Good service Western milk stew

As soon as the weather turns cold, I really want to have some warm dishes for three meals, and when I get home from work, I drink a bowl of hot soup or eat some dishes with soup, which can give people the warmth of the family. However, when everyone comes home from work after a busy day, it is really hard to boil soup and cook something, so the simple Western food that is super satisfying to eat and will not be very troublesome to make is my first choice~ And compared with the tedious preparation of traditional stir-fried Chinese food and the fumes during production, Western food is much milder and friendly. Don't get me wrong, Western food must take a lot of steps to complete, with the right seasoning, this is a good helper, and it can be very easy to cook Western food at home! This time, I used the waiter's milk stew to make a cream stew, and I didn't need any other seasoning in the whole process, after stir-frying the ingredients slightly, add water to stew and simmer softly, and add the milk stew to become a milky and creamy, viscous and attractive Western Western milky stew~ The amount of the recipe is about 4 servings, and you can share it with family and friends with bread.

Ingredients

GoodWaiterWesternMilkStew 1 box

Onion 1/2 piece,about200 g

Carrot 1-2 pieces,about200 g

Potato 1,about200 g

Chickenthigh 300 g

Broccoli 100 g

Water About500 ml

Saladoil Appropriateamount

Cooking Instructions

Prepare all the ingredients, peel the potatoes, wash the carrots and broccoli and set aside
Cut the chicken thighs into cubes, cut the onions into thin slices, the potatoes and carrots into bite-sized pieces, and tear the broccoli.
Add oil to the pan, heat it and stir-fry the chicken thighs
Add the onion, potatoes, and carrots and stir-fry in turn
Add the amount of water that has not covered all the ingredients, cover and simmer for about 10 minutes, until all the ingredients are soft
Add the broccoli and simmer for another 2 minutes
When stewing broccoli, open a box of good food and stew small milk cubes, and break the milky pieces into small pieces.
Turn off the heat in the pot, put the broken stewed small cubes into the pot, stir and melt, and then turn on the heat again, and reduce the thick soup (about 5 minutes on low heat)
When the soup becomes thick and sticky, it can be served on a plate, and served hot with bread! It looks exquisite and ritualistic, but in fact, it is really simple to make, and eating this
in cool weather is a meal that makes people feel super satisfied and healing~

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