Garlic Tremella
Overview
Tremella is a good product for beauty and beauty. It is often made into stewed desserts. If it tastes a little boring, you might as well stir-fry it instead of stewing it and saute it with garlic granules. It will also be delicious! ! The finished product has a glutinous yet crisp texture and a fragrant garlic aroma. It is a refreshing and nutritious side dish.
Tags
Ingredients
Steps
-
Appropriate amount of white fungus, soak in advance and tear into small pieces.
-
Cut the chicken legs into cubes and marinate them with oil, cooking wine and starch in advance. Wash the snow peas and remove the gluten. Dice a large number of garlic cloves.
-
Put a small amount of water in the pot and pour a drop of oil (oil can make the vegetables that need to be blanched green).
-
When the water boils, add the snow peas.
-
Blanch until almost cooked, remove and set aside.
-
Wipe out the water in the pot and pour a little oil.
-
After the oil is hot, add the diced chicken and stir-fry over high heat until cooked through, remove and set aside.
-
Pour the remaining oil from the fried chicken into the pot, and then add a small amount of oil into the pot. Saute most of the garlic over high heat until fragrant.
-
Pour in the drained and pinched white fungus (drain as much water as possible).
-
Stir-fry briefly and add snow peas.
-
Add appropriate amount of salt.
-
Stir-fry briefly and add in diced chicken.
-
Stir-fry for a while, throw in the remaining garlic, pour in a little chicken essence, stir-fry quickly and put on a plate.
-
The finished product has a glutinous yet crisp texture and a fragrant garlic aroma. It is a refreshing and nutritious side dish.
-
Finished product
-
Finished product
-
Finished product
