1. In a pot with a diameter of 30cm, fry the bacon for 6 to 8 minutes over medium heat until it is crisp and brown. Dry the paper towel with a colander. If it is prepared in advance, it can be covered and refrigerated for one night.
2. Take 1 tbsp oil from the pan, add onion and stir-fry for 2 minutes over medium heat until golden and soft. Add 2.5 cups of corn, shredded potatoes and peppers, stir-fry for 2 minutes, add water and stir-fry for 7 minutes until the water evaporates and the vegetables become soft.
3. Remove the pot from the fire, put the corn mixture in step 2 into a blender and stir, add milk, 1/8 teaspoons of salt and thick soup until the mixture becomes smooth. Refrigeration for at least 3 hours can make the soup very cold. This soup can be refrigerated for up to one night.
4. Take out the mixture in step 3, divide it into 4 parts and put it in a bowl. Sprinkle bacon, coriander, 1/8 teaspoons of fresh black pepper and the remaining 1/2 cups of corn, and decorate with pepper.
Asparagus and bacon soup
Ingredients: asparagus 400g, bacon100g, milk 300g, olive oil 20g, salt 3g, pepper 2g, cheese10g, flour10g.
Exercise:
1. Put the processed 350g asparagus into a food processor and mash it for later use; In addition, 50 grams of asparagus is cut into sections for later use;
2, hot pot hot olive oil, add asparagus mud, milk, flour and boil together; Add bacon and asparagus and continue to cook 15 minutes;
3. Season with pepper and salt and sprinkle with shredded cheese or souffle.
Fried rice with potato and bacon
Ingredients: potatoes, onions, bacon, cold rice.
Seasoning: salt, pepper, cumin powder.
Exercise:
1 Wash potatoes, peel and dice, and dice onions and bacon separately;
2 from the oil pan, after the oil temperature, fry the potatoes until golden brown, and take them out for use;
3 Stir-fry onions in another oil pan, and then stir-fry bacon on low heat;
4 after the cold rice is mashed, stir fry with diced potatoes;
5 Add salt, pepper and cumin powder and mix well.
Baked rice with potato and bacon
Ingredients: 1 potato, 2 strips of bacon, 1 small onion (preferably white onion, purple fried color is not good-looking), 1 big bowl of rice, 60 grams of mozzarella cheese (shredded), 1 tablespoon of kraft cheese powder (storable).
Seasoning: a few drops of Chili sauce (optional), black pepper 1/2 tsp, chicken essence, salt and olive oil 25ml.
Practice: 1, diced potatoes, soaked in cold water and drained, diced onions and diced bacon.
2. Put oil in the pan, heat it, add bacon and deep-fried oil, add onion and stir-fry until fragrant, then add potatoes and stir-fry until soft.
3. Add rice and stir fry (you can pour a little water), then add chicken essence, salt and pepper, drop pepper juice, and finally sprinkle with cheese powder and mix well.
4. Spread Ma Su cheese strips evenly on the surface of fried rice, put them in an oven preheated to 180, and bake the middle and upper layers until they melt in Ma Su and turn slightly golden (about 10 minutes).