Chicken-legged chicken
By VicentaLakin
#Cooking # often integrates milk or other dairy products into all kinds of dishes, but for most Chinese who are used to it, it's difficult; but it's not impossible to be creative and considerate; no, I've got a new dish and I've prepared it for the kids, and I've been standing by and watching the changes in my son's face; my son's been eating a serious sentence: “Mom: tastes good; haha: we can put down our hanging heart -
Recipe Recommendations
- chicken legs in 1
- onion one
- potatoes one
- carrots 1 piece
- Stewed small square with milk a box of
- blending oil appropriate amount
- onion ginger a little
- milk fragrance
- stewed
- ten minutes
- senior
Steps for Chicken-legged chicken
1
Get all the food ready。
2
Onions wash clean slices。
3
Potatoes to wash their skin, cut the roller。
4
Carrots go to the skin wash, 2/3 rollers, 1/3 slices。
5
The chicken legs were washed, the small pieces were cut and the blood was washed。
6
When the boiler is hot, the oil is poured into the food, then the onion is blown up。
7
Save the oil for the chicken。
8
When the chickens are oiled and colored, they are put in potatoes。
9
Then put onions and a bowl of water and covered the fire。
10
When boiled, the surface was fluffed with a spoon, and the fire continued to boil for about 8-10 minutes。
11
It's a little bit of a milk stew。
12
Put the carrots in and fire again。
13
It's about five to six minutes, and it's thick。
14
Into the bowl, into the onions。
15
Chickens with a smell of milk, salty and tender and delicious。Chicken-legged chicken Make Tips
1. The small formula of the milk stew is a composite sauce, and no additional spices, such as saline, are necessary for the production process. 2. Chicken legs are easily decompressed and do not need to be stewed for long periods. 3. Once the formula is in place, it would be better to mix it with heat to prevent a bottom block, with 5 to 6 minutes of stew, which will condensate and affect the taste。