Buttered chickens, wide
By VicentaLakin
Lunch time – Garlic fragrance – milk sauce, with a wide Italian fettuccine。
Recipe Recommendations
- of lasagne 300g
- chicken leg meat 1 block
- Coprinus comatus appropriate amount
- garlic appropriate amount
- Weilin appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- broth appropriate amount
- whipped cream 100ml
- black pepper salt appropriate amount
- chopped parsley appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Buttered chickens, wide
1
Have some garlic. Half for noodles, half for chicken。
2
The fire boiled the wide face of Italy, with asphalt and no cold river。
3
Black pepper salt, garlic oil, incense, viscos。
4
Triple garlic。
5
Add high soup, wine, soy sauce, odour, four ratio 3:1:1, sugar, evenly mixed。
6
Boiled for backup。
7
Chicken leg cut. Scratch salt for five minutes。
8
Powder chicken with garlic, chicken skin down, no turning over。
9
Fried to the bottom, colored, loaded。
10
Chicken-legged mushrooms in strip form。
11
The pan that cut chicken doesn't have to be refuelled (with the remaining chicken oil) and fried chicken leg mushrooms。
12
Add the unsophisticated chicken, pour it into step 6. Cover the lid and boil the fire for three minutes。
13
add 100ml cream to the cap. cook。
14
A little flour to thick。
15
Scratch a little, soy sauce finishes, just pour on the pasta。
16
It's over。