Pleurotus eryngii with chicken fillet(ji liu xing bao gu )

Pleurotus eryngii with chicken fillet

Introduction:

"I prefer to eat Pleurotus eryngii. Today, a new Pleurotus eryngii is introduced! The origin of Pleurotus eryngii, its taste is like abalone, and the fragrance of almond, so it is called Pleurotus eryngii! "

Production steps:

Step 1: clean one Pleurotus eryngii.

Step 2: slice and reserve.

Step 3: cut the chicken breast into small pieces and set aside.

Step 4: olive food is the kind bought in the supermarket.

Step 5: stir fry garlic in oil pan until fragrant, add chicken and stir fry.

Step 6: add Pleurotus eryngii and stir fry.

Step 7: when the Pleurotus eryngii is almost ripe, add an appropriate amount of olive, because the olive itself is salty. It's better not to put salt. If it's not very salty, put less salt, chicken essence,

Step 8: stir fry for another 1 minute.

Step 9: the delicious chicken fillet and Pleurotus eryngii are ready. Try it!!!

Materials required:

Pleurotus eryngii: one

Olive: right amount

Salt: right amount

Garlic: right amount

Chicken essence: appropriate amount

Note: how to clean wild bacteria? There are eight character Proverbs: cut off the root mud and wash it with running water. That is, use a knife to cut and scrape the sludge from the root of the fungus stalk and the pine leaves on the fungus, and then use a toothbrush to wash with running water. It should be done gently. Chicken fir does not need to cut root mud, soak in cold water for 20 minutes, then wash with running water. Dry bacilli are special. They are decomposed into bacilli and then cleaned. The dregs are removed during decomposition. Then, flour and a small amount of water are added into the bacilli and gently kneaded. After absorbing the residual sediment, they are washed clean. It is recommended to air dry before cooking.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ji Liu Xing Bao Gu