Chicken with mushroom(hua gu tian ji )

The method of mushroom field chicken is as follows

Raw materials for making mushroom field chicken:

There are 400g peeled chicken legs, 150g Shuifa mushroom, 10g ginger juice, 1g monosodium glutamate, 5g sweet rice wine, 5g refined salt and 5g wet starch, 250g chicken soup and 100g cooked lard.

The processing steps are as follows:

1. Blanch the chicken legs in a boiling water pan, remove them, wash and drain them, marinate them with ginger juice, refined salt, sweet wine and monosodium glutamate, remove the pedicels and wash them;

2. Take a bowl, arrange the chicken legs in the bowl, put the mushrooms on the chicken legs, add lard and chicken soup, cover with another plate, steam for 15 minutes, and take out the mushrooms;

3. Decant the original soup of steamed chicken into the pot, and turn the chicken legs on the plate.

The characteristics of Pleurotus ostreatus were as follows

The meat is not only tender and delicious, but also rich in protein and calcium.

Chicken with mushroom

Mushroom and chicken is a famous traditional dish, which belongs to Anhui cuisine. Huizhou has many mountains and lakes. It is rich in pheasant, and the best is mountain stream stone pheasant. Tianji is not only tender and delicious, but also rich in protein and calcium; Huagu is the top grade of Lentinus edodes, both cooked at the same time, tastes delicious, and is a nourishing delicacy.

Dish name

Chicken with mushroom

Huagutianji

[cuisine] Huizhou cuisine [Characteristics] Huizhou famous cuisine. Huizhou has many mountains and lakes. It is rich in pheasant, and the best is mountain stream stone pheasant. It is not only tender and delicious, but also rich in protein and calcium

raw material

400 grams of peeled chicken legs, 150 grams of Shuifa mushroom, 10 grams of ginger juice, 1 gram of monosodium glutamate, 5 grams of sweet rice wine, refined salt and wet starch, 250 grams of chicken soup and 100 grams of cooked lard

Production process

Put the chicken legs in a boiling water pan, wash and drain them, marinate them with ginger juice, refined salt, sweet wine and monosodium glutamate, remove the pedicel of the mushroom and wash them; take a bowl, arrange the chicken legs in the bowl, and put the mushroom on the chicken legs,

Add lard and chicken soup, cover with another plate, steam over high heat for 15 minutes, take out the mushrooms, decant the original soup, and turn the chicken legs on the plate

Introduction to cuisines

Explanation of words: Huizhou cuisine

Huizhou cuisine only refers to Huizhou cuisine, which originated in Shexian county at the foot of Huangshan Mountain. Later, because Tunxi town on the Bank of Xin'an River became the distribution center of famous tea such as "Qihong" and "tunlu" and local products such as Hui ink and she inkstone, the commerce rose and the catering industry developed, Hui cuisine also moved to Tunxi and got further development. Hui cuisine is famous for cooking rare game. According to the records of Huizhou official records, as early as in the Southern Song Dynasty, it was well-known to cook with the special products of Huizhou mountain area, such as "sand horseshoe turtle, snow day oxtail civet". The cuisine along the Yangtze River was represented by Wuhu and anqing areas, and later spread to Hefei area. It is good at cooking River fresh food and poultry, and its smoking technology is unique. The cuisine along Huaihe River is mainly composed of local flavors of Bengbu, Suxian and Fuyang. The main characteristics of Hui cuisine are as follows: cooking method is good at burning, stewing and steaming, but less fried and fried dishes, heavy oil, heavy color and heavy fire. The main famous dishes are "turtle stewed with ham", "civet braised in brown sauce", "salted mandarin fish", "Huangshan stewed pigeon" and so on.

Huizhou, known as Xin'an in ancient times, has a history of more than 2200 years since it was established as a county in Qin Dynasty. There were Xindu County, Xin'an County, Shezhou County, etc. in the third year of Xuanhe (1121 AD) of Huizong in Song Dynasty, Shezhou was changed into Huizhou. In Yuan, Ming and Qing Dynasties, it unified "one Prefecture and six counties" (Huizhou Prefecture, Taiping County, Shexian County, Xiuning, Wuyuan, Qimen, Shexian County, Jixi, except Wuyuan) The administrative edition is relatively stable. In November 1987, the State Council approved the change of Huizhou area to Huangshan City; in July 1988, prefecture level Huangshan City was officially established, with jurisdiction over three districts (Tunxi District, Huizhou District, Huangshan District), four counties (Shexian County, Xiuning County, Shexian County, Qimen County) and Huangshan Scenic Area, with a total area of 9807 square kilometers and a total population of 1.47 million.

Cuisine

Ingredients: 400g chicken leg, 150g water mushroom, 10g ginger juice, 1g monosodium glutamate, 5g sweet rice wine, 5g refined salt, 5g wet starch, 250g chicken soup, 100g cooked lard.

Methods: 1, chicken, potatoes, bamboo shoots were washed and cut into pieces, scallion washed and cut into sections, ginger washed and sliced, standby;

2. Put the cut chicken into a large bowl, mix in the marinade and mix well, marinate for about 30 minutes;

3. Boil water in a wok, add potatoes and bamboo shoots and cook a little. Remove and drain water;

4. Heat the pan, add 2 tbsp oil, saute ginger and green onion, add chicken, potato and bamboo shoots and stir well;

5. Add seasoning, cover and simmer until cooked and juicy.

Core tips

This paper introduces in detail the production method and its category, production technology, main and auxiliary materials, various raw materials, cooking methods, recipe nutrition introduction, the practice and various nutritional components of the mushroom pheasant.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hua Gu Tian Ji