cream stew
Materials: Cream (butter) 50g, salad oil, 100g of low-gluten flour, 300g of milk, 600-800ml of broth (or vegetable juice), 400g of vegetables, 200g of chicken, salt, pepper to taste
Methods: 1) cut the vegetables into small pieces, boil water, and then put it into a boil, and then put it in the boil.
Methods:
1. Cut the vegetables into small pieces, boil the water and put them into the pot to cook until 7 maturity, then remove from the pot. Separate the vegetables and soup for later use.
(Commonly used vegetables are onions, carrots, potatoes, pumpkin, broccoli, straw mushrooms, cabbage and so on. To cook the vegetables, first cook the hard-to-cook vegetables such as carrots, potatoes, and squash until they are about 5 minutes old, then add the other easy-to-cook vegetables.
2. Cut the chicken into 2-3cm pieces and sauté in a pan with a little bit of oil until golden brown on both sides.
3. Melt the butter in a hot pan, remove from the heat and add the flour to make a shortening.
4. Add the milk and stir quickly to combine, then add the stock. Note: Do not add all the stock at once, but adjust it according to the consistency of the soup.
5. When the soup is ready, add the chicken and vegetables (reserve a portion for garnish) and cook for 10-15 minutes. Season with salt and pepper to taste and adjust the consistency of the soup with milk, fresh cream or cornstarch.
6. For a more flavorful soup, add white wine or grated cheese before turning off the heat, and parsley after serving.
PS: The cream is easy to bubble, so don't use high heat. Instead, heat the pot, add the cream, remove from the heat, and use the residual heat of the pot to melt the cream (step 3). Also heating a little bit of salad oil first before adding the cream will also prevent the paste from forming.
Flower Coconut Cream Soup
Ingredients
Ingredients A 4 tbsps cauliflower
Ingredients B 1/2 potato
2 slices ham
2 tbsp corn kernels
Ingredients C 2 eggs
Seasoning A 1.5 tbsp salt
1/2 cup milk
Sugar 1/2 tbsp
White pepper 1 tsp
Seasoning B flour 3 tbsp
Butter 3 tbsp
Broth 3 cups
Seasoning C salt 1 tsp
How to do it
(1) Cut the cauliflower into bite-sized florets. water, hot water with seasoning C boiled, blanch the cauliflower for about 10 seconds, the color will be more bright green, pick up cold water to cool and then drain.
(2) potatoes peeled, washed and drained, cut into 1 cm diced, put into the electric pot, steamed for 10 minutes until cooked.
(3) Cut ham into 1cm slices and beat egg well.
(4) Prepare Seasoning B, preheat the pan, add the cream, dissolve over low heat, pour in the flour and mix well until the cream is completely absorbed, then pour in the stock and whisk quickly to combine. Add seasoning A, diced potatoes, ham and corn, and cook, stirring until thickened, then add cauliflower and egg in a clockwise direction, mixing for about 5 seconds.
Cream of Mushroom Soup
Not only does it look good, it tastes just like what you'd get in a restaurant
Ingredients for Cream of Mushroom Soup:
Milk 900ml Salt 2g
Cream 10g Chicken Extract 3g
Olive Oil 20ml Ham 2 slices
Flour 60g Mushrooms 5 pieces
To garnish the soup, use a small piece of flour.
Slice the portobello mushrooms into thin slices, mince the ham and cut the bread into cubes and set aside.
Roll the noodles with a rolling pin a few times, remove the dough ball, add a little water to make a paste.
Pour the milk and cream into a saucepan and bring to a simmer; add the mushrooms, ham and chow mein paste, stir well and bring to the boil.
Making time: about 30 minutes
Tips: When frying the flour in olive oil, be sure to keep turning it with a spatula so that it doesn't get mushy.
Comments: Smooth and inviting, nutritious and tasty, salty but not greasy, a classic Western soup from your own kitchen.
