How not to make corn puree, home practice of corn bisque

There are three typical practices for corn soup, which are as follows:

Method 1. Ingredients: corn, pork ribs, green onions, ginger.

Preparation: 1Chop the ribs into chunks of any length. Corn rib soup.

2.Peel and shred the corn and cut it into small pieces.

3.Slice the green onion and slice the ginger.

4.Put water in the casserole, bring the water to a boil, and pour out the blood foam in the pot (just boil, time control)!

5.Pour oil into the pot, stir-fry the pork ribs, pour water (if you want the pork rib soup to be fresher, you can drop two drops of vinegar in the water), add corn, ginger (you don't need too many slices or two) put it in the pot together, drop in a little white wine, and cook for about half an hour.

6.Cook, add a pinch of salt to taste.

Method two. Ingredients: 500 grams of pork bones, 150 grams of corn cob, 100 grams of carrots, 10 grams of ginger, 10 grams of red dates, 5 grams of salt, 1 gram of monosodium glutamate, 2 grams of chicken essence powder, 2 grams of Shao wine, appropriate amount of clear soup.

Preparation: 1Chop the pork bones into pieces, cut the corn on the cob into sections, peel and cut the carrots into pieces, peel and slice the ginger, and wash the red dates.

2.Add water to the pot, and when the water boils, add the pork bones and carrots, and rinse thoroughly over the heat.

3.Use a clay pot, put in pork bones, carrots, corn, ginger, red dates, pour in clear soup, Shao wine, boil over low heat for 1 hour, remove the ginger, add salt, monosodium glutamate, chicken essence powder, and boil for another 20 minutes.

Method three. Ingredients: one corn (you can prepare a few more if you boil in a large pot), 10 grams of ginger, one lotus root, 500 grams of pork ribs, Knorr soup treasure (you can not add it, I usually add it), a spoonful of salt.

Preparation: 1Use the pork ribs as the bottom of the pot and boil for 30 minutes.

2.Finely slice the ginger.

3.Corn is broken into sections.

4.Cut the lotus root and make it into a sheet, not too thick, not too thin, just right.

5.Chop the ribs into chunks.

6.Add corn, ginger, lotus root, and Knorr soup and simmer for 50 minutes.

7.Add salt (MSG can be added appropriately), and then simmer over low heat. When the flavor is ready, you can turn off the heat.

Prepare fruit canned corn, cream, chicken broth, bacon, corn to remove. Diced bacon. Bring the chicken broth to a boil with cream, add the corn and bacon and simmer for 1 to 3 hours.

Teach you the home-cooked method of corn soup, which is rich, nutritious and delicious, and children love it.

The corn soup is better than the restaurant's, nutritious and healthy for all ages.

Preparation: 1500g of quick-frozen corn can be thawed. Leave a small amount of corn kernels and put the rest all in a blender cup. Pour 100ml of whipped cream into a mixing cup. Beat together to combine.

2.Pour the corn cream juice into the saucepan and pour in the chicken broth. Once the soup is boiling, pour in a little corn kernels to garnish and add salt to taste.

An autumn rain brings a slightly wet chill, which is suitable for a bowl of fragrant hot soup to warm up. Fresh sweet corn grains are pureed to create a delicious and fragrant soup that not only warms the body, but also moisturizes

After the sweet corn is washed, use a knife to cut off the corn kernels along the cob.

Peel the potatoes and dice them, and chop the onions into small cubes and set aside.

Put the butter in a saucepan, slowly heat over low heat until melted, reduce the heat to high and sauté with chopped onion until fragrant.

Then add the diced potatoes, corn kernels and bay leaves and stir-fry well.

Add 1 cup of water, continue to cook until the diced potatoes are cooked and soft, turn off the heat, let stand to cool, and remove the bay leaves.

Pour the stir-fried ingredients into a blender with the broth, then pour in the milk.

Whip together into corn juice.

Pour the whipped corn juice into a saucepan, bring to a boil over high heat, then turn to low heat and cook until thick, add salt and crushed black pepper to taste, and enjoy hot.

Tip 1: Potatoes are rich in starch, and using it instead of butter fried flour in traditional Western soup can also make the soup thick and smooth, and the soup will be lower in calories.

