laitimes

In the spring, beef and mutton stand aside, eat more of it! High protein and low fat, stewed at will, too fragrant

author:Little friends food

In the spring season, eating habits are also quietly changing, seeking more refreshing and nutritious foods to cater to the vitality and vitality of spring. At this time, nourishing meats such as beef and mutton, which are common in winter, may wish to take a back seat for the time being, and let the high-protein, low-fat mushroom stew become the focus of the table.

This dish not only satisfies people's pursuit of food, but also conforms to the concept of spring health, and the cooking process is simple and easy, just "stew" to fill the room.

In the spring, beef and mutton stand aside, eat more of it! High protein and low fat, stewed at will, too fragrant

Chicken, as a representative of high-quality animal protein, has a high rate of digestion and absorption due to its amino acid composition close to that required by the human body. For every 100 grams of chicken, the protein content is about 20 grams, and the fat accounts for only 3-5 grams, which is a typical high-protein, low-fat food. In spring, the metabolism accelerates, and the body's demand for protein increases, and eating chicken at this time helps to maintain the normal functioning of the body and enhance the immune system.

Shiitake mushrooms are known as the "meat of vegetarians", rich in a variety of amino acids, vitamins and minerals, especially lentinan mushroom polysaccharides, which have health effects such as improving immunity and antioxidants.

Its rich dietary fiber helps to improve the intestinal environment and adapt to digestive problems that tend to occur in spring. Combining the two, the stewed chicken with shiitake mushrooms provides adequate nutrition while reducing the pressure of fat intake, which conforms to the principle of lightness in the spring diet.

In the spring, beef and mutton stand aside, eat more of it! High protein and low fat, stewed at will, too fragrant

The deliciousness of the chicken stew with shiitake mushrooms lies in the perfect blend of the rich aroma of shiitake mushrooms and the mellow flavor of the chicken. After stewing, the mushroom aroma deeply penetrates into the chicken, making the chicken taste more tender and smooth;

And the juice of the chicken gives the shiitake mushrooms a full umami taste. This process of penetrating and complementing each other sublimates the nutritional value and flavor of the whole dish.

【Chicken stew with shiitake mushrooms】

Ingredient Preparation:

3 chicken thighs or half a local chicken, 8-10 dried shiitake mushrooms, appropriate amount of ginger, appropriate amount of green onions, cooking wine, light soy sauce, dark soy sauce, sugar, salt, and water

In the spring, beef and mutton stand aside, eat more of it! High protein and low fat, stewed at will, too fragrant

Steps:

1. Soak dried shiitake mushrooms in warm water until completely softened, and keep the soaked shiitake mushroom water. Remove the bones of the chicken thighs and cut them into pieces, or chop the whole chicken into palatable pieces and clean them.

2. Heat the pan with cold oil, add ginger slices and stir-fry until fragrant, then add the chicken pieces and stir-fry until the chicken turns white and the skin is slightly yellow. Pour in cooking wine to remove the smell, then add light soy sauce and dark soy sauce to season and color.

3. Pour in the water of the soaked shiitake mushrooms (filter out impurities), the amount of water needs to be submerged in the chicken, skim off the foam after boiling, turn to low heat and simmer until the chicken is stewed to six or seven mature, add the soaked shiitake mushrooms, continue to simmer over low heat until the chicken is cooked and rotten, and the shiitake mushrooms are full of soup.

5. Add salt to taste and simmer for a while to allow the chicken to fully absorb the saltiness. If the soup needs to be thick, turn on high heat to reduce the juice properly. The stewed chicken with shiitake mushrooms is immediately out of the pot, and the aroma is overflowing, which makes people appetize.

In the spring, beef and mutton stand aside, eat more of it! High protein and low fat, stewed at will, too fragrant

In the spring, let the beef and mutton be temporarily withdrawn and replaced with a high-protein, low-fat nutritious dish of stewed chicken with mushrooms. The cooking process is simple and fast, just "stew" to harvest the fresh aroma of the house, bringing health and delicious enjoyment to the family.

On a sunny spring day, try this seasonal delicacy and make chicken stew with mushrooms a new favorite on your spring table to nourish your body and mind!

Read on