How do you make delicious fried chicken firs?

Preparation of fried chicken fir mushroom: first prepare red pepper, dried red pepper, star anise, white sesame seeds, rapeseed oil, and chicken fir mushrooms. The fresh chicken fir soil is then cleaned with pumpkin leaves, which is not only clean but also environmentally friendly.

Then cut the cap and stipe of the chicken fir into slices diagonally, and then divide the cap into small pieces. Cut the peppers into small pieces, put the pot in the fire, then pour in the oil and heat it, put in the mushroom cap, and fry over low heat until the moisture is dissipated. After removing it, put the stem into the oil pan, also fry until the water is dry, and add the dried red pepper and star anise.

Fry over low heat to bring out the fragrance, then add the mushroom cap, fungus stalk, and red pepper, and fry slowly over low heat. Fry until yellow but not crispy, then add white sesame seeds, stir well and serve.

Intimate tips for the practice of fried chicken fir: everyone must pay attention to the oil temperature when frying, and the temperature should not be too high, otherwise it will be easy to fry and burn, which will affect the taste. When frying the cap and the stem, fry it separately, because the cap is more tender and the frying time is shorter than the stem

After the chicken fir is ready, it is stored in a bottle or ceramic jar, so that it can be stored for a very long time.

Chicken fir can not only be made into fried chicken fir fir, but also can be stir-fried or made in soup with fresh chicken fir, which is absolutely delicious and delicious. The reason for cleaning chicken fir with pumpkin leaves is that the fluff on the surface of pumpkin leaves can clean the impurities of the chicken fir and will not harm the oil fir, so it is very environmentally friendly. After the chicken fir is cleaned, the water should be controlled to dry, so as not to splash oil and burn yourself when stir-frying.

The drained oil can be saved for next use, or it can be used for mixed noodles, which is very fragrant. This practice is also suitable for mushrooms such as tea tree mushrooms and shiitake mushrooms. Don't fry the mycelium completely, it will taste better if it is slightly softer.

1 point pick-up - fresh chicken fir or mushrooms.

2. Cleaning - clean the soil on the chicken fir with a small brush or fruit knife first, and carefully scrape it off. Then use pumpkin leaves to clean the fine soil on the chicken fir little by little.

3. Drying - after washing, tear it into small strips by hand, and then dry the water.

4. Fry in rapeseed oil - add chili pepper, pepper, garlic cloves, and fry it in rapeseed oil. 3 kg of fresh chicken fir fry for 2-3 hours. (Fry until the water is dispersed, remove.) ）

5. Bottling. Finally, let the oil completely soak the chicken fir fungus, if the chicken fir fungus is exposed to the air for a long time, it will produce deterioration! As long as there is oil soaking, it will be fine for a year!

The meat of the chicken fir mushroom is white in color, the meat is delicate, the fragrance is overflowing, the taste is crisp, and it is a famous wild mushroom. It is suitable for sliding and stir-frying, but I personally think that the most delicious method is to fry it, the fried chicken fir is suitable for wine and rice, and the oil of fried chicken fir can also be mixed with noodles, and the clear soup can be mixed dry. Deep-fried fried chicken fir can last for months, which is really simple, convenient and delicious.

First of all, you should choose the best chicken fir fir, clean it, cut it into shreds with a knife, put it in a pot and fry it in oil until golden brown, and put in peppers, peppercorns, monosodium glutamate and other seasonings. Once it has cooled, place it in a small jar. Cut the chili pepper into small pieces, put the pot in the fire, then pour in the oil and heat it, put in the mushroom cap, fry it over low heat until the moisture is dissipated After removing it, then put the fungus stalk into the oil pan, and also fry it until the water is dry, and then put in the dried red pepper and star anise.

The method of chicken fir oil is very particular. First of all, you should choose the best chicken fir fir, clean it, cut it into shreds with a knife, fry it in a pot with oil until golden brown, and add spices such as chili pepper, Sichuan pepper, and monosodium glutamate. Once it has cooled, place it in a small jar.

A can of delicate chicken fir oil is ready. The workmanship of chicken fir oil seems simple, but in fact, to make excellent and fragrant chicken fir oil, it is necessary to carefully prepare condiments through repeated research and continuous experiments to make the most fragrant and delicious chicken fir oil.

yes, I haven't eaten it yet, because it's too expensive to afford.

