Baked Broccoli with Chicken and Mushroom Gratin --- More Detailed Steps
1.
First of all, regarding the production of white sauce, I will not repeat the picture. If you want to know how to make it, please go ahead and see how to make two slices of homemade white sauce. It is very simple. Of course, if you feel like Ma Fan, you can use whipped cream and an appropriate amount of cheese cream mixed with an appropriate amount of white pepper and salt instead, or buy ready-made white sauce.
2.
Dijon mustard is also one of the important flavor sources of this dish. It has a very fragrant taste and is very suitable for the taste of this dish. If possible, it is recommended to buy a bottle. This brand of Dijon mustard is the most common in foreign countries, I bought the original flavor.
3.
Take a little Dijon mustard, add a spoonful of white wine (not put), some ground black pepper (or powder), and some salt to marinate the diced chicken. The diced chicken is about 1-1.5 cm square.
4.
Dice the mushrooms and chop the onion for later use.
5.
Stir-fry onions with oil on a low fire (Generally Western dishes, onions are used in most cases, but their aroma and sweetness are needed, so it is more suitable to stir-fry slowly over a medium-to-low fire. Of course, in some cases, it will be like Chinese dishes. , Need its burnt aroma, such as stir-fry with the bacon in the burger, etc.)
6.
Then turn the mushrooms to medium heat and stir fry with a little less salt.
7.
After the mushrooms are fragrant, add the chicken and stir fry.
8.
Stir-fry until the chicken has changed color and add the boiled white sauce (or a mixture of light cream + cream cheese, etc.)
9.
Add an appropriate amount of Dijon mustard and one-third of a small bowl of water,
10.
When the soup is thick and the chicken and mushrooms are delicious, turn off the heat and set aside.
11.
I used canned corn shoots today. After taking them out, soak them in clean water for about 20 to 30 minutes to remove some of the original peculiar smell of the canned shoots, and then rinse them with clean water several times to drain them.
12.
Take an appropriate amount of macaroni and cook until it is eighty mature, remove and drain the water, and take 1-2 spoons of the mushroom chicken white sauce made before.
13.
Add some black pepper and stir well
14.
Then lay it flat on the bottom of the container (I use a baking pie container. It is recommended that you choose ceramic or glass ovenware for this kind of baked dishes, because the heat preservation time is long.)
15.
Wash one broccoli. Basically, one broccoli is enough for my vessel about ten inches and eleven inches in diameter.
16.
For the sake of beauty, I kept the stalk shorter for every broccoli that I broke off, and only the tip of the corn shoots. Put the remaining pedicle knife and the tail of the bamboo shoots together in the bowl
17.
Stir in 1-2 spoons of mushroom chicken sauce, black pepper and Dijon mustard.
18.
Mix well and spread flat on top of the macaroni.
19.
Then put the broccoli and corn shoot tips on the top layer.
20.
Pour the cooked mushroom chicken white sauce on top
21.
Sprinkle an appropriate amount of mozzarella cheese according to personal taste. The amount I sprinkle is not too much, you can make it 2-3 times more when you do it. If you don't have mozzarella, you can sprinkle the cheddar in the white sauce.
22.
After preheating the oven at 200 degrees for 5-8 minutes, put the cauliflower in the middle layer. Then bake at 200 degrees for 15-20 minutes, depending on the size of your oven and the degree of coke you like. Basically, as long as you see the cheese melt and the surface is browned, you can get it out.
23.
I also like to sprinkle it with bacon. (Bacon is sold in foreign supermarkets. Of course, you can also cut bacon into small pieces, then stir-fry in a frying pan and stir-fry until it is fragrant. It's more delicious than my ready-made one)
24.
The roasted broccoli is just like that, it has its own refreshing taste and milky aroma.
Tips:
1. It is recommended to use macaroni. As for the size and shape of the macaroni, it depends on personal preference. Because this is gratin baked cauliflower, macaroni is the supporting role, so I put the smallest type of macaroni and the amount is not large. Of course this is not compulsory, just wash it according to the individual
2. When cooking macaroni, put some oil and salt in boiling water. The cooking time of eight-ripe macaroni is about 3-5 minutes for the type of macaroni you bought. The specific maturity time is explained behind each package of powder.
3. Dijon mustard is not necessary, but the dishes will taste richer after having it, so it is recommended to add. Of course there is no and should not taste the dishes
4. In addition to broccoli and cauliflower, you can also add carrots, green beans, corn, bamboo shoots, and even mashed potatoes. This dish is not very tall. Add vegetables that you think are delicious, and then bake them. Yes, provided that the vegetables do not produce too much moisture, otherwise they will be unpalatable.
