What is good in corn bisque? A classic recipe for corn bisque?

It's already delicious, so let's add ham.

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.

Here's how:1Put the butter in a clean pan, melt over low heat, add the flour and stir-fry until the oil powder is combined.

2.After the flour and butter are completely combined, add 100ml of boiling water and mix well.

3.Pour the beaten milk corn puree into a saucepan.

4.Simmer for 2 minutes, add chopped carrots, add salt, chicken essence to taste, turn off the heat and remove from the pot.

The classic method of corn soup is very simple, first buy a few corns back, break the corn kernels, then put the water in the pot to boil, pour in the corn kernels, and then season.

Ingredients for corn bisque.

Corn custard, corn kernels, diced lunch ham, flour, butter, water.

Preparation of corn bisque.

Heat the pan, add the butter and simmer until the butter melts slowly. Pour in the flour before the oil is hot and lightly sauté into buttery noodles. Pour in the diced ham and sauté until fragrant.

In the diced ham, pour in the corn kernels, and the corn custard. Add water to the pot and do it. Stir in the soup and bring it to a boil, season with salt and a pinch of sugar.

The edible effect of corn puree.

Corn soup is a very good way to eat corn, this is a very healthy way to eat corn, the nutritional value is very rich, and it can also help us to play a complementary tonic role, especially for our internal organ health is very helpful, can be a good solution to a variety of discomforts, first of all, corn fat has more vitamins, to prevent cell oxidation, aging is beneficial, thus beneficial to intelligence. Widening the intestine after eating is conducive to eliminating constipation, benefiting the health of the intestines, and indirectly benefiting the development of intellectual function. Moreover, corn is flat and sweet, has appetizing, spleen-invigorating, dehumidifying, diuretic and other effects, mainly treats diarrhea, indigestion, edema, etc., can help us promote spleen and stomach health, and will also help our eye health, you can drink more corn soup in ordinary times.

A classic recipe for corn bisque? 1 6. Half a can of corn is fine, and the onion is diced; 2 6. Pour the corn into the stirring vessel, pour 250g of milk, and beat the pulp; 3 6. Put a small piece of butter in a pan and stir-fry the onion; 4 6. Pour in the ground corn syrup, add 250g of milk, and bring to a boil; 5 6. Add a little salt and monosodium glutamate; 6 6. Sprinkle with a little rosemary powder or vanilla powder. Precautions * Corn can also be bought from the supermarket or vegetable market with fresh corn or corn kernels, according to personal needs.

Material. 1 bowl of corn kernels, 30 grams of ground chicken, appropriate amount of diced ham, 100 grams of vegetable and egg drop stock, 1 4 potatoes, 200 grams of milk.

Method. 1. Fresh corn, chicken ground, ham according to the preference demand, use an electric pot to steam potatoes to add the taste of corn soup, use 1 4 to increase its consistency (potatoes also need to be steamed).

2. Vegetable stock production.

3. Add the ingredients to the mixing cup in order (the ingredients can be adjusted according to personal taste) 4. Close the lid tightly, select the "soup" mode or use the 90-second button, and it can be completed twice.

5. It can be easily completed when the time is over.

The preparation of corn Zhaochai laughing soup is as follows:Ingredients: sweet corn, evaporated milk, butter, salt, ham, black peppercorns, 2 tablespoons of flour.

Step 1: I made 4 servings, using 3 corns, and the corn kernels were divided into two parts, one part was boiled directly. Then add water to the corn cob and cook for 10 minutes for later use.

Step 2: The butter is a little hot and it melts.

Step 3: Add two spoonfuls of flour to the butter brother, stir and mix.

Step 4: Pour in the corn kernels and ham kernels and let them touch each other closely.

Step 5: Add the water to the corn cob and boil.

Step 6: Add freshly squeezed corn syrup and whipping cream.

Step 7: Add salt and pepper to chop.

Step 8: Add mint at the end.

Here's how to make corn bisque:1. Finely chop the onion.

2. Pour in the butter, melt over low heat, pour in the flour, stir-fry evenly.

3. Pour in the onion, stir-fry evenly, pour in the corn kernels, stir-fry evenly and balance the silver rock.

4. Pour in the cow milk and boil over low heat until thick.

5. Pour into the wall breaker, pour in water, and beat into a paste.

6. Pour in the corn paste, bring to a boil over medium heat, and pour in salt and sugar.

7. Stir well and remove from the pan.