Cooking method of home style white sauce(jia chang bai jiang ao zhi fang fa )

Cooking method of home style white sauce

Introduction:

"White sauce is a common ingredient in Western food. It can be used to match spaghetti and make Japanese style milk baked. It tastes delicious. The most basic white sauce is made from cheddar cheese. Of course, there are also versions that later developed to add more feta, blue cheese, cheddar and white wine, but this version is not a common version of foreign families. The basic proportion of raw materials for white sauce is also very simple. Basically, the proportion of flour and butter (that is butter) is 1:1. The amount of milk is mainly diluted sauce. You can refer to my formula to increase or decrease it. If you are good at making sauce, you can do it according to your own experience. Of course, the proportion of cheese is larger, and the taste will be stronger. Cheddar cheese will have different ripening years. I choose 2-year-old cheddar cheese today, with moderate fragrance concentration. The yellow car that you see in China has a stronger flavor, so it's not suitable for making this white sauce. Clear water is used to adjust the concentration of the sauce, and to keep the sauce from sticking to the pot because the water vapor evaporates too fast

Production steps:

Step 1: prepare the material as shown in the figure.

Step 2: melt the butter in a pan over medium heat.

Step 3: after bubbling, add flour and stir well.

Step 4: then gradually add the milk in three times, each time you add the milk, use the eggbeater to stir fully, and then add the remaining milk. It's better to heat the milk slightly first, and the temperature is enough. The frozen milk will solidify the butter in the batter and affect the production.

Step 5: keep stirring the batter with the egg beater.

Step 6: stir well, add half a bowl of water and simmer over medium heat

Step 7: rub the cheese into silk with a silk eraser.

Step 8: then pour into the pot, stir with a blender until all melt, during which you can add a little less salt according to your taste.

Step 9: add the right amount of white pepper, stir well, then out of the pot and set aside.

Step 10: the first dish I made with white sauce today is chicken with cheese and egg with curry. It's explained in the menu later.

Materials required:

Flour: 60g

Cream: 60g

Milk: 850ML

Cheddar cheese: 300g

Water: 60ml

Salt: 1 teaspoon

Note: the whole fire should not be big, otherwise it is easy to paste the pot. It's better to buy cheddar cheese with a short period of time. If you don't choose other cheese you usually like, it's OK.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Jia Chang Bai Jiang Ao Zhi Fang Fa