stir-fried chicken hearts with orchid mushrooms
By FernMitchell
Today, I turned on my computer and found out the rules for the theme competition. The time was very tight. I was very upset. I was lazy for two days and didn't spend the whole day in the "Gourmet". I wasted my whole day yesterday. I usually don't go home at noon when I go to work, because my work unit is about 28 kilometers away from home, and I only have time to cook at night. Usually, our family eats very simple meals at night. Everyone will know it by looking at my diary. I feel a little worried. Looking through the camera, ha. There are two dishes cooked during the National Day that seem to have appropriate themes. I don't know if they can pass the review. Anyway, I'll post them first!
Recipe Recommendations
- chicken heart 250 grams
- edamame rice appropriate amount
- green pepper of 4
- onion a little
- Jiang a little
- garlic a little
- salt One and a half teaspoons
- sugar a small spoon
- chicken essence a small spoon
- cooking wine a small spoon
- soy sauce a big spoonful
- peanut oil a big spoonful
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for stir-fried chicken hearts with orchid mushrooms
1
Put a large teaspoon of peanut oil in the pan.
2
Add spring onions, ginger and garlic and stir-fry until fragrant.
3
Add the edamame rice and stir-fry until it is almost cooked.
4
Add green peppers, chicken hearts, and orchid mushrooms in turn and stir fry well.
5
Drizzle with a small spoon of cooking wine and a large spoon of soy sauce.
6
Sprinkle with 1 teaspoon sugar, 1 teaspoon half salt and 1 teaspoon chicken essence to taste, stir fry until the chicken heart is cooked.stir-fried chicken hearts with orchid mushrooms Make Tips
Previously, when stir-frying chicken hearts, I would cook the hearts first, then the vegetables, and finally combine them. I noticed two drawbacks to this: 1. The chicken hearts tend to get tough after being stir-fried twice. 2. It requires using oil twice, which is a bit too much. After this improvement, less oil is used, and the chicken hearts are very tender.