Ingredients: 1 liter of milk, 500 ml of light cream

Ingredients: half shredded onion

Seasoning: salt, black pepper (as appropriate), chicken Powder

Vanilla: 3 bay leaves, 5 cloves, a little cardamom powder

Other ingredients: 400 grams of flour, 500 grams of butter, 200 ml of white wine

Preparation method:

1. Heat the white wine first and cook for a few minutes to evaporate the alcohol.

2. Add onions, bay leaves, and cloves to the milk, boil and set aside.

3. Add the concentrated white wine to the milk and cool naturally.

4. Add butter to a small pot and heat until melted.

5. Add flour and fry to make oily noodles. (The traditional method uses a 1:1 ratio of butter to flour. However, the flour will definitely become lumpy and easily mushy. After repeated comparisons, I personally concluded the golden ratio of 10:8.)

6. After mixing evenly, stir-fry slowly over low heat until the oil surface is light yellow. (If it is brown oil noodles added to the sauce, you can turn the oil over high heat to quickly color it.)

7. There will be small bubbles when it is first heated, and it will be very smooth in the end. The color should also remain the same as before (the temperature of the oil surface is very high during the making process, so be extra careful.)

8. Then slowly add the previously boiled milk. (Strain out the spices and onions)

9. Stir slowly and evenly with egg beater over low heat to fully combine the milk and oil. To avoid burning the bottom, reduce the heat or temporarily remove it from the heat.

10. Add salt, chicken essence and light cream to taste, and stir thoroughly over low heat.

Sometimes you can add a little fresh pepper and cardamom powder to enhance the flavor.

Features of the finished product: milky white in color, shiny, delicate and smooth, and semi-fluid.