Chicken shreds with mushrooms and mushrooms ★ chicken shreds light food 4
It seems that there is no other shredded meat, which can absorb juice after cooking better than shredded chicken.Although the shredded chicken itself is dry, it can absorb the sauce very well, and the oil and sauce are all welcome. There is no need to worry that the whole dish will be astringent. Juicy sauce★ two ways to make the shredded chicken more juicy: one is to add 1 teaspoon of water to the sauce, and the other is to add oil to the shredded chicken (not in the sauce).★ the chicken breast can be scalded for 2~3 at a time and refrigerated in the refrigerator; Scald some vegetables before salad.
Step 1 . Add the chicken breast with green onion and ginger cooking wine into the pot in cold water, boil for 10 minutes (turn to low heat after boiling), turn off the heat and stew for 5 minutes tips ★ disconnect it with chopsticks at the thickest place, the color is all white and cooked, take it out and let it cool. If pink, simmer for 5 minutes.
Step 2 . Let it cool and tear it into filaments for standby (or directly take the chilled cooked chicken breast)
Step 3 . Scald the sweet pods in boiling water and cool them in ice water
Step 4 . Tear the Flammulina velutipes apart and scald them until they are cooked. Let them cool
Step 5 . Arrange the first three items and put them on a plate ★ pour sesame oil directly on the shredded chicken to make it more slippery.
Step 6 . Seasoning mix and dish ★ "seasoning kiosk and sauce" generally refers to the general Japanese style comprehensive seasoning soy sauce (after dilution, it can be dipped with tempura or cold noodles, buckwheat noodles). This can has the flavor of kelp mushrooms and firewood fish.
Step 7 . Cut the scallions and seaweed into thin rows, serve them on small plates, and match them with sauces and seasonings as you like.
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