Milk has a wonderful effect. When your soup or stew is salty, adding some milk can effectively dilute the saltiness. I recommend not adding milk to the potato stew. After all, it is a Chinese dish, and the potatoes themselves have a high starch content. Adding milk may make the taste very greasy or strange. If you need it, I can recommend a dish to you...< /p>

Chinese style:

1. Milk-flavored salted egg assorted soup

Ingredients:

Half a can of Nestlé Sanhua evaporated milk, chicken soup ( 2 times as much as evaporated milk), more than ten straw mushrooms, half broccoli (medium size), salted duck eggs (two), soft tofu (one box).

Steps:

1. Soak the tofu in salt water and cut into small pieces, crush the salted egg yolk (in fact, the egg white can also be chopped and put into the soup), and wash the broccoli. Cut into small florets, wash and spread the straw mushrooms, and prepare chicken soup (you can also use your favorite chicken essence or stock essence to make it).

2. Put the chicken sugar, straw mushrooms, broccoli and salted eggs into the pot, bring to a boil over low heat, and simmer for about 7 minutes.

3. Pour the evaporated milk into the pot.

4. Pour in the tofu carefully and continue to heat over low heat.

5. When the soup pot is boiled again, you can drink it. Because the salted egg itself is salty, if you add egg whites, it will be even saltier, and the chicken sugar mixed with stock essence is also salty, so there is no need to add salt.

PS: Evaporated milk is a kind of evaporated concentrated milk, which has a richer flavor than milk, and because it has been processed, it is suitable for high-temperature cooking materials. Currently, this kind of non-dairy or full-fat evaporated milk can be found in many supermarkets in big cities. Some recipes are also called "flower milk".

The unused flower milk can be used when making curry chicken or beef curry. ·There are tips for taking out the tofu: cut a small slit in each of the four corners of the tofu box, tear off the packaging, cover the box with a plate, and then turn it upside down with the plate and box together, and you will have complete tofu. (A picture is attached to this soup)

2. Stewed black-bone chicken with red dates:

Ingredients: One black-bone chicken, some red dates, pure milk

Seasoning : rock sugar, salt

Steps:

1. Wash and cut the black-bone chicken into pieces and put in water

2. After the water boils, add red dates

3. Add a little milk (not too much, one-third of a bottle of boxed pure milk is OK)

4. Add a small amount of rock sugar

5. Stew silky chicken When it's tender, add an appropriate amount of salt and it's ready to serve

(Add milk into the soup and it will taste fragrant and smooth)

There are several good Western-style soups:

1. Carrot cream soup

Ingredients: 1 carrot, 1 small onion, 3 small potatoes; 10g unsalted butter, 3 spoons of light cream, 1 egg white, salt;

Steps:

1. Wash the carrots and potatoes, peel them and cut them into pieces. Put them in a juice blender and add water to make a paste;

2. Onions Cut into small dices, turn on the heat, put unsalted butter in the pan, add diced onions after the oil is hot, and stir-fry until golden brown and fragrant;

3. Pour the carrots and potato paste into the pan, and bring to a boil. Then turn down the heat, stir constantly with a spoon, and simmer for about 15 minutes;

4. Beat the egg whites until foamy, then add 3 tablespoons of light cream, continue to beat, and add another In a soup pot;

5. Pour the boiled thick soup into the soup pot filled with egg whites, stir quickly and constantly, then sprinkle with salt and stir to combine;

6 ,?Pour the soup through a strainer, then pour the vegetable residue into the soup, garnish with some vegetable leaves, and the carrot cream soup is ready~~

2. Cream bacon pumpkin soup

（bacon?pumpkin?chowder）

Ingredients: pumpkin, bacon, butter, onion

Seasoning: salt, butter, cream

Method: 1. Fry the American bacon, mince it and set aside; mince the onion; 2. Peel the pumpkin, remove the seeds, and cut into small pieces; 3. Boil the water, add the pumpkin pieces, and bring to a boil Simmer over low heat for 5 minutes; 4. Pour the pumpkin and soup into a grinder and blend into a puree; 5. Heat an appropriate amount of butter oil in a pot, add minced onions and stir-fry until cooked; 6. Pour in the pumpkin puree, add appropriate amount of stock, stir well, and bring to a boil; 7. Simmer over low heat for 5 minutes; add salt to taste, and serve the pumpkin soup; 8. Sprinkle minced bacon on top, and drizzle a little fresh cream.

Ingredients:?

Beef ribs, potatoes, vegetable oil, Pixian watercress, dried chili pepper festival, Sichuan peppercorns, five-spice powder, monosodium glutamate, sugar, ginger, green onions, chicken essence, salt, sugar color, Appropriate amounts of sesame oil and coriander.

Preparation procedure:?

1. Wash the beef with boiling water to remove the blood (don’t pour away the water that scalded the meat, it can be used as stock), cut into small cubes; potatoes Peel and cut hob blocks.

2. Add oil, add watercress, whole peppercorns, and ginger and sauté until fragrant. When the watercress spits out red oil and becomes fragrant, add soup stock and bring to a boil, remove the residue;

3 , add beef, dried chili knots, garlic, five-spice powder, chicken essence, a little sugar, bring to a boil, remove the foam, simmer over low heat until the beef is seven times cooked, then add potatoes and burn until tender, then reduce the juice over high heat, and add MSG , add sesame oil to the pan and serve. Garnish with a little cilantro when serving.

PS:?

1. There should be more soup, and the potatoes should be gently pushed with a frying spoon at any time after they are put into the pot to avoid burning the pot.

2. Don’t blanch the beef too much, otherwise the beef will not rot

Tips: ?

1. Don’t blanch the beef before putting it in the oil pan, otherwise Not tender; as long as the beef shank is washed, there is not much blood foam, and the marinated juice has been removed, and the oil is drained after frying, and the fat is removed when stewing, so there is no need to worry about the beef being fishy or the soup There will be a lot of blood foam;

2. When marinating the beef pieces, there should be a little more soy sauce (light soy sauce for seasoning, a small amount of dark soy sauce, otherwise the color of the beef will not look good, and the taste will not be easy to stew) The taste will be bland at the end, so don’t add soy sauce to the soup later.

3. Fennel and cinnamon must be added to add flavor and prevent the soup from being greasy (because it is summer). . The white segments of green onions cannot be replaced with chives, otherwise the taste will not be enough and the soup will be cloudy. You can decide whether to add dried red pepper according to your personal taste, but adding one or two will not be spicy at all and will give a different fragrance. It is best to add tea bags to make the beef tender and clean, but the tea leaves must be soaked before adding the garlic and ginger.

4. Because they are chunks, they need to be lightly salted with a small amount of salt, and the starch on the surface of the potato chunks must be washed off before pickling to avoid affecting the taste and color of the soup.