Cream soup-cream stew
Ingredients: 50g butter, appropriate amount of salad oil, low-gluten flour 100g, 300g milk, 600~800ml broth (or vegetable juice), 400g vegetables, 200g chicken, and appropriate amount of salt and pepper.
Exercise:
1. Cut the vegetables into small pieces, boil the water, put it in a pot and cook until it is 70% cooked, then take it out. Dishes and soups are separated on one side.
(Commonly used vegetables are onions, carrots, potatoes, pumpkins, broccoli, straw mushrooms, Chinese cabbage and so on. When cooking, first cook carrots, potatoes, pumpkins and other vegetables that are difficult to cook until they are half cooked, and then add other vegetables that are easy to cook.
2. Cut the chicken into 2~3cm pieces, add a little salad oil to the pot and fry until golden on both sides.
3. Put the cream in a hot pot, melt the cream with the remaining temperature of the fire, then add the flour and stir-fry until it is butter-like.
4. Add milk, stir quickly and evenly into a paste, and then add the broth. Note: Don't add the broth all at once, but adjust it according to the consistency of the soup.
5. After the soup is ready, add chicken pieces and vegetables (some of which can be reserved for the decoration of the last dish) and cook for 10~ 15 minutes. Season with salt and pepper, and adjust the concentration of soup with milk, whipped cream or starch water.
6. If you want to make the soup more fragrant, you can add white wine or cheese before turning off the fire and add coriander after serving.
PS: Heating paste is easy to foam and paste the pot, so you must not use big fire. Instead, heat the pot first, put the cream in, then turn off the fire and use the remaining temperature of the pot to melt the cream (step 3). In addition, heating a little salad oil first and then adding cream can also prevent the pot from burning.
Flower coconut milk oil thick soup
material
Materials a broccoli 4 Liang.
Material b potato 1/2
Two slices of ham
2 tablespoons corn kernels
2 eggs of material C.
Seasoning salt 1.5 tbsp
Milk 1/2 cups
1/2 tablespoons sugar
White pepper 1 teaspoon
Seasoning b flour 3 tablespoons
3 tablespoons cream
Three cups of soup
Seasoning c salt 1 teaspoon
working methods
(1) Cut the broccoli, remove the fibrous tissue with thick stems and good appearance, cut it into small edible flowers, wash it, drain the water, boil it with hot water and seasoning C, and blanch it for about 10 second, and the color will be bright green. Take it out, soak it in cold water and drain it for later use.
(2) Peel potatoes, wash and drain water, cut into 1 cm dices, put them in a rice cooker, and steam for 10 minutes until cooked.
(3) Cut the ham into cubes of 1cm and beat the eggs evenly for later use.
(4) Prepare seasoning B, preheat the pan, add the cream, melt it with low fire, pour in the flour and mix well until the cream is completely absorbed, then pour in the stock and mix well quickly. Add seasoning A, diced potatoes, diced ham and corn kernels, cook together, and stir until thick. Finally, add broccoli and add the egg mixture clockwise. Stir for about 5 seconds and serve.
Western cream mushroom soup
Not only is it beautiful, but it tastes the same as what you drink in a restaurant.
Ingredients of cream mushroom soup:
900 ml of milk and 2 g of salt.
Cream 10g chicken essence 3g
Olive oil 20 ml ham 2 slices
Flour 60g Tricholoma 5 flowers
Slices of bread as a side dish soup, 1 slice will do.
Production method:
Stir-fry the flour with olive oil in the pan until it smells like baked steamed bread.
Slice mushrooms, ham and bread.
Roll the fried noodles a few times with a rolling pin, take out the meatballs and add a little water to make a paste.
Pour milk and cream into the pot and cook with slow fire; Add mushrooms, ham and fried batter, stir well and bring to a boil.
Production time: about 30 minutes.
Tip: When frying flour with olive oil, be sure to turn it constantly with a shovel to avoid the noodles from being fried.
Comments: Delicious, salty but not greasy, it is a classic western-style soup made in our kitchen.
Ham cream corn chowder
Ingredients: canned corn paste, ham, cream, flour.
Exercise:
1, melt the cream in a pot, add a tablespoon of flour and stir well, and heat the water until it boils.
Turn off the fire and filter the freshly cooked soup with a very fine sieve.
3. Pour it back into the pot and boil it. Add three tablespoons of corn sauce, then add diced ham and cook until it is thick.
Season with salt and pepper, then add milk and boil.
Clam mushroom cream soup (6 people)
Ingredients: one catty of clams, half a catty of white mushrooms, one onion, a little unsalted butter, half a catty of extra-concentrated milk, ginger, onion and chives (coriander is also acceptable), yellow wine (brandy is better), salt, white pepper and light cream.
