1 Western hot dish:

Dish name: Potato-roasted scallops (for 4 people)

Ingredients: Main: 12 large shelled scallops, 1 tablespoon Pure natural olive oil, sea salt and a little ground black pepper.

Supplements: 500 grams of new potatoes peeled, 1 tablespoon of pure natural olive oil, 25 grams of pitted black olives cut into pieces, 1 tablespoon of chopped fresh parsley leaves, a few drops of thyme oil (fresh 6 pieces of thyme, squeeze with a hard object to release the fragrance, then soak in 600mml of pure natural olive oil for 7 days, seal, filter before use), if there is no thyme oil, use pesto oil instead, how to make pesto oil : Peel off the skin of the garlic, put it into the frying pan, add the bay leaves and oil, and fry for 15 minutes. Fry until soft but not brown. After it cools, mash the garlic into minced garlic, add it to the oil, and put it in the refrigerator after it is done. Set aside), a pinch of sea salt and ground black pepper.

Method: 1. Boil the potatoes in boiling salted water in a saucepan until soft. Drain the water and return it to the pot. Use a fork to break the potatoes into small pieces. Add the olive oil, olives, parsley, a few drops of thyme oil or pesto oil and stir well.

2 Place the scallops in a bowl, add olive oil, salt and pepper. Place on the preheated baking sheet and sear each side for about 1 minute (be careful not to bake it for too long or the scallops will become tough if they are overcooked). