Practice:
1) cut the pork into small cubes, put it into the pot to cook, open the pot and skim off the foam add onion, cooking wine, cook it over a light fire;
2) sit in a pot and light the fire to put lard, when the oil is hot, put the flour to fry with a light fire to make it yellow and fry it with a fragrance, pour the boiled meat with the soup in three times into the pot and stir it well to make a paste;
3) put mushrooms with the soup and milk in 2-3 times and add salt and chicken essence to make it. ) Pour the mushrooms with soup and milk into the pot in 2-3 times, add salt and chicken essence.
Features: mellow and fresh soup, creamy
Method 2:
Materials:
*Mushrooms
*Fresh Cream
*Milk
*Butter
*Carrots, Tomatoes
*Onions
Making:
1. Take a pan, add 2 bowls of water, add some milk, fresh cream and start cooking on a medium flame.
2. Slice the mushrooms, julienne the carrots, cut the tomatoes into small pieces and chop the onion and keep it aside.
3, in the skillet put a small piece of butter, add crushed onions, sautéed, then add the tomatoes and carrots fried in turn, if you feel dry you can put the butter down, and then salt, until the tomato skin off can be poured into the cream soup, continue to cook.
4, or sauteed mushrooms with butter, and then put into the soup.
5, with a high fire to boil the soup, and then you can hook a thin thickening, it can be.
6, after loading the plate, you can add some cheese sticks in moderation.
Method 3:
Ingredients:
Milk 900ml, salt 2g, cream 10g, chicken essence 3g, olive oil 20ml, 2 slices of ham, 60g of flour, portobello mushrooms 5, to the gumbo garnish with slices of bread, 1 slice can be
practice:
1, the flour in olive oil in the pan, sauté, sautéed until you smell the toasted buns the same flavor can be.
2. Cut the mushrooms into thin slices, chop the ham, and cut the bread into cubes and set aside.
3, fried noodles with a rolling pin to roll a few times, remove the ball, add a small amount of water into the paste.
4. Pour milk and cream into a pot and cook over moderate heat; add portobello mushrooms, ham and chow mein paste, stir well and bring to a boil
.