Meat
Vegetables
Ingredients (for 4 servings)
200 grams chicken
1 onion (200 g)
1 carrot (150 g)
2 potatoes (300 g)
100 grams of broccoli
40 grams butter
3 tablespoons all purpose flour
1 beef broth cubes (5 g)
1 bay leaf
1 glass of milk (200 ml)
Salt and pepper
The preparation of the
Peel the onion and cut lengthwise in two. Discard the core, then cut the onion into boxes, measuring 2 cm. bowl of carrots and cut round 5 mm. thick Peel and clean the potatoes, then cut in half and sliced hard as 1.5 cm. dip the potatoes that were cut in pieces with water. The broccoli sprout with a size of 3 cm, then lengthwise cut in two broccoli sprouts slice, cut the rest of the rod of Brokolinya, also in pieces the size of a round with a thickness of 5 mm. cutting you the chicken in the fields of 3 cm, and salt and pepper to taste, use your finger in the Membaluri chicken with the seasoning.
Mixing the butter in the frying pan give and heat with wide stoves. When the butter is melted, stir their chickens in half. Roast you over medium heat, until meat changes the color white. Add onion and carrots at the sautee.
When the onion has turned into a semi-transparent color, turn off the heat and pour 3 TBSP flour, mix well. Fry the beef Sayurannya was and with wheat flour evenly, again Cook over low heat the ingredients Bahanya for about a minute. When mixed with Eder Jofre you make it clear that it stick no material or burnt in the bottom of the pan.
Turn off the heat and add 3 cups (600 ml) water, bouillon cubes and bay leaf. Rekindle, Cook over medium heat, then reduce the heat. Cover the pan with a continuous open shelf can hardly and simmer for 10 minutes, stirring occasionally to make sure that on the bottom there is the Pan non-stick and burned.
After 10 minutes, add the potatoes and broccoli. Again Cook for 12 to 13 minutes over medium heat. If the Kentangnya is very soft when using a fork sticking out, mix a cup (200 ml) milk. Taste and once again with salt and pepper if necessary.
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