1
1. Put a little butter in the cream of mushroom soup pot and heat over low heat. After the butter melts, add the mushrooms and saute until fragrant.2
Pour the sauteed mushrooms into a food processor, pour in the milk and cream and beat.3
Toast the low-gluten flour in the oven until fragrant.4
Pour the whipped cream of mushroom soup back into the pot and add the flour. Bring to a simmer. Finally add a little salt and chicken essence to taste.5
Serve immediately.6
2. Make fruit salad. Prepare fruit and yogurt.7
Peel and core the avocado and cut into small pieces, peel the grapefruit and cut into small pieces, peel and cut the banana into small pieces, soak the strawberries in light salt water and cut into small pieces. Place in a clean bowl and drizzle with a little lemon juice to prevent oxidation and adjust the taste of the salad.8
Just top it with yogurt and honey before eating.9
Take a clean pan, add a little butter, heat over low heat, wait until the butter melts, then put the steak into the pan and fry.10
Fry for 3 minutes on each side. Drizzle with black pepper sauce.11
Plate out.