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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.

Of course, traditionally the julienne is served in the cocotnits - these are small portioned bowls with a long handle. However, in the circle of close friends and family members, observance of restaurant etiquette is not necessary. Julien in the multivariate is perfectly prepared, and after it can be decomposed into portions in beautiful plates and decorated with favorite greens.

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.

To prepare a julien in a multivarque correctly, it is necessary to take into account the features of the products used. Some of them require serious treatment before cooking. For example, forest mushrooms must be pre-cooked and fried.

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.

Julien in the multivark will require 350 grams of champignons (can be used both fresh and frozen) for half a kilogram of chicken fillet, 3 medium onions, 250 grams of cheese, 300 grams of cream 20% fat (they can be replaced), 2 tbsp. Spoons of flour, vegetable oil, salt, pepper.

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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