2. If you want to minimize calorie intake, the butter used to fry onions can also be replaced with olive oil, but the milky flavor of butter will be reduced.

Wash the sweet corn and blanch it for later use.

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Corn and pure milk are mixed and pulped.

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Dice the onion and ham sausage and set aside.

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Melt the butter in a hot pan and stir-fry the corn kernels and onion ham sausage.

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After frying for two minutes, pour the corn syrup into the pan, then pour half a bottle of pure milk and cook together.

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After cooking for five minutes, add half a tablespoon of salt and pepper to taste.

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Serve off the pan.

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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.

It's self-created, and it tastes good.

Preparation: Two spoonfuls of corn mixed with cold water to make a paste, one egg is broken, one spoonful of fresh and sweet corn kernels, one shiitake mushroom is diced, the ham sausage is cut into an inch long and diced, and a slice of cheese.

Method: Add water to the soup pot, sweet corn kernels, shiitake mushrooms, diced ham sausages, salt, a small amount of sugar (with a small bowl of rice, 2 bowls) after boiling, change to low heat and add the adjusted corn flour, and constantly stir with chopsticks until the paste is bubbling, see the thickness of the paste, to be thinner, if it is too thick, add some water and then boil, add the cheese to melt, add the beaten egg, and stir with chopsticks, boil.

This may not be the same as real corn soup, but it's convenient and tastes pretty good.

The ham is cut into cubes and the corn is cut vertically.

2.2 3 of the corn kernels with milk and crushed.

3.Stir-fry the butter and ham cubes in the pan until fragrant, and stir-fry the remaining corn kernels.

4.Pour in the beaten corn juice, bring to a boil with water and season with a pinch of salt and white pepper.

5.Add the pasta sauce and mix into a sticky paste.

1. The soup should not be cooked for too long, it will be cooked for too long and the taste will not be good.

2. Put a little salt appropriately, don't put too much to cover the sweetness of corn.

If you have corn soup, you can first peel the corn, one by one, then cook it, then fry it in a juicer, and then put sugar, that is, the corn itself is sweet, you can put the corn soup yourself if you like anything, so that the soup is delicious and nutritious.

If you want to make corn soup, you can boil the corn in water, and when it boils to a certain extent, it will be boiled on low heat, but it must be for a long time, and finally this rice soup will become very thick.

Wash the corn and put it in a pressure cooker and cook for 10 minutes, then replace the threshing and soup with a non-pressing pot and simmer the ribs for 25 minutes, add salt chicken essence, and add celery after cooking.

Material. Method.

Add a little more olive oil.

Favorite ingredients cut into small pieces and sauté until fragrant.

Saute until soft and add the cream.

Stir-fry the cream well and sprinkle with flour.

Reference: 100ml flour with an IKEA measuring spoon.

Stir well and add water (bring to a boil over medium-high heat).

Cook until thick and add the corn kernels.

Pour in whipped cream before finishing.

It's fragrant, it's so thick, the corn soup is done.

Pork ribs and corn stewed together, put some chicken essence, dark soy sauce, salt, green onion, ginger and garlic cooking wine.

Method 1

Potato manuscript material:500 grams of fresh milk, a can of sweet corn, a little rock sugar.

Method.

Step 1: Pour milk into the pot, bring to a boil over high heat, pour in the sweet corn, add a little rock sugar, and wash the sweet corn before taking it out of the jar.

Step 2: Mix the milk, rock sugar and corn together for 2 to 3 minutes. See a friend's post:

The scientific method of boiling milk is to boil it over high heat, and remove it from the heat after the milk boils. Reheat after tumbling, and repeat this 3 to 4 times." That's what condensed milk is'Process, if you think it's so troublesome, just use a spoon to stir constantly, this method is also to ask the restaurant, I did this, the taste is still relatively fragrant.

Practice 2

Material.

Ingredients, 500 grams of pork ribs, 250 grams of pork rinds, 1 corn, 15 grams of green onions, 15 grams of ginger, 3 liters of water, seasoning, a little salt.

Method.

1. Prepare the materials.

2. Blanch the pork ribs and pork rinds first.

3. Then wash and put in a pot.

4. Add green onion and ginger, add 3 liters of water, bring to a boil over high heat, then turn to low heat for an hour.

5. Cut the corn into sections, and tear the fungus into small pieces.

6. After the soup is boiled until thick, put in corn and fungus, cook for a while, and add salt to the pot.

1.Corn can be fruit, corn or other varieties, depending on your preference.

