Vegetable chicken soup
By VicentaLakin
It's easy and easy to drink with carrots, little onions, little potatoes mixed with chubby chicken juices, and a couple of smelt-in-a-cooked country breads, a little curry and a spoon of soup, and suddenly it turns out that a small change would make a pot of chicken soup so different
Recipe Recommendations
- chicken in 1
- carrots 300 grams
- small potatoes 300 grams
- asparagus 10 piles
- small onions 10 capsules
- parsley 1 handful
- bread appropriate amount
- Pingfen 1 tablespoon
- butter 1 tablespoon
- dry white wine 1.5 cups
- broth 500ml
- salt appropriate amount
- Ground black pepper appropriate amount
- olive oil appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Vegetable chicken soup
1
Cut the bread
2
And roasted the bread in the bellows to a microcosm, or baked at 220 degrees Celsius from the oven
3
The preheat pan, with a small amount of olive oil in it, and when the oil is slightly smoked, the chickens will be fertilized to gold on all sides, with sufficient firepower to ensure a radiant fragrance, which will then flourish
4
Put a carrot in a chicken-cooked pan and fry it to caramel
5
Putting onions in chicken-fried pans to caramel color is the key to good taste
6
Putting potatoes in a chicken-cooked pan to caramel color is the key
7
Hot butter in the stew pan
8
Put the flour on top of the gold, make the roux and pour it into the white wine
9
Waiting for the gas and acid to drop and evaporate with a third of the fluid. High Soup
10
Keep heating up
11
And put fried chicken in the stew
12
The stew will be cooked with potatoes, onions and carrots in about 10 minutes' time
13
Five minutes before you're out of the pot, you're gonna put your salt in it, you're gonna get your lemon juice on the table and you're gonna mix it with breadVegetable chicken soup Make Tips
* A roux can add flavor and thickness to a sauce, making it richer and helping it to bind more closely with the vegetables.
* Searing the chicken and vegetables at high heat before stewing is a crucial step that makes a big difference and should not be overlooked.
* Toasted bread that has absorbed the rich sauce is a rare delicacy. Even a quick dry-toast in a pan will make it significantly tastier. What? Wondering if toast will work? Haha, you're so adorable.
* Don't season with salt all at once; it's perfectly normal to add it in 2-3 stages. Getting it right on the first try isn't something to brag about; the key is to adjust the seasoning in detail multiple times. Even right before serving, getting the salt level right is essential for a delicious dish.
* Stewing meat with broth might sound unusual, but it's actually a great method. Use chicken broth for chicken, beef broth for beef, clam juice for seafood, and vegetable broth is versatile for everything. In short, using a good broth will significantly elevate your dishes. It's understandable if you're not used to the idea, but it's always worth trying.
* Finally, regarding the measurement units mentioned in the text: 1 large spoon (大勺) = 1 tablespoon; 1 small spoon (小勺) = 1 teaspoon; 1 cup (杯) = 1 cup.