Stewed chicken with red wine is a famous French dish, symbolizing victory in Europe. It is said that this is Napoleon's favorite dish.

Ingredients: half a chicken, chopped onion, garlic, brandy, egg yolk, black pepper, red wine juice, olive oil10g, light cream 50g, red wine10g, chicken soup 50g, dried Agrocybe aegerita 30g, fresh Coprinus comatus 30g, chopped onion and garlic each10g.

Exercise:

1. After half a chicken is boned, mix in marinade and marinate for 4 hours; Soak the dried mushrooms in chicken soup. When the pot is hot, fry the chicken chops on low heat until the surface is golden.

2. Stir-fry onion and garlic with olive oil, and then add dry and fresh bacteria.

3. Add 80g wine, simmer for 20 seconds, then put it in light cream and boil it over high fire, 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.

Western menu 2: Chicken breast with Mexican Chili sauce

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

Ingredients: red and yellow sweet pepper 1 piece, fresh green pepper 1 piece, 5 tablespoons extra pure olive oil, 2 cloves of garlic, 4 boneless chicken breasts, each about 175g, salt and black pepper, lime or lemon12.

Exercise:

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. Put 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 brown, but don't burn it. In the meantime, turn over the green pepper.

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 into pieces. Put half garlic in the big bowl and half garlic in the salad bowl.

3. Stir the chicken breast in a large bowl until it is evenly coated with olive oil. Sprinkle with black pepper, then put the chicken skin face 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 pepper and pepper are foamed, put them in a bowl, cover them and put them aside to cool. When the chicken breast is cooked, squeeze lime or lemon juice into a salad bowl and season with salt and black pepper.

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

Western menu 3: Roasted lamb chops with red wine and vanilla

Lamb chop is not only a frequent visitor on the dining table of western restaurants, but also a common cooking ingredient for western housewives. This roast lamb chop is complicated in technology, but rich in flavor. Red wine, honey and rosemary can make the taste of lamb chops more diverse.

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

Exercise:

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

2. Mix red wine, soy sauce, lemon juice and honey, pour into a container, sprinkle with rosemary and marinate in the refrigerator for more than 24 hours. During the curing process, turn the lamb chops a few times from time to time to make the sauce taste evenly.

3. After pickling, take out the lamb chops, remove the 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 at 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 noodles in the middle of the lamb chops once, and brush the sauce again. Take out the lamb chops, sprinkle with rosemary and put them in the oven at 200℃ 10 minute.