cream stew
Ingredients
- Salmon 250g
- Potato 1
- Carrot 1
- Mushroom 5 pieces
- Broccoli 1|4 pieces
- Milk 500mL
- Muyuhua 1 small handful
- Floor 2 tablespoons
- Butter 15g
- Onions 1|4
Steps
1. Wash potatoes and carrots and cut into hob pieces
2. Wash the broccoli, remove the stems, and divide the flower heads into small florets
3. Cut a quarter of an onion into small pieces
4. Process the salmon, remove the non-brightly colored parts of the fish, and cut into bite-sized pieces. (If you don’t like salmon, you can also use chicken thighs)
5. Marinate the salmon pieces with a little rice wine and a pinch of salt for ten minutes
6. Muyu flowers stuffed into tea bag
7. Use kitchen towel to dry the liquid seeping out from the surface of the salmon pieces
8. Pour a small amount of oil into a non-stick pan. When the oil is hot, pour in the salmon and fry until the surface is browned and the inside is half-cooked. Set aside (turn the pan gently here, as the salmon will break easily)< /p>
9. Add a small amount of oil to the pot, stir-fry the onions until fragrant, then add the potatoes and carrots to the pot
10. Then pour hot water to cover all the vegetables, add the bonito soup dumplings and mushrooms, and simmer over low heat
11. Set up another stew pot, pour a little vegetable oil and butter into the pot. After the butter melts slightly, pour in the flour
12. Fry until the flour bubbles slightly, then pour in the milk in two batches, stirring constantly until it becomes a thick white sauce
13. After the vegetables are cooked until soft, take out the bonito flower soup bag, transfer the vegetables and soup to the white sauce, add the broccoli to the pot, and add the previously fried salmon
14. Gently stir evenly, do not break the salmon, add a little salt and freshly ground black pepper to taste
15. The soup is done when it becomes thick!
16. Making baked rice is also very simple. Place a layer of rice in a baking bowl, place a layer of stew on the rice, and then add a thick layer of cheese
17. Put it in the oven at 180℃ and bake for 15 to 20 minutes and it’s ready to go!
Tips
- 1. The purpose of adding bonito flowers to the soup is to add a little umami flavor to the soup, which can better set off the taste of salmon;
- 2. Salmon is easy to break into pieces, so be gentle when stir-frying and finally stewing;
- 3. Adding vegetable oil to the fried white sauce at the beginning can prevent the butter from burning;
- 4. Use cold milk for the white sauce, add it to the pot twice, and stir constantly to prevent the flour paste from clumping;
- 5. The color and crisp texture of broccoli can be maintained when it is cooked last.
