Seafood cheese soup

This cheese soup was eaten 10 years ago at a restaurant called the Golden Fork. The fresh seafood is full of thick cheese, and its mouth is full of fragrance, and its resonance is long. It's not too much to say in Dalian. For more than a decade, this cheese soup has been taken to other cities and restaurants with the same name have been eaten, but the taste has varied considerably. So my taste for perfect food decides to copy the soup myself, and after a few trials, it's a perfect copy. If you're lucky to see this recipe, you have to try it, but don't look for me

Recipe Recommendations

shrimp 2 only
squid a
the salmon 2 blocks
qingkou of 2
crab half a
cream cheese 2 tablespoons
Chicken soup cubes 1/4
egg yolk one
flour 2 tablespoons
butter 2 tablespoons

milk fragrance
cook
ten minutes
ordinary

Steps for Seafood cheese soup

Crabs are boiled, squid is washed, and shrimp is sprung into the boiler, quickly extracting dry water reserves

The salmon and the Qingbong will go in

The boiler warms up and melts

It's going down to the flour pyrotechnic fire, and it's going to get a little bit of it, and it's going to keep moving until the flour particles slide and the butter is fully integrated

Sufficient amount of water to be fully mixed until flour particles are not present. Put it in seafood, a little chicken soup and a little fire, and then a little egg yolk and cheese mixed in

The chicken soup is for sale, it can't be replaced with chicken powder

The fresh cheese soup will be ready. There'll be a small drop of red flowers at home

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