How to make steamed chicken in the hazel mushrooms

\”After the classic Northeast cuisine chick stew mushrooms, I received a comment\” This mushroom dyed a plate of vegetables dark, not good -looking! \”The effect of hazel mushrooms can’t be changed. For a while, I don’t know how to use this hazelly mushroom. After steaming the beef that day, I suddenly felt it. How about mushroom steamed chicken? Mushrooms lined with chicken. Below, there is no entanglement with each other, and it will not affect the color of the chicken. But the chicken soup can penetrate downward, soak in the heart of the mushrooms, so that the mushrooms are full of fleshy flavor. There are still half a pack of barbecue sauce, you can get a little bit of throwing, and give the chicken slightly color. This seems to be a good idea, then try it. There is no simple way to cook than steaming. Use it. Use it. Use it. Use it. Use it. Use it. Use it. The high -pressure cooker can make the chicken soft and rotten in a short time. The effect is ideal. It is no longer complained about the color of the dishes too darker, and the taste seems to be good … \”

The details of the ingredients

The Lord Material
  • Hazel Mushroom 35 grams
  • 200g
  • Barbecue sauce 20 Grand
Auxiliary materials

  • salt A moderate amount
  • Ginger A moderate amount
  • Starch A little
  • Onion

  • 2
  • Pepper

  • A moderate amount
  • garlic

  • Affairs

Salted fresh flavor

    steaming craft

  • A few hours of time

  • Simple difficulty

  • The practice of hazel mushroom steamed chicken

ingredients: 35 grams of hazel mushrooms, 200 grams of chicken, 20 grams of big sauce, 20 grams of flavor, saltIn the appropriate amount, the amount of pepper is appropriate, the amount of ginger and garlic, a little starch, 2 onion

  • 榛蘑蒸鸡的做法步骤:1 2 Hazel mushrooms soaked in advance until the hair increase.
  • 榛蘑蒸鸡的做法步骤:2 3 Ginger and garlic chopped,
  • 榛蘑蒸鸡的做法步骤:3 4 Chicken and cut into pieces, add ginger and garlic, pepper, barbecue sauce, salt,
  • 榛蘑蒸鸡的做法步骤:4 5 mix well and marinate for more than half an hour.
  • 榛蘑蒸鸡的做法步骤:5 6 spread the hazel mushrooms at the bottom of the plate,
  • 榛蘑蒸鸡的做法步骤:6 7 Add starch to the pickled chicken pieces,
  • 榛蘑蒸鸡的做法步骤:7 8 mix well well
  • 榛蘑蒸鸡的做法步骤:8 9 paved on the surface of the hazel mushroom.
  • 榛蘑蒸鸡的做法步骤:9 10 Put the high pressure cooker steaming,
  • 榛蘑蒸鸡的做法步骤:10 11 cover the lid, put the limited pressure valve, cook on high heat to the upper pressure and turn to medium heat for 15-20 minutes.
  • 榛蘑蒸鸡的做法步骤:11 12 The flames are turned off, the air pressure is discharged, and the chicken is soft and rotten.
  • There is no barbecue sauce without barbecue sauce.The steaming time should be adjusted as appropriate according to the degree of softness of your preference.Pay attention to safety with a high -pressure cooker.


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