[ ] chicken-legged funnel
Chicken leg mushroom celery:
Three chicken-legged mushrooms, one chinese celery, one beans, five dry peppers, one large spoon of vegan oil, one small spoon of salt and one small spoon of perfume
Practices:
1. The chicken leg mushrooms can be torn with slices of the umbrella cap or strips. It's more like cutting a chicken out of a crotch, as jj says, and i try to do the same. It doesn't really make any difference in my taste, but it really looks like chicken silk in my eyes。
2. A large spoon of vermin oil is placed in the pot, and the fire (set 7) starts with fried chicken leg mushrooms, salted chicken leg mushrooms with water, then dry silks, turns to the fire, and allows dry silks to absorb the juice and smell of chicken leg mushrooms。
3. When the cuisine absorbs almost the soup juice, drys the red pepper, flips it, joins it with celery, and gives it a small spoonful of perfume, which is immediately released from the source of fire。
Little trick:
I used dry red peppers, which are not spicy but smelly, so i used five of them, and then the food was spicy. If you use hot red peppers to reduce the amount, because it's too hot it's gonna take the smell of chicken-legged mushrooms and celery. Or take out the hot, dry pepper seeds and reduce spicyness。
[ chuckles ]
Shrimp chicken leg mushroom material:
Main source: chicken leg mushrooms 250 g, shrimp inch 200 g, egg white 1 and cucumber 50 g. Salt 4 grams, starch 25 grams, qingtao 30 grams, wine 15 grams, methylene 3 grams, sugar 2 grams, smelt 3 grams, water starch 15 grams, peanut oil 500 grams (approximately 75 grams) and garlic 5 grams。
Practices:
1. The chicken leg mushrooms shall be purified with water, and the impurities shall be washed in half of each; the shrimp shall be removed from the shrimp wire and placed in the bowl, mixed with egg white, salt 1 g and starch; the cucumber shall be washed and cut into small pieces。
2. Take a bowl of one and put it in soup, salt 3 grams, wine, rice vinegar, sugar, smelt and water starch。
3. On a net-cooked fire, peanut oil is set to 50% heat, and shrimp is spilled to the ground, and the controlled net oil is extracted。
4. A small amount of base oil is left in the original pot, heats on the fire, sets it in garlic and cucumbers, throws it in chicken leg mushrooms and shrimp, cooks it in good juice, flips it evenly quickly and comes out on the table。
[ ] pumpkin chicken leg mushrooms
Mushrooms are healthy, no matter what mushrooms are. The family likes to eat them. This time they're made of pelican oil. Pelican oil tastes better. It's made with mushrooms. It feels good。
Materials:
Pumpkin, ginger, garlic, platinum
Practices:
1. Pumpkin cut-off of pumpkins and evaporated for use。
2. Clean-up of chicken legs and mushrooms。
A boiler of oil, an aura of garlic and a chicken-legged mushroom。
4. Add a proper amount of water, boil it and soak it, so that the salt and smelt are free, and the pots are covered in pumpkins。
[4] vegetable chicken leg mushrooms
Vegetable chicken-legged mushrooms are purified, simple and venomous。
Materials:
4 chicken leg mushrooms (approximately 300 g), red, green, 1/4 yellow peppers each, 1 slice of veggie leaves, 2 slices of chrysanthemum leaves, 2 tea spoons (10 ml) of pelican juice, 2 tea spoons (10 ml) of oil
Practices:
All materials are washed. Purple broccoli leaves cut thin; lettuce drys the surface; red, green, pepper cut fines; chicken leg mushrooms slashed in a 5 mm elliptical form。
The fire heats up the oil in the frying pan and puts it into the chicken leg mushrooms for a minute, then into the red, green, yellow pepper co-smuggle, and then into the platinum juice so that it can get out of the fire。
Take the large flat plate, put the veggie on one side, then the fried chicken-legged mushrooms on the other side, and then spread the chrysanthemum on the raw leaves。
Little trick:
This dish, which does not require much material, can be bought back and used several times, but it should be noted that mushrooms are not suitable for storage。
With regard to palettes, it can also be done with its own preferences and with material on hand. But it should be borne in mind that the main ingredient is mushrooms, and the rest is refined。
