stir-fried chicken coprinus

1

According to your personal preference, you can cut the sides and form round slices; or split the middle and slice them into two semicircular slices; or you can cut them into vertical strips and rectangular slices; in short, you should be cut into slices for easy cooking and flavor.

2

Heat the pan, add a little cooking oil, fry the chives, ginger and garlic after heating.

3

Pour in the coprinus mushroom slices and stir-fry.

4

The heat should be high and stir-fry. It may be a little dry at first. Add a little water, just a little bit. Add salt and pepper powder. Stir fry for a while and water will be produced. Don't worry, it's the moisture of coprinus comatus.

5

Add sugar, vinegar, and beef powder. Press the coprinus mushroom slices with a shovel. If they have a transparent shape, they will be almost cooked. Stir fry and serve.

Put salt early to kill out the water in vegetables. Add vinegar and sugar when they are about to go out of the pan to prevent the mushrooms from being too crunchy and hard. Put sugar later to avoid sticking to the pan. After basically adding sugar, it will feel a little juicy. If you like the water from stir-fried mushrooms, you can simmer it over low heat later and pour it on rice later; if you don't like the water from the soup wide, you can turn on high heat and stir fry it dry. Mushrooms are a favorite ingredient to stew, but because they shrink, they are not suitable for being stewed for too long, otherwise there will be nothing left in the end. When cooked at home, housewives and sisters can lengthen the simmer time for health and taste. If they open a restaurant, they will probably be cooked and cooked, otherwise they will lose a lot.