How to make the stewed local chicken with winter bamboo shoots and mushrooms, how to make it delicio

Ingredients. Ingredients: 800 grams of chicken, 300 grams of fresh mushrooms, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic. Step 11 of the chicken mushroom stewChop the chicken into chunks.

Chicken stew with mushrooms step 22Soak shiitake mushrooms in water.

Chicken stew with mushrooms step 33Shallots, ginger and garlic cut into pieces.

Chicken stew with mushrooms in step 44Heat the pan, add the soybean oil, add the chicken and sauté for a few minutes.

Chicken stew with mushrooms in step 55Add the green onion, ginger and garlic.

Chicken stewed mushrooms in step 66Add water and bring to a boil.

Chicken stew with mushrooms step 77Add fresh mushrooms.

Chicken stew with mushrooms in step 88Simmer for 30 minutes, add salt and simmer for 5 minutes to turn off the heat.

Detailed steps of how to make a chicken pot with winter bamboo shoots.

1.The chicken plucks out the miscellaneous hair, disembowels and internal organs, washes it, chops it into pieces, blanches it out, washes off the blood foam and drains it;

2.Peel the mushrooms and remove the roots, cut them into hob pieces, blanch and cool;

3.Wash the wolfberries and set aside;

4.Wash the green onion and ginger and cut them into sections and slices for later use;

5.Pour oil into the pot and boil until it is 60% hot, add ginger slices and green onions and stir-fry until fragrant, add chicken pieces, and stir-fry for a while;

6.Pour an appropriate amount of clear soup into the clay pot, put in chicken pieces, winter bamboo shoots, gluten, green onions, ginger slices, and rice wine after boiling, simmer for 3 hours on low heat after boiling, and add salt to taste.

1. Cut the chicken into small pieces and soak in cold water for an hour to rinse off the blood.

2. The best mushrooms are dried mushrooms, soak them in warm water, about 20 minutes 3, drench the chicken with water, pot under cold water, boil, remove the dry water and set aside 4, put the bottom oil in the pot, after heating, put in the chicken and stir-fry, fry until the chicken changes color, the bottom oil becomes clear, add green onions, ginger and garlic, stir-fry until fragrant, add soy sauce, and continue to stir-fry. Then put in warm water, an appropriate amount of salt, 3 grains of rock sugar, an appropriate amount of peppercorns, an appropriate amount of cooking wine, and put in mushrooms, preferably more water.

5.Bring the heat to a boil, pause for 20 minutes, change to low heat for 20 minutes, you can do it.

Foreword These days, the air is filled with the smell of winter is getting stronger and stronger, go out in the morning and subconsciously pull up the zipper, it's cold, the soup is the most suitable for this season, I like stewed soup very much, release the essence of the food in the soup, especially delicious, the local chicken stewed mushroom soup is really fresh and fresh.

Ingredients: 250g of local chicken;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of white mushrooms, appropriate amount of ginger slices, local chicken stewed mushrooms.

1. Wash and chop the chicken.

2Prepare ginger slices.

3. Wash the chicken pieces in a pot under cold water.

4. After washing the mushrooms, use a few knives to cut the skin, which makes it more flavorful.

5. Pour oil into the pot, the oil temperature is 7 minutes, pour out all the oil, then add mushrooms, add salt, 6, add cooking wine, stir-fry evenly, and then turn off the heat.

7. Put the chicken pieces and mushrooms in a stew pot and add the ginger slices.

8Pour in a small amount of cooking wine.

9Pour boiling water.

10 energized for an hour and a half.

11. After that, open it and season with salt.

12 on the table. Tips: Accept the mushroom flavor, so that the mushroom flavor can be removed after stir-frying and adding cooking wine, and the mushrooms are also delicious.

It is best to add boiling water after entering the stew pot, stewed chicken in cold water is easy to get old and lose its flavor.

This soup is really fresh, just add salt to taste.

It's a very simple way, throw the local chicken into the pot and put the mushrooms and your favorite ingredients in a pot and simmer for 1 hour.

Material: Main material.

Half a local chicken. 3 shiitake mushrooms.

Peppermint to taste. Appropriate amount of dried bamboo shoots.

1 scoop of light soy sauce for adjuncts.

1 scoop dark soy sauce. 1 tablespoon sugar.

A small amount of cayenne pepper. A small amount of peppercorns.

The practice of braised local chicken with dried bamboo shoots.

1.Soak the dried bamboo shoots in water for one night, and the water must cover the dried bamboo shoots 2Soak the shiitake mushrooms two hours in advance.

3.The dried bamboo shoots are soaked. If the piece is too large, it is easier to absorb the flavor by cutting it again4

Peppermint is particularly delicious when used to enhance the fragrance, and fried snails are also delicious6After the mushrooms are soaked, don't throw this water away, it will have a great effect later7Marinate the chicken for 20 minutes in advance.

There is salt, cornstarch, oil, ginger, sugar. Be sure to grasp 8Heat the oil, remove the condiments and stir-fry.

9.Pour in the marinated chicken pieces and fry over medium heat.

10.Fry the chicken pieces until a little golden brown, then add shiitake mushrooms and bamboo shoots to stir-fry 11Add salt, oil, sugar and other seasonings.

12.Be sure to add old soy sauce, the color is good-looking, and pour it into the clay pot after frying so that the water is not so easy to dry, and it is easier to taste.

