Recipe: Autumn and winter vegetables - Cantonese style chestnut pheasant

Home Cooking Recipe: Autumn and winter vegetables - Cantonese style chestnut pheasant

Notes:

It is very difficult to cook and cook. I have to make some side dishes for two or three days a week. I think of the dishes I made. I don’t think about how to sell them. We actually like to taste first. The recipe is to learn my mother's, very simple, nutritious and delicious, Cantonese cuisine that the family loves.

Ingredients:

Steps:

  1. Home Cooking Recipe: First prepare the ingredients. After the chickens bought by the supermarket are taken home, do not put them in the refrigerator, and wash them directly for use. Hot water soaked scallops, it is best to start the night before or early in the morning, so that the scallops are easy to boil, if you can't soak in advance, at least use hot water for half an hour, so do not pour the water. Ginger cut a good piece, just four or five pieces, just wait for the chicken to taste. After the chestnuts are unpacked, the large particles are sliced.

    First prepare the ingredients. After the chickens bought by the supermarket are taken home, do not put them in the refrigerator, and wash them directly for use. Hot water soaked scallops, it is best to start the night before or early in the morning, so that the scallops are easy to boil, if you can't soak in advance, at least use hot water for half an hour, so do not pour the water. Ginger cut a good piece, just four or five pieces, just wait for the chicken to taste. After the chestnuts are unpacked, the large particles are sliced.

  2. After the chicken is cut, the taste is tasted, and the head is cut to a small size. Put a little oil, ginger, two teaspoons of raw powder, a little salt, and start to mix. After the raw powder is melted, add the oyster sauce. My family uses the Lee Kum Kee Fortune oyster sauce. The taste is savory. Pour it into the right amount and mix it again. Mix it and set it aside. The chicken should be at least 10-20 minutes.

  3. Put the wok in the pan and put it in a little bit of oil. Stir the chicken first and put it into the scallops. (Pour the water together and think that the water is not enough. Just put a little more. Don’t put more. We need thick juice. Put the chestnuts in after cooking ( If you want the chestnuts to be more prone to softness, please use the last tip below. Start cooking and cook for 10 minutes. After the end, look at the juice. If there is too little water, add some water. Then take another 10 minutes. .

  4. After boiling for 20 minutes, try to eat chestnuts and meat. The juice is also rubbed. If it is still very hard, continue to cook over medium heat, and then the casserole will appear.

  5. After pouring into the casserole, the small fire (one ignition) continues to boil, and the chicken continues to absorb the savory taste of the juice. The casserole is easy to burn, please pay attention to open the cover over a period of time. If you don't focus, you will lose it. It can be turned off until the people have served. The whole dish is basically finished here!

Tips:

1. Chestnuts can directly buy fresh chestnuts that have been peeled off in the supermarket. Use a small pot of hot water to lick it, so that it is softer. 2, the above method, the chestnuts can be replaced by mushrooms, abalone can be! The main thing is to control the heat, don't be too fierce, once you focus, it will affect the whole taste!


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