For western-style thick soup, many friends don't choose it because the heat is too high. In fact, as long as we make some small improvements, such as replacing butter with olive oil, replacing cream with pure milk and adding low-fat and low-calorie chicken breast, it will not only cause a burden on the body, but also be particularly nutritious and healthy. I won't change it because I like the taste of butter. Here, I would also like to recommend our delicious ingredients, chicken breast and white mushrooms. Don't miss your favorite friends.
Chicken breast is the largest two pieces of meat on a chicken. The taste is light, and the taste is between a little woody and delicious. Chicken breast is characterized by low fat and high protein, high protein content, protein content close to 20%, and fat content 3%, which is only equivalent to the weight of seafood such as shrimp. Fitness friends, the pursuit of protein's high intake, not too much fat intake. They chose chicken breast as a meat supplement and a source of protein. Its meat is tender, delicious and nutritious, and can be boiled, fried and stewed. , cost-effective. It is also very suitable as an ingredient of western-style thick soup, which is worth recommending.
White mushroom is also called mushroom or diploid mushroom, and producers and operators in Europe and America often call it common cultivated mushroom or button mushroom. White mushroom is a kind of mushroom cultivated and consumed all over the world. It is called the "world mushroom" and can be sold fresh, canned and pickled. Its color is white and tender, its meat is delicious and its nutrition is rich. It is one of the most popular fungi. Delicious white mushrooms and the sweetness of butter blend together, fragrant and smooth. Paired with chicken breast, it is a graceful French romance between lips and teeth, and it is also the best partner of French bread. Milk-flavored chicken breast mushroom soup is sweet and thick, which is really super satisfying.
It is too cold in winter. I often make this chicken breast mushroom soup. Low in fat and calories, licking the plate is delicious.
Western-style soup is mainly used for appetizing and soothing the stomach to adapt to the strong taste brought by the main course (usually meat), so the taste is required to be delicate, thick, smooth and particle-free. Therefore, the process of frying powder is also very important. Stir-fry the flour slowly in a clean pot until it is slightly yellow, and add ordinary cold water. Otherwise, the heated water may cook the flour and lump it, and stir it into a paste, which has no graininess at all, and the thick soup will be smoother. Let's take a look at this small fresh, attractive and delicious way.
Composition:
Chicken breast 100g/ corn 30g/ mung bean 20g/ flour 20g/ butter 10g.
5 shrimps /5 white mushrooms/milk 150ml/ salt/a little pepper/a spoonful of cooking wine.
Cooking steps
-Step 1-
Wash the ingredients, slice the mushrooms and cut the chicken into pieces.
Second step
Add a little salt, pepper and cooking wine to the chicken and mix well.
Third step
Boil water, cook corn kernels, green beans and mushroom slices until they are broken, and take them out.
Fourth step
Melt the butter in the pan, add the chicken and shrimp, stir-fry until the color changes, and take out.
Step five
Stir-fry the powder in a clean pot with low heat until it turns slightly yellow.
Step 6
Pour in some water and stir the flour into a paste until there are no particles at all.
Step 7
After boiling, add chicken, shrimp, corn kernels, green beans and mushrooms and cook for one minute. Add salt and stir well.
Step 8
Pour in milk, mix and boil.
Step 9
Finally, sprinkle a little pepper and put it in a bowl.
-Step 10-
The nutritious and delicious chicken breast mushroom thick soup is finished.
Delicious display
A bowl of simple homemade chicken breast mushroom soup can be drunk. It is fragrant, soft and smooth, and every bite is memorable.