Chinese Food
French Bretagne stew with red wine, pear, carrot and olive
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My French Tutor Michel taught me the first dish. People in his hometown often eat it. Pay homage to him
Cooking ingredients
Cooking Steps
Step1:Put the cold beef water in the pot. Medium heat. Keep skimming away the scum. Don't cook i
Step2:Cut the carrot, onion and cabbage into pieces. Set aside
Step3:When the beef is ready to go, add cold water to the beef and vegetables. Cook slowly over medium heat
Step4:Add a little thyme to the pot. Don't put too much. Just a little
Step5:While cooking the beef, stir fry the butter and flour into the butter and stir fry the noodles. The ratio is 1.1. You can add or reduce the amount. Stir until it is dark yellow. Take it out for use
Step6:Put more red wine, sugar and sugar in the po
Step7:In order to save time, cut pears into pieces, put them into red wine and sugar, and cook them over medium heat until they are concentrated and discolored
Step8:Now make carrot oliv
Step9:Cut into rectangle
Step10:Carrots are about five centimeters long. Use a knife to cut them down from four corners
Step11:Carrots and olives have six sides. They have eight sides. The six sides I made this time are even
Step12:Carrot, olive, butter, basil, salt, stir fr
Step13:The meat is done. Take it out. Pour out some more soup
Step14:Pour a little broth, a little milk, light cream, and a little fried noodles with butter in the pot. Just thicken it a little
Step15:Put the meat in the cream soup. It will be seasoned with salt after stewing
Cooking tips:Don't paste the butter fried noodles. When making the cream soup, put the butter fried noodles less often. It's hard to thicken the butter fried noodles. If you don't add too much, you have skills in making delicious dishes.
