Chicken mushrooms
By VicentaLakin
The most important thing about the success of the fungus chicken is that it's fried and then fragranced, that it's fried and fragrance, that it doesn't feel like water, that it's worth a lot of weight, whether it's for sale or taste。
Recipe Recommendations
- sanhuang chicken half a
- mushrooms 8 flowers
- Jiang 1 block
- garlic 5-merous
- Dried onion one
- shallot white of 5
- starch 3 grams
- Very fresh. 3 tablespoons
- oyster sauce 2 tablespoons
- cooking wine 1 tablespoon
- salt 2 grams
- white pepper 1 gram
- oil appropriate amount
Steps for Chicken mushrooms
1
Food packs。
2
The three yellow chickens were cut in half, torn to the lymph on the neck of the chicken, torn off the chicken lung, immersed in water for 30 minutes, changed water twice in the middle and spilled blood out。
3
Dry water。
4
Pickled chicken: very fresh two spoons, one spoon of platinum oil, two grams of salt, one grams of white pepper powder, three grams of starch。
5
Grab the pickle for 20 minutes。
6
The fragrance is sprouted in salt water for 10 minutes, and it goes to the ground, so that the groceries in the umbrella can be made, cleaned and squeezed。
7
Cut the block back. She cuts large, does not cut slices or slices, is too small, is soft after cooking, and does not taste soft。
8
Preparing head: Ginger cut, dry onions cut, little onions cut. Preparing a bowl of juice: a very fresh spoon, a spoon of wine, a spoon of pelican oil, evenly mixed。
9
Pumped chicken: boiled frying pans, burned in chickens, burnt in yellow and yellow, sprouts。
10
The frying pan will be oiled with chicken frying oil, embroidered ginger and dry onions, fried for one minute, and then smoldered with garlic, and evened with fragrance。
11
Two minutes in the bowl。
12
Add half a bowl of open water (small rice bowls) and pour the rosary into the chicken for two minutes and five minutes。
13
Put the fire in the juice and pour the little onions into the pot. It's full of fragrance and saliva。
14
The finished chart。
15
The finished chart。
16
The finished chart。Chicken mushrooms Make Tips
One, because we're going to pick up chicken, we're going to use soak to remove the blood, soak it up, wash it clean, wash it clean. Chicken is white, remember to dry the moisture, which tends to dilute the taste of the sauce and diminish the flavor. 2. The fragrance is heavy and the fragrance is too strong to be soaked with salt water. 3. The chicken must be dried to the point that it can only be corroded, and only a full frying can guarantee the taste of the food. They also need to be made of chicken oil, which is then pumped out of the fragrance, and then into the chicken, which is a fragrance of fragrance. 5. A small amount of starch is added to the pickled chicken, which effectively locks the spices and the water from the chicken, and eats fresh and smooth. An indispensable step, remember. A friend with plenty of time may choose dry fragrance, have full bubble hair, and do not pour the fragrance on the chicken. 7. A friend who likes to eat spicy is able to add chili or rice, and tastes and colours。