Cream risotto] is basically rice that has been sautéed in fat and onions and then cooked in stock.

You don’t have to add spices like turmeric or saffron to cook it into white, creamy rice.

Butter has a wide range of uses. It is easier to spread when used for fried rice and will not stick to lumps. It is also suitable for making cream-and-white sauce baked rice.

It’s also good to make Western-style risotto.

Turn on low heat, first put the butter in the pot, melt it slightly and then add the chopped onions.

I also add a little bit of salt to help the onions get out of the water so they don't burn easily.

Stir-fry the onion and oil. If you want to add turmeric, add it now; if it is saffron, it is best to add it to the chicken soup and soak it.

It’s okay to add nothing.

Cream lily soup (Western style) Ingredients: 250 grams of lily, 2000 grams of cream soup.

Method: Remove the old leaves from the lily, cut off the old roots, wash and cook in a boiling water pot, remove, and cut into 7.5 mm long and 4.5 mm wide slices.

When serving, put the lily slices into the cream soup and stir well, put it on the fire and bring it to a boil, then divide it into 10 soup pots and serve.

Fruit Puff Ingredients: 1 egg, 50cc of water, 30g of cream, 30g of flour. Ingredients for foaming fresh cream: 200cc of heavy cream, 3 tablespoons of sugar. Also prepare 16 small strawberries and 2 kiwis. Preparation: add sugar to the fresh cream.

, beat the foamed cream into 80% foam, divide it into two equal parts.

Remove stems from eight strawberries, chop them into small pieces and mix with half the amount of whipped cream to make strawberry whipped cream.

Peel the kiwi, cut into eight triangles and set aside (cut two cross-sections, and cut each into four small fan-shaped slices). Chop the rest and mix with the other half of the whipped cream to make kiwi whipped cream.

Method: 1. Put water and butter in a small pot, cook over medium heat until the butter melts, remove from the heat after boiling, and sift in the flour.

2. Stir until there are no powder particles, then place it on medium heat and heat while stirring for about 30 seconds.

3. Remove the pot from the heat, pour the beaten egg liquid in 2 to 3 batches, and stir until the surface is shiny and smooth.

4. Take a spoon, wet the spoon, scoop out about a tablespoon of batter each, place it on a lightly oiled baking sheet, and bake for about 8 minutes.

5. Bake until golden brown and puffy.

6. After cooling, cut off 1/3 of the top, fill 8 pieces with strawberry whipped cream, and decorate with strawberries; fill the remaining 8 pieces with kiwi whipped cream, and decorate with small fan-shaped kiwi slices.

Bake at about 300 degrees Fahrenheit, but still be careful about scorching. If the oven heats unevenly, take it out and replace it.

After the onions are mixed well, add a cup of rice (for two people), stir-fry briefly and stir evenly.

Add a cup and a half of chicken stock (if you want to use the cream rice for other dishes, it is best to use unsalted chicken stock), increase the heat and let it boil.

As soon as the water boils, cover the pot, turn to low heat, the lower the better, and cook slowly.

After the water is almost cooked out, there will be a hissing sound in the pot. I will wait for about a minute, then turn off the heat and simmer for more than ten minutes.

Open the pot, stir the rice, and then add ingredients or use it to make other dishes.

It is also convenient to cook a large amount at a time, wrap it in plastic wrap and freeze it for later use.