Steps to cook chicken leg mushroom and parsley

Today I recommend a delicacy to everyone, which is coprinus comatus and celery. It is really good. Let’s take a look at the specific method:

Ingredients for Coprinus comatus

Three chicken leg mushrooms and a piece of dried tofu

A handful of Chinese celery 5 dried red peppers

1 tbsp vegetable oil 1 tsp salt

1 tsp sesame oil

How to cook chicken drumsticks with celery

1. Tear the coprinus into thin strips, and slice or cut the cap into strips. (Netizen Shanjuhua JJ said that tearing the coprinus into thin strips tastes more like chicken than cutting it. I did the same and tried it. The taste is not much different, but visually it really looks like shredded chicken!) Cut the dried tofu into strips, cut the dried chili, cut the celery stems into inch-long pieces with the leaves, blanch them in boiling water, then rinse with cold water and set aside

2. Put a tablespoon of vegetable oil in the pot, stir-fry the chicken leg mushrooms on medium-high heat (level 7), add salt to let the chicken leg mushrooms release water, then add the dried shredded chicken, turn to medium heat and stir-fry to let the dried shredded chicken absorb the juice and flavor of the chicken leg mushrooms

3. When the dried shredded vegetables have absorbed most of the soup, add the dried red pepper, stir-fry for a while, add the celery, season with salt, add 1 teaspoon of sesame oil, and immediately remove from the heat and serve.

Tips

The dried red peppers I used were from Korea, which are not spicy but very fragrant, so I used 5 of them. The dish was slightly spicy. If you use very spicy dried red peppers, it is recommended to reduce the amount, because if the dish is too spicy, it will take away the fresh flavor of the chicken leg mushroom and celery. Alternatively, removing the seeds of very spicy dried red peppers will also reduce the spiciness.

Recommended recipe for Coprinus comatus: Steamed bitter gourd with fungus

Introduction

Steamed bitter melon with fungus: how to eat "bitter" in summer to reduce internal heat in a healthy way

mark

The materials can be purchased online

A little bit of Coprinus comatus and a little bit of Oyster mushroom

Bitter melon and mushrooms

Vermicelli to taste A little garlic

A little salt a little sugar

A little chicken essence A little oyster sauce

A little oil and garlic paste A little chopped pepper sauce

practice

1. Wash the bitter gourd and remove the pulp. Cut it into thick slices as shown in the picture. Soak it in salt water for a while (to remove some of the bitterness. If you like bitterness, you can leave it unpickled). Then blanch it in boiling water, remove it and put it in ice water for later use.

2. Wash and cut shiitake mushrooms, coprinus comatus and shimeji mushrooms into shreds (or tear them into thin shreds by hand); soak vermicelli in warm water until soft and set aside

3. Add salt, sugar, chicken essence, oyster sauce, garlic paste, chopped pepper sauce and sesame oil to the fungus shreds and mix well.

4. Place the blanched bitter melon slices on a plate as shown, place the softened vermicelli in the middle of the bitter melon slices, and place the pickled fungus silk on the vermicelli.

5. Put water in the steamer, add the vermicelli and bitter melon after the water boils, and steam over high heat for 5 minutes. Mix well when eating.