Chinese Food
Stew with cream - stew in winter. From hand to foot
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I think the heat consumption is very fast in winter. I believe that this steaming cream stew will definitely make you hot. To make a cream stew, you need to use milk. You also need to cook a cream juice and add it in. You'd better pour milk oil on it when you leave the pot. It will be smooth and fragrant when you eat it. This soup is mixed with rice. It's perfect.
Cooking ingredients
Cooking Steps
Step1:Cut a carrot and a potato hob into pieces. Cut a shallot into small pieces. Slice the mushrooms. Divide the broccoli into small pieces, blanch and cool for later us
Step2:Cut three boneless chicken leg meat into proper size. Sprinkle a little black pepper, drizzle with white wine, and mix with raw powder. Marinate for 15 minutes. Heat the pot with olive oil. Fry the chicken until both sides are slightly yellow. Remove
Step3:Stir fry carrots, potatoes, onions and mushrooms in another oil pan until they are cut off. Add proper salt and 150ml milk. Add water to the boiling pot, but do not exceed the ingredients. Bring to a boil. Put in chicken. Turn to medium low heat and simmer for 20 minutes
Step4:At the same time, stir fry the butter and flour in another pot until they melt. Pour 350 ml of milk into the small bubbles and boil them into cream juice
Step5:Add the cream juice into the stew. Continue to stir until it is thick. Boil the broccoli for a while. Before leaving the stew, pour 150 ml of fresh milk oil on it, and then boil it again. Then you can leave the stew.
Cooking tips:When stewing, you need to stir it with a small spoon from time to time. Avoid the paste pot. Mix the batter. Pour it into the pot slowly. Mix well. The soup will be more smooth. There are skills in making delicious dishes.
