One meat dish, one vegetarian dish, and one rice. This is usually how you eat it outside.
Today, at home, I don't serve it on a large and small scale. I will divide the food into portions and eat it for each person. The portions will definitely be enough!
With the help of my husband, I have hoarded some red wine at home. Every time I open red wine and pull out the cork, the cork will get into the wine, and then I have to salvage it. Today, while my husband is at home, I left the job to him. I just need to be a good chef.
The chef still didn't cook it well. After he was full of wine and food, her husband complained: Don't fill up the meal next time. I can't bear to leave a single serving. It's a sin to fill me up and disrupt my weight loss plan.
Red wine chicken leg set meal
By DeionWolff
Recipe Recommendations
- small rapeseed 8 or 9 trees
- mushrooms 15 flowers
- chicken thighs of 2
- water starch appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- red wine appropriate amount
- soy sauce appropriate amount
- peppercorns 1 teaspoon
- white pepper 1/2 teaspoon
- honey 2 tablespoons
- salty and fresh
- other
- three-quarters of an hour
- ordinary
Steps for Red wine chicken leg set meal
1
Wash the rapeseed, split it in the middle, and wash the mushrooms for later use.
2
Add a small amount of oil to the pan, add green onions and ginger and saute until fragrant.
3
Add rapeseed, add salt, chicken essence, soy sauce, stir-fry after done.
4
Saute mushrooms in the same way as rapeseed, and finally add water and starch to thicken.
5
Drizzle the fried mushrooms on the rapeseed.
6
Take two chicken thighs and remove the bones respectively for later use.
7
Add the pickled chicken seasoning and marinate for more than 20 minutes until seasoned.
8
Put a small amount of oil in the pan, wash the chicken legs on one side and fry them over low heat for about 3 minutes.
9
After the chicken skin is browned, turn over and fry until about 3 minutes.
10
Make sauce for fried chicken legs and set aside.
11
Pour in the red wine juice and cook until the juice is thick. Pay attention to turning over and not sticking to the pan.
12
Remove the fried chicken legs and cut them into slices.
13
Place the two dishes on the steamed rice.