The warm taste of winged mushrooms, the warm taste of king oyster mushrooms

The combination of mushrooms and chicken wings is simply delicious!

Ingredients. Chicken wings to taste.

White mushrooms to taste.

Green onion to taste. Ginger to taste.

Oil to taste. Cooking wine to taste.

Light soy sauce to taste.

Garlic hot sauce to taste.

Essence of chicken to taste.

Sugar: Appropriate amount.

Method steps.

First prepare the chicken wings for deboning.

<> prepare some white mushrooms, wash them and remove the roots.

Then stuff the white mushrooms into the chicken wings.

After everything is stuffed, put the bottom oil in the pan, fry over low heat until golden brown on both sides, add green onions, ginger <>

Add two tablespoons of cooking wine, two tablespoons of light soy sauce and one tablespoon of garlic chili sauce.

<> add an appropriate amount of water, a little chicken essence, and a small half spoon of sugar, then cover and simmer for 10 to 15 minutes.

<> after the soup is finished, sprinkle with minced garlic and it is ready to go.

Ingredients. Chicken wings Eight phases of food.

White mushrooms are clustered in large numbers.

Salt a pinch of salt. Oil to taste.

Essence of chicken a little.

Dark soy sauce to taste.

Light soy sauce to taste.

Cooking wine to taste.

Rock sugar: Four or five grains of food.

Preparation of chicken wings and mushrooms.

1.Rinse the chicken wings many times to remove the blood foam! Wash the white mushrooms and remove the roots!

2.Shave off the chicken wing bones and try to keep the skin and meat as intact as possible!

3.Stuff the white mushrooms into the shaved chicken wings, fry them golden brown on both sides, add an appropriate amount of all the seasonings, add water and the chicken wings are level, cook over medium heat for 10 minutes, and finally reduce the juice on high heat!

Pleurotus eryngii preparation.

Ingredients: Pleurotus eryngii.

300g adjunct soy sauce.

Soy sauce to taste salt.

Appropriate amount of sugar and appropriate amount of cooking wine.

Finely chopped green onions. Appropriate amount of minced ginger.

Shiitake mushrooms to taste. Appropriate amount of water starch.

Appropriate steps. 1.Wash the oyster mushrooms.

2.Cut into long strips of one centimeter square.

3.Soak dried shiitake mushrooms and cut into strips.

4.Bring water to a boil in a pot, blanch the oyster mushrooms and shiitake mushrooms for 2 minutes, remove and drain.

5.Heat oil in a pan and sauté chopped chives and ginger.

6.Add the mushrooms and sauté for 2 minutes.

7.Add a tablespoon of soy sauce, a teaspoon of dark soy sauce, a tablespoon of cooking wine, a pinch of salt and a tablespoon of sugar, stir-fry well.

8.Add an appropriate amount of water and cook slightly. If you are afraid that it is not cooked enough, you can add a lid and simmer for a while.

9.Pour an appropriate amount of water starch before cooking.

Ingredients: Ingredients.

Pleurotus eryngii mushrooms 250g

1 chicken thigh with oil.

Salt to taste, soy sauce to taste.

Appropriate steps.

1.Change the oyster mushrooms to thin strips and the chicken thighs to small pieces. Set aside.

2.Blanch the chicken in hot water to remove the blood and gore.

3.Add a little oil to the pan, when the oil is hot, add the chicken and stir-fry, and add the soy sauce to continue stir-frying.

4.When the chicken is sauce red, add the oyster mushrooms and continue to stir-fry, then cover the pan and simmer for a while.

5.When the chicken is crispy, add a pinch of salt and remove from the pan.

Ingredients 300g mushrooms

Seasoning salt. Light soy sauce to taste.

Mix the oil to taste.

Coriander to taste. To prepare the appropriate amount of vegetarian fried mushrooms.

1.Wash the mushrooms and pick small pieces.

2.Put it in a pot and blanch it for two or three minutes

3.Heat oil in a pan and add the drained mushrooms.

4.Stir-fry for two minutes and add salt.

5.Add light soy sauce.

6.Add the coriander.

7.Stir-fry evenly.

Chicken wings are prepared.

Chicken wings. 12 excipients.

Sugar to taste. Light soy sauce to taste, salt to taste.

Ginger to taste Step 1Wash the chicken wings.

2.Fly water and boil until 8 mature. Remove the drops dry. Add a little salt to the surface.

3.Pour sugar into a bowl and mix into juice for later use.

4.In another pot, heat the oil in the pan, pour in the ginger slices and stir-fry until fragrant, pour in the chicken wings, fry slowly until fragrant, wait until the chicken wings are golden brown on both sides, and put out the excess oil.

5.Finally, add the sauce to the fried chicken wings, stir-fry a few times to evenly color.

Preparation of chicken wing buns.

Ingredients: 10 chicken wings.

Excipients: Carrots are not a small strip.

A pinch of sand ginger and salt to taste.

Soy sauce to taste, honey to taste.

1.Prepare a variety of materials. Remove the bones of the chicken wings, let them dry, marinate them in sand ginger and soy sauce and set aside2Stir-fry the cooked rice with carrots until fragrant.

3.Sew the wide side of the chicken wings with a toothpick and stuff the rice into the chicken wings4Stir the soy sauce, salt and honey and spread on the chicken wings to make them more flavorful5Finally, put it in the pan and fry it, being careful not to burn it (we used a universal rice cooker in the dormitory).

Chicken wings are prepared.

Material. Chicken wings, light soy sauce, sugar, cooking wine, chicken essence, honey, green onion, ginger.

Method. 1. Wash the chicken wings and cut two knives horizontally on the back, boil the water in the pot, put two slices of ginger, add some cooking wine, put the chicken wings and boil for 3 minutes, remove and set aside.

2. Heat the oil in the pot, add light soy sauce and fry it first, here the light soy sauce only takes dozens of seconds, add chicken wings and stir-fry.

3. After the chicken wings are colored, add sugar, cooking wine, and water (the amount of water should cover the amount of chicken wings), bring to a boil over high heat, slowly boil over medium heat until the juice is about to be collected, add chicken essence, and add a little honey (adding honey is to increase the fragrance and color, and the surface is bright).

4. Continue to collect the juice to the ideal state. The ideal state is that the juice is almost dry, but not in the state of the pot, start the plate and sprinkle with chopped green onions.

Preparation of vegetarian buns.

Copy of the material

Stuffing: Finely chop the cabbage, grated carrots, stir with salt, pickle shiitake mushrooms, fungus, dry gluten, soak until soft, mince the garlic, mince the garlic, fry the garlic and shiitake mushrooms in hot oil, fry the garlic and mushrooms in a wok, add gluten and fungus to fry together, let it cool, stir all the ingredients together, add salt, sesame oil, and pepper.

2. Steamed bun skin: Add the yeast to warm water at 40 degrees Celsius to ferment (activity yeast is used here, so there is this step), add all the ingredients needed for the steamed bun skin, knead evenly until it is non-sticky and non-sticky, cover the pan with plastic wrap and wait for 10 minutes.

3. Divide the dough into 40g small dough tables, sprinkle flour on the table to prevent the small dough rods from sticking and wrap them flat into the filling.

4. Put the buns on the baking paper, put them in the steamer to ferment for 12 minutes, prepare a pot of water to boil, put them in the steamer and steam for 10 minutes.