material
30g of unsalted butter, 50g of white onion, 4 tablespoons of flour, a fresh potato, about 200g, 25g of Jinhua ham, 50g of fresh corn kernels100g, 50g of fresh shrimp, 300ml of clear soup and chicken soup, 900ml of purified water, 60ml of whipped cream, 8 teaspoons of salt1/and a little of white pepper.
working methods
1. Cut onion into Ding Cheng 1 cm. Peel the potatoes and cut them into cubes 1 cm square. Wash the ham with clear water and cut it into 0.5 cm square dices. Wash the fresh shrimp and cut into pieces.
2. Put the soup pot on medium fire and melt the butter in the pot; Add onion and stir-fry until soft, about 2 minutes; Add flour and stir-fry together, stir-fry until paste, about 2 minutes. Then add ham and potatoes and fry for 2 minutes; Add chicken soup, water and whipped cream and stir well. Season with salt and pepper. Cover the pot and cook for 20 minutes on medium heat, stirring several times to avoid sticking to the pot. After the potatoes are soft and rotten, add corn and cook for 10 minutes. Add shrimps and cook for 10 minutes.
Method 2 of corn thick soup,
material
50 grams of cream, 50 grams of low-gluten flour, broth 1 liter, 200 grams of corn paste, appropriate amount of salt, appropriate amount of pepper and appropriate amount of milk.
working methods
1.) Heat the pan with low fire, then put the cream in the pan and heat it with waste heat until it melts, then add the flour and stir fry.
2.) The thick feeling of corn thick soup is the effect of frying with flour and cream.
3.) When the flour has been fried and has a very fragrant smell, prepare to add the boiled broth.
4.) At this time, use an egg beater to stir quickly and evenly.
5.) Cook it slightly over medium heat until it is medium thick.
6.) Use a strainer to filter out the particles precipitated in the cream soup, and the taste will be smoother.
7.) The filtered cream soup is seasoned with corn sauce and appropriate amount of salt and pepper.
8.) Add milk and mix well before taking the pot, which is a pot of fragrant corn soup.
Method 3 of corn thick soup,
material
80g of ham, 225g of canned corn paste (half a bottle), 225g of canned corn kernels (half a bottle), butter 15g, flour 15g, eggs 1, 400g of clean water, seasoning: salt 1 4 tsp, sugar/4 tsp.
working methods
1. Prepare butter, flour, eggs and diced ham.
2. Melt the butter on low heat, add the flour and fry until slightly yellow (don't fry).
3. Add corn paste, corn kernels, ham and water to the pot.
4. The soup will thicken after boiling, and add the egg liquid to the fire.
5. Turn off the fire and add seasoning.
Method 4 of corn thick soup
material
Canned corn 1 can, chicken breast 50g, onion 50g, egg 1, onion 1, sesame oil 1 tablespoon, 2 tablespoons white powder water, broth 1000cc, a little salt, a little black pepper, a little salt, a little sugar.
working methods
1. Slice chicken breast, and grab it evenly with a little salt, sugar and white powder for later use.
2. Dice the onion; Cut onion into chopped green onion; Beat the eggs into egg liquid for later use.
3. Take the soup pot and add the broth; Add onion diced and canned corn kernels from the second method and cook until boiling.
4. Add shredded chicken by the method of 1, boil it again, add salt to taste, and thicken it with white powder water.
5. Sprinkle sesame oil and black pepper before serving, and the chopped green onion in practice 2 can be used.