How to eat chicken and lily in autumn? How?

Steamed chicken with medlar and lily

Lily has the effects of nourishing the heart, calming the nerves, moistening the lungs and relieving cough. Lily, chicken and medlar can not only enhance human immune function, but also steam fresh and delicious chicken.

food

400 grams of chicken leg as the main ingredient and salt as the auxiliary material, appropriate amount of liquor, appropriate amount of lily, appropriate amount of medlar, appropriate amount of ginger slices and appropriate amount of fish sauce.

step

1. Wash chicken legs

Cut into small pieces

3. Preparation of ginger slices

4. Put it into the pot and marinate it with white wine, salt, ginger slices and sugar for 2 hours.

5. Wash and soak the medlar with clear water, and peel off a layer of yellow petals from the lily.

6. Then peel them off and wash them.

7. After that, the drumsticks are mixed with lilies and medlars.

8. Add appropriate amount of fish sauce to refresh.

9. Steam in cold water for 20 minutes and then turn off the heat.

10. Service

skill

Chicken legs should be marinated for more than 2 hours before they can taste.

Chicken with pickled peppers is very delicious after steaming with white wine. I think it's too strong to steam with yellow rice wine, and the white wine will evaporate when steamed.

Cold dew and three whites: fried chicken slices with Sydney and lily

Lily is the first popular autumn tonic in autumn. Lily has the functions of moistening lung, relieving cough, clearing away heart fire, calming nerves, invigorating middle energizer and benefiting qi. The autumn diet is mainly based on warming, and try to choose foods with more water and easy digestion and absorption to moisten the five internal organs.

Raw materials:

2 lilies, pear 1 piece, chicken breast 1 piece, 2 shallots, 5 pieces of ginger, 0/6 pieces of pepper/kloc-piece, 2 tablespoons of salt, rice wine/kloc-piece, and starch/kloc-piece.

Exercise:

1. Slice chicken breast, add a little salt, starch and yellow wine, and let stand for 15 minutes.

2. Peel the lily into petals, wash it, blanch it with hot water and drain it for later use.

3. Peel the pear and cut it into diamond blocks.

4. Stir-fry shallots and ginger slices in hot oil, stir-fry chicken breast, and turn the meat white.

5. Put the pepper in another oil pan, filter out the pepper after discoloration, stir-fry the lily and pear slices for two or three minutes, stir-fry the chicken, add a little salt, pour in a little starch, and thicken. Then take off the pot.

Tips:

1, the chicken breast is tender and just discolored, so it can't be fried.

2, lily should remove the white film, which can reduce the bitterness.

3. Stir-fry the whole dish over high fire to ensure that the juice is fresh and tender.