Ham and Cream Corn Soup
Materials: Canned corn sauce, ham, cream, flour
Practice:
1, put the cream into the pot to boil, add a tablespoon of flour and stir-fry evenly, and then heat up the water to boil
2, turn off the heat, and then use a very fine sieve to strain the soup you just boiled
3, pour it back into the pot to boil. Add three tablespoons of corn sauce, then add very finely diced ham and cook until thickened
4. Season with salt and pepper, then add milk and bring to a boil
Clams and Mushrooms Cream Soup (6 servings)
Ingredients: clams, half a pound of small white mushrooms, one onion, a little unsalted butter, half a pound of extra-rich milk, ginger, green onions, parsnips (cilantro works well too), yellow wine (brandy is even better), salt, water, and a few drops of watermelon juice. Brandy is better), salt, white pepper a little, light cream is optional
Steps:
1, clams put ginger, scallions, yellow wine in boiling water to boil shells, and then stripped out the meat of the clams, the clams of the water to stay broth to be used
2, white mushrooms sliced (if very small on the two halves), onion shredded
3, hot iron pan, put the oil and a large spoonful of butter with A spoonful of butter*** with open, under the mushrooms and onions sautéed soft, add clam broth and milk, water simmer for 15 minutes
4, add salt, white pepper to adjust the flavor, add the clams and cook for 5 minutes
6, turn off the fire, sprinkle the chopped scallions (cilantro, parsley end of the parsley, can be), drizzle a little light cream
OK, the taste of salty as well as milky taste can be adjusted to their own taste
Ps: I'm used to the custom of the world, but I don't know if you've seen this. p>3, small fire into the flour slowly stirring, while stirring while adding milk (added in small batches) stir, cook into a paste, add chicken broth;
4, the strainer with onion and ginger, taste discarded;
5, wash abalone, take the meat; 6, shredded;
7, into the abalone silk, stirring for 5 minutes; 8, seasoned out of the pot, the taste is very fresh;
Two Fish Creamy Gumbo
Two Fish Creamy Gumbo
Two Fish Creamy Gumbo <
Materials:
Fresh salmon, halibut each 1 piece
Lumpfish round fin caviar moderate
Ocean?b 1
Celery half
Carrot 1
Flour moderate
Cream Whipping Cream 1 box
Sour Cream Sour Cream1 box
Egg
Olive Oil
Lemon White Wine Vinegar
Dill Dill Leaves
Methods:
(1)Wash the celery, peel the carrot, and cut the skin off the carrots, and then cut them into grains and set aside, and then wash the salmon, and then slice it into thicker slices.
(2) celery, onions, carrots into the pot slightly fried, with boiling water over medium heat to simmer for 20 minutes into the vegetable soup (if there is a Nordic specialty fish sauce can also be put into the, but difficult to buy in the Hong Kong market, just have to make do).
(3) Add the flour and cream to make a paste and put it into the vegetable soup to make a thick soup.
(4) Season lightly with salt, and add in the right amount of lemon white wine vinegar to balance out the thickness of the cream.
(5) Put the fish pieces in, turn to cook can turn off the heat.
(6) Use the egg yolks to blend the sour cream, put it into the fish soup with dill leaves, and put a small spoonful of round fin caviar on top, follow the instructions of the chef throughout the whole process, in order to savor the unforgettable deliciousness of the journey again!
Cream of Jade Soup
Recipe preparation: Ingredients: 5 cloves of garlic, 1/4 onion, 1 potato, 2 tbsp canned corn kernels, 3 slices of vegan ham, 1/4 cup of pea nuts, 2 tbsp each of vegan cream and flour Seasoning: Ingredient A: 4 cups of vegan broth, Ingredient B: 1 tbsp white wine, 1 cup of lukewarm milk, Ingredient C: 1/2 tbsp each of salt and pepper
Precipation method 1: Peel and mince the garlic; peel and dice the onion; peel, wash and dice the potatoes; finely dice the veggie ham; wash the peas, scald them in boiling water, and then remove them from the pot. 2, the pot into the vegetarian cream burned until melted, burst the garlic, onion, add the flour and stir fry, add A material and potato diced cooking evenly, then pour into the B material and other materials to cook evenly, and finally add the C material seasoning, before serving up plus pea kernels can be. Healthy people whisper: corn is rich in dietary fiber, can effectively prevent constipation, but the skin of the cellulose is hard, not easy to digest. Germ contains vitamin B1, vitamin B2, vitamin E, linoleic acid, can prevent arteriosclerosis. Tasty tip: You can also boil the potato soft, cool, with a juicer into a paddle, and then poured into the pot with C to boil, if you want to increase the color can be added to the diced carrots, but also can be used to freeze the tricolor vegetables.
Cream of celery soup
◎1 stalk of celery ◎1 potato ◎2~3 tbsp of whipped cream ◎Salt ◎Pepper ◎Whipped cream for decoration ◎Celery
Preparation
Celery washed and cut into cubes, potato peeled and cut into cubes. In a saucepan, add the celery and potatoes and cover with water and cook until the ingredients are tender. Pour the ingredients into a juicer and puree, then pour back into the pot, add the whipping cream and bring to a boil, shaking to avoid sticking to the pot, and season to taste with salt and pepper. Pour the soup into a soup plate, top with whipped cream for decoration, and use a bamboo skewer to pull out the pattern from the outside to the inside, garnish with celery leaves.
Memo:
Side dishes can be substituted with a variety of seasonal vegetables. The amount of whipped cream can be adjusted according to your preference. If you replace the parsley with a small handful of watercress, you can make a bright green watercress soup.
If you prefer a stronger flavor, you can sauté the blanched vegetables in cream and season with a little salt and pepper.