Chinese Food
Stewed vermicelli with chicken and mushroom
(136951 views)Northerners pay attention to forthrightness in cooking. When they buy vegetables, they have to talk about buying a bunch. If they buy one and two pieces, they will get a white eye and a taunt. Therefore, northern people always cook in large pots and pans. Although they sometimes have leftovers, the habits they have developed for hundreds of years cannot be changed for a while. It's very common to serve the dishes together. For example, today's pot stewed chicken and mushroom with vermicelli. If it's served on a plate, it makes people feel stingy. I filled a bowl for taking photos. It's not enough for me to eat alone. Back to the topic. It's a classic northern dish. It's not hard to do. It pays attention to the original flavor of thin Hulu and wolfing. The chicken is easy to ripen but not very fragrant. So I used the native chicken. The bone is hard and the butter is hard. The mushroom is brought back by my good friend Baoma from my hometown in Inner Mongolia. It has a special fragrance after foaming. It tastes crisp after stewing. The vermicelli is the sweet potato vermicelli made by sister Xiaolin of Shandong Province. It's crystal clear and has been cooked for a long time
Cooking ingredients
Cooking Steps
Step1:Chop the local chicken into small pieces. One and a half are at will. My family doesn't like meat. Half is enough. Sweet potato noodles don't need to be soaked in water. The quantity is at will. The spices are also prepare
Step2:Soak the dried mushrooms in cold water ahead of time, and squeeze out the water. This is the bowl of mushrooms in Inner Mongolia. I also eat them for the first time. The taste is crisp and tender; you can also use dried mushrooms such as chashugu to replace it
Step3:Pour a little oil into the frying pan. Put the spices into the pan and pull them up for a few times to produce the fragrance. Pour the chicken pieces into the pan. Because there is less oil, turn the heat to stir fry. When the chicken skin shrinks to produce a little oil, pour the cooking wine, soy sauce, raw soy sauce, salt to deodorize and mix for seasoning
Step4:Add some hot water, boil over high heat, and then pour the dried mushrooms into the soup. Turn to low heat, cover and simmer slowly
Step5:When the meat is rotten and the soup is fresh, cut the sweet potato vermicelli into 20 cm long sections and put them directly into the soup. There is no need to make water. Leave all the vermicelli out of the soup. Cover it and simmer for 15 minutes on a low heat
Step6:The vermicelli absorbs the broth. It's soft and tasty. Turn the green garlic into the soup, mix it for a few times, and turn off the fire. Serve it in a pot.
Step7:It's full of mushrooms and vermicelli. It's really fragrant.
Cooking tips:1. Wash the chicken pieces and stir fry them in the pot directly. No need to blanch. The soup is delicious; 2. No need to soak the noodles in the water. It can absorb enough soup juice to make it very fragrant. So you can put more stew in it; 3. The green garlic section is a fine brush to add color and fragrance. There are skills in making delicious dishes.
