HAM AND SHREDDED CHICKEN WITH CREAM SAUCE ON SPAGHETTI 忌廉白汁火腿雞絲意粉
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1. Mix the fresh milk and chicken stock well, cook over medium heat until slightly hot and turn off the heat.

2. Boil the butter over low heat to dissolve, then slowly sift in the flour and cook until it becomes a paste, turn off the heat.

3. Pour the fresh milk chicken soup into the batter slowly and mix well ( be careful not to pour too fast, otherwise the batter will become grainy ).

4. After the batter is boiled in a slow cooker, add the cheese, stir continuously until the cheese dissolves, add salt to taste, then bring the juice to a boil until it is almost "Jie", after removing the heat, stir in the fresh cream and stir, and it's done.

ROCK COD WITH CREAM OF CORN ON SPAGHETTI 忌廉粟米汁石斑意粉

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