Ingredients: 50g cream, 50g low-gluten flour, broth 1 bowl, 200g corn sauce, salt, pepper and milk.

Practice:

1. Heat the pan with low fire first, then put the cream in the pan and heat it with residual temperature until it softens, then add the flour and stir fry. The thick soup is fried with flour and cream.

2. Wait until the flour has been mixed and fried, and the fragrance is scattered, then add the broth.

3. Stir quickly and evenly, and then cook for a while with medium fire until it is moderately thick.

4. Filter the cream soup and remove the precipitated particles to make the taste smooth.

5. After filtering, add corn sauce, salt and pepper to the cream soup.

6. Add milk and mix well before cooking.

A pot of fragrant corn soup is done ~ ~ ~

Cream mushroom chicken soup

Ingredients: canned mushroom 1 small tin, tender chicken100g, 250g of milk, 2 pieces of flour 1.5, 5g of chopped green onion.

Seasoning: refined salt, cooking wine, monosodium glutamate and a little clear oil.

Method:

1. Wash the chicken, cut it into small dices, put it in a pot, add water, boil it, remove the foam, add chopped green onion and cooking wine, cook it with low heat, and put it out for later use.

2. Heat the pot with a little clear oil, add dry flour, and stir-fry until golden. Pour the water of the boiled chicken into the fried noodle pot for three times, and each time, it should be fully stirred into a paste, not a knot.

3. Pour the mushroom soup into the pot, add the milk, bring it to a boil, and add salt and monosodium glutamate.