Why is Pizza Hut s soup so strong?

This soup is refrigerated and packaged in the factory, and Pizza Hut just heats it up, portions it into a bowl and serves it. So the detailed process is not known, but there can be a similar approach.

1.Slice the mushrooms and blanch (do not discard the soup in which the mushrooms are boiled).

2.Dice the chicken thighs and cook them.

3.Bring water to a boil and add evaporated milk (remember evaporated milk, not whipped cream) 4.Add an appropriate amount of soup with boiled mushrooms to enhance freshness.

5.Mix the starch in a small bowl of water, pour it into the pot at a very slow speed, and stir constantly while pouring to prevent the starch from condensing, (if it is too fast, it will stick to the bottom of the pot directly, remember to low heat at this time).

6.Add salt MSG according to personal taste.

7.Finally, pour the ripe mushrooms and chicken into the pot and mix well, and heat it a little to complete (don't put the ingredients in first so that the mushrooms and chicken don't get old).

It may be different from the taste of Pizza Hut, but it is close.

Flour and starch, additives are not clear. Westerners like to put flour in soups, and you can try it, but the failure coefficient is high. Or just boil the thick soup, to boil for a while and then simmer, if you can eat it all at once, put a potato is good (personal opinion).

Actually, you can't do it normally, but there should be a specific recipe, and of course, I don't know about that.

You put the ingredients in a grinder, you puree them and you cook them, and that's it.

The soup with the cake on top of the Pizza Hut is a mushroom soup with puff pastry cream.

Puff pastry cream mushroom soup.

Material. Ingredients: 6 shiitake mushrooms, 6 mushrooms.

Excipients: half an onion, appropriate amount of whipping cream, appropriate amount of chicken broth, appropriate amount of wheat flour.

Seasoning: 1 bay leaf, a pinch of brandy.

Method. 1.Wash the mushrooms and mushrooms and cut them into cubes, and cut the onions into cubes for later use.

2.Heat a piece of butter in a pan over medium-low heat to melt.

3.Melt the butter and sauté the onion until soft.

4.Stir-fry the onion until transparent, add the shiitake mushrooms and mushrooms and stir-fry until soft.

5.Put in a capful of brandy and stir-fry it until fragrant.

6.Add two bay leaves and stir-fry for a while.

7.Add a tablespoon of cake flour and stir-fry until the flour is browned.

8.Add the stock and let it be freshly cooked.

9.When the pot is boiling, cover the pot and turn to low heat and cook for 20 minutes.

After a few minutes, turn off the heat, remove the bay leaves and throw them away. Pour the cooked mushroom broth into a food processor.

11.Break it in a food processor. Beat until you don't see any mushrooms, only a thick soup.

12.Beat the puree and put the puree back into the pot.

13.There's still some thick puree left in the blender, so don't waste it, pour in the whipping cream and stir it in. Pour into a saucepan.

14.Bring to a boil over low heat. Add an appropriate amount of salt, crushed black pepper to taste, stir well and turn off the heat.

15.Place the creamy mushroom soup in a baking bowl.

16.Cover a puff pastry bowl with a puff pastry edge, and bake in the oven at 200 degrees for 10 minutes.

In the end, there will be weak water for the sea, and then send the acacia to Wushan.

I've only ordered soup with puff pastry.

Puff pastry soup, a classic Western soup