Fermented chicken with eggplant mushroom(qie gu fu ru ji )

Fermented chicken with eggplant mushroom

Introduction:

Production steps:

Step 1: prepare 3 chicken legs

Step 2: remove the bone of chicken leg and reserve the meat

Step 3: cut the chicken leg into long strips, add salt, chicken essence, sugar, pepper and starch, and set aside

Step 4: slice ginger and garlic

Step 5: add cooking wine and soy sauce, add two pieces of White Sufu, and then add ginger slices. Mix garlic slices and marinate them. During marinating, turn chicken legs irregularly

Step 6: prepare eggplant and Pleurotus eryngii

Step 7: cut eggplant and Pleurotus eryngii into long strips, add a little salt, gently grasp and set aside

Step 8: squeeze the eggplant strips and Pleurotus eryngii strips to dry, stack them neatly on the plate and set aside

Step 9: stack the chicken neatly on the eggplant and Pleurotus eryngii

Step 10: seal with plastic wrap, boil over high heat, steam over low heat for about 12 minutes, then turn off the heat

Step 11: steamed chicken with eggplant mushroom and fermented bean curd

Step 12: reload the tray and serve it

Materials required:

Chicken leg: moderate amount

Eggplant: moderate

Pleurotus eryngii: right amount

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

White Sufu: right amount

Old style: moderate

Cooking wine: moderate

Pepper: right amount

Starch: right amount

Garlic: right amount

Note: 1. Chicken leg meat can make the dish taste tender and chewy. 2. Pickling principle: first add solid seasoning, then add liquid seasoning. 3. The saltiness of the dish can be seasoned according to the pickling time. 4. In order to make eggplant and mushroom absorb the fresh flavor of chicken, squeeze out the water after pickling. 5. Sprinkle a little shredded green pepper or coriander when the dish is out of the pot However, my family's dishes are more practical, so I don't want to embellish them. In fact, my son doesn't want to eat them, so I have to omit them! 6. Chicken bone can be cooked separately

Production difficulty: simple

Process: steaming

Production time: one day

Taste: salty and fresh

Chinese PinYin : Qie Gu Fu Ru Ji