Food and drink, Recipes
Julien in the multivark - a modern French dish with a Russian note
We are all preparing a julienne. It is difficult to imagine a person who has never tried this dish. In the Russian sense, a julienne is a fragrant hot dish with lots of cheese under a tender sauce, baked in an oven. However, modern trends dictate the use of new technologies. Now the julienne can be cooked without problems in the multivariate.
In order for the julien to please everyone with its taste and aroma, it is necessary to pay enough attention to careful preparation of the products. The chicken must be pre-cooked and chopped in small cubes or straws. For use not only suits the breast, but also other parts of the bird. The dish will not lose anything from this, it will even become more rich and juicy.
How to cook chicken from a chicken? There are many such recipes. The taste of the dish can be changed, trying to combine the new ingredients. For example, julienne with the addition of creamy sauce and mint and a dish with aromatic smoked products and fried onions will be completely different. It is best to surrender to the will of taste and try this fine dish of Russian-French production.
Julienne with chicken and champignons is most popular in Russia, as champignons are very easy to find on the store counter. Even if the cream was not creamy, you can use sour cream instead. Julien from this will not suffer, and households and guests will surely bring pleasure.
Within half an hour it is necessary to boil the chicken fillet and allow it to cool. After that, you can cut it into small cubes. Onions should be finely chopped. Mushrooms are also cut and fried with onions in the "Baking" mode for about 10 minutes. In the middle of cooking you can pepper and salt them.
Now it's sauce. In the dry bowl of the multivarker, you must roast the flour, add cream, add salt and bring to a boil. It is important to check the sauce from time to time so that the flour does not burn. After that, all the other ingredients, including some cheese, are added to it. Everything is mixed. The remaining cheese is served with a julienne and within half an hour the dish is cooked in the "Bake" mode. Julien in the multivarque is ready.
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