How to make delicious chicken thighs

Fungi are natural plants. Of course, as people learn more and more about them, they can also be cultivated artificially. Mushrooms are a very common plant. They are popular among people because of their delicate taste and rich vitamins. Coprinus comatus is a very delicious mushroom. There are many ways to cook it. So how do you make it delicious?

1. Stir-fried Coprinus comatus

Step 1: Set aside Coprinus comatus and carrots

Step 2: Cut the three vegetables and set aside

Step 3: Heat the oil in the pan and add carrots and stir-fry

Step 4: Add green pepper and coprinus comatus after the color changes.

Step 5 Stir fry evenly

Step 6 Add appropriate amount of salt, cooking wine and soy sauce and cook for 2-3 minutes

Step 7: Remove from the pan and serve

2. Green pepper chicken leg mushroom

Materials

1 green pepper

Half an onion

Two chicken leg mushrooms

Two small cloves of garlic

Scallions, oil, a little salt

Step 1: Cut the green pepper, onion, and chicken leg mushroom into strips, cut the green onion into sections, and crush the garlic.

Step 2 Heat the pan, add the oil, add the garlic and fry until soft, add the green pepper and onion, and set aside.

Step 3: Stir-fry the chicken leg mushrooms, cover the pot and let the water drain out. Add the green peppers and onions, a little salt and oyster sauce, and sprinkle with green onions.

Tips

Family dishes are healthy. I don't add MSG or chicken powder. They are very light. If you like strong flavors, you can add bean paste!

3. Three Cups Coprinus

Materials

300g Coprinus comatus,

2 cloves of garlic,

1 tablespoon cornstarch,

4 slices of old ginger

1 tablespoon sesame oil,

1 tablespoon soy sauce,

1 tablespoon cooking wine,

1/3 tablespoon of sugar,

4 tablespoons water

Step 1: Wash the chicken leg mushrooms, tear them into strips by hand, coat them with cornstarch, and leave them for 3 minutes.

Step 2: Pour oil into the pot, and when it is 60% hot, put the Coprinus comatus in and fry until golden brown, then remove from the oil and drain.

Step 3: Roast the ginger slices in a clean pan over low heat until the moisture is gone and the ginger slices turn brown.

Step 4 Pour sesame oil into the pot, fry over low heat, add ginger slices until the edges curl up, add garlic cloves until fragrant, then pour in all seasonings and Coprinus comatus, stir fry evenly, simmer over medium heat for one minute, and then heat over high heat until the soup is dry.

Tips

The key points of seasoning for "three cups" dishes are as follows

1. Don’t skip the step of stir-frying the dried ginger slices. The purpose is to effectively remove the spicy taste of old ginger.

2. The ginger slices must be sautéed with sesame oil. Only in this way can the flavors of the two be fully blended together. But remember to use a low heat, otherwise the sesame oil will easily burn and become bitter.

3. “Three cups” dishes have a rich flavor and a lingering aftertaste, so the ingredients should be generous.

4. “Three cups” dishes usually require basil, but basil is difficult to buy and grow. If you don’t have it, don’t force it. As long as the seasoning ratio is correct, I think the taste will be similar. At least my taste buds didn't feel much difference.

5. Taiwanese "three cups" refers to one cup of soy sauce, one cup of sesame oil, and one cup of cooking wine. When making it at home, just follow the ratio of 1:1:1.

6. The chicken leg mushrooms that are fried with cornstarch will have a somewhat sticky soup after cooking. If you don’t like this taste, you don’t need to coat the mushrooms with cornstarch before frying. But the mushrooms must be fried in oil to get a good taste.