Vegetable Chicken Soup
1.
Slice the bread
2.
Put the bread slices into a corrugated baking pan and bake until slightly charred, or use an oven to roast at 220 degrees Celsius
3.
Preheat the pan, inject a small amount of olive oil, wait for the oil to smoke slightly, fry the chicken at medium high temperature until golden brown on all sides, with sufficient firepower to ensure a strong burnt aroma, and serve after frying.
4.
Fry the carrots in a pan that has been fried with chicken until it is caramelized. This step is the key to a good taste. Root vegetables will have an unexpected good taste after being fried at a high temperature and then simmered.
5.
Fry the onion in the pan of fried chicken until it is caramelized. This step is the key to good taste. Root vegetables will have an unexpected good taste after being fried at a high temperature and then stewed.
6.
Fry the potatoes in a pan that has been fried with chicken until it is caramelized. This step is the key to a good taste. The root vegetables will have an unexpected good taste after being fried at a high temperature and then simmered.
7.
Preheat butter in a saucepan
8.
Add flour and stir fry until golden brown and fragrant to form a roux, then pour in white wine
9.
Wait for the alcohol and acidity to go away and evaporate 1/3 of the liquid volume and pour the broth
10.
Continue heating
11.
And put the fried chicken in the saucepan
12.
Simmer for about 10 minutes, add potatoes, onions, and carrots and simmer together. Season with salt until the chicken is tender and cooked.
13.
Put the asparagus in 5 minutes before serving, finally season with salt, squeeze in lemon juice and stir well when serving, and serve with bread
Tips:
* Roux can enhance the flavor and thicken the soup, making the soup richer and more closely combined with vegetables;
* The high temperature frying of chicken and vegetables before stewing will add a lot of points, which is an important step that should not be overlooked;
* After the bread is baked, it is rare to inhale the rich soup, even if it is baked in a pan, it will be much better, what? Can the toast work? Hehe, brother, you are so cute ^_^ ～
* Do not season with salt in place at one time, 2-3 times is normal, "one time" is not something worth showing off, and seasoning with details multiple times is the right way, even before the final table, salt in place is an important guarantee for deliciousness;
* It sounds strange to use broth to stew meat, but it is really a good practice. Chicken broth stewed chicken, beef broth stewed beef, clam juice stewed seafood, vegetable broth all-match... In short, the use of good stock can make You have a lot of extra points for your dishes, you can understand if you are not used to it, you are always right to try~
* Finally, the weighing unit mentioned in the article: 1 tablespoon = 1 table spoon / 1 small spoon = 1 tea spoon / 1 cup = 1 cup
