Coconut milk mushroom soup
Introduction:
"I made a Western food for my wife on my first wedding anniversary. I suddenly remembered that the mushroom soup I drank in the lobster harbor of shiwukuna was very special when I went to Dalian for my honeymoon, so I went online to look for it and made it."
Production steps:
Step 1: prepare the material, wash and cut the mushrooms and shallots
Step 2: stir fry one, put it into the juicer, break it and pour it out for later use
Step 3: start frying flour. I don't have butter. I only have half a spoonful of soybean oil and a spoonful of flour. Stir well
Step 4: pour in the broken material, add coconut milk powder water or milk salt, move it frequently, be careful, the paste will bubble for a while, and have a taste
Step 5: it's better to mount a flower with cream. If I don't have it, I'll use it. Take a small bag with a spoon and put some salad dressing in it. Squeeze the salad dressing to the bottom and cut a small hole at the bottom. Otherwise, it will come out
Step 6: OK, draw whatever you want. I'll make my own decisions
Materials required:
Mushroom: one jin
Onion: one
Flour: 200g
Coconut milk powder: one bag
Note: it was supposed to be fried noodles with butter and then added with cream, but I didn't have those, so I had to change them, but the taste is still good, which is similar to that in the restaurant. Ha ha
Production difficulty: ordinary
Process: boiling
Production time: 20 minutes
Taste: milk flavor
Chinese PinYin : Ye Nai Mo Gu Tang
Coconut milk mushroom soup
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