Chinese Food
Fried chicken and fir fungus with zero fat and blood sugar reducing oyster sauce
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[introduction of chicken fir fungus] chicken fir fungus is also known as umbrella mushroom, chicken silk mushroom and bean chicken mushroom. The flesh of chicken fir fungus is thick and fat, the texture is thin and white, the taste is fresh, sweet and crisp, and the fruiting body is medium to large. The width of the cap is 323.5cm. The umbilicus process is hemispherical to campanulate and gradually extends when young. The surface of the cap is smooth. The top of the cap is raised significantly in the shape of a bamboo hat. It is grayish brown or brown, light earthy yellow, grayish white to cream color. It cracks radially after the elders. Sometimes the edge turns up. A few bacteria have radialization. When the fruiting body is fully mature and about to rot, it has a special intense fragrance. People with sensitive smell can smell its fragrance more than 10 meters away. The mushroom meat is white and thick. Conifer is common in coniferous and broad-leaved forest, wasteland and random graves, Baogu land. The stalk is connected with termite nest, scattered to group. In summer, the temperature and humidity are high. The termite nest first grows the micrococcus, and then forms the chicken fir fruiting body. [nutritional value of cockfir fungus] cockfir fungus has high nutritional value. It is a wild edible fungus
Cooking ingredients
Cooking Steps
Step1:Soak and wash the chicken fir fungus in water. Drain the water for us
Step2:Scallion white section. Ginger slice. Star anise reserv
Step3:Put some salad oil into the po
Step4:Put in octago
Step5:Add ginger slice
Step6:Pour in the scallion and stir fry to make it fragran
Step7:Pour in chicken fir fungu
Step8:Stir evenl
Step9:Add 15 ml oyster sauc
Step10:3G chicken essenc
Step11:A little carrot. Chop i
Step12:Pour into the po
Step13:Stir fry in medium heat until the water comes out. Stir for a moment until the soup is thick. Remove the scallion and ginger slice
Step14:Pour 5ml of sesame oil into the pan before leaving. Dish and garnish with medlar
Step15:Simple delicious. Original happines
Step16:Finished product
Step17:Finished product
Step18:Finished product
Step19:Finished product
Step20:Finished product
Step21:Finished product
Step22:Finished product
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Step24:Finished product
Step25:Finished product
Cooking tips:1. Oyster sauce and chicken essence are added. There is no need to add salt. 2. This dish highlights the freshness of the chicken fir fungus itself and the skill of making delicious dishes.
