3. the characteristics of thick soup the biggest advantage of using this ingredient is that cooking thick soup does not require labor and time, and it tastes the same. Not afraid of waste, convenient management and fast production. Almost all dishes that need thick soup can be used.
Storage of thick soup: it needs to be frozen, and the shelf life can be as long as 6 months below-18 degrees. It is a kind of sauce made from fermented grains such as soybeans. The production process is as follows: the fermented material is put into the grain, fermented overnight at a controlled temperature, and after the mold grows, water and salt are added, stirred evenly, and sealed for one to two years.
Miso tastes sweet and salty, and its colors are red, black and white.
Japanese people generally use this sauce to make soup, which means miso juice in Japanese. The practice of cream corn thick soup introduces the cuisines and their functions in detail: home-cooked recipes, spleen-invigorating and appetizing recipes and malnutrition recipes.
Taste: fragrant technology: white roasted cream corn thick soup. Ingredients: main ingredient: 400g corn sauce.
Accessories: cream100g, wheat flour100g, and milk 50g.
Seasoning: 2 grams of salt and pepper 1 gram teach you how to make creamy corn chowder and how to make creamy corn chowder delicious. Heat the pan with low heat, and add cream to melt;
2. Then add low-gluten flour and stir fry;
3. After frying, add the broth and cook it with medium heat until it is suitable for thickening;
4. Filter out the precipitated particles in the cream soup with a strainer, and then add corn sauce, salt and pepper to taste;
5. Add milk before taking out the pot and stir well. The practice of corn milk thick soup introduces the cuisines and their functions in detail: children's recipes, preschool children's recipes, spleen-invigorating and appetizing recipes, malnutrition recipes and children's malnutrition recipes.
Taste: sweetness technology: corn milk thick soup making materials: ingredients: 20g milk, 30g corn (fresh), celery 10g.
Seasoning: 5 grams of starch (peas), salt 1 gram to teach you to make corn milk thick soup. How to make corn milk thick soup delicious? 1. Heat the corn and milk in a pot and season with salt.
2. After boiling, pour in white powder (starch) water, thicken it slightly, put it in a bowl and sprinkle with coriander powder. Tips for making corn milk thick soup: This dish can be made from canned corn and tastes better.
Pie-food phase grams:
Corn (fresh): corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, otherwise it will hinder the absorption of zinc. Potatoes 1, small mushrooms 5, clam meat 1/2 cups.
Seasoning:
1, 3 tablespoons flour, 3 tablespoons cream and 1 small box of fresh milk.
2, salt 1 teaspoon, a little pepper.
Exercise:
1. Peel potatoes, cook or steam them first, cool them slightly and then cut into pieces; Blanch fresh mushrooms with salt water, then pour them and slice them.
2. Stir-fry flour with 3 tbsp cream and 1 tbsp salad oil. Slightly Huang Shi, add fresh milk and 4 cups of water, and cook into thick soup.
3. Cook diced potatoes in a pot until soft, add salt to taste, and cook small mushroom slices in the same pot. When the potatoes are slightly melted, add the clam meat and cook for a while. Turn off the fire as soon as it opens, sprinkle with pepper and serve.
Relax:
1. It's best to cook the potatoes first and then cut them into cubes. Cooked raw for a long time, it will paste as soon as it is cooked, and the softness of particles cannot be controlled.
2. When frying the batter, if all the cream is used up, it is easy to paste. It can be avoided by adding a little salad oil, and it is better to fry it. Mushroom Soup
Mushroom Soup
Ingredients: 4 ounces of mushrooms, salt 1 tsp, a little black pepper.
Methods: 1. Wash and slice mushrooms.
2. Add a little oil to the wok and stir-fry the mushroom slices for later use.
3. Pour Method 2 into a blender and mix well. Pour into the pot and add 500 ml of water to boil. Season with salt and sprinkle with black pepper.
Making materials of pumpkin thick soup: main ingredients: pumpkin 150g, broth 1 cup, 2 tbsp of growing wheat flour, beef sauce 1 tbsp, cauliflower 1, and 2-3 auxiliary materials: I haven't taught you how to make pumpkin thick soup, but how to make pumpkin thick soup is delicious: 2. Broccoli and tender corn are cooked and chopped for later use. 3. Pour the stock and pumpkin into the blender and mix well. 4. Pour the beaten pumpkin juice into the pot and cook for 8- 10 minutes on low heat, then add the beef sauce and stir well. 5, add wheat flour and mix well, turn off the fire, sprinkle with broccoli and tender corn, and the delicious and nutritious vegetable pumpkin soup is ready! Tomato chowder: (Western style)
Ingredients: 500g fresh tomato (preferably canned peeled tomato, slightly sweet red), 50g potato, 40g butter, 30g onion, garlic 15g, a little basil, a little oregano, 0.20g tomato sauce and a little whipped cream.
Practice: stir-fry onions, minced garlic and potatoes with butter, add tomato sauce and stir-fry for 0/0 minute, then add tomatoes (peeled tomatoes are marinated with salt and sugar for one hour, but if canned, they don't need to be marinated), add chicken soup, cook basil leaves and Alegennu for one hour, then beat them into thick juice with a blender, and add a little cream, salt and pepper when eating.