Cream stew

Overview

In the depth of winter, the dining table should be warm enough, and the body should be warm even after feeding the belly. Vegetables in winter are very suitable for stewing. Whether onions, carrots or potatoes, they turn into caramel color as the fat is stir-fried. They can add a lot of color to a pot of soup without too much seasoning. Serve up a pot of creamy stew on weekend nights, warm your hands with the soup bowl, and enjoy it slowly.

Tags

• hot dishes
• home cooking
• common dishes
• foreign cuisine
• children
• spring recipes
• banquet dishes
• dinner
• all-purpose flour
• butter
• cabbage
• chicken thigh
• corn oil
• dome white mushroom
• onions
• potatoes
• stock
• whipping cream
• carrot
• sea salt

Ingredients

Steps

1. 1 Handle ingredients. Brush the mushrooms clean with a bristle brush.

   

2. 2 Wash the potatoes and carrots and cut them into pieces (with the skin on the potatoes), absorb the moisture from the surface of the chicken thighs, and leave the cabbage whole.

   

3. 3 Coat chicken thighs evenly with flour.

   

4. 4 Shake off excess flour and fry until golden brown and set aside.

   

5. 5 Add butter to the pot and sauté the onion shreds until caramel color. Add potatoes, carrots and flour and stir-fry until the flour is translucent and evenly coats the vegetable pieces.

   

6. 6 Then add stock, light cream and other vegetables and simmer for 30 minutes. Season with salt after 20 minutes.

   

7. 7 Warm the porcelain plate, pour a little whipped cream on it and enjoy.