25g butter (for white sauce)

25 grams of flour (for white sauce)

300 grams of milk (for white sauce)

Four chicken legs

Potatoes 1 (about 200g)

1 carrot (about100g)

4 round mushrooms

Broccoli 1/2

Onion 1/2

A little brandy

Proper amount of salt

Proper amount of freshly ground pepper

Butter (for frying chicken legs)? 1 tablespoon

Vanilla leaf 1 tablet

How to stew cream?

Peel and boneless the chicken leg, cut it into palatable sizes (too small to break easily, be careful), and marinate it with a little brandy, salt and freshly ground pepper for a while.

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Carrots and potatoes are peeled and cut into hob blocks, onions are cut along the grain, and mushrooms are cut into thick slices.

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Wash broccoli and break it into small flowers. Blanch it in boiling water (add a little salt and oil) before use.

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The chicken is covered with a thin layer of flour.

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Melt 1 tbsp butter in the pan, add chicken, fry until the surface is golden and cooked, and serve.

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Stir-fry onions in the oil of fried chicken legs in the original pot.

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Then add carrots, mushrooms and potatoes, stir fry, and add a little salt to taste.

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Add fragrant leaves and water almost flush with the ingredients, bring to a boil with high fire, and turn to low heat to continue cooking 10- 15 minutes.

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Stir-fry white sauce while cooking: melt butter, add flour and stir well, add cold milk and stir well. Heat on low heat until the surface bubbles and the milk becomes a little thick, then turn off the heat.

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After the potatoes are soft, pour the whole pot of vegetables into the milky white sauce pot, add the chicken legs cooked in advance, boil them together, and continue to cook for 3-5 minutes on low heat (the flour in the white sauce is easy to paste, so stir it with a wooden spoon from time to time).

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Finally, add the cooked broccoli and cook it, then add some salt and pepper to taste.

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Eat it while it's hot, it's milky:-)

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skill

1, stir-fry the white sauce, add milk and it must be cold. It will solidify quickly with hot milk, and the flour is not easy to mix. When frying, you must use a small fire to avoid frying. ?

I am used to scalding broccoli before use, which can not only make the color beautiful, but also remove pesticide residues or some invisible bugs. If you use it directly, you can cook it with chicken in a white sauce pot in step 10. Broccoli can also be replaced by green vegetables such as green peas and green beans. In short, it depends on your preference and convenience.

3, vegetables and chicken must not be heated for too long after pouring into the white sauce pot, otherwise the milky sauce will absorb too much vegetable soup and turn brown. ?

4. Don't drain the juice too dry at last, the soup will be thicker when it is cold. If you like something with a strong milk flavor, you can add some whipped cream before cooking.