Chinese Food
Steamed chicken with mushroom
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As the name suggests, mushroom is used as the ingredient. Shiitake mushroom has rich aroma, fleshy and smooth taste. It's a perfect match with chicken. As for steaming, of course, it's the healthiest way to cook. It can also keep the original flavor of chicken to the maximum extent. The skill of steaming - after steaming, the ingredients will be put into the pot again. The chicken will be tender after steaming in high heat. The key is to be smooth. Of course, it's still tender. In order to make the steamed chicken taste smooth and tender, there are some tips to marinate before steaming on the pot - 1. To have a beautiful color, first color and then taste; 2. To have a good taste, it is necessary to add some starch; 3. To have a strong and fresh taste, a spoon of chicken oil is indispensable. More delicacy practices. Pay attention to my WeChat official account -gzrj8080.
Cooking ingredients
Cooking Steps
Step1:Mushroom, Sanhuang chicke
Step2:Sanhuang chicken takes leg and breas
Step3:Chop into large pieces of walnut
Step4:Wash the mushrooms. Cut them into hobs about the size of chicken
Step5:Add soy sauce to chicken piece
Step6:Wear disposable gloves. Mix evenly; (color to add freshness
Step7:Add other marinades. In particular, don't forget to add 1 teaspoon chicken oil; (seasoning and fragrance
Step8:Put mushrooms in the en
Step9:Mix well. Hold for a while. Let the chicken and mushrooms taste well. Cover with plastic wrap. Let stand for 30 minutes
Step10:Put the marinated chicken into the heat-resistant plate. Steam the steamer and then put it into the pot. Steam over high heat for 30-40 minutes
Step11:Rewin
Step12:Sprinkle with chopped chives and medlar. Serv
Step13:Sprinkle with chopped chives and medlar. Serv
Cooking tips:1. Chicken oil - (1) buy a perennial fat hen (I specially reserved one with the vendor who bought chicken regularly in the farmer's market. The price is not cheap.) . take out the yellow fat in the abdomen and subcutaneous after washing (yellow is very important. If it's white fat, it can't be called quick chicken. At least the quality is not good.) (2) put the chopped oil into the iron pot. Add a little water. Cook slowly until the water is dry, and then the oil begins to flow out. Until the oil is completely fried, take out the fat residue and do not use it. Finally, put in some prickly ash. Turn off the fire. (3) Put it into a heat-resistant glass bottle while it is hot. Refrigerate it after cooling. I always have it in my fridge. There are many other uses. 2. A family eats three bites. Only chicken legs and chicken breast are enough. The rest can be stewed or stewed. 3. Put on a beautiful shape. It's a feast or festival dish. I don't think it's beautiful - ah, there are a few art cells. More food practices. Do follow my wechat
