Veal balls and chicken oil mushroom cream sauce
The season of fresh apricot antler began slowly.Every year, I am fascinated by this new fungus.It is really fragrant, smooth, tender and delicious.It is especially suitable with cream juice, whether it is noodles, rice or meat.Also, that, that, that, the round looks black, not because it is burnt. It's celery. The leaves of these vegetables turn black when they see oil^_^
Step 1 . Wash fresh chicken oil fungus. Chop celery, blackhorn and onion& lt; br /> Cut off the edge of the bread and soak it with milk and warm water for about 5 minutes.
Step 2 . Add oil in the pot, fry half of the onion until fragrant, then add half of the celery and all the black horn orchids, and fry for a while.
Step 3 . Squeeze the bread dry, and mix it with minced meat, fried onion, celery, blackhorn, egg liquid, salt, pepper and chili powder evenly. Put it in the refrigerator and let it stand for 15 minutes.
Step 4 . Give oil in the pot, pinch the meat filling into balls, and fry it until it is golden on both sides. Take out. According to the size of the balls, if they can be fried, they need not be roasted. If it is large, wrap it in tin foil and bake it in the oven until it is fully cooked.
Step 5 . Pour out the general oil in the pot, remove the residue, put down the apricot paste, and fry until it becomes soft. Add the butter and the other half of the onion, fry until fragrant& lt; br /> Pour in white wine and dry over high heat. Then add the cooking cream, turn the heat down, add salt and pepper to taste.
Step 6 . After the cream is boiled, put the balls back into the pot& lt; br /> Sprinkle the remaining chopped celery.
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