Mushrooms and chicken breasts are born as a pair, the taste is extremely tender, delicate and soft, and you are afraid of fat when you eat more. The taste of the mushroom is very unique, the meat is thick and fragrant, the style is unique, although the price is a little expensive, but it is richer than the nutrition of the general mushroom, and it is worth it to be more expensive.
In many home-cooked steamed dishes, there are many ingredients that can be matched, which can be vegan dishes, or meat and vegetarian dishes, and when it is cold in winter, I think it is particularly simple to make steamed dishes, because you can put the plate in when cooking rice, the rice is cooked, the steamed vegetables are also steamed, and it also carries the fragrance of rice.
This mushroom is steamed with chicken breast, the taste is extremely tender, the mushroom is delicate and soft, very delicious, the chicken breast is very low in fat content, and it is a natural pair with mushrooms. Whether it is fried or steamed, the taste is so fresh and nutritious
Ingredients to prepare: 250 grams of mushrooms, 150 grams of chicken breast, 3 cloves of garlic, 1/2 pepper, 2 spoons of light soy sauce, 1 spoon of cooking oil, 1 spoon of oyster sauce, a little salt, 1/2 spoon of sugar, water starch to taste; [Marinated chicken breast: a little starch, a little salt, 1 spoonful of cooking wine, a little pepper]
Step 1: mushroom salt water cleaning is the best way, add a little salt to the water, mix well with the water, add mushrooms, soak for a while and then wash, the second time it is best to use tao rice water, so that the washing is cleaner.
Step 2: Wash the mushrooms and cut them into slices, chop the chicken breast, the size of the cut does not matter, it is very delicious, add a little starch, a little salt, cooking wine, pepper, grasp well with your hands, marinate for 15 minutes.
Step three: boil the appropriate amount of water in the pot, after the water boils, add mushroom slices, blanch the water for a while, after the water boils, you can fish out the mushroom, the mushroom is grown in a high humidity environment, so there will be some earthy smell, so after boiling water, you can remove some of the earthy taste, if you prefer this taste, you can not blanch the water.
Step 4: Chop the pepper and garlic into small pieces, dry the blanched mushroom slices, put them on the plate, leave some space in the middle, put the marinated chicken breast in the middle of the plate, put it in the pot, and steam for 15 minutes.
Step 5: Make the pouring sauce: add oil to the pot, heat the oil, add minced garlic and stir-fry to make the aroma, then add soy sauce, oyster sauce, salt, sugar, minced pepper, water starch, stir-fry well.
Step 6: Take out the steamed mushrooms and chicken breast, pour the prepared sauce into the dish, and you can eat.
Ingredients to prepare: 10 mushrooms, 1 piece of chicken breast, green onion, ginger, corn starch, salt, soy sauce, oil consumption, white pepper, chicken essence, soy sauce
Step 1: Treatment of mushrooms. Remove the root of the mushroom, then wash it, and break two or four parts of a mushroom.
Step 2: Handling of chicken breasts. Frozen chicken breast, soaked in cold water in advance to thaw. The chicken breast is then washed and the meat is cut into 1/4 mushroom-sized pieces.
Step 3: Marinate the cut chicken breast. Add ginger, white pepper, a pinch of salt, chicken essence, 1 spoonful of soy sauce and 1 spoonful of corn starch to the chicken breast, then stir well and set aside.
Step 4: Add half a bowl of warm water to an empty bowl, add oil consumption, a small amount of soy sauce, a small amount of dark soy sauce and corn starch at a time, and then stir with a spoon to set aside. Heat a small amount of oil in a pan, sauté the chicken breast until the breast is broken, then pour into a bowl.
Step 5: Leave the bottom oil in the pot to heat, put the mushroom in the mouth and fry until it becomes soft, continue to pour in the fried chicken breast, stir-fry a few times, and then pour in the prepared sauce, stir-fry evenly. Heat over high heat until the soup is reduced and then turn off the heat.