Cream of butter
By VicentaLakin
It's easy to burn fresh apricot, but it doesn't take much to eat it -- it's so juicy, it's so fragrance, it's so fragrance, it's so fragrance. It's more simple. The key is a bowl of Western butter and white sauce. This white sauce has a wide range of applications, which combines vegetables and seafood, pasta, seafood pizza and so on, and is essential — it should be one of the basic sauces of Western food。
Recipe Recommendations
- tender asparagus 1 handful
- unsalted butter 20g
- low-gluten flour 20g
- milk 500ml
- salt 1 teaspoon
- white pepper 1 teaspoon
- salty and fresh
- cook
- ten minutes
- simple
Steps for Cream of butter
1
Milk in the microwave is hotter and hotter and provided for
2
Butter in the pot, and the fire melts slowly
3
When the butter is fully melted, the flour goes down and is evenly mixed
4
(b) The hot milk is added in three sessions, each with a strong and fast mix of eggs, followed by the next
5
Add salt and pepper sauce
6
It's smooth and smooth, it's on fire, it's cream sauce. ♪ With a little fire ♪
7
Scratch, cut the roots, and the thicker is able to skin a little bit of the skin in the roots
8
(b) A small amount of salt (other than a fraction) shall be added to the boiling water and 20 seconds of ironing shall be added to the boiled water
9
(a) Rapidly extracted and released into ice water
10
We'll get a leachate, a saucer or a sauce, that'll do。Cream of butter Make Tips
1. I've made the white sauce, and this is the simplest dish.
2. The blanching time for asparagus must not be too long, otherwise it won't be crisp.
3. Or some people might think that cream sauce has high calories and is not good for weight loss.
4. It turns out that asparagus in its natural state tastes the best. No wonder it is considered an "expensive" ingredient in Western cuisine!