Ingredients: 2 kg of cream tomato soup, cooked cow 1 50g, carrot150g, potato150g, tomato sauce 50g, fragrant leaves1slice, 50g of yellow rice wine and 50g of white tower oil.
manufacturing process
1. 1. Making cream tomato soup: heat a steel frying pan, add 150g of white pagoda oil, add 500g of vegetables and vegetable spices (carrots, onions and medicinal celery) and stir-fry until it is milky yellow, add 100g of tomato sauce and stir-fry until it is purple, add 500g of tomato sauce and 2kg of beef soup, and boil over high fire. Then remove impurities such as vegetables and spices, or filter with clean cloth and mix with fresh cream.
2. Cooked beef, potatoes, onions and carrots are all cut into 5 mm square pieces.
3. Heat the steel pot, add the white tower oil, heat it, put the onion and carrot in the pot and fry until it is 80% cooked. Pour in 2 kg of tomato soup prepared in advance, and add diced beef, diced potatoes and wine; Boil fragrant leaves on low heat for about 30 minutes. When serving, add white tower oil and stir well. Fill the soup basin while it is hot.
Its characteristics are reddish, delicious, fresh and fat, rich and delicious.
French corn chowder
Menu category: French cuisine
Recipe making: [raw materials/seasonings]
50 grams of cream
50 grams of low-gluten flour
Broth 1 l
200 grams of corn paste
Proper amount of salt
Appropriate amount of pepper
Proper amount of milk
[production process]
(1) Heat the pan with low heat, then put the cream in the pan and heat it with waste heat until it melts, then add the flour and stir fry.
(2) The thick feeling of corn thick soup is the effect of frying with flour and cream.
(3) When the flour has been fried and tastes delicious, prepare to add the boiled broth.
(4) At this time, use an egg beater to stir quickly and evenly.
(5) Cook it slightly over medium heat until it is medium thick.
(6) Filter out the precipitated particles in the cream soup with a strainer, and the taste will be smoother.
(7) The filtered cream soup is seasoned with corn sauce and appropriate amount of salt and pepper.
(8) Add milk and mix well before taking the pot, which is a pot of fragrant corn thick soup.
Cinderella pumpkin soup [figure]
[Raw material/seasoning]
250g pumpkin, a little white rice, half an onion, carrot 1/3, a little fried garlic, butter 1/4, a proper amount of white thick soup, and a little salt and monosodium glutamate.
[production process]
1. Dice bacon, carrot, pumpkin and onion.
2. Bacon, boiled rice, radish, pumpkin, onion, crispy red onion, fried garlic, and stir-fry with butter.
3. Put the fried vegetable rice and broth together in a blender and stir them into juice.
4. Pour the mixed vegetable juice into the white thick soup, add a little salt and monosodium glutamate and boil.
5. The cooked thick soup can be eaten in the soup plate.
Shengfeicui spinach soup
[Ingredients/Seasoning] Two spinach, 1/4 onion, a little crispy red onion, a little white rice, a proper amount of white thick soup, and a little salt and monosodium glutamate.
[production process]
1. Chop spinach and onion for later use.
2. Put spinach, onion, crispy red onion, white rice and a proper amount of broth into a blender and stir for several times.
3. Pour the ingredients of ② into the thick white soup, add salt and monosodium glutamate and cook slightly.
4. Boil the thick soup and put it into the soup plate. Serve (note: fried toast can be added to the thick soup).
Marseille Wang Hailong soup
[Ingredients/Seasoning] Two scallops, shrimp 150g, three small fish fillets, five oysters, two clams, four onions14, a tablespoon of white wine, a little garlic and safflower, a little salt and monosodium glutamate, and a thick white soup14.
[production process]
1. Dice scallops, shrimps, fish fillets, onions and garlic, add butter and stir fry gently.
2. Stir-fry and pour in white thick soup, then add tomato juice, white wine and seasoning to boil, and finally add a little safflower.
3. The cooked thick soup can be eaten in the soup plate.