Steps:
1. Boil the clams in the boiling water of ginger, onion and yellow wine, then peel off the clams, and put the cooked clams in the clear soup for later use.
2. Slice the white mushroom (cut in half if it is very small) and shred the onion.
3. Heat the wok, melt the vegetable oil and a tablespoon of butter together, stir-fry the mushrooms and onions until soft, add the clam soup, milk and water, and stew for 15 minutes.
4. Add salt and white pepper to taste, add clam meat and cook for 5 minutes.
6, turn off the fire, sprinkle with shallots (coriander, coriander), and pour a little whipped cream.
Ok, the salty taste and milk taste can be adjusted according to your own preferences.
PS: Friends who are used to thick can fry starch with butter and add thick soup, but this is more troublesome.
Cream abalone soup: 1, raw materials: chicken soup (I always cook a lot and freeze it in the refrigerator, so I can take out a bag when I use it), abalone, butter, milk 100g, flour 30g, onion and ginger.
2. Melt the butter in a hot pot;
3. Add flour to low heat and stir slowly. While stirring, add milk (several times) and mix well. Cook it into a paste and add chicken soup.
4. Add onion and ginger into the filter screen, season and discard;
5. Wash abalone and take meat; 6, shredding;
7. Add shredded abalone and stir for 5 minutes; 8, seasoning out of the pot, delicious;
Pisces cream soup
Materials:
1 piece of fresh salmon and flounder respectively.
Round fin caviar
Foreign? B 1
Half a celery
1 carrot
Proper amount of flour
Cream 1 box
Sour cream with sour cream
1 egg
Proper amount of olive oil
Appropriate amount of lemon white wine vinegar
Dill leaves 1
Exercise:
(1) Wash celery and carrots, foreign? B peel and dice separately. Wash salmon and flounder and cut them into thick slices for later use.
(2) Stir-fry celery, onion and carrot in a pot and cook in boiling water for 20 minutes to form vegetable soup (fish sauce with Nordic characteristics can also be put in, but it is difficult to buy in Hong Kong, so we have to make do).
(3) Mix flour with cream to make paste, and put it into vegetable soup to make thick soup.
(4) Add salt to taste, and then add appropriate amount of lemon white wine vinegar to balance the consistency of cream.
(5) Put the fish pieces in and turn off the fire when they are cooked.
(6) Stir sour cream with egg yolk, put it into the fish soup with dill leaves, then put a spoonful of round fin caviar, and always follow the instructions of the master to taste the unforgettable delicious food on the trip again!
Cream jade thick soup
Recipe making: Ingredients: 5 cloves of garlic, onion 1/4, potato 1, 2 tablespoons of canned corn, 3 slices of vegetarian ham, 4 cups of pea1/,2 tablespoons of vegetarian cream and 2 tablespoons of flour. Seasoning: a: 4 cups of vegetarian broth; B: 65,438+0 tablespoons of white wine.
Processing method: 1, garlic peeled and minced; Peel and dice onions; Peel potatoes, wash and dice; Dice vegetarian ham; Wash the peas, blanch them with boiling water and take them out for later use. 2. Put the pure cream into the pot and cook until it melts. Stir-fry minced garlic and onion, add flour and stir well. Add material A and diced potatoes several times and cook. Then add material B and other materials and cook. Finally, material c is added and stirred evenly. Add peas before serving. Healthy people chat: corn is rich in dietary fiber, which can effectively prevent constipation, but the cellulose on the epidermis is hard and difficult to digest. Germ contains vitamin B 1, vitamin B2, vitamin E and linoleic acid, which can prevent arteriosclerosis. Tasty tip: You can also cook potatoes until they are soft, let them cool, paddle them with a blender, then pour them into a pot and add material C to boil. If you want to add diced carrots, you can also use frozen tricolor vegetables.
Cream celery soup
◎ 1 celery ◎ 1 potato ◎ 2~3 tablespoons of whipped cream ◎ salt ◎ pepper ◎ decorative whipped cream ◎ celery.
Zuofa
Wash celery and cut into pieces, peel potatoes and cut into pieces. Put celery and potatoes in a pot and add water to cover the materials, and cook them together until the materials are soft and cooked. Pour the ingredients into a blender and mash them, then pour them back into the pot and add fresh cream to boil. Shake them to avoid sticking to the pan and season with salt and pepper. Pour the thick soup into the soup plate, pour the decorative paste, draw a pattern from the outside to the inside with bamboo slips, and finally decorate with celery leaves.
Memo:
Side dishes can be replaced by various seasonal vegetables. The amount of whipped cream can be adjusted according to your own preferences. If celery is replaced with 1 small douban, you can make a thick soup with bright green douban.
If you like strong dishes, you can fry the scalded dishes with cream and season them with a little salt and pepper.