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How to cook chicken stewed with pine fungus?

1. Stewed chicken with pine fungus: prepare materials: 250 grams of matsutake, 1 native hen, a few slices of ginger and the right amount of salt. Scrape off the mud feet of fresh Tricholoma matsutake, rinse quickly with water and dry the surface with cotton cloth or kitchen paper towels. An old hen, cut into large pieces, soak it in clean water and fish it out three times. Cold water into the casserole, open the fire, when the water will boil, quickly skim off the foam. Turn to low heat and add salt and ginger.

2. Blanch the chicken nuggets in boiling water, remove and set aside. Then stir-fry sliced ginger in oil, add chicken nuggets and cooking wine to stir-fry. Add pine fungus, stir well, pour in some water and simmer for 20 minutes. In the process of stewing, add the right amount of salt to season, then turn off the heat after 10 minutes to make the soup more mellow. Finally, serve stewed chicken and sprinkle with chopped onions or parsley as a garnish to enjoy delicious food.

3. Secondly, in the production, first wash the pine fungus and soak it with warm water. Cut the chicken into pieces, blanch the water and remove the blood. Then, add the right amount of water to the pot, add chicken pieces, bubble pine fungus, and then add a few slices of ginger to enhance the flavor. Turn to low heat and simmer until the chicken is cooked and rotten, and the smell of pine fungus is fully oozed. Finally, add the right amount of salt according to your taste.

4. Stewed chicken: stewing pine mushrooms and chicken together is the most common way to eat. Wash pine mushrooms and dry them, then wash the prepared chicken and chop it into pieces, scald the blood with boiling water, take it out and put it in a soup pot. Add prepared pine mushrooms and put in spring onion and ginger and proper amount of water. Boil the chicken over low heat and season the chicken with salt.

5, the practice of stewed chicken with matsutake the editor will break the ginger, green onions pull knot ready for use. Wash matsutake and cut into 0.3 cm slices. Wash the chicken, blanch it in boiling water and remove it. Put 2500 milliliters of water in the pot, put the chicken on the high fire, add broken ginger, spring onions and matsutake to boil, then simmer until the chicken is cooked and soft, and the aroma of matsutake overflows for about 4 hours. When serving in a large bowl, add a little refined salt.

6. Pick and wash the mushrooms of Tricholoma matsutake and soak in warm water. Soak the chicken leg to remove the blood and bone. Pour the water from Tricholoma matsutake into the casserole and fire. Take another pot, pour a little oil, add ginger slices and stir-fry to taste. Stir-fry the chicken. Put in the removed leg bone. Release the soaked pine fungus. Pour in the soy sauce. Pour in the hot fungus soup. Skim off the foam in the pan. Then pour into the casserole and put in the pepper.

How to eat pine fungus

1. Stir-fry: cut the washed pine fungus into small pieces, cool the oil in a hot pot and add minced garlic to stir-fry, then add pine fungus to stir-fry, season with salt and chicken essence, stir-fry until soft and out of the pan. Soup: soak the pine fungus in water and tear it small, then simmer with chicken or pig bones. Only a few slices are needed to add rich flavor to the soup. Stewing: pine fungus can be stewed with vegetables, meat or tofu, which not only enriches nutrition, but also improves the taste level of dishes.

2. Stir-fry pine fungus: the easiest way to eat is to stir-fry. Wash pine fungus into slices, stir-fry minced garlic and ginger, season with a little salt and light soy sauce, so as to maximize the original flavor of pine fungus. Stewed chicken with pine fungus: stewed with pine fungus and chicken, not only make the chicken taste more delicious, but also let the aroma of pine fungus infiltrate into the chicken. When stewing, you can add some red dates and Chinese wolfberry to enhance the nutritional value of the soup.

3. Stewed chicken: stewing pine mushrooms and chicken together is the most common way to eat. Wash pine mushrooms and dry them, then wash the prepared chicken and chop it into pieces, scald the blood with boiling water, take it out and put it in a soup pot. Add prepared pine mushrooms and put in spring onion and ginger and proper amount of water. Boil the chicken over low heat and season the chicken with salt.

