\”This is a main dish that was originally ate in a domestic restaurant. Helplessly that restaurant developed to gradually decline. This dish has become increasingly unpalatable, so that I have not stepped on it later. Boiled the white sauce once, so I suddenly thought of this dish, so I made it today. The white sauce was made by itself. If you feel trouble, you can use cream directly. The recipe for making white sauce is very simple. The production of cheese and mushroom chicken is mainly used in the Mikong mustard, and the taste of the slightly tadpole is very suitable for the taste of white sauce. It is easy to buy abroad. . \”
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The practice of cheese chicken curry egg bun rice
ingredients details
- The practice of cheese chicken curry egg bun rice
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1
Chicken cut into a suitable size, add black, white pepper powder, and the appropriate amount of salt is a little bit of mustard Stir well.
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2
as shown in the figure (some raw materials of the curry) carrots, potatoes, and broccoli swords. A moderate amount of onion slices. -
3
As shown in the figure (part of the raw material of the white sauce), the mushroom chicken is diced and the onion is chopped. -
4
Start the production of the curry. Put an appropriate amount of oil in the pot, add garlic and fry the fragrance. -
5
Then add the onion and stir fry -
6 After frying until the onion out of the fragrance, stir -fry in the carrot.
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7 Add an appropriate amount of water after stir fry, then add the cut potatoes. (I bought a curry of ten people today, and half of them are five people. Just show 1.5L water according to the packaging, so if you are cooking the curry for the first time, please refer to the usage map behind the reference. Just)
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8 After boiling on the high heat Melted in the soup), then boil the switch to boil the heat for about 20 minutes to turn on the heat for about 20 minutes.
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9 Boil the curry soup on the high heat to start to become thick. Passing pot
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10 When the curry soup is thick, you can get out of the pot, add the broccoli, stir fry a few times a few times Let the broccoli be contacted with the soup, then turn off the heat, and use the remaining temperature to make the broccoli mature, so that the broccoli can be kept both taste and selling.
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11 Prepare the white sauce part (during the period of cooking curry, you can prepare a white sauce part, so Mature will be better.) Another pot, put an appropriate amount of oil, add the onion and smash the small heat and stir -fry
- 12
Swing After frying the aroma, add the mushrooms, and add half a teaspoon of salt to stir fry.
- 13
The mushrooms stir -fry the fragrance and soften slightly, and then add the pickled chicken.
- 14
Add the right amount of white sauce after stir -fry the surface of the chicken (if you feel that you boil white sauce trouble You can buy it in the supermarket, or directly add whipped cream and an appropriate amount of cream cheese (Creamcheese) and the appropriate amount of salt). Stir well and add a spoon of water.
- 15
Add an appropriate amount of Mikon mustard (no can be released).
- 16
Stir evenly, slowly boil the medium and small heat, wait for the soup to be thick.
- 17
Stir three eggs into egg liquid, prepare a pan -stall and egg cake
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Put the rice in a small bowl and compact it (there are some deep plates will be more suitable Dao Cai)
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Put the fried egg skin on it.
- 20
Curry surrounds the surroundings.
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Finally drizzled with cheese mushroom chicken.
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If you like it, you can sprinkle some drit fragments, or add an appropriate amount of black pepper powder/bacon fragments to eat together The taste is also very good.
Tips
1. The curry white sauce is best cooked at the same time, so as to ensure the taste of the dishes. 2. The amount of curry can be operated according to actual needs. 3. The use of Dirong mustard can make the taste of the white sauce part of the dishes. Of course, if you can’t buy it, you can not use it.
