Cream stew
By VicentaLakin
The table in the middle of the winter must be warm enough and warm enough to feed the belly. Vegetables in the winter are very good for cooking, whether onions, carrots or potatoes, and as the oil is turned into caramel, the soup is much more colored without too much sauce. Bring a casserole on the weekend night, warm hands with soup bowls and enjoy it。
Recipe Recommendations
- chicken leg meat appropriate amount
- light cream appropriate amount
- cabbage appropriate amount
- potatoes appropriate amount
- carrots appropriate amount
- onion appropriate amount
- domed white mushroom appropriate amount
- medium-gluten flour appropriate amount
- corn oil appropriate amount
- butter appropriate amount
- sea salt appropriate amount
- broth appropriate amount
- milk fragrance
- stewed
- half an hour
- simple
Steps for Cream stew
1
Processing food. Mushrooms are brushed clean with their hairs。
2
Potatoes, carrots, clean slices (toast skins), chicken legs draw water from the surface and kale leaves the whole。
3
The chicken leg is covered in flour。
4
Shake off the extra flour and fry it to yellow。
5
In the pot, the buttery onions go up to caramel colour, and the potatoes, carrots, flour rolls up to flour, which is translucently covered in vegetable blocks。
6
it is then boiled 30-min, 20-min salt after high soup, light cream and other vegetables。
7
Temperature porcelain plates, which are filled with a little light cream。