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雞汁煎白蘑菇

材料:
雞翅 3-5只
白蘑菇8個
鹽、黑胡椒、生抽、花生油適量

做法:
1.雞翅洗淨、背面劃兩刀,一點鹽略醃15分鐘。蘑菇洗淨、去蒂。
2.平底鍋放一點油,放入雞翅中小火入油鍋煎至兩面金黃、雞皮出油。
3.將雞翅稍微扒拉到鍋邊角落,蘑菇朝上放入平底鍋內,蓋上鍋蓋,小火煎大約5分鐘左右,直到蘑菇的碗口內充滿水,關火燜1分鐘,打開鍋蓋,用手指捏一小撮鹽巴撒在蘑菇上。
4.將蘑菇移到盤中,這時鍋裏會留下不少蘑菇汁,淋幾滴生抽,大火將鍋裏的雞翅收汁,將雞翅同樣碼入盤中,將剩餘的汁水也倒進盤裏。

Fried White Button Mushrooms with Chicken Sauce

Ingredients:
Chicken wings 5
White button mushrooms 8,
The right amount of salt,black pepper,light soy sauce,peanut oil.

Preparation:
1. Wash the chicken wings and cut them twice on the back. Let the salt marinate for 15 minutes.Wash mushrooms and remove stems.
2.Put a little oil in a pan and fry the chicken wings in a medium heat until golden on both sides and the skin with oil.
3.Pull the wings slightly to the corner of the pan, place the mushrooms upside down in the pan, cover and fry over low heat for about 5 minutes, until the mouth of the mushroom is filled with water, turn off the heat and simmer for 1 minute.Open the lid and sprinkle a pinch of salt on the mushrooms. 
4. Move the mushrooms to the plate. At this time, a lot of mushroom juice will be left in the pan.Drizzle a few of light soy sauce, and drain in the chicken wings juice with fire. Move the chicken wings to the plate and pour the remaining sauce into the plate.