Practice:
Step one, fried noodles sauce (fried noodles with butter);
Find a thick-bottomed soup pot to sit on the fire (a thin pot is easy to paste the bottom), melt100g butter in the pot, add120g flour, stir-fry the flour until fragrant, and be careful not to splash it on your body while frying the noodles, because the temperature of the oil surface will be very high at this time), and add about 800g cold water (cold water to prevent pimples). At first, I will feel that the soup is thin, but with the rising temperature in the pot, the noodle soup will become thicker and thicker.
Step 2, stir-fry mushrooms;
Add a little butter to the pan, stir-fry chopped onions and mushrooms, stir-fry until cooked, pour them into the noodle soup and cook together.
Step 3, add cream;
After the mushroom noodle sauce soup is boiled, add a little chicken powder (mushrooms don't eat salt) and white pepper, adjust the mouth, add100g cream, and the pot will be ready.
Russian crispy cream soup ingredients: chicken breast ... 50g, fresh shrimp ... 50g, mushroom ... 50g, crab mushroom ... 50g, onion ...100g, butter ...10g, low-gluten powder ...1/. A little salt, a little pepper, b: low-gluten flour … 135g, butter …15g, cold water ……70cc, pastry butter …50g.
Practice:
1, chopped onion and butter are put into a heat-resistant container, covered with plastic wrap, and heated in a microwave oven for 2 minutes. Take out and pour in low-gluten flour, cover with plastic wrap and heat for 30 seconds.
2. Put the chopped chicken, fresh shrimps, mushrooms, crab-flavored mushrooms and materials A into ①, cover with plastic wrap, heat in a microwave oven for 4 minutes, and cool for later use.
3. Stir B evenly to make dough, roll it into a rectangle with a rolling pin, spread with pastry butter, and seal the four sides of the dough after folding.
4. Roll out the dough with a rolling pin, fold it by 30%, and continue to roll it into 1 cm. Repeat this operation twice.
5. Roll the dough into a cylinder from bottom to top. Wrap with plastic wrap and freeze in the refrigerator 15 minutes.
6, put ② four portions of cream soup into the container.
7. Roll the pastry of ⑤ into a size about 2cm larger than the diameter of the container with a rolling pin, cover it on the container, and gently press the sealing part tightly.
8. Bake in the oven for 15 minutes until the surface is golden. 1. Add water to the Italian cream bacon noodles. Cook the pasta until it is medium-cooked. Take it out and mix well with a little olive oil. 2. Heat the pan, add appropriate butter, mince the onion, and stir-fry in the pan for fragrance. (Don't put too much onion, 30-50g is enough.) 13. Slice bacon and sausage, stir-fry them in the pan until they are rolled up, slightly yellow and taste good. 4. Add a proper amount of water, whipped cream and milk (you can also put all milk according to your personal taste), and add pasta at the same time. The amount of water should be just parallel to the spaghetti. 5. Bring the fire to a boil. After boiling, simmer for a while. At the same time, add salt, monosodium glutamate and chicken powder. You can also put a little chicken juice to make it taste fresher. 6. Prepare an egg, leaving only the yolk. After adjusting the taste, when there is only about one third of water left in the pot, turn off the fire quickly, and when the pot is no longer bubbling (note that the temperature in the pot must not be too high, otherwise it will bloom), immediately add the yolk and stir it evenly with chopsticks. Well, you're done. At this time, the noodles out of the pot should be thick and juicy with egg fragrance, but you can't see any egg flowers. Take a bite, and the milky pasta is mixed with bacon and sausage. It's so cool!