Turn on the slow-fire heating pot, add 40g of unsalted butter to the slope heel, and be sure to choose a slightly thicker pot as far as possible, so that the batter is not easy to fry. Add the lubricating oil melted by small fire into flour and eggs, take the light yellow wheat flour that is quickly and evenly stirred, add 400mL of water, and stir quickly. At the same time, avoid bumping the wheat flour and stir it evenly until the fire is completely stopped. Season with salt, sugar and a little black pepper. Transfer to a bowl and add spices and toast. Serve right away.
Cream mushroom soup is a special traditional western restaurant soup and one of the French recipes. Cream mushroom soup with fungi as the main seasoning, exquisite cooking method, taste belongs to salty milk soup. Seasoning: general wheat flour 50g salt-free butter 50g fresh shrimp 50g auricularia 50g salt 3g whipped cream 50ml black pepper 1g stir again until the mixture thickens. Eat with homemade bread, balance the taste, not greasy.
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