Chestnut apricot
By VicentaLakin
Last time I baked sweet chestnuts, family and friends said it was delicious. The sister-in-law ate and said it was delicious, so he baked it again, and asked her to bring it home for the little nephew, who liked it, and called me after eating it: "The aunt will bake it more next time, I'll give it to the little friend, I'll eat the little friend's mouth." I was told by my daughter that my elbows were turned out, that my brother was baked so much, that I was left too few. The first time I did this, my daughter and husband always praised the combination of chestnuts and almond mushrooms, because they were better than chickens, and it seemed like they had a good match. The apricot fungus is fat and soft, especially when the bacterium tissue is dense, strong, white, all available for consumption, and the bacterium is smoother and cooler than the bacterium cover, known as "The king of the mushrooms", "Drybroom mushrooms" and has a pleasant apricot and abalone-like taste. Apricot mushrooms can decompress, reduce cholesterol, digest and improve immunity。
Recipe Recommendations
- Fresh Sanhuang Chicken appropriate amount
- chestnuts appropriate amount
- Pleurotus eryngii appropriate amount
- dried red pepper appropriate amount
- Jiang appropriate amount
- vegetable oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- green onions appropriate amount
- grass fruit appropriate amount
- Hangzhou pepper appropriate amount
- peppercorns appropriate amount
- slightly spicy
- braised
- an hour
- ordinary
Steps for Chestnut apricot
1
Feeders: Chestnut apricot mushrooms, fresh three ginger acetate peppers, dry red pepper sauce, botanical pepper
2
Clean up the chickens and cut the small pieces
3
Ginger-cleaning slices, dry peppers with cold water bubbles, apricot-broom-cleaning slices, pepper-cleaning slants
4
Washing chestnuts, heating them with microwave fire for about two minutes, removing chestnut shells
5
It's 70% hot in the pot
6
Creaming ginger, salsa all the same
7
Water and sherry peppers, red peppers, fire
8
I'll put a lid on it for about 20 minutes
9
With chestnut apricot mushroom, ten minutes
10
I'll make some pepper
11
Make a potChestnut apricot Make Tips
Stir-fry the chicken pieces until fragrant and the oil renders, so the chicken tastes savory and delicious. Cut a slit in the raw chestnuts and microwave on high for about 2 minutes; the skins will come off very easily.