Chinese Food
Steamed mushroom with chicken wings
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It's sultry these days. I can't resist the heat even if I can't turn on the air conditioner. It's better to walk around in a 26 degree room in a long gown than to get dizzy. The food of a family of four is still to be cooked. But I really don't like the fried oil smoke. So the stewed dishes these days are the regular customers on my dining table. Today's chicken wings are tossed out of the refrigerator. Not many. Only five. It seems a little reluctant to make a dish. But if you continue to stay in the refrigerator, you may think of it again. Cut the chicken wings in two. Suddenly, from five to ten. Hahaha. I can't help laughing and smoking for my quick witted way. Just right. There's a bunch of Flammulina mushroom. It's a creative steamed dish. Place the mushrooms on the bottom. Marinate the chicken wings and put them on top. Steam them in the pot. Chicken wings are smooth, tender and tasty. And Flammulina velutipes also changes because of the mixture of its own juice and chicken wing juice
Cooking ingredients
Cooking Steps
Step1:Wash chicken wings. One Flammulina velutipes. Soak in cool water for 15 minutes. Remove part of colchicin
Step2:Chicken wings are split in half. This can increase the taste area and reduce the steaming time. It can also make a few five wings look like 10. Ha ha. This is also a helpless move
Step3:Put chicken wings, fresh ginger shreds, soy sauce, oyster sauce, salt and rice wine in a bowl. Marinate them for about 30 minutes
Step4:Cut off the root of Flammulina velutipes, divide it into a small group, find a deep dish, and spread the Flammulina velutipes evenly in the dish
Step5:Put a proper amount of starch into the marinated chicken wings. There is no limit to what starch you can use. You can use corn, potatoes and wheat. The purpose is to lock the water and seasoning juice in the chicken wings and make them smooth outside and tender inside
Step6:Stack the wings covered with starch on the Flammulina velutipes. Pour the rest of the powder evenly over the wings
Step7:In a cold water steamer, steam for 20 minutes on medium heat. Fully heating can completely destroy colchicine in Flammulina velutipes. When eating, you can feel more at ease. The chicken wings are covered with starch slurry. Therefore, long time steaming is not old, smooth and tender. This pot is good-looking. It's from the new modern housewife family. It can be boiled and steamed for many purposes.
Step8:Steamed chicken wings and Flammulina mushroom. It's delicious, crispy and tender.
Cooking tips:1. It's OK to steam the whole chicken wings or split them. As you like, spread a little starch before steaming to lock the internal juice. The chicken wings are smooth and tender; 2. There's no need to put water in the dish, because there's water in the Flammulina velutipes. After steaming, the soup will come out; if the marinated chicken wings juice is not salty enough, you can pour a little raw soy sauce after the pot comes out. Then the Flammulina velutipes will taste; 3. The Flammulina velutipes contains autumn Narcissus Alkali will produce toxic colchicine due to oxidation. The latter will have a strong stimulating effect on gastrointestinal mucosa and respiratory mucosa after entering the human body. In serious cases, there will be nausea, vomiting, dizziness and other toxic phenomena; however, colchicine is soluble in water, so it can be destroyed by soaking in cold water or fully heating. There are skills in making delicious dishes.
