Salt 1/2 teaspoons

Flour 1 spoon

250 ml of whipped cream (or concentrated milk).

Practice 1, add salt to the egg yolk and beat it into egg yolk slurry.

2. Put the flour into a small pot, first add a small amount of light cream (or strong milk) to make a paste, then add the rest of the cream, stir well, and boil over low heat.

3. Transfer a small amount of hot milk into the egg yolk to make a thin paste, then pour the paste into the hot milk pot and stir while pouring. Pay attention to the heat, keep the milk close to the boiling point, but don't boil. When it is completely thickened, leave the fire and let it cool into cream sauce.

Features light milky yellow, fat but not greasy, fragrant and delicious. It can be used as sauce for various meat dishes, and can also be used to prepare other sauces. For example, add a spoonful of lemon juice and three spoonfuls of orange juice, and stir well to form cream orange sauce, which can be used to fry pork chops or fish pieces.