How to make Pine mushrooms delicious

1. Preparation materials: pine mushroom, minced garlic, ginger, green onion, cooking wine, light soy sauce, salt, chicken essence, edible oil. Treatment of pine mushroom: cut off the root of pine mushroom, then wipe it clean with a brush or cloth, and finally rinse with clean water. Stir-fry mushrooms in hot pot: add appropriate amount of oil in hot pot, stir-fry spring onion, ginger and garlic, then stir-fry pine mushrooms until Microsoft. Seasoning: add the right amount of cooking wine to fry away the fishy smell.

2. Stewed chicken: stewing pine mushrooms and chicken together is the most common way to eat. Wash pine mushrooms and dry them, then wash the prepared chicken and chop it into pieces, scald the blood with boiling water, take it out and put it in a soup pot. Add prepared pine mushrooms and put in spring onion and ginger and proper amount of water. Boil the chicken over low heat and season the chicken with salt.

3. First of all, stir-fried pine mushrooms is a simple and delicious choice. Before cooking, wash the pine mushrooms and slice them. Then, cool the oil in a hot pot, add chopped garlic and saute, then add pine mushroom slices and stir-fry quickly over high heat. In the stir-frying process, salt, light soy sauce and a little sugar can be added to enhance the flavor. This cooking method can maximize the original taste of pine mushrooms and let people taste its unique fresh flavor.

4. Ingredients: 300g Tricholoma matsutake, 300g pork, proper amount of garlic, right amount of millet pepper, right amount of garlic seedlings, right amount of cooking wine, right amount of light soy sauce, right amount of salt, right amount of chicken essence, right amount of ginger. Soak the fresh matsutake fungus for half an hour, wash it one by one, drain the water and set aside, it is more difficult to wash, so you must be careful when washing.

How to cook pine fungus is delicious and simple

1. Stewed chicken with pine fungus: prepare materials: 250 grams of matsutake, 1 native hen, a few slices of ginger and the right amount of salt. Scrape off the mud feet of fresh Tricholoma matsutake, rinse quickly with water and dry the surface with cotton cloth or kitchen paper towels. An old hen, cut into large pieces, soak it in clean water and fish it out three times. Cold water into the casserole, open the fire, when the water will boil, quickly skim off the foam. Turn to low heat and add salt and ginger.

2. To make delicious pine mushrooms, you can try the following: prepare materials: pine mushrooms, minced garlic, ginger, green onions, cooking wine, light soy sauce, salt, chicken essence, edible oil. Treatment of pine mushroom: cut off the root of pine mushroom, then wipe it clean with a brush or cloth, and finally rinse with clean water. Stir-fry mushrooms in hot pot: add appropriate amount of oil in hot pot, stir-fry spring onion, ginger and garlic, then stir-fry pine mushrooms until Microsoft.

3. Stewed chicken soup with pine fungus is both delicious and nutritious, and the practice is relatively simple. First of all, pine fungus, also known as Tricholoma matsutake, is a precious edible fungus with unique flavor and nutritional value. In order to retain the original flavor of pine fungus, choosing stew is a good way to cook. Pine fungus stewed chicken soup can not only highlight the delicacy of pine fungus, but also integrate into the mellow chicken and complement each other. Secondly, in the production, first wash the pine fungus and soak it with warm water.

4. First of all, stir-fried pine mushrooms is a simple and delicious choice. Before cooking, wash the pine mushrooms and slice them. Then, cool the oil in a hot pot, add chopped garlic and saute, then add pine mushroom slices and stir-fry quickly over high heat. In the stir-frying process, salt, light soy sauce and a little sugar can be added to enhance the flavor. This cooking method can maximize the original taste of pine mushrooms and let people taste its unique fresh flavor.

5. The delicious secret of braised chicken with pine fungus to make a delicious stewed chicken with pine fungus, what you need is some simple but carefully selected ingredients and proper cooking steps. The following is the detailed production method: 400 grams of chicken leg meat, 200 grams of pine fungus, the right amount of ginger, the right amount of cooking wine, the right amount of salt, the right amount of edible oil, the right amount of water steps to explain the chicken leg meat, wash, drain and cut into pieces, ginger slices and set aside. Blanch the chicken nuggets in boiling water and remove them.

6. Tricholoma matsutake is best fried over high heat. When cooking, you can prepare the right amount of garlic, dry red wine chili, green pepper and other seasonings, then wash the prepared matsutake, remove and drain water, heat it in a frying pan with oil, add garlic, dry red wine chili and other seasonings, stir-fry with shredded green peppers and washed pine bones, stir-fry quickly over high fire, add your favorite seasoning, and then you can eat. The matsutake tastes very good. Mushroom soup is also delicious.

