50g of cream, 100g of potatoes, 200g of canned corn, 100g of carrots, 1 egg, 4 tablespoons of flour, 2,000ml of stock or water.

Methods:

1. Heat a pan over a low heat, add the cream, and then stir-fry with the flour.

2. When it is stir-frying, add the stock or water and cook it a little over medium heat until it is of a suitable consistency.

3. Add the cream, diced potatoes, and diced carrots. medium heat and cook a little until the right consistency;

3, add the canned corn, diced potatoes, diced carrots, and cook until rolling;

4, beat the eggs, add them to the soup, and make them into an egg drop;

5, drink it and season with the right amount of salt and white pepper to taste.

Ham and Cream Corn Soup

Materials: Canned Corn Sauce, Ham, Cream, Flour

Practice:

1, put the cream into the pot to boil, add a tablespoon of flour to fry evenly, heat the water to boil

2, turn off the fire, with a very fine sieve, the soup just boiled filtered

3, re-poured into a pot to boil. Add three tablespoons of corn sauce and a very finely diced ham and cook until thickened

4. Season with salt and pepper and add the milk and bring to a boil

50 grams of cream

50 grams of flour

200 grams of milk

Melt the cream in a saucepan, stir in the flour, then the milk and stir to make a thick paste, then serve

And then stir the milk in the pan. >

Then in the pot into the stock to boil, add corn (as if there should be canned corn syrup, but with frozen corn particles also into it), add their favorite kinds of things, mushrooms ding ah, sweet peas ah ......, and then add salt ah ah monosodium glutamate ah ...... to boil!

Turn off the heat, take some of the batter into the soup, slowly stirring, the batter all melted. If the soup is not thick enough, put some more batter into the soup and slowly melt it. Keep going until you reach your desired thickness.

The extra batter can be sealed and put in the fridge for a while.