Put butter in a pan, melt and add bacon and onion and sauté until the onion is tender.

2.Put butter in a pan, melt and add bacon and onion and sauté until the onion is tender.

Add the mushrooms and stir-fry a few times, set the ingredients aside, add a little flour and sauté until fragrant.

3.Add the mushrooms and stir-fry a few times, set the ingredients aside, add a little flour and sauté until fragrant.

Then add a little milk and stir up the clumps of flour.

4.Then add a little milk and stir up the clumps of flour.

Then pour in the remaining milk, whipping cream, corn kernels and carrots and cook a little thicker.

5.Then pour in the remaining milk, whipping cream, corn kernels and carrots and cook a little thicker.

If you like a silky texture, you can directly use a cooking stick to puree the ingredients in the pot, and open it to resist the most, so as not to splash around.

6.If you like a silky texture, you can directly use a cooking stick to puree the ingredients in the pot, and open it to resist the most, so as not to splash around.

The delicious corn bisque is ready, so let's enjoy a warm breakfast.

7.The delicious corn bisque is ready, so let's enjoy a warm breakfast.

Tips: 1.The amount of milk can be adjusted according to the amount of ingredients, and it can be increased or decreased.

2.If you like to eat corn soup with full grains, you don't need to break it with a cooking stick.

3.You can add your favorite ingredients, such as broccoli and potatoes.

Material. : Onion, unsalted cream, 10g chicken breast, 80g whipped cream, 1 tbsp canned corn kernels, 1 can of commercially available frozen puff pastry, 200g stock, 1 egg. 25g French pasta sauce. 1 teaspoon salt, a pinch of white pepper.

Method: 1. Preheat the oven to 175. Wash and chop the onion after removing the film; Wash the chicken breasts and cut them into cubes.

2. Pour the stock into a deep soup pot, bring to a boil over high heat, turn to low heat, add the French pasta sauce, and beat evenly with a whisk to form a thick soup.

3. Add unsalted cream to a frying pan, heat over low heat until melted, add chopped onion and stir-fry until fragrant, then add diced chicken and fry it into the thick soup, add corn kernels and cook over low heat for 10 minutes, add salt and white pepper to taste, add fresh cream and mix well and turn off the heat, that is, corn soup.

4. Peel the eggs, beat them into egg liquid, then put the corn soup into a bowl, brush the upper edge of the bowl with egg liquid, cover with puff pastry, brush another layer of egg wash on the surface of the puff pastry, put it in the oven, and bake for about 20 minutes until the surface of the puff pastry is golden and crispy.

Put the corn in that pot, then put the meat, put a little starch, stir a few times in the pot, and then turn on low heat and simmer for 2 minutes, and the corn soup is ready.

Material. Corn (remove the kernels) 3 sticks, 1 German sausage (diced), 1 all-purpose or low-gluten flour, 1 bowl of onion (diced), 1 bowl of fresh milk, 1 slice of yellow unsalted cream, 1 teaspoon of bonito powder (something that replaces MSG), 1 spoon of salt, black pepper salt (grains) suitable.

Method. 1: Wash the corn and remove the kernels.

2: Put the yellow cream down to melt, then sauté the onion until the onion is transparent.

3: In the original pot, turn on low heat and fry the flour and the onion until the flour is dry and yellow

4 Add 2000cc of water, but be sure"Slowly"Add it, let the flour slowly melt into the soup, pour it all directly and the flour will clump, so be sure to pay attention to this step.

5: Wait for the soup to boil, then add the corn kernels, diced German sausage and fresh milk, and then roll for 10 minutes to thicken the soup, 6: Finally, add salt and fish meal to taste, and then add black pepper, salt or grains when the soup is drunk.

Corn kernels can be directly replaced with canned corn kernels, and the soup will be better, but it is also less healthy 2German sausages can be replaced with existing ingredients such as bacon and ham 3After the flour is fried, the first 500cc of water must be added slowly to melt the flour before you can add 1500cc of water to 4

The concentration of water can be increased or decreased according to personal preference.