200g beef, potato 1 (about 100g), onion 1 (about 100g), celery stalk 1 (about 100g), and 2 tomatoes (about 200g).

Exercise:

The beef is cut into cubes of about 1.5 square centimeters. Blanch in boiling water twice (to remove blood stains). Add water (about 1000ml) and cook for 30-40 minutes until 80% cooked.

Peel potatoes and onions, and cut celery stalks into small grains about 1cm square. Soak tomatoes in hot water for 2 minutes, then peel, pedicel and slice.

Heat the oil (or butter) in the pot with medium heat, add flour when it is slightly hot, turn to low heat, crush small pieces and stir well.

When the flour is fragrant and golden yellow, add diced onion, diced potato, diced celery and sliced tomato in turn, stir-fry together for 2 minutes, and add cooked beef and beef soup.

After the fire boils, add salt and simmer for 15 minutes (fully stir every 5 minutes 1 time), and add black pepper before eating.

Da Qiao thick soup material:

50g of onion, 30g of garlic, bay leaf 1 slice, 2 potatoes 1/2, 30g of bacon, 30g of carrot, 500g of low-gluten flour14g, 500cc of stock, 30g of cream, fresh milk 100cc, a little salt, etc.

Practice: 1. Wash onion, peel and dice, peel garlic and chop laurel leaves separately for later use.

2. Wash potatoes and carrots, peel and dice, and dice bacon for later use.

3. Melt the cream in the pan with low fire, add the ingredients of method 1 and stir-fry until fragrant, then add the ingredients of method 2 and low-gluten flour and stir-fry for about 5 minutes.

4. Add the broth and fresh milk in step 3 in turn, mix well, continue to cook for about 2 minutes, and then add salt and sugar to taste.

Princess thick soup material:

50g of onion, 20g of ham slices, 50g of asparagus 1, 50g of chicken, 2g of celery beads, 300㏄ chicken soup, bay leaf 1, low-gluten flour14g, 30g of cream, 100㏄.

Practice: 1. Cut chicken, onion and asparagus into small pieces of 1cm.

2. Take a soup pot, melt the cream on low heat, add bay leaves, onion slices, diced chicken and low-gluten flour and stir-fry for about 5 minutes until the fragrance overflows.

3. Add asparagus, ham slices, chicken soup, fresh milk and celery beads into the pot in step 2 in turn, mix well, and add seasonings to taste after boiling.

Jikesen soup material:

30g of cream, bay leaf 1 slice, potato 1 2, garlic1piece, 2 mushrooms, 50g of onion, 0/4g of low-gluten flour/kloc-0, 400㏄ chicken soup,100.

Practice: 1. Dice potatoes, chop garlic, slice mushrooms and dice onions for later use.

2. Take a soup pot, melt the cream with low fire, add bay leaves, minced garlic, diced onion, diced potatoes, sliced mushrooms and low-gluten flour, and stir-fry for about 5 minutes until the fragrance overflows.

3. Pour chicken soup and fresh milk into the pot of practice 2 in turn and mix well. After boiling, add seasoning to taste.

Naples thick soup material:

A. 30g of cream, bay leaf 1 slice, 50g of shredded onion, 50g of minced beef, 30g of shredded carrot, tomato sauce 1 spoon, chopped tomato 1 spoon, flour14g, and 600g of beef stock.

Practice: 1. Take a pan and melt the cream over low heat. Add bay leaves, shredded onion and ground beef, stir-fry for 5 minutes until the fragrance overflows.

2. Add all ingredients B in turn, stir-fry for 3 minutes, then add beef stock, stir-fry over low heat until boiling, add seasoning to taste, add cooked macaroni, and finally sprinkle with minced Brazilian meat.

Noble seafood soup material:

4 20g of shelled fresh oysters, 50g of sliced mandarin fish (0.5cm thick), 50g of fresh shrimp, 50g of onion slices10g, 50g of carrot slices, 50g of dehydrated corn kernels (canned, available in the market) and 50g of cucumber slices10g. Seasoning white thick soup 45g, tomato juice 10g, salt 6g, monosodium glutamate 6g, salad oil 5g and fresh milk 10g.

Practice: 1. Soak fresh oysters, fish fillets and shrimps in boiling water with low fire for 30 seconds, and stir-fry onions and carrots (25g) in 60% oil with low fire.

2. Stir carrots (25g) and corn kernels, and add 15g white thick soup to make juice.

3. Mix tomato juice with 15g white thick soup to make juice.

4. Add 15g white thick soup and 10g fresh milk to make juice.

5. Add 2 grams of salt and 2 grams of monosodium glutamate to the above three kinds of thick soups, and then boil them with low fire. Then, the processed fresh oysters, fish fillets, fresh shrimps and onions are smashed, mixed into three kinds of thick soups, lightly placed on a plate, each accounting for 65,438+0/3 of the plate, and separated by cucumber slices.

