- make roux first
- flour ( 400gm ) oil ( 400ml )
- heat up the oil in a pot , wait till hot then lower the heat
- slowly pour your flour into the pot , stir even till your roux is thicken up ( low low heat )
- when its starting to boil thats means your roux is ready ( this is the cheap method )
- if you dont want can use double cream in packet ( but expensive )
- im using a 20QT stock pot so this is the ingredients
- ing1) fresh shitake mushroom ( 200gm ) fresh oyster mushroom ( 300gm ) dry mushroom ( 300gm ) all slice
- ing2) onion ( 600gm ) ( slice ) crushed black pepper ( 2tsp )
- ing3) thymes ( 2tsp ) bayleaves ( 1tsp ) salt , aji ( each5tsp ) chicken stock ( 8tsp )
- cooking method
- step1) boiling the water for your soup first ( 3/4 of the stock pot 20QT )
- step2) use a pan to saute fresh shitake mushroom first with some chopped garlic ( 5cloves ) till fragrant , then add black pepper ( 2tsp ) & keep saute ( while you saute it will become dry , add some water & saute till dry again
- step3) add oyster mushroom to saute together , wait till dry then add water again & keep saute till dry
- step4) at last add dry mushroom to saute , also the same wait till dry then add water again & keep saute till dry
- step5) when your water for your soup is boiling then just add what you saute till step4) into the water & add also all ing3 ) to cook together & wait till boiling again before you lower the heat ( minimum 45min ) ( can be blend also its up to you )
- step6) while waiting for your soup ready , take the roux to put in container to mix with water ( water level till you can stir the roux till delicate ( just like a double creamer ) taste the soup after 45min , if the taste is okay then add the roux slowly & stir even ( 15min ) & your soup will be thicken up just like cream
- step7) add some cream on top & served with garlic bread
- 先做面糊
- 面粉(400gm )油(400ml )
- 在一个锅里油热起来 ,等到热 ,转低热
- 慢慢把面粉倒入锅内 ,搅拌均匀 ,直到浓(低热量)
- 当它开始沸腾那意味着你的面糊已准备就好( 这是廉价的方法 )
- 如果你不要 ,可以使用double cream( 但价格昂贵 )
- 这是一个20QT汤锅的材料
- 材料1)鲜香菇( 200gm )鲜平菇( 300gm )干香菇( 300gm )切片
- 材料2)洋葱( 600gm )切片 )黑胡椒碎( 2茶匙 )
- 材料3)百里香( 2茶匙 )月桂叶( 1茶匙 )盐 ,味精( 各5茶匙 )鸡精( 8茶匙 )
- 烹调方法
- 步骤1)水煮滚( 3/4锅20QT )
- 步骤2)先用平底锅炒鲜香菇和一些切碎的的蒜米( 5粒 )直到香 ,才再加入黑胡椒( 2茶匙)保持炒香( 它会变得干,加一些水炒至干
- 步骤3)加平菇一起炒 ,等待至干 ,然后加水再次保持炒香直到干
- 步骤4)最后放入干香菇炒到干 ,然后加水再次与保持炒至干
- 步骤5)当你的汤水煮沸 ,你只需添加在步骤4)炒香的所有材料和所有材料3)一起煲 &等到再沸腾您降低火( 煲至少45分钟 )( 可以用搅拌机来打碎 )
- 步骤6)等汤准备 ,把面糊放在盆中混合水( 水位 ,直到您可以打散面糊到细腻(就像双奶精) 45分钟后试味 ,慢慢添加面糊在汤&搅拌均匀( 15分钟 )你的汤会变浓
- 步骤7)加一些culinary cream 在上面&蒜米面包
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