Corn chowder 1
working methods
① Put the corn paste and seasoning (a) into a container, stir well, and cook with strong fire for 7 minutes. ② Take it out, then pour in the mixed seasoning (b), broken egg liquid and broken ham, cover and cook for another 2 minutes.
③ Take out and add seasoning (c).
Corn chowder 2
Making material
Preparation: one carrot and one celery; Half an onion; An egg; A bag of milk; 20 grams of butter; Appropriate amount of cooked corn and starch. Seasoning: salt; Pepper; chicken essence
manufacturing method
Break the eggs, and dice carrots, celery and onions for later use; Open a big fire, add butter and stir in the pot until it melts; Add chopped carrots, celery and onions; Add a proper amount of chicken essence and stir-fry until you smell the fragrance; Then add a proper amount of water, corn and milk and change to medium heat; While the pot is boiling, mix a proper amount of starch with water evenly; After boiling, add starch, salt and pepper; Finally, evenly sprinkle the eggs into the pot, and when the egg blossoms appear in the pot, turn off the fire and take out the pot. Light a candle, create a romantic atmosphere in the western restaurant, and savor the sweet and delicious corn soup!
Corn chowder 3
Prepare materials
Broth: the soup base of chicken, pig or cow, preferably a single soup base, do not mix (such as the mixed soup base of chicken and pig will taste turbid) ham (diced) chicken (or pig or cow depends on the soup base. Dice the clams (for preservation, optional). Shrimp with shell (fresh use, optional, or crab meat instead). Mushrooms can also be diced or cut into small pieces, which is more biting. Dice)
Onion (finely cut, but it can also be cut into squares of about 0.5cm! ) Carrots (vegetables, (finely diced) corn sauce (you can also prepare some corn kernels) cream (for frying incense) milk (to increase the richness of soup) salad oil (for frying flour) flour (medium-high gluten is also ok) salt (a little) monosodium glutamate (actually, I don't need it) sugar (actually, I don't need it) black pepper (other peppers are ok, no.
working methods
65438+
You can buy ready-made stock, or the stock left over from cook the meat, or cook a pot specially, put the stock in the pot, boil it, and then turn it to low heat ... 3. After frying the noodle pot, pour in about half a bowl of salad oil (according to the amount), add dry flour after the oil is hot, and the batter will be fried (in fact, this is the key to rich soup). 4. Pour the batter evenly into the pot. Add the batter, wrap it up and pour it into the stock. This is easier. By this time the soup has thickened (not too thick). Put the corn sauce first ... then put the freshly fried ingredients in the thick soup (remember, clams should also be put in. Keep pretending (don't burn it! ) Prepare the milk and slowly pour it into the soup (how much you can control yourself). At this time, the fragrance of thick soup has gradually floated out ... If you like the taste, you can add some cream ... Besides, celery, as the last decoration, is sprinkled on the soup.
Corn chowder 4
Materials:
Corn kernels, butter, milk, flour, puree.
Seasoning:
Salt and pepper.
Exercise:
1. Heat the wok and add butter to melt.
2. Add a little flour and stir fry over low heat. After the flour is fragrant, pour in the stock, stir quickly and bring to a boil over medium heat.
3. Pour in milk, cook until it is thick, and then filter out undissolved flour particles.
4. Add the appropriate amount of broth to the corn kernels and put them into a blender to make a paste.
5. Pour the filtered milk soup back into the pot, then pour in the freshly beaten corn paste, boil it, and finally add a little salt and pepper to taste.