How to make chicken leg mushrooms

For those who have just come into contact with the kitchen and have no cooking experience, the kitchen may be unfamiliar. How to cook Coprinus comatus? I guess I am not very clear about it. Today I will give a detailed explanation:

Fried Chicken Mushroom with Spicy Sauce

Ingredients: 350 grams of Coprinus comatus, 200 grams of broccoli, 15 grams of refined salt, 30 grams of MSG, 50 grams of chicken essence, 500 grams of broth, 750 grams of fragrant glutinous rice brine, and 100 grams of oil.

practice:

1. Knock off the mud and sand from the Coprinus comatus, remove the old roots of the broccoli, wash and set aside.

2. Heat the wok, add oil to grease the wok, add broth, when the soup boils, add some salt and MSG, put in coprinus comatus and broccoli, when the soup boils again, scoop out the ingredients, sprinkle with salt, MSG and chicken essence and mix well, when it cools, add the fragrant glutinous rice marinade, then put the coprinus comatus and broccoli in a container and refrigerate for 2 hours.

Shrimp and Coprinus comatus

Ingredients: 250 grams of Coprinus comatus, 200 grams of shrimp, 1 egg white, 50 grams of cucumber.

Seasoning: 4 grams of salt, 25 grams of starch, 30 grams of broth, 15 grams of cooking wine, 3 grams of rice vinegar, 2 grams of sugar, 3 grams of MSG, 15 grams of water starch, 500 grams of peanut oil (about 75 grams consumed), and 5 grams of minced garlic.

practice:

1. Soak the Coprinus comatus in clean water, wash away impurities, and cut each into two halves; remove the shrimp thread, put it in a bowl, add egg white, 1 gram of salt and starch and mix well; wash the cucumber and cut into small pieces.

2. Take a small bowl, add clear soup, 3 grams of salt, cooking wine, rice vinegar, sugar, MSG and water starch and mix well to make sauce.

3. Place a clean pot on the fire, heat peanut oil until 50% hot, add shrimps and stir-fry until cooked, remove from the pot and drain the oil.

4. Leave a little oil in the original pan, put it back on the fire to heat, add minced garlic and cucumber cubes and stir-fry, pour in chicken leg mushrooms and shrimps and stir-fry for a few times, add the prepared starch sauce, stir-fry quickly and evenly, remove from the pan and serve on a plate.

Stir-fried Chicken Mushroom

Ingredients: 200 grams of Coprinus comatus, 50 grams of carrots, and appropriate amounts of salt, chicken essence, salad oil, starch, and scallion oil.

practice:

1. Wash the coprinus comatus and carrots, cut into slices, and blanch them in boiling water.

2. Put a little oil in the pot, add chicken leg mushrooms and carrots and stir-fry, season and thicken, sprinkle a few drops of scallion oil when serving.

Three Fresh Dace Balls

Ingredients: 1 dace, loofah, coprinus comatus, soaked cloud ear, chopped green onion, diced bacon, diced dried shrimp, and appropriate amounts of cornstarch, pepper and chicken powder.

practice:

1. First, remove the meat from the grass carp, leaving the head, bones and tail for later use.

2. Cut the grass carp meat into thin slices, add appropriate amounts of cornstarch, salt, pepper, etc. to the fish meat and mix it with chopped green onions, bacon, and dried shrimps in a clockwise motion until it becomes gelatinous, then pound it until it becomes elastic, and shape it into balls for later use.

3. Peel the loofah and cut it into ribs shape. Slice the coprinus comatus and cloud ear mushrooms and drain them. After absorbing the moisture, season them with chicken powder and oyster sauce and place them on the bottom of the dish together with the loofah. Place the grass carp balls on top and steam them for about 8 minutes. Drizzle with soy sauce and cooking oil and serve.

Tips: When making fish glue, be sure to stir in the same direction. Stir in a clockwise direction because it is easy to do and easy to use. If you stir repeatedly in different directions, it will not be easy to form glue. As for the loofah and coprinus comatus, they are used to absorb the fish juice.

Chicken Leg Mushroom with Mixed Vegetables

Ingredients: 100 grams each of mushrooms, coprinus comatus, and chicken thighs, 30 grams each of broccoli, potatoes, carrots, and tomatoes, and appropriate amounts of salt, sugar, tomato sauce, butter, pepper, garlic, onions, cooking oil, red wine, vinegar, sesame oil, and chicken essence.

practice:

1. Dice the chicken, slice the mushrooms, and dice the cauliflower, potatoes, and carrots.

2. Blanch the broccoli, potatoes and carrots separately.

3. Light a pan, add oil and melted butter, sauté garlic slices and onions, add chicken cubes and stir-fry for a while, add tomato sauce, mushrooms, coprinus comatus, tomato cubes, add red wine, vinegar, chicken essence, salt and sugar, and simmer for a while.

4. Put the cooked potatoes and carrots into the chicken and simmer for 1 minute. 5. After the dish is out of the pot, pour it on a plate decorated with broccoli.