Stewed chicken in red wine is a famous French dish, which symbolizes victory in Europe. It is said that this is Napoleon's favorite dish. Ingredients: half chicken, chopped onion, minced garlic, brandy, egg yolk, black pepper, red wine juice, olive oil 10g, light cream 50g, red wine 100g, chicken soup 50g, dried Agrocybe aegerita 30g, fresh Coprinus comatus 30g, chopped onion and minced garlic each 10g.

Practice:

(1) Remove the meat and bones from half a chicken, mix with marinade and marinate for 4 hours; Soak the dried bacteria in chicken soup. After the pot is hot, fry the chicken steak on low heat until the surface is golden.

(2) Stir-fry onion chips and garlic with olive oil, and then add dried and fresh bacteria.

(3) Add 80g wine, simmer for 20 seconds, then put it in light cream and boil it over medium heat, then add chicken soup, mix well and boil it over high fire.

(4) Cook the fried chicken chops until the juice is thick, and add the remaining 20g of wine to boil.

2. Western menu 2: Chicken breast with Mexican spicy sauce

Mexican food is unique, and Mexican food cannot be separated from corn and pepper. Mexican style is coming, don't miss spicy children's shoes!

Ingredients: red and yellow sweet pepper each 1 root, fresh green pepper 1 root, 5 tbsp extra pure olive oil, 2 cloves of garlic, 4 boneless chicken breasts, each about175g, salt and black pepper, lime or lemon1.

Practice:

(1) oven is preheated at high temperature. Wash and drain the sweet pepper and green pepper, cut the sweet pepper into 4 equal parts and remove the seeds. Place the sweet pepper on the grill with the incision facing down, then add the pepper, and bake for 15 minutes until the pepper skin is bubbly and brown, but don't burn it. Turn over the green peppers in the meantime.

(2) Pour half a tablespoon of olive oil into a large bowl and the rest into a small salad bowl. Peel garlic and pat it to pieces. Put half garlic in the big bowl and half garlic in the salad bowl.

(3) Put the chicken breast into a large bowl and stir until it is evenly coated with olive oil. Sprinkle with black pepper, then put the chicken skin side up on the grill and bake for 7-8 minutes until the chicken skin bubbles and turns golden yellow. Turn the chicken breast over and bake for 7-8 minutes.

(4) After the skins of sweet peppers and peppers are foamed, put them into a bowl, cover them and set aside for cooling. When the chicken breast is cooked, squeeze lime or lemon juice into the salad bowl and season with salt and black pepper.

(5) Peel the skin of roasted sweet pepper and dice the pepper. After peeling the pepper, cut the seeds and dice. Then pour it all into a salad bowl with juice and oil and stir it to make a spicy sauce (salsa). Put the chicken breast on the plate, spoon the spicy sauce on the side and serve.

3. Western menu 3: Roasted lamb chops with red wine and herbs

Lamb chop is not only a frequent visitor on the table of western restaurants, but also a common cooking ingredient for western housewives. This roast lamb chop has a complicated process, but its taste is rich in layers. Red wine, honey and rosemary can make the taste of lamb chop more varied.

Ingredients: lamb chop, onion, minced garlic, shredded ginger, red wine, lemon juice, honey, salt, oil, soy sauce and rosemary.

Practice:

(1) Wash the lamb chops and blot the water with paper; Rub salt on the lamb chops, put them in a container, add onion, ginger and garlic, and marinate for about two hours.

(2) Mix the red wine, soy sauce, lemon juice and honey, pour them into a vessel, sprinkle rosemary, and marinate them in the refrigerator for more than 24 hours. During the curing process, turn the lamb chops a few times from time to time so that the sauce can be evenly tasted.

(3) After curing, take out the lamb chops, remove onions, garlic and ginger, add a spoonful of honey to the remaining ingredients, and mix well to make a sauce. Spread tin foil on the baking tray and put it on the bottom of the oven. Put the sheep on the grill and brush the sauce into the preheated oven.

(4) Bake at180℃ for about 20 minutes, turn the lamb chops over once in the middle and brush the sauce again. Take out the lamb chops, sprinkle with rosemary, and put them in the oven at 200℃ 10 minute.