Sour corn soup
By VicentaLakin
This cosmopolitan soup is delicious, and the cosmopolitan is delicious, and I think it's perfect for each other. I made this creamy white sauce that tastes pretty pure, and that used creamy white sauce can make other tastes of Western cocoon, and it's good to make white pasta。
Recipe Recommendations
- onion 1/3
- bacon art. 2
- butter 20 grams
- cooked corn kernels 80 grams
- cream white sauce 4 tablespoons
- water 2 small bowls
- egg liquid appropriate amount
- Original Flying Cake 2 bunk
- high-gluten flour 40 grams
- milk 130 ml
- salt 3 grams
- chicken essence 5 grams
- milk fragrance
- roast
- ten minutes
- ordinary
Steps for Sour corn soup
1
Cream sauce practices: 30 grams of butter is used to heat up to melt with little fire。
2
It's 40 grams of high-strength mix。
3
Add 250 ml of clean water slowly, a little more each time, and then the next time it's modulated。
4
Smuggle to particle-free slides。
5
Pour 130 milligrams of milk。
6
The soup practice: onions and bacon shredded。
7
The butter is in the pot, and the fire heats up to melt。
8
It smells like bacon。
9
And the onions are soft。
10
Put the cream and white sauce on。
11
Pour in the water。
12
I'll put corn grains in it。
13
Salt, sugar, chickens, fire。
14
Put the boiled soup in the bowl。
15
Brushing egg fluid on the edge of the bowl。
16
Fly cakes take off the quadrilaterals, cut into squares, and you can use a circle directly。
17
Put the pie on the bowl。
18
Put egg fluid on the face of a flying pie。
19
SEND IN THE PRE-HEAT OVEN, 210 DEGREES, 8-10 MINUTES, OK. WHEN YOU EAT IT, YOU CAN TEAR IT OFF, AND THEN YOU CAN EAT IT WITH SOUP, OR YOU CAN PUT A HOLE IN IT WITH A SPOON, YOU CAN MAKE SOUP, YOU CAN EAT IT TOGETHER。