Chicken fir mushroom is a nutritious and delicious fungus, Yunnan people love it very much, I like Yunnan cuisine very much.

Cleaned up the kitchen and turned out a bag of dried chicken fir mushrooms, the quality was not very good, so I simply made fried chicken fir mushrooms.

One of the elements of fried chicken fir is rapeseed oil, well, as a foodie who likes to cook, the oil I always have at home is sunflower oil, which has the advantage of no peculiar smell and high temperature resistance, which is very suitable for stir-frying vegetarian dishes and baking.

It tastes best when fried in the best olive oil.

The most important thing is to pick a good ingredient, smell: smell whether the oil has a peculiar smell, a good oil chicken fir is full of aroma, because of the spices put into the production process, so it has a special aroma of spices, but there will never be a pungent, disgusting, or fat deterioration taste, the special aroma of chicken fir and oil mix has an appetizing feeling, so a good oil chicken fir should also be mellow and pleasant.

Look: As mentioned earlier, chicken fir should be handled by hand tearing, and the blooming chicken fir should be chosen, so the oil chicken fir is irregular in shape; Looking at the color of the oil, the oil color of a good oil chicken fir is bright, clear and golden yellow.

Fried in olive oil, it tastes the best, really.

1. First of all, prepare the ingredients shown in the picture below: 300g of chicken fir, 300ml of oil, 10g of salt, 10g of chili pepper, 10g of ginger, 10g of garlic, and 5g of Sichuan pepper.

2. Then wash the chicken fir roots, shred the ginger, and cut the chili peppers into sections.

4. Then put ginger, garlic, pepper, and chili pepper into it, boil it for 20 minutes, put salt in it, and boil for 10 minutes to get out of the pot.

5. Finally, the chicken fir oil is completed, as shown in the figure below.

Steps to prepare chicken fir oil.

1. Cut off the soil at the root of the chicken fir with a knife and wash it with water.

2. Put the washed chicken fir into a sieve, and drain the water.

3. Tear the drained chicken fir into small pieces by hand.

4. Put the wok on the heat, pour in the oil and heat it, the amount of oil should be more.

5. Add the chicken fir mushrooms and fry them.

6Prepare some chili peppers, peppercorns, garlic cloves and sesame seeds.

7. When the moisture of the chicken fir is fried until it is semi-dry, add an appropriate amount of salt.

8Add garlic cloves and continue frying.

9. After the moisture of the chicken fir is dried, add pepper and chili pepper to fry the fragrance.

10. Put in the sesame seeds and mix well, turn off the heat, fry the sesame seeds with residual temperature to bring out the fragrance, and let it cool before you can put it in a glass bottle and eat it slowly.

Here's how to make chicken fir oil:

Material:

2 kg of chicken fir mushrooms, about 50 peppercorns, 15 dried chili peppers, rapeseed oil, salt.

Method:

1. 2 kg of wild chicken fir fungus, it is best to choose some old umbrellas that have been opened, the taste is relatively strong, and it is easy to tear by hand. Use a toothbrush under running water to remove the dirt, don't soak it! When washing, the umbrella cap is always flushed upwards to prevent dirty water from flowing in.

This basket is about 1 kilogram and washed for an hour. Then cut the chicken fir into about the length of your index finger and tear it into thin strips.

2. Before you start frying the chicken fir oil, add 1 teaspoon of salt to the chicken fir umbrella cap and umbrella handle, mix well, and leave for 15 minutes. Then pour in most of the pot of rapeseed oil, boil until 6 hot, put in the chicken fir, and continue to fry over medium heat. The chicken fir is basically soft, after the oil has not passed the chicken fir fir, add Sichuan pepper and dried chili pepper, turn to low heat and fry slowly, and turn it every 5 minutes halfway to ensure that it is heated evenly.

After about 30 to 40 minutes, turn off the heat until the slightly brown color in the picture is blown.

3. The residual temperature will continue to fry, about 30 minutes after the oil temperature is completely cooled, taste salty, you can add a little salt, mix well and put it into a glass jar. There must be no water in the jar! If the oil is still warm, don't cover it, wait until it's cool!

Then repeat the above steps to continue frying another pot!

