Bean curd in chicken sauce

Bean curd in chicken sauce

Introduction:

"Chicken breast meat contains more B vitamins, which can recover fatigue and protect skin; compared with beef and pork, chicken fat contains more unsaturated fatty acids oleic acid (monounsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can reduce LDL cholesterol, which is harmful to human health."

Production steps:

Step 1: wash the chicken, cut into thin slices, mix with starch, salt and water, wash and tear the Agaricus blazei mushrooms, and shred the ginger.

Step 2: cut the tofu into small pieces and put it into a bowl.

Step 3: heat the pan, add 1 teaspoon oil, saute shredded ginger, pour in Agaricus blazei, add a little salt, stir fry water.

Step 4: pull aside the Agaricus blazei mushrooms, pour in the chicken slices, and spread.

Step 5: stir fry Agaricus blazei mushrooms evenly in the pot, add Pixian Douban, stir well and turn off the heat.

Step 6: stir fry the sliced Agaricus blazei and pour the sauce on the bean curd in a bowl.

Step 7: put into a boiling water pan and steam for 5 minutes.

Step 8: the dish tastes delicious. The chicken juice is dipped into the tofu to make it soft, smooth and tender.

Materials required:

Chicken breast: 100g

Lactone tofu: a box

Agaricus blazei: 100g

Ginger: 3 tablets

Oil: 1 teaspoon

Salt: half a teaspoon

Pepper: half a teaspoon

Pixian Douban: 1 teaspoon

Note: chicken soup contains high purine substances, gout patients should not drink chicken soup.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh