Chicken patty with chicken mushrooms
Ingredients: chicken essence,salt,green pepper,carrots,Coprinus comatus,eggs,chicken breast,cooking wine,soy sauce,starch,vinegar,oyster sauce,sunflower oil
Recipe Recommendations
- Coprinus comatus 300 grams
- chicken breast 350 grams
- carrots half a
- green pepper in 1
- eggs 3 only
- sunflower oil appropriate amount
- starch appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Chicken patty with chicken mushrooms
1
Prepare all ingredients, wash them, soak the fungus, and slice the green pepper and carrot
2
Chop the chicken into meat paste
3
Put the meat into a bowl, add cooking wine, soy sauce, vinegar, salt, eggs, and starch, grab well and marinate for 10 minutes
4
Pour appropriate amount of oil into the pan and preheat it, squeeze out a meatball with your hands, and put it into the pan and fry it.
5
Dip a spatula in oil and gently pour on the surface of the meatball (so that the meat will not stick to the spatula), then press the meatball hard to make a patty. After flattening, it will be easier to fry thoroughly.
6
When frying until the surface of the patty turns yellow, place on a plate and let cool.
7
After cooling thoroughly, heat the oil in the pan, and put the patty into the pan and fry it again. Fry until golden brown and serve.
8
Blanch the coprinus mushrooms with boiling water, let cool to control the moisture
9
Leave the oil in the pan, add green onions, ginger and garlic and saute until fragrant.
10
Pour in the carrots and fungus first. After the carrots change color, add the coprinus and green peppers, stir fry for a while, and add the chicken patty.
11
Continue to stir quickly over high heat, add salt and oyster sauce in turn
12
Add chicken essence after the green pepper breaks and changes color. Turn off the heat and serve on a plate