Make western cream soup.

Directly add to the required soup and stir well. I usually use it to make cream mushroom soup and cream spinach soup at home. Spinach soup should be broken with special tools ~

This soup is high in calories, so be careful not to drink too much ~

Method 2

Send: It's the kind of cream you usually see in a cake shop. The main usage can be imagined, nothing more than cakes, mocha fancy coffee and so on. Another classic way to eat strawberries is to dip them directly in cream, which seems to be the French way to eat them.

Pay attention to the timing of beating cream. If you overdo it, the cream will leak again. This process is irreversible, so we must pay attention to it!

In addition, about Nestle's whipped cream. I think this cream is a little greasy and can be used as an ornament, but it is a bit insufficient for making cakes.

Method 3

Put the washed spinach in a boiling water pot and soak the soup until it is cooked. Take it out.

Spinach is wrung by hand, chopped, and onion is chopped.

Melt the butter in the pan over low heat. When the butter is heated to medium temperature, add 2 tablespoons of flour, stir-fry for several times on low heat, then add fresh milk to cook the fried flour into a paste, which is the cream white sauce, and take out the cream white sauce for later use. (When frying sauce, be careful that the oil temperature is not too high, so as not to fry the flour. )

Wash the wok, add butter again, heat, add chopped green onion and stir-fry until fragrant. Add a small amount of fresh milk and a proper amount of cream white sauce to boil into a white thick soup, and then add light cream to boil. (You can also cook it all with whipped cream. )

Finally, add chopped spinach, salt and sugar to taste, and cook over medium heat until the spinach becomes soft and rotten and the soup becomes thick. (See here for the recipe of creamy white sauce) It's for children, so I didn't put any spices.

Method 4

1. Pour 50g salad oil into the pot, heat it, add onion, stir well, add 6g Chili powder and diced tomatoes, cover and stew for half an hour.

2. Cut the beef into appropriate sizes, sprinkle with salt, pepper and the remaining Chili powder, dip in the high flour, put the remaining salad oil and10g cream into the pot, and fry the beef quickly with high fire. Take it out and put it on the grid to filter out the excess oil.

3. Put the remaining cream into another pot, melt it, add minced garlic and stir fry carefully, then pour in mushrooms and stir fry, sprinkle brandy and 1 tomato sauce, pour the beef back into the pot again, add sour cream and light cream, stew for a while, sprinkle with salt and pepper to taste, and serve.

Method 5

Raw materials:

Low-gluten flour 100g, butter 60g, powdered sugar 40g, salt 0.5g, egg 15g, milk powder 2g, fresh milk 1 100g, animal whipped cream 100g, powdered sugar 40g, egg yolk 40g and low-gluten flour 25g.

Baking: 200 degrees in the middle and lower layers, about 20 minutes.

Filling method of cream pudding:

Pour fresh milk, animal fresh cream, egg yolk, low-gluten flour, corn starch and sugar into a pot, stir until there are no particles at all, heat the stirred mixture, stir while heating until it becomes thick, and turn off the fire and cool.

Method 6

The practice of fragrant pear pie:

Prepare, wash the pears, slice them with salt water, and I peel them to taste;

1. Soften butter, add powdered sugar, salt and milk powder, and stir well.

2. Add the egg mixture and stir well.

3. Add the low-gluten flour to the stirred butter paste.

4. Knead the dough and put it in the refrigerator 1 hour until it becomes hard.

5. Take out the frozen dough and roll it into 0.3cm thin slices in a fresh-keeping bag, because the dough is easy to stick, and it is not easy to stick to the chopping board and rolling pin when put in a fresh-keeping film. Cover the slice on the cake pan, wrap it around with a rolling pin, and cut off the excess cake crust.

6. Tear off the extra crust, poke a small hole in the bottom of the bread with a fork, and let it stand for 15 minutes.

7. After relaxation, put the cream pudding stuffing into the piping bag and squeeze it into the pie in a circle.

8. Then put the drained pear slices on the surface, put them in the preheated oven, and brush a layer of sugar water on the surface after taking them out of the oven.