Hearing the cooking squad leader say this, Meng Chuan suddenly stopped and asked, "By the way, do we have hazelnut mushrooms here?" ”

The cooking squad leader thought for a while, and then nodded, "This thing is really there, although the price of hazelnut mushrooms is not cheap, but the nutritional needs of our special pei here are relatively high, so I bought some prepared, do you want to use it?" ”

Meng Chuan nodded, "Since there are hazel mushrooms, then the braised pheasant can be changed to small pheasant stewed mushrooms, this is a famous dish, it would be a pity not to do it." ”

The cooking squad leader hurriedly agreed: "Yes, yes, then I'll go get it." ”

In fact, the usual chicken stew with mushrooms is enough to use ordinary shiitake mushrooms and mushrooms, but since this time it is a pheasant, it is just stewed with hazel mushrooms, which will be more original.

After all, hazelnut mushrooms are a thing in the mountains, known as the fourth treasure of the Northeast, and they cannot be artificially cultivated, so there is nothing to say about nutrition.

As for the price, it is definitely not particularly expensive, and ordinary hazelnut mushrooms are only fifty yuan a catty, which is about the same as the price of dried shiitake mushrooms, so Tepei can afford to eat it, which is definitely no problem.

The cooking squad leader went to get dried hazel mushrooms, Meng Chuan started to do it first, first chop the chicken, two centimeters square size is very suitable, and then blanch, just now when the pheasant was stewed, I already knew that the earthy smell of the pheasant is very strong, so it must be blanched for a long time, and you have to add ginger slices and cooking wine, and the chicken chopped into pieces is blanched for three minutes.

Then take it out and wash it, and you can stir-fry it first.

Heat the oil.

After the oil is hot, first put in the star anise and stir-fry over low heat until fragrant, then add the green onion and ginger to stir-fry until fragrant, put two rock sugar to boil, then you can pour in the chicken and start stir-frying. After stir-frying for two minutes, the chicken will change color obviously, at this time, pour in the dark soy sauce and a spoonful of salt and continue to stir-fry for two minutes.

At this time, the chicken already has a little fragrance, and then you can pour water to boil, the boiling water used directly by Meng Chuan here is because there is a lot of boiling water in the cooking soldiers, even if it is already night, but there is a lot of boiling water in the thermos pot to preserve.

Second, if you boil it directly with boiling water, you can save a lot of time, so Meng Chuan directly poured boiling water.

At this time, the cooking squad leader also came back, and Meng Chuan asked the cooking squad leader to soak the dried hazelnut mushrooms in warm water, so that the soaking would be faster, and then asked the cooking squad leader to get some vermicelli.

There are many ways to stew mushrooms with chicken, and the main ingredients are definitely chicken and mushrooms, but there are many people who will also put a little vermicelli, and Meng Chuan also thinks that like this stew, it is best to put some vermicelli to taste better.

It can almost be said that any kind of stew, if you put some vermicelli, it will be delicious, whether it is pork stewed cabbage, beef stewed potatoes, or blood sausage stewed sauerkraut, you can put in vermicelli, and the taste will only be good and not bad.

However, the best vermicelli is sweet potato vermicelli, and no matter how bad it is, it has to be potato vermicelli.

The main reason for this phenomenon is that stews with vermicelli will have a particularly smooth taste, especially sweet potato vermicelli, because sweet potato vermicelli has been stewed for a long time, and the effect of sweet potato flour on the soup is stronger than directly lubricating the taste with water starch, not to mention how delicious the taste is.

The cooking squad leader is also an old cook, and when he saw Meng Chuan asking for noodles, he went directly to get sweet potato noodles.

Because the meat of the pheasant is very tight, if it can't be stewed thoroughly, the taste is not particularly good, after all, this is not a dry roasted pheasant, and it can't be chewed and swallowed with the bones.

So Meng Chuan stewed for a long time this time, but Meng Chuan was not idle at this time, because this was a stew, and the spices that were put just now were definitely not enough, so Meng Chuan only started to make spices at this time.

It should be noted here that because the vermicelli will be added later, the soup of this stew will be much less, because the vermicelli is very sucky of soup, so Meng Chuan suggested that when making spices, you can wrap it in gauze, so that it will be easy to fish it out directly.

If you don't use gauze to wrap it, when the stew is stewed, you are thinking about fishing one by one, then it will be difficult, although you can eat it directly without fishing, but you are afraid that you will eat and eat, and accidentally eat spices such as bay leaves, the taste will not be very comfortable.

So Meng Chuan found a little gauze here, usually there should be gauze in the small house, if not, you can prepare some, after all, gauze can be used to bandage wounds, as a case in case, it is also very important.

Spreading out the gauze, Meng Chuan put three bay leaves, a cinnamon, two small sections of green onions, a piece of ginger, and two pieces of angelica. If you like it a little spicy, you can add some peppercorns and chili peppers.

Meng Chuan prefers to eat spicy food, so he put a little bit of it, then wrapped the gauze and tied it tightly, and put it directly into the pot to cook.

The stew time is about half an hour, so that the pheasant meat can be stewed, half an hour later, as soon as Meng Chuan opened the pot, the fragrance came out, and the cooking squad leader who was guarding on the side smelled the fragrance and was also fascinated, this pheasant stew is too delicious.

Meng Chuan stretched out his hand at this time, "Squad leader, bring the soaked dried hazelnut mushrooms, you can go down at this time." ”

The cooking squad leader did not dare to slack off, he knew that a dish has high requirements for the heat, and many ingredients were put in different times, so the taste of cooking would be a little different, although for ordinary people, this difference has little to do with it, but for people who really like cooking, this is not good.

At this time, put in the dried hazelnut mushrooms and continue to cook, the cooking time can be a little longer, fifteen minutes to half an hour can be, Meng Chuan here because of the time, do not cook for so long, fifteen minutes is enough.

Fifteen minutes later, Meng Chuan turned on the pot again, put in the vermicelli and two spoonfuls of salt, and boiled for five minutes.

It doesn't take too long to cook the vermicelli, the longer it is cooked, the more the vermicelli will swell, so just five minutes of boiling is enough.

At this time, the pheasant pot in the pressure cooker was also ready, and Meng Chuan was busy with the pheasant stewing mushrooms, so he asked the cooking squad leader to serve it.

The cooking squad leader is a kitchen veteran, and when he heard Meng Chuan's order, he was very skilled in opening the pressure cooker, and when the steam was released, a refreshing smell rushed out, which made the cooking squad leader a little stunned. How can there be such a refreshing taste?

Is it because of some Chinese herbal medicines? The cooking squad leader hurriedly recalled, and after thinking for a while, he finally came up with it, just now Meng Chuan put some angelica, grass fruit and baikou, could it be that the combination of these three spices still has this effect?

The cooking squad leader didn't care so much, so he secretly wrote it down first, and then made it himself and tasted it later.

Although it is a bit immoral to steal the division in this way, the cooking squad leader does not want to use this to make a profit, and his ultimate goal is also to make the officers and soldiers eat better, so he has nothing to blame, and he opens the pot and begins to serve the soup.