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诺曼地式焖鸡:1、用料:净鸡肉1500克(切成8块),黄油60克,国光苹果500克,苹果酒250毫升,盐、胡椒粉适量。2、制作:①鸡块擦干,撒上盐和胡椒粉待用。苹果去皮去核切片。②煎锅置中火上,放入黄油融化,然后放入鸡块煎一煎,变成白色。再把鸡块倒入焖锅里,放入苹果片、苹果酒、胡椒粉,盖上盖。将锅置中火上,见沸后送入中等热(190度)的烤箱里,烤焖30分钟即可。 基辅酥炸鸡:1、用料:黄油100克,柠檬半个榨汁,香菜适量,鸡胸肉、鸡柳肉各4块,方面包500克,
Norman ground chicken stew: 1, materials: 1,500 grams of net chicken (cut into 8), butter 60 grams, apple country 500 grams, cider 250 ml, salt, pepper amount. 2, making: ① dried chicken, sprinkle with salt and pepper stand-by. Apple peeled to the nuclear section. ② fry pan set on the fire, add butter melted, and then into the fried chicken with a piece of fried into white. Then pour the chicken into the stew pot, add apple slices, cider, pepper, cover. Put the pan on the medium heat, see the boiling medium into the heat (190 degrees) oven, roast braised 30 minutes. Kiev fried chicken: 1, material: butter 100 grams, half a lemon juice, coriander amount, chicken breast, chicken meat, the four, in terms of package 500 grams,