Black bean soup material:

Vegetable oil 1 tablespoon, onion 1, minced garlic 2, mashed, turkey breast 500g, chopped, canned black beans 3 (400g), raw tomato sauce 1 (600g), Chili powder 1? 0? 5 tablespoons, dried oregano 1 tablespoon, dried leaves of nine pagodas 1 tablespoon, red wine vinegar 1 tablespoon.

Practice: 1. Stir-fry onions and garlic in a large pot over medium heat until the onions become translucent. Add the turkey and stir-fry until the meat turns brown. Add other ingredients, reduce the heat, cover the pot and stew for more than 60 minutes, so that the fragrance can be fully blended.

Mai nian duo si lang thick soup material:

A. 30g of cream, bay leaf 1 slice, 50g of bacon slice, 50g of onion slice. B. 30g of carrot slice, 30g of radish slice, tomato sauce 1 spoon, cut tomato 1 spoon, flour14g, beef soup.

Practice: 1. Melt the cream over low heat, add bay leaves, onion and bacon and stir-fry for 5 minutes until the fragrance overflows.

2. Stir-fry all the ingredients B in the pot for 3 minutes by the method of 1, add beef stock, stir-fry over low heat until it boils, then add seasonings to taste, and finally add beans, cooked macaroni and cheese powder.

Lotus hemp fruit thick soup material:

Laurel leaf 1 slice, cream 30g, shredded onion 50g, celery bead 2g, low-gluten flour14g, pork soup 600㏄, fresh milk 100㏄, steamed tea bowl12 slices, and cooked.

Practice: 1. Melt the cream in a soup pot with low heat, add bay leaves, shredded onion and low-gluten flour, and stir-fry for about 5 minutes until the fragrance overflows.

2. Add the pig stock, fresh milk and celery beads into the pot in turn by the method of 1, mix well, and season with seasoning after boiling.

3. Steam the cooked pork balls and tea bowls into a deep dish and pour them into the soup head of Method 2 while it is hot.

American thick soup material:

2 cups peeled clam meat, 2 onions, 3 tablespoons flour, 2 cups diced potatoes, 3 tablespoons butter, 4 cups milk, salt and black pepper.

Practice: 1. Heat butter, stir-fry onion, pour in water and potatoes to wash clam meat and cook.

2. Mix the flour into the clam meat.

3. Heat the milk in another pot.

4. Pour clam meat, flour and potatoes into the soup pot, stir until the water boils, pour in milk and turn off the heat.

5. Add salt and black pepper.

Spinach soup material:

200g of spinach, 5g of garlic, 20g of celery, 20g of potato 1 00g, 20g of onion, cream1tbsp, chicken powder14 tbsp, 500㏄ chicken soup, 10㏄ animal cream.

Practice: 1. Separate the stems and leaves of spinach, blanch the spinach leaves in boiling water, soak them in ice water at the beginning of fishing, scoop up and drain the water, and add cooled 100㏄ chicken soup to make spinach juice for later use.

2. Cut celery into small pieces; Peel potatoes and cut them into small pieces; Peel the onion and cut it into small pieces for use.

3. Hot pot, add cream to melt, add spinach stalks, garlic, onion and celery made by 1 and stir-fry until fragrant.

4. Add potato pieces and the rest of the chicken soup, stew for about 20 minutes, then let it cool, stir it evenly with a blender, and add chicken powder and animal fresh cream to taste.

5. Finally, pour the spinach juice of method 1 into the thick soup of method 4 and boil it over high fire.

Hungarian thick soup material:

30g of cream, bay leaf 1 slice, 50g of shredded onion, 60g of diced chicken, 50g of diced potato, tomato sauce 1 spoon, chopped tomato 1 spoon, low-gluten flour14g, pork soup 600㏄, 6542. Brazilian minced meat

Practice: 1. In a soup pot, melt the cream over low heat, add bay leaves, onions, diced chicken and diced potatoes, and stir-fry for about 5 minutes until the fragrance is overflowing.

2. Add tomato sauce, chopped tomatoes and low-gluten flour to the pot and fry for about 3 minutes by the method of 1, then add pork stock, cook with low fire until it boils for about 10 minute, season with seasoning, then add cooked macaroni and sprinkle with chopped Brazil.

Darius cream soup material:

30g of cream, bay leaf 1 slice, 50g of shredded onion, 50g of diced tomatoes, 30g of shredded ham, 2g of celery beads, 30g of shredded red sweet pepper, low-gluten flour14g, 400㏄ pork broth, 100㏄.

Practice: 1. Melt the cream in a soup pot with low heat, add bay leaves, shredded onion, diced tomatoes and low-gluten flour, and stir-fry for about 4 minutes until the fragrance overflows.

2. Add shredded ham, pork soup, fresh milk and celery beads in turn and mix well. After boiling, add red bell pepper and white rice, season and finally sprinkle with cheese powder.

Country thick soup material:

A. 30g of cream, bay leaf 1 slice, 50g of shredded onion, 50g of shredded cabbage, 40g of shredded mushroom, 30g of shredded carrot, 60g of shredded ham, tomato sauce 1 tablespoon, chopped tomato 1 tablespoon, and flour 14 tablespoon.

