Braised rice with tomato and chicken

Braised rice with tomato and chicken

Introduction:

"Volvariella volvacea originated from Nanhua temple in Shaoguan, Guangdong Province. It was cultivated in China 300 years ago. It was introduced into the world by overseas Chinese in the 1930s. It is an important tropical and subtropical mushroom and the third largest cultivated mushroom in the world. The output of Volvariella volvacea in China ranks first in the world, mainly distributed in South China. Straw mushroom is nutritious and delicious. Each 100g fresh mushroom contains 207.7mg vitamin C, 2.6g sugar, 2.68g crude protein, 2.24g fat and 0.91g ash. The protein of Volvariella volvacea contains 18 kinds of amino acids, among which essential amino acids account for 40.47-44.47%. In addition, it also contains phosphorus, potassium, calcium and other mineral elements. (from Baidu Encyclopedia) it's sweet and sour to make a drenching rice with straw mushroom. Adults and children love it ~ "

Production steps:

Step 1: prepare materials

Step 2: wash and cut finely, and taste chicken leg with salt and soy sauce

Step 3: add oil and saute carrots

Step 4: stir fry straw mushroom

Step 5: stir fry the onion and serve

Step 6: stir fry the chicken in the original pan for five minutes

Step 7: stir fry the chicken

Step 8: add the Heinz ketchup and salt, then put half a bowl of water, cover and cook until soft

Step 9: pour it on the rice

Materials required:

Chicken: 70g

Straw mushroom: 25g

Carrot: 25g

White rice: a bowl

Onion: 10g

Apple: 10g

Green pepper: 10g

Oil: 5g

Salt: a little

Soy sauce: a little

Heinz ketchup: 10g

Note: 1. Pickle straw mushroom with salt water to make it more hygienic. 2. Marinate chicken leg to make it more delicious. 3. Chicken can be replaced with pork or beef.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sour and salty