Stewed chicken leg with Hypsizygus marmoreus(zhen ji gu dun ji tui rou )

Stewed chicken leg with Hypsizygus marmoreus

Introduction:

"Hypsizygus marmoreus (Peck) H.E. Bigelow, also known as ostreatus and ostreatus, belongs to Basidiomycota, lamiophyta, Agaricales, tricholomonaceae and ostreatus. The shape of Hypsizygus marmoreus is beautiful, the texture is crisp and tender, the taste is fresh and has the flavor of sea crab. It is called "crab mushroom" and "seafood mushroom" in Japan. At present, there are two strains of light gray and pure white cultivated. The white strain is also known as "white jade mushroom" and "Yulong mushroom", which is very popular in the market. According to the analysis, every 100 grams of fresh mushroom contains 3.22 grams of crude protein, 0.22 grams of crude fat, 1.68 grams of crude fiber, 4.56 grams of carbohydrate, 1.32 grams of ash. The content of phosphorus, iron, zinc, calcium, potassium and sodium is very rich. The content of vitamin B1, B2, B6 and C is also higher than that of ordinary mushrooms. It is a very precious edible fungus. Chicken leg meat has high protein content, many kinds and high digestibility, so it is easy to be absorbed and used by human body, which can enhance physical strength and strengthen the body, Chicken is one of the important sources of fat and phospholipid in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness, etc

Production steps:

Step 1: cut the chicken leg into large pieces and wash it.

Step 2: a box of Hypsizygus marmoreus.

Step 3: remove the roots of Hypsizygus marmoreus, wash and set aside.

Step 4: clean the scallion and cut into sections, slice the garlic, slice the ginger and anise.

Step 5: Boil the water in the pot, blanch the chicken leg and remove the blood.

Step 6: heat the oil in the pan, add ginger slices, garlic slices and scallion, and saute until fragrant.

Step 7: add the blanched chicken leg and stir fry.

Step 8: stir fry for a while, add a spoonful of white vinegar and a spoonful of cooking wine to make the flavor.

Step 9: add two spoonfuls of delicious soy sauce, stir fry evenly, let the chicken taste.

Step 10: add Hypsizygus marmoreus, star anise, salt and water, cover and bring to a boil.

Step 11: bring to a boil and simmer over low heat for 20-30 minutes. Add scallion recently.

Step 12: a nice bowl is pretty good.

Materials required:

Hypsizygus marmoreus: 1 box

Chicken leg: 1 thigh

Ginger: how many

Scallion: 2

Garlic: right amount

Star anise: 1

Delicious soy sauce: right amount

Salt: right amount

White vinegar: right amount

Cooking wine: 1 teaspoon

Note: warm tips: the amount of soy sauce and salt is based on the amount of water and ingredients, and should be adjusted according to personal taste.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Zhen Ji Gu Dun Ji Tui Rou