Belgian Cream Stew

Belgian Cream Stew

by Money tree mother's kitchen

5.0 (1)







What I don’t like most in summer is cooking. When I enter the kitchen sweating, it’s really tormenting for food, but it doesn’t really matter. The Belgian dishes we talked about this week can be cooked, boiled, stewed, or baked. There is no need to stay in the kitchen sweaty frying and frying. The method is very simple, and the taste is relatively refreshing. Even if it is cold, it tastes good. It is definitely suitable for eating in summer.
The Belgian cuisine as a whole is very suitable for the taste of our Chinese people. It can be light, thick, and complex. Today we made a thick soup that tastes a bit thick, but it tastes very delicious. The cream is added with vegetable soup and eggs. The greasy taste is diluted, the shrimp is sweet and chewy, the cabbage and corn are also sweet and refreshing, and a long baguette is a perfect dinner.


Belgian Cream Stew

1. Wash and chop the cabbage, peel the corn into grains, cut the bacon into small pieces and prepare, beat the eggs and mix well with the cream.

Belgian Cream Stew recipe

2. Heat in a pan, melt the butter, add the cabbage and corn kernels to fry until fragrant, add the vegetable broth and cook for a quarter of an hour.

Belgian Cream Stew recipe

3. Peel the red prawns, remove the prawn threads and cook for one or two minutes, then add the creamy egg soup and cook for two minutes. After seasoning with salt, turn off the heat, and garnish with chopped parsley after serving.

Belgian Cream Stew recipe


Warm tips:
1. Red shrimp can also be replaced with chicken or fish.
2. The butter should not be boiled for too long, otherwise the water and oil will separate and affect the taste.


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