Chicken with moustache

Chicken with moustache

Introduction:

Shandong cuisine, also known as Shandong cuisine, is one of the four major cuisines in China. It has a long history and wide influence. It is famous at home and abroad for its salty, fresh, crisp and tender taste, unique flavor and exquisite production. Shandong cuisine is divided into Jinan cuisine, Jiaodong cuisine and kongfu cuisine. Listen to my father, the Manchu and Han banquet is mainly Shandong cuisine. It seems that there is a Manchu and Han banquet in Beijing hotels, but the price is relatively expensive! What I know is fengzeyuan in Beijing. Most of Shandong cuisine is complex and delicious. With the passage of time, the diversified cuisine has weakened the status of Shandong cuisine in the past. However, some classic dishes are still specialties of many restaurants. I remember several good dishes my father made are all Shandong cuisine. Among them, I have a deep memory of carp with sweet and sour sauce, Sixi meatballs, crispy chicken, shredded yam, tofu in pot, boiled beef meatballs, fried fillet with coriander, sweet and sour fillet, buttoned meat, moustache meat, dried bean curd with hot pepper, fried bean curd with leek and so on. In addition to simple moustache meat, fried bean curd with leek, fried bean curd with hot pepper and so on, I can often do it, but I seldom do it, such as shredded vegetable and sweet and sour I know how to cook, but I seldom eat fried dishes at present. For one thing, it's troublesome. For another thing, it's greasy and I'm afraid of growing meat. Hahaha, all of them are seldom cooked, because many of them are oily dishes. It's really troublesome to cook them once. So in addition to the festival, these dishes can only be eaten in restaurants, because many of them are very complex dishes. Dad is very good at cooking Shandong cuisine, but now I think about it. Only this moustache meat is affordable and simple. I can cook it whenever I want to. Here to share with you! Hope you like it! Pork is higher in fat than chicken, so I usually make it with chicken, because from the perspective of nutrition, the two legged one is healthier than the four legged one. Today is moustache meat made from chicken for your reference. I hope you will support and like it

Production steps:

Step 1: put dried agaric in a bowl and prepare for foaming.

Step 2: a piece of chicken breast.

Step 3: cucumber, carrot, onion and ginger.

Step 4: put each egg into a bowl.

Step 5: soak the fungus in cold water for 40 minutes. If the hot water is faster, I like cold water.

Step 6: soak the Auricularia auricula, pick it up, wash it and take it out.

Step 7: cut cucumber and carrot into rhombus slices, cut onion and ginger well and set aside.

Step 8: cut the chicken into slices, put a little cooking wine and soy sauce, and marinate with a little wet starch.

Step 9: when the frying pan is hot, add the eggs and fry them until they are cooked. Set aside.

Step 10: heat up the oil in the frying pan and fry the pepper until fragrant.

Step 11: add onion and ginger and fry until fragrant.

Step 12: stir fry chicken, add a little soy sauce, stir fry carrot.

Step 13: add the fungus and stir fry for a while.

Step 14: add cucumber and stir fry for a while.

Step 15: finally put in the eggs.

Step 16: add salt and chicken essence, pour a little vinegar and sesame oil, and turn out the pot.

Step 17: stir fry evenly, then you can put it on the plate!

Step 18: Green Angel welcome to Yiru food kitchen!

Materials required:

Chicken breast: 150g

Egg: one

Cucumber: 120g

Dried agaric: 30g

Carrot: 50g

Soy sauce: 1.5 spoon

Ginger: 2 tablets

Scallion: 5 pieces

Salt: a spoonful

Chicken essence: half a teaspoon less

Vinegar: less than half seasoning spoon

Sesame oil: a drop

Note: 1, eggs must be fried tender point to taste. 2. Cucumber must be put last and then quickly out of the pot to keep crisp. 3. Chicken must master the concentration of the pulp, less chicken will be old, more will be off pulp, dish is very ugly.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh