Souffle cream abalone soup
By VicentaLakin
Have you seen Uncle Bo's presentation of Western cooking? It's really about Uncle Bau's knowledge blind, not his own project. So this time, Uncle Bo was planning to cut water all the way to take notes, and specifically invited a foreign aid teacher who was good at this. Uncle Bob, who's been working with the abalone in the daytime, is a big deal! Turns out the abalone taste was unprecedented with light milk and butter。
Recipe Recommendations
- abalone 2 only
- Flying cake skin 1 bunk
- mushrooms one
- Tricholoma of 2
- Mixed diced vegetables appropriate amount
- evaporated milk 100 ml
- butter 10 grams
- egg liquid appropriate amount
- salt appropriate amount
- pepper appropriate amount
- starch a little
- salty and sweet
- cook
- three-quarters of an hour
- senior
Steps for Souffle cream abalone soup
1
After the abalone has been cleaned, the custom is to remove the internal part, cuttin。
2
Take the appropriate amount of mixed vegetable tin to wash clean and unfrozen, and the mushrooms and the oral mushrooms will be replaced by the cuttin。
3
Heat the pot and put it in butter to melt。
4
First the abalone porridge for one minute, then the vegetable plums and mushrooms, and the mouths of mushrooms。5
Pour 100 ml of light milk into the pot with salt and pepper. A small fire is boiled to a thick and then poured into the accelerator (container)。
6
Put some dry starch on both sides of the hot pie skin and then brush an egg fluid。7
Cover the mouth of the cape (container) with the skin of the pie, and the excess parts bind to the edge of the container and press it with their hands。
8
Put it in the oven, set it 180 degrees, set it on fire, make it 20 minutes。