Fried salmon fillets, lobster cream broccoli, colander
major constituent
Steamed Sea Bass
600g red grouper
30 grams of dried radish
50g garlic
60 grams of onion
30g ginger
Plant material
80 grams of mushrooms
60 grams of mushrooms
Garlic 10g
30 grams of onion
15 CC2 white wine
Still need
Yellow zucchini
Green-skinned zucchini
Berpepe
asparagus
carrot
foam
100g asparagus
60 grams of clam
80 ml asparagus
100 ml milk
5 grams of soybean lecithin
filter
50g broccoli
80 ml of milk
1 egg
125g flour
20 grams of butter
condiment
5 grams of salt
3 grams, white pepper
5 grams of black pepper
30 ml olive oil
200ml asparagus
Seafood juice
200g lobster shell
300g shrimp shell
100g onion
Carrots150g
Celery 80g
50 grams of leek
50g garlic
20g sauce
20 grams brandy
1200ml fish
1 g geranium
1 g thyme
300 ml cream
15g butter
Fried salmon fillets, lobster cream broccoli, colander
Cooking method
STEP 1: Boil salt water on broccoli, remove ice and drain. drainage
Milk broccoli and cauliflower juice. Mixed eggs. Mix flour, butter and broccoli juice 1 15. Cook a pot of water and salt. Noodles sprayed with powder in the water. Wait for the boiling pot to surface. Take out, turn the water into ice, and keep the ice for later use.
Step 2: Melt 2 tablespoons butter in a large pot over medium heat. Lobster shell; cook
Stir occasionally for 6 to 8 minutes until golden brown. (the broth of shells. Spice addition)
Add brandy until the liquid almost disappears. Until the vegetables are soft; Add 4 cups of fish.
Cover and boil; Turn down the heat and cook for 40 minutes. Put the mixture into a large liquid cup through fine barbed wire and turn it into lobster soup.
Step 3: Marinate garlic and fish spices with fish fillets, white wine and olive oil. Garlic paste and butter, stir-fried onion, vegetable garden with white wine residue juice, and fish are steamed in a steamer.
Step 4: Stir-fry garlic, onion and butter noodles.
Step 5: Add cream thick soup to reduce it into soup cream sauce.