Chinese Food
Mushroom and chestnut flavor ~ chicken leg and pumpkin cup~
(96293 views)
I've been brushed by fresh meat this summer. It's really exciting to watch it. ~ (shy...) if you want to make a dish for fresh meat, it must be like fresh meat. It's also like eight pieces of abdominal muscles. It's full of deep connotation of talent and skills. Think of chestnut just on the market. It's the freshest time. In addition, all kinds of mushroom are good ingredients for strengthening the body. Then they are permeated and fused by chicken juice. They are made of pumpkin honey, fresh and meat. Meat and vegetables are mixed with grains. They are nutritious and delicious. They are ready in the early stage. After steaming, they can wait for dinner. It's the most attractive for small fresh meat. In order to lock in the fresh taste to the greatest extent, the multi-layer steamer with SUPOR's real delicious is most suitable. Mud sprout also quickly do ~ lock the stomach of small fresh meat and catch TA's heart. Let's edit it again. Some friends say that the pumpkin is cooked and the chicken is not. It must be because the chicken is too cooked
Cooking ingredients
Cooking Steps
Step1:Because all kinds of ingredients are easy to ripen, so first deal with chestnut. It's best to peel the fresh chestnut. It's fragrant and glutinous. The peeled chestnut is easy to buy last year's frozen one. It's hard to boil. It's not easy to cook. But it doesn't matter if you can't buy fresh ones. Just cook them in a pressure cooker in advance.
Step2:Use a knife to smash a cross on each chestnut. It's really hard. It's better to smash it if the stroke doesn't work.
Step3:Then take a small pot and boil it. Boil and roll for another 23 minutes. The chestnut cooked in this way is powdery and waxy.
Step4:Pour out the hot water. Connect the cold water. Tap water will do. It's easy to peel from the edge of the knife. Look at the mud. Each one is cute.
Step5:All the ingredients are on display. See if SUPOR's steamer is big enough. Put in my pumpkin properly.
Step6:Sacrifice to my SUPOR really delicious multi-layer steamer baby. It's three layers in total. It's big enough. Steamed buns can be steamed all at once. Don't worry about the over cooking here. Stainless steel is very durable. The bottom of the pot is thick. It can burn gas and use electromagnetic stove. The bottom layer is very high. So a steamer is in hand. It can stew, soup and porridge. Don't be too considerate. The most important thing is that the lid is transparent. I can observe the degree of cooking at any time.
Step7:Lentinus edodes should be blistered in advance.
Step8:Then deal with the pumpkin. Wash the pumpkin. Carve out the cover with a knife. Dig out the seeds inside. In fact, it's good to cut a lid with a flat knife directly. But for the small fresh meat, it's important to pay attention to the right adjustment ~ put it aside after handling.
Step9:Wash and drain the drumsticks. Cut into small pieces of meat. Don't cut too big... Small fresh meat should be tasted gracefully. Wusong is not a small fresh meat to eat meat with a big mouth ~ but mainly to prevent the meat from not cooked ha ha.
Step10:Mix ginger, cooking wine, raw meal, salt and monosodium glutamate into chicken pieces. Use your hands to grasp them. Massage the meat pieces while holding them. More delicious. Let's steam the shallots and put them out of the pot. They won't shrivel and turn yellow. Don't pour down the salad oil first. Otherwise, it won't marinate the meat. At the same time, add mushrooms to marinate.
Step11:Marinate for 15 minutes. Mix the salad oil and chestnut. Pour into pumpkin. Don't press too har
Step12:
Step13:
Step14:
Step15:
Step16:
Cooking tips:* this yellow round pumpkin I chose is soft and pink. It's sweet and glutinous, but it won't collapse. You can also choose other green round pumpkins or old pumpkins for mud sprouting. *You don't need chicken leg meat. You can use chicken breast meat or spareribs. It depends on your preference. *You can add some other vegetables, such as green beans, corn, diced carrots and so on. They are also rich in taste and nutrition. *If the pumpkin is big and stuffed with a lot of stuffing, remember to extend the steaming time properly. There are skills in making delicious dishes.
