French mushroom soup with soybean milk

French mushroom soup with soybean milk

Introduction:

"I like thick soup, but I'm afraid of high calorie. In fact, it's very simple to make delicious without burden. If you change the cooking method and replace some high-fat and hot materials, you can also make classic food with first-class taste. "

Production steps:

Step 1: Chop garlic;

Step 2: Chop onion;

Step 3: wash and slice the mushroom;

Step 4: use a small amount of soybean milk to turn the flour into flour, and stir evenly to form soybean milk batter;

Step 5: heat the pan without oil, fry the mushroom slices directly until both sides are golden and colored, and then put them out for standby; (the pan should be hot, the fire should be big, stir fry the mushroom slices quickly, otherwise water will come out)

Step 6: start a wok, add a little salad oil (or butter), saute minced garlic and onion;

Step 7: add a little white wine (or cooking wine), stir fry out the flavor;

Step 8: add the stir fried mushroom slices and most of the other soybean milk;

Step 9: add 1 fragrant leaf and boil over medium heat until boiling;

Step 10: add salt and sugar to taste;

Step 11: add soybean milk flour paste, not all at once, a small amount many times;

Step 12: stir while heating, add soybean milk batter appropriately, adjust the concentration, and turn off the heat until the soup is thick.

Materials required:

Mushroom: 100g

Soybean milk: 700ml

Flour: 20g

Fragrant leaf: 1 piece

Onion: 1 / 4

Garlic: 2 cloves

Salt: right amount

Sugar: a little

Black pepper: a little

White wine: moderate

Note: after loading, sprinkle with proper amount of black pepper to taste.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh