Chicken soup with vegetables

Chicken soup with vegetables

Introduction:

"The quiet and simple delicacy is to use the fried carrots, onions and potatoes mixed with rich chicken juice, plus a few pieces of country bread that are not baked at will, sprinkle some parsley and then pour down the soup. Suddenly, I find that a small change can make a pot of chicken soup so different!"

Production steps:

Step 1: slice the bread

Step 2: put the bread slices into the corrugated baking pan and bake until slightly burnt, or use the oven to bake at 220 ℃

Step 3: preheat the pan, add a small amount of olive oil, wait for the oil to smoke a little, fry the chicken in medium high temperature until golden yellow on each side, with enough firepower to ensure the strong burnt aroma, and then serve it

Step 4: fry the carrots in the pan of fried chicken until caramel color. This step is the key to good taste. The root vegetables will have unexpected good taste after being fried in high temperature and then stewed

Step 5: fry the onion in the pan of fried chicken until caramel color. This step is the key to good taste. The root vegetables will have unexpected good taste after high temperature frying and stewing

Step 6: put the potatoes in the pan of fried chicken until caramel color. This step is the key to good taste. The root vegetables will have unexpected good taste after high temperature frying and stewing

Step 7: preheat the butter in the saucepan

Step 8: add flour and stir fry until golden yellow and fragrant, form Roux, then pour in white wine

Step 9: wait for the gas and acidity to go away and evaporate. Pour into the broth when 1 / 3 of the liquid is left

Step 10: continue heating

Step 11: put the fried chicken into the stew

Step 12: simmer for about 10 minutes, then add potatoes, onions and carrots to simmer together. Season with salt until the chicken is soft and tender

Step 13: add asparagus 5 minutes before leaving the pot. Season with salt. Squeeze in lemon juice and stir well when serving. Serve with bread

Materials required:

Chicken: 1

Carrot: 300g

Potato: 300g

Asparagus: 10

10 small onions

Parsley: 1

Bread: moderate

Plain flour: 1 tablespoon

Butter: 1 tablespoon

Dry white wine: 1.5 cups

Soup: 500ml

Salt: right amount

Grind black pepper: right amount

Olive oil: right amount

Note: * Roux can make the soup more fragrant and thickened, making the soup more rich and more closely combined with vegetables; * chicken and vegetables will add a lot of points after high-temperature frying before stewing, which is an important step that should not be ignored; * it is a rare delicacy to inhale the rich soup after baking bread, even if it is roasted in a pan, it will taste a lot better, what? How about Tusi? Hehe, you are so cute^_ ^~ * it's normal to use 2-3 times of salt seasoning at one time. It's not worth showing off that "once accurate" is the right thing to do. Even before the final table, salt seasoning is an important guarantee of delicious food; * stewing meat in broth sounds strange, but it's really a good way. Stewing chicken in chicken broth, stewing beef in beef in beef broth, stewing seafood in clam sauce, and vegetable soup are versatile In a word, using a good soup can add more points to your dishes. It's understandable that you're not used to it. It's always right to try it. Finally, the weighing unit mentioned in the article is: 1 tablespoon = 1 tablespoon / 1 spoon = 1 teaspoon / 1 cup = 1 cup

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh