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日本奶油炖菜

日本奶油炖菜

  • Recipe parson20160119 26781 hqf99x 2人份
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渴望一份日本冬日暖身料理?试试奶油炖菜吧。这是一道冬日家常菜,日本奶油炖菜使用类似于日本咖喱汁那样的浓羹汤制成,但有着更加浓郁的奶味和更微妙的口感。这道菜是天气寒冷时温暖身心的一道绝佳料理。

材料

• japanese cream stew roux
• chicken
• onion
• carrots
• potato
• broccoli
• cauliflower

做法

  1. Start by cutting up the chicken into small bitesize pieces, as well as all the vegetables so that they will cook at an even rate.

  2. Sauté the chicken in a large pan with some oil until it is nearly cooked before adding the onions until they have both finished cooking.

  3. Now add the chopped carrot, potato, cauliflower and broccoli to the pan and fill with water so that all the vegetables are covered. Boil the vegetables for 20-30 minutes so that they are fully cooked and soft.

  4. Break off four cubes of the cream stew roux and add the the pot. Stir the roux in with the water and it will melt quickly to give you a thick creamy sauce. Serve the stew either by itself or with boiled rice.

小贴士

• Adding broccoli at the same time as the other vegetables may make it too soft for your taste, so if you prefer you can cook the broccoli separately in a different pot and add to the cream stew once everything else is ready.

• This recipe can also be used with beef or pork instead of chicken if you prefer.

• Milk can be used as a substitute for the water if you like the sauce to be extra creamy.