Yang Mingyu Cassoulet Rice

Do you know how to make Yang Mingyu Cassoulet Rice? In fact, cassoulet and rice has always been on the top of the list of home cooking , not only easy to make, but also delicious and nutritious, I'm here to share with you some Yang Mingyu cassoulet and rice, I hope it will help you.

Yang Mingyu cassoulet with rice 1

Cassoulet with rice steps

Preparation of ingredients:

4 pipa legs, 4 fresh shiitake mushrooms, 1 green bell pepper, 1 potato, 2 millet peppers, 3 dried red chili peppers, 2 slices of coriander, 1 small piece of ginger, a little wine, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, ? tablespoon of vinegar, Cooking oil moderate amount, a little salt, about 50g of old soup.

Making Methods:

1, ready for the required ingredients.

2, pipa legs cleaned and chopped into large pieces, and then rinse the blood with water.

3, mushrooms, potatoes, green peppers were washed and cut into pieces spare.

4, pour a little cooking oil in the pot, and when it is hot, put the pipa legs, dry red chili, ginger slices, sesame leaves and slowly stir fry.

5, stir-fry until the surface of the pipa legs appeared charred yellow when adding wine quickly stir-fry on high heat for about 30 seconds.

6, add the potatoes and stir-fry, stir-fry until the surface of the potatoes slightly discolored turn off the fire.

7, the fried ingredients into the old soup, oil, water, etc. together in the soup pot, cover the lid to cook together.

8, large fire boil pot, change the small fire slowly simmer until the soup becomes thick state (about 15 minutes or so).

9, add the mushrooms and the appropriate amount of salt and continue to simmer for about 10 minutes.

10, add green pepper, soy sauce, vinegar and stir well, cook for about 1~2 minutes out of the pot.

11, sprinkle millet peppers before leaving the pot, chicken stew process with a rice cooker stew pot of rice.

Yang Mingyu cassoulet rice 2

Ingredients for cassoulet rice

Chicken thighs 3

Shiitake mushrooms 5

Potatoes 2

Green peppers 3

How to make cassoulet chicken rice

Step 1, chop chicken thighs into pieces. Chicken thighs chopped pieces, first wash with water twice, and then clean cold water soak for ten minutes to remove blood

Step 2, chicken thighs, add 15 grams of wine, 5 grams of white wine, 15 grams of soy sauce, 10 grams of salt, 30 grams of water starch marinade for half an hour (chicken is more fishy white wine is more deodorized, it is best to marinade overnight to taste)

Step 3, the peppers, potatoes, mushrooms and other vegetables cut into chunks and standby

Step 4, put 15 grams of flavor, 15 grams of soy sauce, 20 grams of oyster sauce, 15 grams of sugar, 15 grams of cooking wine, 15 grams of sweet noodle sauce, a little bit of water into the sauce

Step 5, put a little bit of oil in the pot, add a few pieces of rock sugar, stirring clockwise, stirring, stirring the caramel color

Step 6, stir frying the caramel color of the next chicken pieces of stir fry on high heat

Step 7, Add green onions, ginger and garlic, pepper, pepper, dry chili pepper flavor

Step 8, add just over the chicken water into the sauce,

Step 9, to the pot of water to boil, turn to the lowest heat, simmer for 30 minutes

Step 10, potatoes are cooked, cut the green pepper pieces into the pot of high-flame juices can be released

Step 11, A pot of stew finish, color and flavor beautiful, fresh thick appetizing. The potatoes are particularly fragrant and soft, the chicken is particularly sufficient, especially suitable for rice

Step 12, a bowl of rice, with cassoulet chicken to eat together - authentic cassoulet chicken rice. My flavor letter public number: personality over gesture, welcome to pay attention

Step 13, a person, a dish, a bowl of rice.

Step 14, sweet with a little spicy, with rice fried chicken ~

Step 15, full and rich, scoop a spoonful of sauce on the rice, and a few more mouthfuls of rice under the belly

Step 16, sauce penetration in the chicken, tender and smooth, scoop a spoonful of sauce on the rice, think of the mouth watering!

Cooking tips for cassoulet rice

1, like to eat spicy flavors, you can put a little bit of pepper and chili pepper in the popping pot.

2, because we buy 'chicken thighs are frozen, must be more to clean the blood, otherwise it will affect the flavor.

3, their favorite vegetables can be added to it, such as enoki mushrooms, fungus and other vegetables, but the vegetables first water hot to half-cooked added to the chicken stew will taste better.

4, the mushroom selection of dry mushrooms is best, soak dry mushrooms in the water behind can be used instead of water stew chicken.

5, fried sugar color is best to use rock sugar, white sugar is second. Sugar color is more red than soy sauce.

6, high-flame juice, you can try the flavor, salty and light with personal taste and then adjust

7, add starch is to make the chicken tastes more slippery, do not like can not add!

8, juice do not collect too dry oh, cassoulet chicken rice is soup mix rice oh! Stay a little more soup is good to do dishes are good to have skills, I have a small trick for each dish, you can search for "Douguo" can be directly viewed in my recipes!