Chinese Food
Asparagus souffl é
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I dare not eat anything because of losing weight. Especially for dessert, I am constantly struggling. I want to eat shuflei. But the heat... Think about it and be afraid. Then think about it. Make it not sweet. What's the taste of salty shuflei? There are so many asparagus left at home. So, I tried it bravely. The result is unexpected.. Show o.o... The following materials are all in international units. There's a way to do it. Follow the foreign recipes ~ just let's have ha ha quantity - 68 shuflei cups
Cooking ingredients
Cooking Steps
Step1:Take the tender part of asparagus. Peel the stem and cut it into 2 cm cubes. Also cut the tip into 2 cm cubes. Chop the onion and garlic.
Step2:Blanch asparagus (add salt to the water) and boil for about 2 minutes. Remove with cold water. Squeeze as much water as possible (my gauze and kitchen cloth). Spar
Step3:In the pot, melt the butter over medium low heat and add the chopped onion. Stir fry the garlic to make the flavor soft. Add thyme. Do not fry onions until they are dry. It's cold for use.
Step4:Mix the boiled asparagus with the materials in the pot and put them into the blender to break. Take out 1 and 1 / 4 cups of the mixture.
Step5:Butter the shuflei cup to prevent it from sticking. Pour in the crumbs around the wall. Pour out the extra crumbs.
Step6:Make batter. Melt 3 tablespoons butter. Sift in flour. Stir immediately. Avoid lumping. Keep the heat low. Slowly, slowly and slowly add milk one by one. Stir constantly. Avoid agglomeration. Add some salt, nutmeg, fennel and black pepper. Heat continuously on a low heat and stir constantly to avoid the paste pot. Know that the cream paste in the pot is thick (not too dry). Turn off the heat and add cheese.
Step7:Mix the asparagus mixture and the cream paste in the pan. Make sure to mix well. At this time, try the taste. But add more flavor. Add the egg yolk and stir well. Put it in the refrigerator (here, the final mixed solution can also be put in the refrigerator in advance, but not more than 2 days
Step8:Preheat the oven. Heat up and down to 190 degrees. Water bath (never directly into the oven. Brave TX can try and tell me the result ~ ~ ha ha
Step9:Protein. I'm lazy. It's the same drop as Qifeng cake roll. (wet, but not dry
Step10:First take a third of the good protein and add it into the asparagus mixture. Mix it with the method of cutting and mixing. Then pour all the mixed protein asparagus mixture into the protein basin and cut it from the bottom to the top and mix it evenly. Do not circle it to avoid protein defoaming.
Step11:In the oven. If you like, sprinkle some crumbs on the surface of shuflei. 190 ° C for 10 minutes, then 175 ° C for about 15 minutes. (different from your own oven, depending on the situation) do not open the oven door until it bulges and the color is golde
Cooking tips:The mixture in step 7 can be made in advance. When you want to eat it, take it out in advance and warm it back. Mix the egg whites into the oven. You can cook it as you choose ~ ~ you have skills in making delicious dishes.
