Western food cream corn soup method, cream corn soup method

The preparation of corn bisque in Western restaurants:1. Stir-fry the butter in a pan, then add the minced onion and garlic and stir-fry over low heat.

2. Wait until the onion becomes transparent, pour in the flour, and fry until the flour is slightly yellow and mixed with the onion.

3. Take another soup pot and pour in the chicken broth.

4. Pour in the freshly fried onion.

5. Then add milk in 4 times, stir fully every time you add it, boil it over high heat after adding, and then turn to low heat to cook.

6. Add mushrooms, diced chicken, and corn and continue to stir for about 10 minutes, turn off the heat and pour in the whipping cream.

7. Add an appropriate amount of salt, a little white pepper, two or three drops of lemon juice, and sprinkle some dry croutons.

When people in China cook and cook, they often have to make at least one soup, but people who have eaten Western food will find a problem, Westerners do not particularly like soup when eating, which is also the reason why many domestic people do not like to eat Western food.

The preparation of corn bisque in Western restaurants:

1.First, use a knife to cut off the whole corn kernels (you can also ask your aunt to help you shave the corn kernels at the market), chop the onion and set aside, then fry it in a hot pan with cream + onion until it becomes transparent, + fry the raw corn until it becomes soft.

2.Add the sliced and cooked potatoes to the pot + a bowl of water, cook them on low heat until they rot, move them to the juicer and break all the ingredients, and the soup base is complete! Finally, as long as you adjust the amount of water, salt, and black pepper according to your personal taste, you can serve it!

The preparation of French corn bisque.

1.Heat the pan over low heat, then heat the cream in the pan over residual heat until melted, then add the flour and stir-fry.

2.The thick texture of corn soup is the effect of stir-frying with flour and cream.

3.When the flour has been stir-fried and has a fragrant flavor, it is ready to add the piping hot broth.

4.At this time, use a whisk to quickly stir well.

5.Cook over medium heat until the right amount of consistency is reached.

6.Filter out the particles of the cream soup with a strainer to make the taste smoother.

7.The strained cream broth is seasoned with corn sauce and appropriate salt and pepper.

8.Add milk before cooking, mix thoroughly, and it will be a pot of fragrant corn soup.

Creamy corn bisque:

Material. 30 grams of unsalted butter, 50 grams of white onion, 4 tablespoons of flour, 1 fresh potato, about 200 grams, 25 grams of Jinhua ham, 100 grams of fresh corn kernels, 50 grams of fresh shrimp, 300 ml of clear chicken broth, 900 ml of purified water, 60 ml of fresh cream, 1 8 teaspoons of salt, a pinch of white pepper.

Method. 1.Onion cut into 1 cm cubes. Peel the potatoes and cut them into 1 cm cubes. Wash the ham with water and cut it into centimeter-square cubes. Wash the shrimp and chop them into finely chopped pieces.

2.Place the soup pot over medium heat, add the butter and melt in the pan; Add the onion and sauté until soft, about 2 minutes; Add the flour and stir-fry together until a paste, about 2 minutes. Then add the diced ham and potatoes and fry for 2 minutes; Add chicken broth, water and whipped cream and stir well, add salt and pepper to taste.

Cover the pot and cook over low to medium heat for 20 minutes, stirring a few times to avoid sticking. When the potatoes are soft and rotten, add the corn and cook for 10 minutes. Add the shrimp and cook for another 10 minutes.

Creamy corn bisque:

Creamy corn soup is a dish made mainly from cream, corn, etc. To create a beautiful egg drop, you can beat the eggs and add 2 tablespoons of water to mix well, so that the soup tastes smoother.

Chinese name. Creamy corn bisque:

Main raw materials. Cream.

Main edible efficacy.

Nourish yin and yang. Suitable for.

Volkswagen. Fast.

Navigation. Nutritional value of the procedure.

Menu features. 50g cream, 100g potatoes, 200g canned corn, 100g carrots, 1 egg, 4 tablespoons flour, 2000ml of stock or water.

Method. 1. Heat the pot over low heat, add the cream, then add the flour and stir-fry; 2. After stir-frying, add stock or water and cook over medium heat until it is suitable for consistency;

Creamy corn bisque:

3. Add canned corn, diced potatoes and diced carrots and cook until boiling;

4. Beat the eggs, add them to the soup, and make them into egg droppers;

5. Add an appropriate amount of salt and white pepper to taste when drinking.

Nutritive value. 1. If you want to make a beautiful egg drop, you can beat the eggs and add 2 tablespoons of water to mix thoroughly; After the corn soup is boiling, slowly add the egg wash from a high place, and stir quickly while adding to ensure that the egg flowers are even and delicate.

