Recipe: Tea tree mushroom yuba stewed chicken

Home Cooking Recipe: Tea tree mushroom yuba stewed chicken



  1. Wash the yuba with a little soft water, remove the water and squeeze it into a section about 3 cm long; wash the chicken pieces; cut the roots of the tea tree with the sand, rinse with cold water, cut into about 5 Centimeters long, soaked in boiling water for about 15 minutes; ginger slices, onion cut flowers, dried chili washed and cut into two pieces, seeded

  2. Put the oil in the hot pot, add the chicken and ginger, dry the pepper, stir fry until the chicken is discolored.

  3. Pour in two small spoons of cooking wine and stir well, then add a little pepper and stir well.

  4. Put two teaspoons of soy sauce, stir well and then pour the tea tree mushroom together with the water of the tea tree mushroom into the pot, then add the right amount of water, and finally the water has not passed all the materials.

  5. Cover the lid, boil and simmer for about 15 minutes.

  6. Put in the yuba and the right amount of salt, stir well, cover the lid and cook for about 3 minutes.

  7. Uncover the lid, simmer the broth a little, put a small spoonful of soy sauce and chopped green onion, stir well


1. Do not pour off the water of the tea tree mushroom. The soup cooked with it is very delicious; 2. The yuba should be thicker. After cooking, the taste will be strong. It can also be replaced by yuba, but it is best not to use the thin yuba.

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