13.Add the water that has just soaked the shiitake mushrooms, be sure to pass the noodles, that is, the water should cover the chicken pieces, and simmer slowly over low heat. About fifteen minutes.

14.When it comes to the last step, put in the mint 3 to 5 minutes in advance, and the taste is really fragrant. If the mint is boiled for too long, it will not taste good and the taste will not be so fragrant.

15.Finally, reduce the juice on high heat.

Ingredients: 600 grams of hen and 150 grams of winter bamboo shoots.

15 grams of wolfberry and 120 grams of water gluten.

10 grams of green onions and 5 grams of ginger.

15 grams of rice wine and 4 grams of salt.

20 grams of vegetable oil.

Detailed steps of how to make a chicken pot with winter bamboo shoots.

1.The chicken plucks out the miscellaneous hair, disembowels and internal organs, washes it, chops it into pieces, blanches it out, washes off the blood foam and drains it;

2.Peel the mushrooms and remove the roots, cut them into hob pieces, blanch and cool;

3.Wash the wolfberries and set aside;

4.Wash the green onion and ginger and cut them into sections and slices for later use;

5.Pour oil into the pot and boil until it is 60% hot, add ginger slices and green onions and stir-fry until fragrant, add chicken pieces, and stir-fry for a while;

6.Pour an appropriate amount of clear soup into the clay pot, put in the chicken nuggets hollow ridges, winter bamboo shoots, gluten, green onions, ginger slices, rice wine after boiling over high heat, simmer for 3 hours after opening the pot, add salt to qualify the loss.

The practice of winter bamboo shoots and local chicken pot:

1.The chicken plucks out the miscellaneous hair, disembowels and internal organs, washes it, chops it into pieces, blanches it out, washes off the blood foam and drains it;

2.Peel the mushrooms and remove the roots, cut them into hob pieces, blanch and cool;

3.Wash the wolfberry and set aside;

4.Wash the green onion and ginger and cut them into sections and slices for later use;

5.Pour oil into the pot and boil until it is hot, add ginger slices and green onions, stir-fry until fragrant, add chicken pieces, and stir-fry for a while;

6.Pour an appropriate amount of spring soup into the clay pot, put in chicken pieces, winter bamboo shoots, gluten, green onions, ginger slices, rice wine after boiling, simmer for 3 hours after boiling, add salt to taste.

Step 1Ingredients: local chicken, dried stalagmites.

Excipients: salt, wolfberry, ginger, cooking wine.

2.Soak the dried stalagmites in warm water for 6 hours, and wash them with water several times in the middleSlice segments.

4.Slice ginger, wash the wolfberry bubbles, clean up the local chicken and cut into piecesAdd water to the pot, boil the chicken over high heat, turn to low heat and skim off the blood foam 6Add cooking wine.

7.Add ginger and simmer for 1 hour.

8.Add dried stalagmites and simmer again for about 20 minutes.

9.Add goji berries.

10.Add salt.

11.Simmer for about 5 minutes.

Tips: Dried stalagmites soaked in warm water for 20 minutes, you must change the water several times, clean the local chicken, it is difficult to stew, add enough water.

6 boneless "ground chicken" chicken thighs.

Dried spring bamboo shoots (put more bamboo shoots if you like to eat them).

A handful of green onions. Ginger A few slices.

5-6 cloves of garlic.

7-8 dried chili peppers.

Sichuan peppercorns to taste.

White pepper a pinch of pepper.

Cooking wine a little.

Light soy sauce a little.

A pinch of sugar.

The practice of braised local chicken with dried bamboo shoots.

Soak the dried bamboo shoots overnight, wash the second one, slice it and set aside.

Wash and cut the boneless chicken thighs, add a small amount of cooking wine, salt, light soy sauce and white pepper and marinate for 30 minutes.

Prepare the dressing. Slice the ginger, chop the garlic and cut the green onion into pieces (also shredded).

Heat the pan, add the oil, add the peppercorns and dried chili peppers and stir-fry until fragrant. Wait for the dried peppers to change color and strain them out with the peppercorns.

Add the prepared dried bamboo shoots, stir-fry over high heat until soft, add water, light soy sauce and a little sugar, and simmer for 10 minutes. Put the soup in a clay pot before it is completely drained, and then cook.

Clean the wok, heat the pan and add oil. When the oil temperature rises, add the green onion, ginger slices and garlic, and heat until fragrant. Add the marinated chicken thighs and stir-fry until the chicken is browned.

Wait for the oil to precipitate out of the chicken thighs and add a pinch of salt to taste. Put the seasoned chicken thighs with oil and soup into a clay pot with dried bamboo shoots, mix well, and simmer for another 10-20 minutes.

Add shredded green onions and simmer for a short time before turning off the heat to allow the aroma of the chicken to fully blend with the aroma of green onions.

Tip 1Separate the fried dried bamboo shoots and chicken thighs and put them in a clay pot to make the dried bamboo shoots absorb the soup thoroughly, and at the same time ensure the smooth and tender taste of the chicken thighs, so that they will not be too old.

2.Scallions, ginger, and garlic are patted and then cut to make the flavor more full

3.Green garlic (garlic leaves) can be used as a substitute for shredded green onions in step 8 for better taste. (People who can't buy green garlic .......)Homesickness can only be relieved with green onions)