2. If you like corn to have a stronger taste, you can add a small amount of cornmeal. You can also add shrimp, ham and other ingredients to this soup for a fresher taste. If you like a strong milky flavor, you can add half a cup of pure milk at the end to make the soup taste smoother. Creamy corn bisque:

Creamy corn soup is a dish made mainly from cream, corn, etc. To create a beautiful egg drop, you can beat the eggs and add 2 tablespoons of water to mix well, so that the soup tastes smoother.

Chinese name. Creamy corn bisque:

Main raw materials. Cream.

Main edible efficacy.

Nourish yin and yang. Suitable for.

Volkswagen. Fast.

Navigation. Nutritional value of the procedure.

Menu features. 50g cream, 100g potatoes, 200g canned corn, 100g carrots, 1 egg, 4 tablespoons flour, 2000ml of stock or water.

Method. 1. Heat the pot over low heat, add the cream, then add the flour and stir-fry; 2. After stir-frying, add stock or water and cook over medium heat until it is suitable for consistency;

Creamy corn bisque:

3. Add canned corn, diced potatoes and diced carrots and cook until boiling;

4. Beat the eggs, add them to the soup, and make them into egg droppers;

5. Add an appropriate amount of salt and white pepper to taste when drinking.

Nutritive value. 1. If you want to make a beautiful egg drop, you can beat the eggs and add 2 tablespoons of water to mix thoroughly; After the corn soup is boiling, slowly add the egg wash from a high place, and stir quickly while adding to ensure that the egg flowers are even and delicate.

2. If you like corn to have a stronger taste, you can add a small amount of cornmeal. You can also add shrimp, ham and other ingredients to this soup for a fresher taste. If you like a strong milky flavor, you can add half a cup of pure milk at the end to make the soup taste smoother.

Ingredients:

Ingredients: 200g cooked corn kernels, 300g potatoes, 100g onions, 700g chicken stockAccessories: appropriate amount of croutons, appropriate amount of chopped basil, 5g of chopped black pepper, 2 g of salt, 3 bay leaves.

Method.

1.Finely chop the onion, slice the potatoes and prepare the bay leaves.

2.Melt the butter in a pan.

3.Pour in chopped onion and stir until fragrant.

4.Pour in the potato slices and stir-fry.

5.Add the chicken stock.

6.Add a little more than half of the corn kernels, and leave a little corn kernels behind.

7.Cook until the potatoes are cooked, add salt and black pepper to taste, turn off the heat and let cool slightly. Pick out the bay leaves.

8.Pour into a food processor and beat until pureed.

9.Pour back into the pan and bring to a boil add the remaining corn kernels, 10Cook for another minute or two to get out of the pan.

11.Place the soup in a bowl, sprinkle with a little chopped basil, top with croutons and enjoy. The croutons are diced from the red date bread I made myself, and the croutons go well with the thick soup.

Step 1: Turn on low heat and add the cream to the pan and slowly melt the cream.

Step 2Add the canned corn sauce and bring to a boil.

Step 3: Add a cup of water and bay leaves.

Step 4: Once the soup is boiling, pour in the milk, white pepper and salt and stir well.

Step 5 After boiling, you can taste the taste, and if you feel that it is light, you can boil it for a while to dry up a little. Once the taste is right, place in a small bowl, add the croutons and sprinkle with chopped celery.

Ingredients. 1 canned corn.

Accessories. Butter to taste, flour to taste, water to taste (stock), milk to taste, whipping cream to taste, black pepper to taste, salt to taste.

Steps

Pour out the corn juice and kernels from the canned corn;

Crush with a pulverizer for later use;

Pour an appropriate amount of oil into the pot and heat it (butter is better);

Pour in the stool flour and stir-fry;

Pour in an appropriate amount of water (or stock, the taste is more delicious);

Pour in an appropriate amount of milk;

Pour in the crushed corn kernels;

Wait until the soup is thick, then add the whipping cream;

Add pepper and salt to taste;

Sprinkle with an appropriate amount of corn kernels and finish.

Material. 1 can of corn kernels, 1 tablespoon of cream, 1 tablespoon of flour, 1 4 onions, 1 minced garlic, 1 cup of milk, 1 egg, salt to taste, a pinch of pepper, a pinch of Brazilian spices.

Method. 1. After heating the pot, add cream, minced garlic and minced onion and stir-fry until fragrant, put the flour in and mix well until thick, add milk and boil over low heat, then put the corn kernels in, add about 2-3 cups of warm water, roll slowly over low heat, stir from time to time when cooking, so as not to stick to the pot!

