Braised Pleurotus Eryngii with Chicken Breast
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1. Prepare ingredients: 2 pieces of chicken breast meat, 2 pieces of pleurotus eryngii, 2 pieces of celery, 200 grams of red pepper, 2 pieces of ginger, 1 piece of dried red pepper, 3 pieces of oil, 2 tablespoons of salt 1-2 tablespoons of pepper, 1 tablespoon of starch, 2 tablespoons of meat tenderizer 1 tablespoon 1 scoop of egg white with soy sauce and a pinch of cooking wine.
2. Wash the chicken breasts and place them on a cutting board, and cut them in the middle with a knife. First cut the chicken breasts into strips. [Not shredded; what you eat is the texture of meat]
3. Add starch and tender meat powder to the chicken breast. 1 scoop of soy sauce for coloring. Add a little cooking wine and stir it evenly for later use.
4. Cut pleurotus eryngii into strips, equal in size to chicken meat.
5. Pleurotus eryngii is very oil-absorbing. Like a sponge, a few spoonfuls of oil will be sucked in and put into the plate; the bottom of the plate is very greasy. Blanching Pleurotus eryngii can solve the problem of oil absorption and greasiness. The ribonucleic acid contained in Pleurotus eryngii after blanching water is hydrolyzed into uridine acid with umami taste, which is more delicious when eaten.
6. Wash celery; take the stem and cut into length equal to the length of Pleurotus eryngii.
7. Put the oil in the pot and heat up, add the chicken breast and fry; fry until the chicken breast 8 is mature.
8. Saute the ginger shreds and dried red pepper shreds into the fresh red pepper shreds.
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9. Put the blanched pleurotus eryngii into the oil pan; fry to remove the moisture.
10. Add a little salt to the dried eryngii mushrooms.
11. Every delicious dish is fried separately in a clean pot, and then combined together, the taste is pure. Fry celery in a net pan until 5 mature.
12. Import the fried pleurotus eryngii.
13. The fried chicken breasts are set aside.
14. Cook the chicken breasts. All the ingredients have been combined, turn off the heat, and put in 1 tablespoon of salt.
15.1 scoop of chicken essence for freshness.
16. Sprinkle in pepper to increase aroma.
Tips:
GODOFMERCY: Nagging~ Pleurotus eryngii is very oil-absorbing. Like a sponge, it will suck a few spoonfuls of oil in and put it in the plate; the bottom of the plate is very greasy. Blanching Pleurotus eryngii can solve the problem of oil absorption and greasiness. The ribonucleic acid contained in Pleurotus eryngii after blanching water is hydrolyzed into uridine acid with umami taste, which is more delicious when eaten. Pleurotus eryngii is an active strain. Pleurotus eryngii must be cooked thoroughly before consumption. The cooked pleurotus eryngii soup is full and nutritious and delicious. Unripe pleurotus eryngii is prone to poisoning. Egg white is put in the chicken breast; the meat is smooth and tender. Put in the cooking wine to avoid fishy.
