Ingredients: 1g of corn paste, 1 small piece of onion, 1 small piece of potato, 1 small piece of butter, 1-15ml of clear water, 1ml of milk (or chicken soup instead), and a little salt and white pepper for seasoning

Practice:

1. Wash the onion and cut into powder; Wash, peel and dice potatoes.

2. Take a small soup pot, put a small piece of butter, add minced onion and stir-fry until fragrant, then add diced potatoes and stir-fry.

3. Then pour in 1-15 ml of water, boil over high heat, turn to low heat until the diced potatoes are soft, then turn off the heat and let them cool slightly.

4. pour the boiled potato and onion soup into the blender and break it.

5. after breaking, pour it back into the original pot, then pour in the corn paste, stir well and cook it a little, then pour in the milk, continue to stir well, add a little salt and white pepper to taste, and then turn off the heat.

the method of cheese and corn soup

materials: 1 can of corn sauce, 1 egg, 6㏄ broth, 1/4 teaspoon of salt, 1/4 teaspoon of fine sugar, 1/4 teaspoon of white pepper, 2 tablespoons of white powder water and proper amount of cheese

method:

1.

2. Boil the method 1 on low heat, thicken it with white powder and mix well, then turn off the heat, add the broken eggs and mix well, and finally add the cheese.