Japanese curry rice is a very popular dish among Japanese families, and many housewives also like to use Japanese curry cubes to cook delicious curry. As famous as Japanese curry cubes, the creamy soup bao, known as white curry, is also a must-have magic weapon for simple dishes

Japanese curry rice is a very popular dish among Japanese families, and many housewives also like to use Japanese curry cubes to cook delicious curry. As famous as Japanese curry cubes, the creamy soup bao, known as white curry, is also a must-have magic weapon for simple dishes for families.

Cream Soup is one of the popular school meals that Japanese students often eat after World War II . After continuous evolution, it has now become a very popular dish on the family table. Not only is it delicious, but the cooking method is also very simple.

Ingredients Preparation

*Chicken (200g)

*Onion (1)

*Carrot (1 root)

*Potato (2 pieces)

*Brot (100g)

*Butter (40g)

*Flour (3 tablespoons)

* soup bao (1 piece about 5 grams)

* bay leaf (1 slice)

*milk (200 ml)

*salt, pepper (a little)

cooking method html l1

1. Peel the onion in half, remove the core, and then cut it into small pieces of 2 cm square vertically; peel the carrots and cut it horizontally into 5 mm thick pieces; peel the potatoes, and cut it in half, then cut it into 1.5 cm thick slices and immerse it in water; cut the broccoli flower balls into 3 cm long segments, then cut it vertically into two halves, then peel off the skin of the flower stem part and cut it horizontally into 5 mm thick slices; cut the chicken into 3 cm square pieces, sprinkle some salt and pepper, and rub it in season.

2. Add butter in the pot and heat over low heat. After the butter is about half dissolved, add the chicken and stir-fry in medium heat until the surface of the chicken turns white, add onions and carrots in turn and stir-fry.

3. Fry the onions until transparent, turn off the heat, then add 3 tablespoons of flour to the pot, mix the flour with meat, vegetables, etc., and stir evenly, then turn on low heat and stir-fry for about 1 minute.

4. Turn off the heat again, then add 3 measuring cups of water, 1 piece of soup glutinous rice, and a piece of bay leaf to the pot. Then boil over medium heat, then boil over low heat for another 10 minutes. Stir the bottom of the pot during the period to prevent the ingredients from sticking to the bottom of the pot.

5. Then add potatoes and broccoli, turn to medium-low heat and cook for about 12 minutes. When the potatoes become soft, pour 1 measuring cup of milk into the pot and stir. Sprinkle a little salt and pepper before leaving the pot and stir well.

Warm reminder

*You can choose any favorite ingredients such as mushrooms, corn, fish, etc. for cooking

* When stirring ingredients during cooking, you must be thoroughly done to avoid the paste

* The cooked cream soup may solidify after cooling. Just heat it again to enjoy

Cream soup. The method of making it comes from after World War II. At that time, food supplies were quite scarce, but the school still implemented the system of children providing nutritious lunch . A school uses skim milk powder supported by the United States and cooks it with salmon, macaroni and , making it a classic and delicious nutritious lunch.

The white curry cubes sold in supermarkets in Japan are actually solid soup ingredients for instant cream soup based on traditional cream soup dishes. Just add this kind of cream soup to the cooked ingredients and you can cook a mellow cream soup or cream stew . It is not only nutritious and delicious, but also simple in the cooking. It is very popular among housewives. Now it has become a popular dish that is often eaten in Japanese families.