French vegetable soup(fa guo cai tang )

French vegetable soup

Introduction:

"Today, I'd like to introduce a French dish soup that Yazi's family often enjoy in winter. It's very delicious with French hard bread. It's very suitable for breakfast. In Japan, it's called シチュー. Japanese is derived from the British name stew, and French is ragout. It's made of vegetables, meat (mostly chicken), fish and certain soups. It's creamy, and it's ketchup flavored. It's used to cook beef. I don't know what the name of China is. I took a lot of effort when I named it. Look at things directly! For those who like western food! "

Production steps:

Step 1: prepare the materials and cut them into palatable pieces.

Step 2: fry the meat with oil over medium heat to change color.

Step 3: stir fry the carrots with vegetables, then stir fry them in the pot according to the hardness until they are broken.

Step 4: bring to a boil over high heat, skim off the oil, cover and cook over low heat for 15 minutes until the vegetables are well cooked. Turn off the heat.

Step 5: put in the flavored pieces and mix them until they are completely dissolved. Put in the broccoli for ornament and cook for 3 or 5 minutes over low heat. Cook until thick, depending on the situation.

Step 6: put in milk powder, stir evenly, I use instant milk powder, can also use a small amount of water to open and then put. Depending on the situation, simmer until sticky.

Materials required:

Seasoning pieces: half a box

Chicken: 250g

Onion: medium, 1.5, 300g

Potatoes: medium, one and a half, 275 grams

Carrot: medium, half root, 100g

Edible oil: 30ml

Water: 1400

Milk powder: 5 tbsp

Broccoli: moderate

Green beans: moderate

Note: milk powder can also be replaced by milk, milk 200cc, the relative reduction of water from 1400 to 1200cc, the steps are the same as milk powder, at the end. In fact, milk is orthodox. There was no milk at home that day.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Fa Guo Cai Tang