood and reduce the fishy smell of the chicken.

<> when choosing chickens, there are a lot of precautions, chickens choose their own chickens, that is, stupid chickens domesticated in the countryside, mushrooms are fresh mushrooms picked in the mountains in autumn to dry, the best choice is hazelnut mushrooms, little stupid chickens and hazelnut mushrooms are paired together into the Northeast everyone loves to eat stewed mushroom chicken.

When I was a child, I could only eat delicious stewed chicken and mushrooms during the Chinese New Year. Now the standard of living has improved as long as you want to eat it whenever you want. Now the weather in the Northeast is very cold, and the stewed chicken soup is really delicious.

After drinking a bowl of hot soup, my whole body immediately became hot, and the stewed chicken was particularly soft and rotten. It's greedy to take a bite. The chicken soup must be stewed for a longer time, the soup can be integrated into the taste of the chicken, when the chicken soup is stewed, there is no need to add too many condiments, so as not to affect the umami of the soup itself, the chicken soup is also particularly nutritious, and the method is also very simple, now I will share with you the detailed method of this famous dish.

Heat the oil in a pan, add the green onion and ginger when the oil is hot, stir-fry until fragrant and add the chicken. Stir-fry the chicken a few times, add fennel and chili, add tamine to boiling water, add water again, then add salt and soy sauce and simmer for an hour.

Do a detailed interpretation of the problem, I hope it will help you, if you have any questions, you can leave me a message in the comment area, you can comment with me more, if there is something wrong, you can also interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you. I hope you will pay more attention to me, a novice Xiaobai, waiting for your attention. Do you guys understand it?

This dish is the food of the gods of beauty in the Tohoku region; After the chicken is cleaned, chop it into small pieces, soak the mushrooms in advance, change the knife, and then get out of the pot to swim and burn the oil, put the chicken pieces into the pot after the oil is hot, fry until the chicken changes color, then put in the green onion, ginger, spices, red pepper, bay leaves, fry the fragrance, add cooking wine, chicken essence, soy sauce and salt and stir-fry evenly, then add an appropriate amount of water, simmer for about 10 minutes, add mushrooms, turn to low heat and simmer for about 50 minutes, and the soup can be out of the pot after it is thick.

Chicken stewed mushrooms It is a delicacy in the Northeast, and it is especially loved by people who rent Qing potatoes, and it is particularly delicious when you do it; First chop the chicken, then cut it into small pieces, then soak the dried mushrooms in warm water for about half an hour, put oil in the pot, and then put in the peppercorns, the cheaters draw salt, cooking wine, and then put in the chicken and dried mushrooms, and stew for about half an hour after pouring water, and it will be more delicious.

It is from the Tohoku region. Chain socks are generally made of small pieces of chicken first, and then put them directly into the pot to cook after the shed is excited. Wait until the chicken has changed color, then add the mushrooms, and then change the old godmother sauce to reed oil.

Chicken stewed with mushrooms, delicious to eat, very popular with people. Chicken stewed mushrooms is a special delicacy that can often be eaten in the countryside, and it is very common in rural areas, so how do we make chicken stewed mushrooms to be delicious?

We can choose half a chicken or a whole chicken, and then choose some dried mushrooms or fresh mushrooms, in the selection of wide sweet potato vermicelli ultra-fine powder can be, in fact, we are making chicken stewed mushrooms in the case, do not use a lot of condiments, we only have to use salt rice wine, light soy sauce and dark soy sauce, oil, if we choose dried mushrooms, we must give it to soak in warm boiled water, we have to clean it up, because there is a lot of soil in the dried mushrooms, after washing, and then soak it for 30 minutes.

We will then chop the onion and garlic, Xianglai Chaotian pepper to it, cut it into small pieces, do not have to cut into the end, we will prepare some star anise, at this time we can put a small amount of oil in the pot, put in the chicken to carry out stir-frying, until its skin has become more and more golden yellow, this cover Zheng must put the blind lead onion and garlic into it, and fry it with the chicken into a fragrant situation.

We used to put in the condiments that we used to say, that is, salt rice wine, dark soy sauce, light soy sauce, lightly stir-fry and color, we carry out stir-fry for 2 minutes, at this time we must pour boiling water, we must boil the part of the boiling water, not over the chicken, so that it can be stewed in the case of making it smooth and tender.

At this time, we must use the red simmer for 20 minutes, simmer for 20 minutes, at this time the muscles of the whole body have been completely cooked, and the juice is also viscous, everyone likes to eat mushrooms, you can add some mushrooms, and then stew for 20 minutes up and down to get out of the pot, at this time the mushrooms are already good, and the meat is more smooth and tender, you can grind it and show the plate.

It's very easy to make and delicious when you make the chicken and mushroom stew, so if you make it this way, you're guaranteed to eat two bowls of rice.