Chicken fir oil

Chicken fir oil is a very famous dish in Yunnan, Guizhou and other plateau areas, it is to wash the fresh chicken fungus and tear it into small strips, and then add Sichuan pepper, dried chili pepper to fry in the oil of the cauldron, the water inside the chicken is squeezed dry and then made, the chicken fat can also be used to make seasonings, the taste is dry and fragrant and chewy, and even the oil inside has a strange fragrance.

1.Prepare the ingredients shown in the picture below: 300g of chicken fir root, 300ml of oil, 10g of salt, 10g of chili pepper, 10g of ginger, 10g of garlic, and 5g of Sichuan pepper.

2.Then wash the chicken fir roots, shred the ginger, and cut the peppers into sections.

4.Then add ginger, garlic, chili pepper and Sichuan peppercorns, simmer for 20 minutes, add salt, simmer for 10 minutes.

5.In the end, the chicken fir oil is completed, as shown below.

The preparation of chicken fir mushroom oil is as follows:Ingredients: Chicken fir fungus.

Excipients: rapeseed oil, Sichuan pepper, dried chili pepper, salt.

Tools: pots, buried glass bottles, thermometers.

1. Wash the chicken longitudinal fungus, wring it out vigorously and tearing it into strips.

2. Dig up the ants and heat the rapeseed oil, change the heat to low, and throw the dried peppers and peppercorns into it.

3. Fry slightly, pour in the mycelium, and the temperature will drop.

4. Keep the heat low and fry until the mushroom and the wide silk turns from white to golden and shrunk.

5. Add salt, turn off the heat and cool before bottling.

Preparation of chicken fir oil:

1000g of chicken fir mushrooms, 100g of red peppers, 50g of dried red peppers, 2 star anise, 50g of white sesame seeds, 1000ml of rapeseed oil.

Method: Freshly picked chicken fir is sorted, and the umbrella head seems to be the most delicious.

Use pumpkin leaves to clean the soil off the fir little by little. Washing chicken fir with pumpkin leaves is the local method of Tengchong people, and there is a layer of fluff on the pumpkin leaves, which can not only clean up the impurities on the fungus but also will not hurt the fungus, which is a very environmentally friendly method.

Drain the cleaned chicken fir in a bamboo basket, and the water must be drained, otherwise oil will be splashed when the chicken fir is fried in oil.

Separate the cap and stipe of the chicken fir, cut the stipe into slices along the stalk oblique knife, and divide the cap into small pieces. Dried red peppers and red peppers cut into small pieces. Put the pot on the heat, heat the rapeseed oil (actual consumption 50ml) until it is 5 hot, put in the mushroom cover, fry it over low heat until the moisture in it is exhausted, and remove it.

Then fry the stalk in oil until the water is dispersed and removed.

Then put the chopped dried red pepper and star anise into the pot and fry it over low heat to make it fragrant, then put the previously fried mushroom cap and fungus stalk and red pepper into the pot, continue to fry slowly over low heat, and when it is fried until it is yellow but not crispy, add white sesame seeds, stir well and you can get out of the pot.

The most authentic method of chicken fir mushroom oil is as follows:Ingredients: Chicken fir fungus.

Ingredients: rapeseed oil, dried chilies, Sichuan peppercorns, garlic, salt, shallots, white sesame seeds.

1. Freshly picked chicken fir mushrooms (the surface soil is gently scrubbed clean with fresh pumpkin leaves).

2. Sprinkle the cap and stalk into thin strips (don't mind, use the ** of the last soup made by a cherry blossom Bisun Zhang), cut the dried chili pepper into sections, slice the garlic, and cut the green onion into sections for later use.

3. Pour 1 kg of rapeseed oil into the pot, heat until the vegetable oil bubbles are exhausted, turn off the heat for two minutes (wait for the oil temperature to drop slightly to avoid the mycelium burning); **, first put the mushroom cover (because of its high moisture), fry until slightly yellow, remove from the pot; Then put the fungus stalk, fry it until it is slightly yellow, put the fungus cover into the pot, put 10g of salt (not only for seasoning, but also to prevent the mycelium from becoming sour), and when the water is changed to fry dry, add dried chili peppers, garlic slices, green onions, and peppercorns, and fry the fragrant spine.

4. Add white sesame seeds, turn off the heat, stir well, and let cool.

5. Put it in a glass bottle and seal it for storage (the mycelium must be soaked in oil).