Practice: 1. Melt the cream over low heat, add bay leaves and shredded onion and stir-fry for 5 minutes until the fragrance overflows.

2. Add all the ingredients B into the pot of 1 in sequence, stir-fry for 3 minutes, add beef stock, boil over low heat and mix well, then add seasonings to taste.

Boston chowder material:

Cooked potato 1 2, water 100㏄, cream 30g, laurel leaf1slice, minced garlic10g, shredded onion 50g, diced cooked chicken 50g, celery beads 2g, and low-gluten flour/kloc-0g.

Practice: 1. Add water to the potatoes and beat them into juice with a blender.

2. Take a soup pot, melt the cream on low heat, add bay leaves, onions, diced chicken, celery beads and low-gluten flour, and stir-fry for about 5 minutes until the fragrance overflows.

3. Add vegetable stock, fresh milk and potato juice into the pot of practice 2 in turn, mix well and cook for 5 minutes, then add salt and sugar to taste.

Crispy thick soup material:

Crispy material:136g, high-gluten flour128g, low-gluten flour 32g, water 96g, salt 2g, white oil 20g, fine sugar10g, other materials: appropriate amount, thick soup material: appropriate amount, 2 tablespoons of coarse black pepper, and 80g of chopped ham.

Practice: 1. Please make pastry dough according to the quantity of pastry materials. Please refer to the recipe of this website-French wrapping (pastry).

2. The pastry dough made by the method of 1 is made into rectangular pastry dough with a length of 65cm and a width of 26cm, then it is allowed to stand and relax for 30 minutes, and then it is cut into square pastry dough with a width of 13x 13cm, and a layer of egg yolk liquid is brushed on the pastry surface for later use.

3. Boil the cream in the thick soup, add the low-gluten flour and stir it into a slightly dry dough, then add a small amount of water to the dough for several times to dissolve and boil.

4. Practice 3, continue to add corn paste, chopped ham and coarse black pepper, cook together, then add salt to taste, and finally pour into a baking bowl.

5. Put a cake from step 2 on the baking tray from step 4 and bake it in an oven at 230℃ for about 20 minutes.

Western clam chowder materials:

200G clam meat, a can of clam soup, potatoes 1.5 (medium size), a few slices of bacon (or ham with favorite taste), white onion 1, flour 15-20G, appropriate amount of black pepper, appropriate amount of salt, and half & Half 40-45 ml, water, rosemary (optional) and thyme (optional).

Practice: 1. Wash the clam meat and chop it into small pieces (not too broken, the little finger nails are small enough to be chewy when eating); Chopped onion

Slice bacon and fry it (I didn't have bacon, so I used sausage. In short, it is better to eat something greasy)

3. Take out the stir-fried meat, stir-fry the onion with the stir-fried oil until the onion becomes soft and slightly yellow, crush the stir-fried meat and put it in a pot, and stir well.

4. Pour the flour into the pot, let the flour and onion continue to stir fry on low heat, and stir the minced meat evenly, and the flour will change color.

5. Add canned clams, clam meat and water, boil and simmer for 20 minutes.

6. Peel the potatoes, cut them into small pieces, put them in the pot, and continue to stew until the potatoes are soft and rotten.

7. Add black pepper and salt to taste

8. Add some rosemary and thyme (this step can be omitted).

9. Put half &; Pour half into the pot, pay attention to the heat, don't turn it up, keep boiling, and keep stirring until the soup thickens.

Milan thick soup material:

30g of cream, bay leaf 1 slice, 50g of shredded onion, 20g of sliced mushrooms, 30g of string beans10g, 30g of shredded ham, chopped tomatoes 1/2 slices, low-gluten flour14g, 500㏄ chicken soup and fresh milk.

Practice: 1. Cut the cooked spaghetti into 3 cm long pieces for later use.

2. Take a soup pot and melt the cream on low heat. Add bay leaves, shredded onion, shredded ham, sliced mushrooms and chopped tomatoes, and stir-fry for about 5 minutes until the fragrance overflows.

3. Add the flour to the pot of Method 2 and fry for about 3 minutes, then add chicken soup and fresh milk in turn, stir and cook for about 5 minutes with low fire, add seasonings to taste, add pasta and sprinkle with minced Brazilian meat.

French oyster soup oysters are called midges in Taiwan Province province. You can also make this soup with clams or fresh scallops. Materials:

20 oysters, white wine 1/2 cups, 3 tablespoons cream, flour 1/2 cups, 3 cups milk, 2 cups chicken soup, whipped cream 1/2 cups, a little salt and a little pepper.

Practice: (1) Wash the oysters, drain the water, put them into the soup pot, add 1/2 cups of white wine, cover the pot, and cook on low heat for about 2 minutes. If the soup is found to be slightly dry, add some water and turn off the heat for later use.

(2) Preheat the pan, add the cream, stir-fry the flour evenly with low fire, add the milk, chicken soup and seasoning, turn to medium heat for boiling, and finally add the oyster sauce and fresh cream with the method of 1, mix well and put it in a soup plate.