Chinese Food
Braised chicken with vegetable
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Kwai su. Save the time of frying beef in butter. Save the time of cooking directly. Control the amount of food in a small pot.
Cooking ingredients
Cooking Steps
Step1:Prepare the side dishes. According to personal preference, the best choice for the dishes out of the water is no more than one drop of water for more soup
Step2:Compact. Onions can be replaced by onion
Step3:There is no sushi sauce. It can be replaced by a brand of thin salt soy sauce. It is the closest sauce to the taste of Japanese soy sauce. No taste, red wine or rice wine. + brown sugar + vinegar. No cooking wine. Sauce flavoring 2-1.
Step4:It's stuffy to open the fire. Use vegetables to make soup. It's ok if you don't put water. It depends. If you make it with raw soy sauce, you need to drain water.
Step5:If you use a fat cow roll, you must smooth it out. Put more meat if you lik
Step6:If the meat bleeds and foams, skim it. The dish will collapse. Vegetables make soup. The taste will be very sweet. Put too much water and the taste will be light.
Step7:Supermarkets all over the world sell raw eggs. Stir the beef and dip it in raw eggs. It tastes super fresh. The eggs are good enough. There is no smell. Only fresh and sweet. If it's unacceptable, cook a hot spring egg.
Cooking tips:1. Vegetable mushroom soup improves the freshness. Cabbage and Artemisia stem are preferred for vegetables; mushroom and shiitake mushroom are preferred for fresh shiitake mushroom, Flammulina mushroom and Pleurotus eryngii. 2. The thin section of beef tenderloin is the best choice. There is not too much smell of mutton. 3. Go to a certain treasure to buy Shouxi juice and Weilin. You can eat a lot of delicious dishes.
