[How to cook thigh mushrooms]_Cooking methods_How to make
Some people do not know much about thigh mushrooms, and think that thigh mushrooms are poisonous. This is actually wrong.
The thigh mushroom boletus scientific name is one of our favorite fungi, and there are many ways to do it. You can put chicken in stew thigh mushrooms, stir-fried thigh mushrooms, and thigh cold mushrooms.
This dish of chicken stew with mushrooms is very famous in the Northeast.
Thigh mushrooms are very nutritious and rich in vitamins.
Method one, chicken thighs with chicken thighs.
Ingredients: Porcini mushrooms, chicken flakes, red pepper, horse scallion, salt, monosodium glutamate, pepper, ginger garlic flakes, water bean powder, fresh soup, and salad oil.
1. Wash and change the porcini mushrooms; wash the chicken breasts into slices; cut the chili into diamond-shaped pieces; take a small bowl and put salt, monosodium glutamate, pepper, water bean powder, and fresh soup to make the juice.
2. Set the pan on the fire, put the oil and simmer to 40% heat, use salt and water bean powder to mix the chicken pieces into the pan and slide to break off the raw, boletus, red pepper, ginger, garlic, and boil.Cooking wine, put the onion in the horse’s ear, cook into the sweat and flour, then pan up and serve.
Operation essentials: 1. The oil temperature should not be too high when the pot is lowered.
2. Eat enough salt and water when coding, so as not to become a little old.
Method two: porcini steamed rice.
Ingredients: 15 grams of porcini mushrooms, 10 grams of Jinhua ham, 150 grams of Thai rice.
Seasoning: 10 grams of olive oil, 3 grams of salt, 5 grams of shallots, 20 grams of diced carrots.
Porcini boiled in warm water and cut into small pieces.
Jinhua Ham Diced.
Wash the rice, add an appropriate amount of fungus water, add porcini mushrooms, diced ham, stir in olive oil and salt.
Steam over the pan.
Sprinkle with green onions.
Features and effects: Not only the operation method is simple, but also delicious and delicious, delicious.
The addition of boletus nourishing and nourishing qi has made this steamed rice a must-have for women.
Much fungi remain in the fungus-soaked water. It is not recommended to decompose. When steaming rice, it is nutritious when used in water, and the fungus aroma is stronger.
Adding a small amount of olive oil to the steamed rice can increase the flavor and color of the rice.
If the lotus leaf or loquat leaves hit the market, you can use them to wrap the raw materials and steam them together for better results.