Make a western-style creamy thick soup.

Just add it directly to the desired soup and stir well. I usually take it at home to make cream of mushroom soup and cream of spinach soup. Spinach soup should use a special tool to break the spinach Oh ~

This type of soup is very high in calories, be careful not to drink too much Yo ~

Method two

Whipping: after whipping is generally seen in the cake store with the kind of cream. The main use can be imagined, nothing more than a cake, mocha fancy coffee and so on. There is also a more classic way of eating strawberries directly with cream, as if it is the French way of eating.

Whipping the cream should be timed carefully, if you overdo it, the cream will drain again. This process is irreversible and care must be taken!

Also, about Nestle's light cream. I think this one is on the greasy side, which is fine as a garnish, but slightly insufficient if you are making a cake.

Method 3

Blanch the washed spinach in a pot of boiling water until cooked.

Wring out the spinach with your hands, chop it, and chop the onion.

The pan into the butter melted over low heat, when the butter is hot to medium temperature, add 2 tbsp flour, sautéed over low heat for a few seconds, and then into the milk will be sautéed flour cooked into a sauce that is creamy white sauce, creamy white sauce out of the samples and set aside. Add a small amount of fresh milk, creamy white sauce and cook into a white thick soup, then add light cream and boil. (You can also use all the light cream to cook)

Finally add the chopped spinach, salt and sugar to taste, and cook over medium heat until the spinach becomes soft and the soup thickens. (For the creamy white sauce, see here.) It's for kids, so I didn't put any spices in it

Method 4

1. Heat 50g of salad oil in a saucepan. Add the onion and sauté well, then add 6g of paprika and the diced tomatoes, and simmer for half an hour with the lid on.

2. Cut the beef into bite-sized pieces, sprinkle with salt, pepper and the rest of the paprika, dip in semolina, the rest of the salad oil and 10g of the cream and place in a pan on a high heat and quickly brown the beef. Remove and place on a wire rack to strain the excess oil.

3. Melt the remaining cream in a separate saucepan. Add the minced garlic and sauté carefully, then add the mushrooms and sauté, sprinkle with the brandy, 1 of the tomato sauce, return the beef to the saucepan again, add the sour cream and the light cream, simmer for a few minutes, season with salt and pepper and serve.

Method 5

Raw materials:

100g of gluten powder, 60g of butter, 40g of powdered sugar, 0.5g of salt, 15g of eggs, 2g of milk powder, 110g of fresh milk, 100g of animal light cream, 40g of powdered sugar, 40g of egg yolks, 25g of gluten flour, 25g of corn starch, a pear, salted water to taste, and sugar to taste.

Baking: 200 degrees Celsius in the lower middle layer, about 20 minutes.

Method of Cream Pudding Filling:

Pour fresh milk, animal light cream, egg yolks, low gluten flour, corn starch, sugar in a saucepan, stir until thoroughly grain-free, heat the stirred mixture, stirring as it heats, until it thickens, remove from heat and cool.

Method six

Sweet pear pie practice:

Preparation, pear washed, thinly sliced immersed in salted water, I went to the skin for taste;

1, soften the butter, add powdered sugar, salt, milk powder, stirred

2, add the egg mixture, stirred well

3, stirred the butter paste into the low-gluten flour

4. Knead the dough and put it in the refrigerator for 1 hour until it becomes hard

5. Take out the chilled dough, put it into a plastic bag and roll it out into a 0.3cm sheet, because the dough is easy to stain, and rolling it out inside the plastic wrap is not easy to stain the board and rolling pin. Cover the pie plate with the sheet, roll it out with a rolling pin, and cut off the excess crust

6. Tear off the excess crust, poke holes in the bottom of the pie with a fork, and let it rest for 15 minutes

7. After loosening the crust, put the crème br?lée filling in a piping bag, and squeeze it into the crust by squeezing it into a circle

8. Put the drained pear slices on top of the crust, and then place the crust in the preheated oven. Brush the surface with a layer of sugar water after removing from the oven

How to Serve Light Cream