Basically, it is rice fried with oil and onions and then cooked in stock.

You don't have to add spices like turmeric or crocus,

Cook it into white cream rice.

In fact, the use of cream is very wide, and it is easier to spread out and not stick together when frying rice with it; Baked rice with cream and white sauce is also suitable. It is also good to make western-style risotto.

Turn on the small fire, first put the cream in the pot, melt it a little, and then add the chopped onions.

I'll also add a little salt to make the onion out of the water, so it won't burn easily.

Stir-fry onion and oil, and add turmeric now; If it's crocus, it's best to soak it in chicken soup.

Nothing can be added.

Cream lily soup (western style)

Ingredients: 250 grams of lily, 2000 grams of cream soup.

Practice:

Remove the old leaves and roots of lily, wash it, cook it in a boiling pot, take it out and cut it into pieces 7.5 mm long and 4.5 mm wide. When serving, put the lily slices into the cream soup, stir well, put them on the fire and bring them to a boil, and then take them out of the pot and pack them in 10 soup pots.

Fruit puffs material:

Eggs 1 each

Water 50cc

Cream 30g

Flour 30g

Foamed cream material: 200 cc of heavy cream, 3 tablespoons of sugar.

In addition, prepare strawberry 16 granules and 2 kiwi fruits.

Preparation in advance: Add sugar to the whipped cream and beat it into 80% foaming cream, and divide it into two halves. Eight strawberries were pedicled, chopped and mixed with half a amount of foaming cream to make strawberry fresh cream. Peel kiwi fruit, cut it into eight triangles (cut two transverse slices, and each slice is cut into four small fan-shaped slices), and then chop the rest and mix it with the other half of whipped cream to make kiwi fruit whipped cream.

Practice:

1. Put water and cream in a small pot, cook over medium heat until the cream melts, remove from the heat after boiling, and sift in the flour.

2. Stir until there is no powder, then put it on medium fire and heat it for about 30 seconds while stirring.

3. Leave the pot away from the fire, pour the broken egg juice in 2~3 times, and stir until the surface is shiny and smooth.

4. Take a spoon, wet the spoon, dig out the batter, about one tablespoon each, put it on a lightly oiled baking tray and bake for about 8 minutes.

5. Bake until golden brown and swell.

6. After cooling, cut off the top 1/3, 8 pieces are filled with strawberry cream, and decorated with strawberries; the remaining 8 pieces are filled with kiwi cream, and decorated with small fan-shaped kiwi slices.

Bake at about 300 degrees Fahrenheit, but still pay attention to careful scorching. If the oven is unevenly heated, take it out and change it.

Add a cup of rice (for two people) to the onion and stir well.

Add a cup and a half of chicken soup (if you want to make other dishes with creamy rice, it is best to use salt-free chicken soup) and raise the fire to boil it.

Cover the lid as soon as the water boils, turn to low heat, the smaller the better, and cook slowly.

When the water is almost dry, there will be a sniff in the pot. I will wait for about a minute, then turn off the fire and stuffy for more than ten minutes.

Boil the pot, stir up the rice, and you can add ingredients or take it for other cooking.

Cook a little more at a time, and it is convenient to wrap it in plastic wrap and freeze it for later use.