Dish name: French fish roll
Cuisine: French cuisine
Features: Salty, fresh and delicious, fragrant but not greasy.
Ingredients
1250g clean fish, 250g celery, 15Og eggs, 100g salt, 15g butter, 100g coriander powder, a little brandy 25g
Preparation Process
(1) Cut the clean fish into 20 slices and beat into rectangular slices with a meat beater. (2) Cut onions and celery into shreds, fry with butter until they turn yellow, add salt and coriander powder to adjust the flavor, cook with brandy, and mix with the shredded egg cakes. After cooling, roll the fish fillets into a simple shape, stack them in a vessel and steam until cooked.
Dish name: Parisian cabbage
Cuisine: French cuisine
Features: Rich and fragrant, suitable for both hot and cold dishes, salty and delicious.
Ingredients
1 cabbage, 1 onion, 1 bay leaf, 1 parsley, 5 grams of thyme powder, 2 cloves of garlic, 150 grams of ham, 50 grams of butter , 50 grams of white sauce, 150 ml of chicken broth. Appropriate amounts of salt and pepper.
Production process
1. Cut the cabbage into 4 pieces, peel off the outer old leaves, blanch for 6 minutes, remove, remove the water, and cut into large pieces. 2． Put butter into a pan, add onion slices and celery cubes, stir-fry for 5 minutes, add cabbage, reduce heat to low, add garlic cloves, chicken broth, bay leaves, parsley, thyme powder, cook over low heat for 15 minutes. 3. Make a white sauce (see oyster soup), mince the cabbage into a puree, add it to the pot, pour in the white sauce, and add salt and pepper. 4． Cut the ham into thin slices and put it into the soup, add parsley slices and toast slices alone. 5． Another way to eat it is not to bake bread, but use sandwich chocolate balls, add salt, a little butter, pepper, mix well, and drink together, it has a unique flavor.
Dish name: Chicken meatballs in soup
Cuisine: French cuisine
Features: Strong and fragrant, delicious and delicious, with an attractive chicken aroma.
Ingredients
100 grams of raw chicken breast, 75 grams of potatoes, 50 grams of carrots, 40 grams of celery, 50 grams of onions, 1 egg white, 25 grams of bread, 150 ml of milk , 1 bay leaf, 30 grams of butter. Appropriate amounts of refined salt, pepper, MSG, and chicken broth.
Production process
1. First put washed onions on the raw chicken breast. 30 grams, grind into fine puree with a meat grinder, put in a porcelain bowl, add egg white, milk, bread and soak in water until soft, add salt and MSG and stir evenly to form a filling. 2． Squeeze the stuffing into small balls. After the chicken broth is boiled, add the meatballs, cook and take them out. 3. Then filter the boiled chicken meatball soup, peel the remaining onions and cut them into slices along with the carrots. Pick and wash the celery and cut it into sections. Wash the potatoes, peel them and cut them into cubes. 4． Heat a pan, melt butter, stir-fry onion slices, carrot slices, and bay leaves until fragrant. Then, pour in filtered chicken broth. Boil diced potatoes in chicken broth first, then add small meatballs, Grind the celery, add refined salt, MSG, and pepper to adjust the taste. 5． When eating, each serving can hold 8 small meatballs and add soup.