Braised chicken with mushroom and tofu(kou mo dou fu shao ji )

Braised chicken with mushroom and tofu

Introduction:

"For the first time, I found many mushroom sellers in the supermarket these two days, so I'm going to try some fresh mushrooms today. It's my own imagination. I didn't expect the taste to be wrong. I thought I'd add it to my private dishes, ha ha. "

Production steps:

Step 1: wash the material.

Step 2: cut chicken leg into small pieces, add cooking wine, pepper, salt, bean paste and marinate for 10 minutes.

Step 3: cut the mushroom into pieces, tear the Pleurotus ostreatus into pieces, cut the green pepper into pieces, shred the onion, and cut the onion into sections.

Step 4: add oil in a hot pan and fry the onion first.

Step 5: add oil in a hot pan and fry the onion first.

Step 6: add the mushrooms and stir fry them.

Step 7: stir fry mushroom and mushroom again.

Step 8: finally put in the chicken and fry it white.

Step 9: finally put in the meat and fry it white.

Step 10: change the pan, add appropriate amount of water, without the ingredients in the pan, add geranium, fennel, star anise, Zanthoxylum and other things, cook over high heat for 20 minutes.

Step 11: add the tofu and cook for 10 minutes. You'd better boil the soup into the tofu.

Step 12: add green pepper and scallion, and cook for 3 minutes.

Step 13: add appropriate amount of soy sauce, salt and chicken essence to taste.

Materials required:

Chicken leg: 1 jin

Mushroom: 7

Pleurotus ostreatus: 5 pieces

Green pepper: 5

Onion: half

Scallion: right amount

Cooking wine: moderate

Pepper: right amount

Bean paste: right amount

Fragrant leaves: appropriate amount

Fennel: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Note: 1. Pepper is the soul of chongqing cuisine, must be put, pepper oil can also be. 2. When cooking tofu, it's better to use low heat in order not to make tofu rotten. 3. Because soy sauce and Douban sauce have a certain salty taste, and the chicken is salted, so we should put less salt at last. 4. Green pepper contains a lot of vitamins, so don't cook it. It's more nutritious to eat it raw.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Kou Mo Dou Fu Shao Ji