French shrimp soup(fa shi xian xia nong tang )

French shrimp soup

Introduction:

"Shrimp Bisque has been interested in this soup for a long time, but most of the methods on the Internet are to teach us how to grind the vegetables with a blender, then mash them into mud, and then drink them together in the soup. I think what's wrong? I've made onion thick soup (without flour and cream) before, and the soup is very thick after the materials are mashed. This shrimp soup has flour paste and cream, so it's easy to integrate It's very sticky, so I dare not do it online & gt;. & lt; until I saw this soup in a French recipe and saw the real practice, I started to practice it. It's very successful. Here's the amount of two people. Besides, I said no soup was added to the soup, because I bought the shrimp more large, adding more than two bowls of water, and the flavor is enough, so the seasoning is only pepper and salt, brandy is not used, then replace the ordinary Baijiu, not much.

Production steps:

Step 1: wash the prawn, drain, insert toothpick between the first and second section of the prawn back, and pick out the prawn intestines

Step 2: after removing the sausages, screw the head off and shell it, leaving only the beautiful tail. Reserve the head and shell of the shrimp

Step 3: prepare other ingredients of shrimp soup, slice tomatoes, onions and carrots

Step 4: add butter and shrimp head and shell in a small skillet, stir fry over medium heat to make flavor

Step 5: add onion and stir fry for another minute

Step 6: add tomatoes, carrots and parsley, basil leaves. Add 2 bowls of boiling water, bring to a boil and simmer for 30 minutes.

Step 7: after the shrimp oil soup is cooked, put half a slice of lemon, stir a few times, add salt to taste, do not cover, cool slightly for standby.

Step 8: in another skillet, add 2 tablespoons flour and cold water to make a non sticky paste

Step 9: put the filter net on the pan filled with flour water, and mix the warm (not hot) shrimp oil soup with flour water through the filter net. Move quickly, or pour while stirring, to ensure that the flour water will not be small due to the external high temperature

Step 10: after mixing, put it on the pot and simmer for 5 minutes until the batter is fully cooked and thick. Add appropriate amount of cream, salt, pepper and brandy to taste. Do not leave or stop stirring from firing to flameout

Step 11: turn off the heat, add fresh shrimp and simmer for 1 minute.

Step 12: if you don't drink the shrimp soup right away, please take out the shrimp, sprinkle some salt and pepper, and then put it in the soup when you drink it. If the shrimp keeps soaking, it will shrink and become old and tough.

Step 13: finished product

Materials required:

Fresh shrimp with shell: 8

Flour: right amount

Carrot: 1

Onion: 0.5

Tomato: 1

Fresh cream: right amount

Parsley leaves: moderate

Basil leaves: moderate

Lemon: half a slice

Brandy: moderate

White pepper: right amount

Salt: right amount

Butter: moderate

Note: 1 at the beginning of peeling shrimp head, you have to use "twist" instead of "pull" or "pull". Too much pressure on shrimp head will squeeze out all the paste inside. If twisted, there is a small amount of shrimp meat attached to the other end of the shrimp head. Plug up the yellow and brown things inside the shrimp head. Whether fried or boiled, the color of the soup will not be affected. When mixing shrimp oil soup and flour water, be sure to be quick. It's best to stir while pouring to ensure that the flour will not agglomerate. If you have no experience in cooking cream soup, you'd better wait for the shrimp oil soup to cool before mixing. After mixing and heating, keep stirring to prevent the batter from caking. In about 2 minutes, you will find that the soup is getting thicker and thicker, which means the batter is beginning to ripen. 3. In case of caking if the mixing is not in place, wait for the soup to be cooked, pass through the sieve / filter, remove the lump flour, and make the soup delicate and smooth.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Fa Shi Xian Xia Nong Tang