Kurimu Shichu Japan Creamy Soup
How to make Kurimu Shichu Japan Creamy Soup
Peel the onion and cut it lengthwise into two. Discard the core, then cut the onion into boxes measuring 2 cm. Peel carrots and cut round with thickness of 5 mm. Peel and clean the potatoes, then cut in half and sliced as thick as 1.5 cm. Soak the potatoes that have been cut into pieces with water. Cut broccoli per bud with a size of3 cm, then slice lengthwise into two broccoli bud, the rest of the rod brokolinya alsocut into pieces the size of a round with a thickness of 5 mm. cut chicken into boxesmeasuring 3 cm and season with salt and pepper to taste, use fingers whenmembaluri chicken with seasoning.
Stir in the butter to the Pan and reheat with the wide stoves. When the butter melts,stir in half of their chickens. Saute over medium heat until flesh changed color to white. Then Add onion and carrots while sauteing.
When the onion has turned into a semi-transparent color, turn off the fire and add 3tablespoons of flour, mix well. If the meat has been sayurannya and as with wheat flour evenly, Cook again over low heat, fry the ingredients bahanya for about one minute. When stirred with sudip make sure there are no materials that stick or burnt in the bottom of the pan.
Turn off the fire and add the 3 cups (600 ml) water, bouillon cubes and one a piece ofbay leaf. Light the fire again, boil on medium heat, then reduce the fire. Cover the pan with an open section leaves little and boil for 10 minutes, stirring occasionally to make sure there are no materials that stick and burnt in the bottom of the pan.
After 10 minutes, add the potatoes and broccoli. Boil again for 12 to 13 minutes overmedium-low heat. When the kentangnya is quite tender when pricked with a fork, stir in one cup (200 ml) milk. Taste and season again with salt and pepper if needed.
Kurimu Shichu Japan Creamy Soup Ready To Serve
0 Komentar untuk "Kurimu Shichu Japan Creamy Soup"