Recipe making: [Ingredients/Seasonings] 50 grams of cream, 50 grams of low-gluten flour, 1 liter of corn paste, 200 grams.
Salt, pepper, 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 cooking, that is, a pot of fragrant corn thick soup and onion thick soup.
material
Onion 1
50 grams of cream
30 grams of low-gluten flour
Thick soup 1000㏄
condiment
Cheese powder 1 tablespoon
2 teaspoons of salt
Pepper 1 teaspoon
How to do it
1. Shred onion, stir-fry with butter until slightly yellow, and then cook until brown and cooked.
2. Take a little stock, dissolve the fried low-gluten flour and mix well for later use.
3. Pour the broth into the material of method 1 and cook until it becomes thick, then add the seasoning and the material of method 2 and bring to a boil with low heat.
4. Sprinkle a little cheese powder to taste when eating. Ingredients: milk 900ml salt 2g cream 10g chicken essence 3g olive oil 20ml ham 2 slices flour 60g Tricholoma 5 slices bread decorative soup 1 slice 1. Stir-fry the flour with olive oil in the pan until it smells like baked steamed bread. Slice mushrooms, ham and bread. 3 Roll the fried noodles a few times with a rolling pin, remove the meatballs and add a little water to make a paste. 4. Pour the milk and cream into the pot and cook with slow fire; Add mushrooms, ham and fried batter, stir well and bring to a boil.