2. After simmering for about 5 minutes, season with a little salt (if you use canned corn to cook, the corn itself has salinity, you don't need to add salt), add the ground egg mixture, mix well, sprinkle with Brazilian spices and pepper, and the fragrant creamy corn soup is complete!

Prepare corn kernels, potatoes, carrots and other ingredients. Peel and cut the potatoes into cubes and sauté the diced carrots and corn kernels in a pan.

Add the potato cubes and stir-fry, add water and salt until the potatoes are boiled, beat them into a paste in the machine, and simmer them in a pot over low heat.

The cream corn soup is a dish that looks very familiar, as if I saw it when I was playing a game at Moore Manor, and said that first you need to prepare the cream corn, and then boil it in a pot over high heat, and it will be very delicious.

The best way to say that the cream is not too sweet when choosing cream, and then choose the more tender waxy corn.

A little butter and whipped cream gives you just the right amount of milky flavor, and the right amount of ham not only does not overshadow the flavor of corn, but also makes its sweetness stand out from the milky aroma. Use chicken soup to blend, so that the soup and milk are blended, thick but not greasy, the nutrition cover is simple and healthy, fragrant and delicious, and the taste is endless.

Tools Raw materials.

Ingredients: 30 grams of unsalted butter, 50 grams of white onion, 4 tablespoons of flour, one fresh potato.

Ingredients: 25 grams of Jinhua ham meat, 100 grams of fresh corn kernels, 50 grams of fresh shrimp, 300 ml of clear chicken broth.

Seasoning: 900 ml of purified water, 60 ml of whipped cream, 1 8 tsp salt, a pinch of white pepper.

Step Method.

Heat a pan over low heat, add the cream, then add the flour and stir-fry.

<>Ingredients】1 canned corn.

Excipients] Appropriate amount of butter, appropriate amount of flour, appropriate amount of water (stock), appropriate amount of milk, appropriate amount of light cream

Ground black pepper to taste, salt to taste.

1. Pour out the corn juice and corn kernels in the canned corn;

2. Crush with a crusher for later use;

3. Pour an appropriate amount of oil into the pot and heat it (butter is better);

4. Pour in the flour and stir-fry;

5. Pour in an appropriate amount of water (or broth, the taste is more delicious);

6. Pour in an appropriate amount of cow to make milk;

7. Pour in the broken corn kernels;

8. Wait until the soup is thickened, then add the whipping cream;

9. Add pepper and salt to adjust the taste;

10. Sprinkle with an appropriate amount of corn kernels and finish.

Creamy Corn Bisque - The warm creamy yellow soup with the aroma of milk makes this soup a nutritious breakfast with a full color, aroma and flavor, and it also makes a good afternoon snack. Easy-to-use Western home-cooked soup dishes. Corn is rich in vitamins, golden vegetables, and milk is rich in calcium and protein, which are essential nutrients for children and the elderly.

Ingredients. 1 sweet corn.

200 grams of old pumpkin.

Onions 1 to 4 pcs.

250 ml of milk.

Accessories. 10 grams of butter, 3 grams of salt, a pinch of black pepper, a pinch of thyme.

Step 1: A complete list of recipes for creamy corn bisque.

Prepare sweet corn, old pumpkin, onion, milk, ground black pepper, thyme.

Step 2: Preparation of creamy corn bisque**.

Chop the vegetables and set aside.

Step 3: Homemade recipe for creamy corn bisque.

Place the corn kernels and pumpkin in the wall breaker.

Step 4: Simple recipe for creamy corn bisque.

Add an appropriate amount of water to the mountain, the water level is higher than the food, and start steaming for 15 minutes.

Step 5: How to eat creamy corn soup.

After cooking, select the wall breaker button and beat it into corn juice.

Step 6: How to make creamy corn bisque.

The corn juice is beaten and set aside.

Step 7: How to fry creamy corn bisque.

Put a piece of butter in the pan and melt slowly.

Step 8: How to cook creamy corn bisque.

Add the onion and stir until fragrant.

Step 9: How to stew creamy corn bisque.

Add salt. Step 10: How to stir cream corn soup.

Add a little black pepper and stir-fry well.

Step 11: How to stir cream corn soup.

Pour in the beaten corn juice. Cook slowly.

Step 12: How to make creamy corn bisque.

Bring to a boil for 3 minutes and add 250ml of milk.

Step 13: How to fry the creamy corn soup.

Continue stirring and bring to a slow simmer.

Step 14: How to cook creamy corn soup.

Cook over medium heat for about 3 minutes.

Step 15: How to stew the creamy corn bisque.

Sprinkle with a little thyme, stir well and serve.