中文介紹
脆皮鬆茸雞柳，禽肉類菜譜。主料：火雞、松茸；
輔料：香芹、紅黃椒、脆餅、蒜片；
脆皮鬆茸雞柳的烹飪製作方法：
將火雞脯改刀成柳養制，將紅黃椒改條備用，起鍋，用蒜片煸香後，下入海鮮醬、蚝油炸香，下入火雞柳、松茸翻勻至熟，紅黃椒焯熟，裝盤即可。
口味特點：松茸香味濃、雞柳香脆。
烹飪操作關鍵：注意口味的調製，養制入味即可。
英文解說
Crispy mushroom chicken, poultry class recipes.
Ingredients: turkey, mushrooms;
Accessories: parsley, red and yellow pepper, crackers, sliced garlic;
Crispy chicken cooking matsutake production methods:
Chicken breast will change the knife into the fire support system for Liu, will be red, yellow pepper spare change, clean wok, stir with a fragrant garlic, the next into the hoisin sauce, oyster sauce Fried, under the willow into the turkey, turning mushrooms until cooked evenly, Cheuk-cooked red, yellow pepper, transfer to a plate.
Taste characteristics: matsutake flavor, crispy chicken.
Cooking operation key: Note taste modulation, the raising of the system can be tasty.