How to make pine fungus delicious

1. Stewed chicken with pine fungus: prepare materials: 250 grams of matsutake, 1 native hen, a few slices of ginger and the right amount of salt. Scrape off the mud feet of fresh Tricholoma matsutake, rinse quickly with water and dry the surface with cotton cloth or kitchen paper towels. An old hen, cut into large pieces, soak it in clean water and fish it out three times. Cold water into the casserole, open the fire, when the water will boil, quickly skim off the foam. Turn to low heat and add salt and ginger.

2. Preparation materials: pine mushroom, minced garlic, ginger, green onion, cooking wine, light soy sauce, salt, chicken essence, edible oil. Treatment of pine mushroom: cut off the root of pine mushroom, then wipe it clean with a brush or cloth, and finally rinse with clean water. Stir-fry mushrooms in hot pot: add appropriate amount of oil in hot pot, stir-fry spring onion, ginger and garlic, then stir-fry pine mushrooms until Microsoft. Seasoning: add the right amount of cooking wine to fry away the fishy smell.

3. Tricholoma matsutake is best fried over high heat. When cooking, you can prepare the right amount of garlic, dry red wine chili, green pepper and other seasonings, then wash the prepared matsutake, remove and drain water, heat it in a frying pan with oil, add garlic, dry red wine chili and other seasonings, stir-fry with shredded green peppers and washed pine bones, stir-fry quickly over high fire, add your favorite seasoning, and then you can eat. The matsutake tastes very good. Mushroom soup is also delicious.

4. Secondly, in the production, first wash the pine fungus and soak it with warm water. Cut the chicken into pieces, blanch the water and remove the blood. Then, add the right amount of water to the pot, add chicken pieces, bubble pine fungus, and then add a few slices of ginger to enhance the flavor. Turn to low heat and simmer until the chicken is cooked and rotten, and the smell of pine fungus is fully oozed. Finally, add the right amount of salt according to your taste.

5. First of all, stir-fried pine mushrooms is a simple and delicious choice. Before cooking, wash the pine mushrooms and slice them. Then, cool the oil in a hot pot, add chopped garlic and saute, then add pine mushroom slices and stir-fry quickly over high heat. In the stir-frying process, salt, light soy sauce and a little sugar can be added to enhance the flavor. This cooking method can maximize the original taste of pine mushrooms and let people taste its unique fresh flavor.

Eight correct eating methods of pine fungus

Stir-fried pine fungus: the easiest way to eat is to stir-fry. Wash pine fungus into slices, stir-fry minced garlic and ginger, season with a little salt and light soy sauce, so as to maximize the original flavor of pine fungus. Stewed chicken with pine fungus: stewed with pine fungus and chicken, not only make the chicken taste more delicious, but also let the aroma of pine fungus infiltrate into the chicken. When stewing, you can add some red dates and Chinese wolfberry to enhance the nutritional value of the soup.

The eight correct ways to eat pine fungus include: stewed chicken with pine fungus, fried meat with pine fungus, pine fungus soup, fried eggs with pine fungus, steamed egg soup with pine fungus, cold noodles mixed with pine fungus, roasted tofu with pine fungus and roasted pine fungus. First of all, stewed chicken with pine fungus is a nutritious delicacy. Stewing pine fungus with chicken will not only make the chicken more delicious, but also let the fragrance of pine fungus permeate into the soup and increase people's appetite.

Stir-fry pine mushroom bone and sharp pepper together, the taste is especially good, when cooking, you can prepare 150 grams of pork belly, cut it into thin slices and marinate it with unboiled oyster sauce for a while, then prepare two fried chili peppers, cut it into cubes, prepared pine mushrooms, and cut them into slices after washing.

In the Pharmacopoeia of traditional Chinese Medicine, it is mentioned that Tricholoma matsutake has the function of tonifying essence, tonifying the kidney and strengthening yang. In fact, it is not only the reason of "tonifying form with shape". Now we have found its theoretical basis: zinc is an element that promotes reproduction and contains a lot of zinc in Tricholoma matsutake. On the plateau, fungi such as Tricholoma matsutake give people rich nutrients, not only comparable to vegetables, but also meat.