Corn Soup: often wonder why they can not do outside the western restaurant as good as the corn soup, not only the flavor is not strong, and does not look like, in the end, how do they do it? How do they make their thick soup base? Why is it so flavorful? Is it the addition of milk? Preparation materials: stock: content ... chicken or pig or cow soup base, preferably a single soup base, do not mix (such as chicken and pig mixed soup base will taste more cloudy) ham (cut fine dice, but the Matador cut quite large pieces) chicken (or pig or cow depending on the soup base. The same cut fine dice) clams (fresh with, can be used. Fresh shrimp (for freshness, can be used with or without, or use crab meat instead. Mushrooms (for freshness, optional, or use crab meat instead. Dice as is, or cut into small pieces for a more bite-sized flavor). Onion (finely diced, but you can cut it into 0.5cm squares!) carrots ( vegetables, (cut fine dice) corn sauce (you can also prepare some more some corn kernels) cream (popping with) milk (to increase the richness of the soup) salad oil (frying flour with) flour (medium-high gluten can be) salt (a little) monosodium glutamate (in fact, I do not use) sugar (in fact, I do not use) black pepper (other peppers can also be used, not to add the can also be) practice 1. popping first hot pot, pour in the cream some of them, pour in the ham diced ( To low heat Oh, because the diced) (because the ham has a special flavor, so than the onion first pot, fried to the ham has the aroma out) and then poured into the diced onions, mushrooms and then diced carrots (carrots with the sweetness of the fried only out of it), next, and then put the chicken, shrimp... etc., and then put the corn kernels slightly fried fried incense, poured into a bowl to stand by (the order you can according to personal habits, but I will be so do it!) 2. Cooking stock you can buy ready-made stock, or cooking meat leftover stock or special special pot, will be placed in a pot of stock, boil, turn the heat down.... . 3 down fried flour yes, is fried flour pot hot, pour about half a bowl of salad oil (depending on the amount to adjust), oil hot, add dry flour down to fry, will fry the flour paste (in fact, this is the key to the rich soup) 4. for soup lu will be evenly poured into the soup pot of flour paste, (if you are not sure, you can scoop up a large bowl of soup up, add the flour paste, dress up well and then poured into the soup) so that the easier, at this time At this point, the soup has been thickened (not too thick), at this point, the corn sauce.... Then put the fried ingredients into the soup (remember to put in the clams as well). Keep playing with it (don't burn it!). At this point, prepare the milk, slowly poured into the soup (more or less their own grasp), at this point has been gradually floating out of the rich flavor of the gumbo En really fragrant ~ if you like the taste of heavy people, you can add some cream at this point, and then try its salinity, because of the rich flavor, so there is no need to be too salty ok and then just the rest of the batter water to control the consistency of the gumbo on this! In addition, the celery part, you have to cut quite fine, the last decorative use, sprinkled in the soup, dispensable pepper is also ps this is the general practice, fire throat and other matters on their own

cream stew cream soup -cream stew Ingredients: Cream (butter) 50g, salad oil in moderation, 100g of gluten-free flour, 300g of milk, broth (or vegetable cooking juice) 600 ~800ml, 400g of vegetables, 200g of chicken, salt, pepper, moderate amount of method: 1. vegetables cut into small pieces, water boiled into the pot to cook until 7 mature, fish out. Separate the vegetables from the soup. (Commonly used vegetables are onions, carrots, potatoes, squash, broccoli, straw mushrooms and cabbage. When cooking vegetables, first cook hard-to-cook vegetables such as carrots, potatoes, and squash to 5-minute maturity, and then add other easy-to-cook vegetables. 2. Cut the chicken into 2-3cm pieces and fry in a pan with a little salad oil until golden brown on both sides. 3. 3. Melt the butter in a hot pan, remove from the heat and add the flour to form a shortening. 4. Add the milk and stir quickly to form a paste, then add the stock. Note: Do not add all the stock at once, but adjust according to the consistency of the soup. 5. 5. Once the soup is ready, add the chicken and vegetables (reserve some for garnish) and cook for 10-15 minutes. Season with salt and pepper to taste and adjust the consistency of the soup with milk, fresh cream, or cornstarch. 6. For a more flavorful soup, add white wine or grated cheese before turning off the heat, and parsley to taste after serving. PS: Cream is easy to bubble and paste, so do not use high heat. Instead, heat the pot first, add the cream and remove from the heat, and use the residual heat of the pot to melt the cream (step 3). Also heating a little bit of salad oil first and then adding the cream can also prevent the paste.