Tea and mushroom steam chicken
By VicentaLakin
It's Human Day. It's time to help the family. After a busy meal, I finally ate a real farmer's rooster - tea and mushroom steam, which was a dish that kept its taste for 30 years. In fact, my favorite way of cooking is to steam and stew, which not only keeps the original taste of food, but also the fire, but also the smoke. In the daytime, when they're in the fields and grass, they're free to go back to sleep. And they don't need to go back to the medicine, they need to go back to the natural methods. They're always in the fields. Ha, ha. So they're only two pounds, no more than three pounds. They're in the house. They're in the house, and they're in the house, and they're bought for 100 years. They're only for 100 years. They're for tonight's chicken. They're for the chickens, and the tea oil is for her to get dried up in the mountains. The mushrooms are for a small family.
Recipe Recommendations
Steps for Tea and mushroom steam chicken
1
Chickens clean。
2
The mushrooms bubble early, wash clean and dry, and go with ginger。
3
Chicken cut, mushroom slice, ginger cut。
4
Tea oil, salt, powder, sugar, evenly mixed with chopsticks. For 10 minutes, the steam pan is boiled, and the chickens are put down to cover the fire. During this period, chopsticks were flipped twice, with approximately 20 minutes of steam。
5
Because of the tea oil, the chicken juice that's evaporated is gravy, but not greasy and sweet, and it's best for a mix。