It's chicken for the Italian hunter
By VicentaLakin
It's pasta, pizza. As for the other hot food series, we know less. The pastry-hunter chicken is a more delicious hot meal in Italian, closer to our Chinese food, more suitable for Chinese. Simplicity, with proper cooking, creates a strong taste. And why is it called a hunter's chicken? My guess is that after the hunter hunted the chicken, he picked two mushrooms out of the forest, pulled several carrots and onions out of the garden, put them together in a frying pan with a full of soup, and the cosmopolitan chicken had a very high amount of heat, just to feed the hungry belly of the hunt. If there are masters who happen to know very well the Italian culture of eating, please tell me, and let me know why the hunters have chicken. My food dream can be summed up in a pair. It's all about food; it's all about clothes. The cross-section is: Despite the dung. Let's see how Italians eat chicken
Recipe Recommendations
- Xiaonenji in 1
- carrots 1 piece
- onion one
- Hongxi mushroom 3 two
- Tricholoma 4 two
- salt appropriate amount
- butter appropriate amount
- pepper appropriate amount
- flour appropriate amount
- white wine appropriate amount
- olive the 4
- salty and fresh
- fried
- three-quarters of an hour
- senior
Steps for It's chicken for the Italian hunter
1
Chickens take off their organs and wash them。
2
Cut off chicken toenails。
3
Lose the tip of the ass. Directly cut, and some people like to cut open and wash. I don't care to wash it, just throw it away。
4
Lift the chicken up, cut it in the middle, take the softer chicken on both sides; then cut off the wings and legs。
5
Just chicken, chicken wings, chicken legs, other meat for chicken soup。
6
The chicken, the wings, the legs of the chicken are placed in the plate, with a proper amount of salt and pepper pickled, and then in the freezer room for 20 minutes, a portion of the water can be evaporated, so that there is no need to dry the kitchen paper during the frying. Resource savings。
7
The chicken can be rinsed with mushrooms, carrots and onions cut into little pieces, and mouths cut into ears。
8
The boiler heats up, adds a small amount of butter, joins mushrooms for two to three minutes, and is available for backup。
9
Picked chickens dry as much as possible and each piece is carefully covered with dry flour。
10
The boiler heats up, puts a little bit of butter, and when the butter melts, the chicken leg, the chicken meat, the chicken wing is fried in the pan。
11
It's good to have both sides in gold. Get the chicken back。
12
The boiler is hot, with a small amount of butter, and the fire breaks carrots and onions。
13
When you smell onions, you can put them in fried chicken and olives。
14
...and then add a proper amount of white wine to the fire, turn it up, then add a proper amount of water, and cover the lid for 10 minutes。
15
Then we add the fried mushrooms, then we suffocate them for three minutes, and we add the right amount of salt to the plate。
16
I'm doing a good job with chicken. Isn't it delicious? Try it。It's chicken for the Italian hunter Make Tips
1. The key to frying chicken without it sticking to the pan is: the chicken should be relatively dry, and then evenly coated with flour.
2. If you don't have white wine, you can use red wine instead. If you don't have either, you can use clear spirits, though the taste will be somewhat different.
3. If you prefer a thick sauce, you can add a little more water and leave more liquid when reducing the sauce.