Onion 1/3, 3 slices of bacon, mushroom 160 g, minced garlic 1 spoon, 80 g of corn, 40 g of flour, 40 g of cream, 4 slices of crispy skin, proper amount of egg liquid, a little black sesame, proper amount of salt, proper amount of sugar and 500㏄ of milk.

working methods

1. Dice onion and bacon; Slice mushrooms.

2. Heat a little butter in the pan, stir-fry diced onion with low fire, then add diced bacon 1 and stir-fry until golden, continue to stir-fry sliced mushrooms 1 until soft, and add a little salt and sugar to stir-fry evenly.

3. Add the remaining cream to the pot, cook on low heat, add flour and stir well, then add the stock several times and stir well.

4. Put the milk into the pot of method 3 and mix well. After boiling, add all the ingredients of method 2 and corn kernels. When the soup boils again, add proper amount of salt, sugar and light cream, mix well and put it into a thick soup cup.

5. Apply the egg liquid to the thick soup cup in Method 4, then put the chips on it, sprinkle with black sesame seeds, put them in the oven preheated to 190℃, and bake for about 10 minutes until the crispy skin is golden.