Recipe: Hot and cold edible year--------------------------------------------------------------------------------------

Home Cooking Recipe: Hot and cold edible year--------------------------------------------------------------------------------------

Notes:

People always like to say that they want to eat vegetarian food to taste the taste of meat. Oh, in fact, people who are really vegetarian must not say so. It is only for meat-loving people that eating meat can easily deceive people and willingly eat more vegetarian dishes that are hot and cold-------------------------------------------------------------------------------------------------------------------------------------------------------------- Brassin (chicken) must be the one who eats the taste of meat in the taste of vegetarian dishes. The flavor of the soup is fresh and juicy, more than meat! This dish can be eaten hot and cold, and it is also very competent to cook cold dishes as an annual dish one or two days in advance. Also very suitable for the convenience of the family! Breakfast can also put on toppings, it is like the feeling of having a braised platoon

Ingredients:

Steps:

  1. Home Cooking Recipe: Fungus, mushrooms, and golden needles are foamed softly, and the fungus is removed from the fungus and the golden needle is removed. My mushrooms are bigger, and I cut them four times. The vegetarian chicken is cut into pieces of about 0.8--1 cm, not too thin or too thick. The oil pan is hot and the oil is slightly more. Frying the chicken into two sides in golden batches, this step requires patience.

    Fungus, mushrooms, and golden needles are foamed softly, and the fungus is removed from the fungus and the golden needle is removed. My mushrooms are bigger, and I cut them four times. The vegetarian chicken is cut into pieces of about 0.8--1 cm, not too thin or too thick. The oil pan is hot and the oil is slightly more. Frying the chicken into two sides in golden batches, this step requires patience.

  2. Home Cooking Recipe: After the first batch of both sides are fried yellow, you can push it to the side, and fry the second batch in the middle. If you completely fry it, you can take it out first. Be sure to fry golden, each side has a small bubble, so it is fluffy, this step is very important. After all the fried, you can push the vegetarian chicken to the side and fry the mushrooms, fungus, and gold needle with the base oil. After stir frying together, add some water to the mushrooms, because I have washed them before soaking them, and the bottom slag is not. Add soy sauce and add some rock sugar to the salt.

    After the first batch of both sides are fried yellow, you can push it to the side, and fry the second batch in the middle. If you completely fry it, you can take it out first. Be sure to fry golden, each side has a small bubble, so it is fluffy, this step is very important. After all the fried, you can push the vegetarian chicken to the side and fry the mushrooms, fungus, and gold needle with the base oil. After stir frying together, add some water to the mushrooms, because I have washed them before soaking them, and the bottom slag is not. Add soy sauce and add some rock sugar to the salt.

  3. Home Cooking Recipe: Cover the lid, medium and small heat for 20 minutes to taste, you can collect the juice

    Cover the lid, medium and small heat for 20 minutes to taste, you can collect the juice

Tips:

Half-fried chicken will be full of soup, bite and juice filled.... To get simmered in the soup, the secret of biting the flesh is to fry the chicken, of course you fry The effect is better, otherwise you will have to patiently fry both sides of the chicken to a small bubble. Otherwise, if you burn directly, the taste is completely different, that is, the feeling of burning tofu.


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