Chicken mushrooms and rice soup
By VicentaLakin
the chowder is a foreign food, which is used to put cream in it, to make the soup thicker, to make the soup taste and nourishment, to make it taste good and simple, and to make it often at home. cream, which is cream, makes liquid for fresh white milk, and has a higher milk content than milk. it is one of the materials produced in the west point, which cannot be produced at home and can be bought in milk freezers in the usual large supermarkets。
Recipe Recommendations
- chicken leg meat 2 blocks
- white mushrooms
- Pleurotus eryngii art. 1
- corn art. 1
- milk 500ml
- cream 60ml
- cornstarch appropriate amount
- butter appropriate amount
- salt appropriate amount
Steps for Chicken mushrooms and rice soup
1
The chicken leg was washed out of the skin, Chetin was added with small quantities of salt and corn oil for half an hour。
2
White mushrooms, almond mushrooms -- clean, Chetin, spare。
3
The corn comes down, washes, burns the spare。
4
Little fire in butter。
5
Put it in the chicken leg and make it ripe。
6
Put them in white mushrooms and apricot mushrooms。
7
Add a small amount of fresh water to boil, and don't put too much clean water on it。
8
Pick up half a mushroom and chicken。
9
The rest of the pot is broken with a hand-held mixer and chicken。
10
Add a trimble of mushrooms and chicken, and corn that was burned before。
11
Add milk and butter and boil it, and then mix it with a proper amount of fresh water, and add it to the soup, so that the soup is thicker and salt is sufficient。
12
Tasty chicken mushroom and rice soup is readyChicken mushrooms and rice soup Make Tips
If you don't need too thick to be free of the powder, the individual needs to be denser, so you'll be able to add the right amount. In addition, when milk and cream are added, beware of fire。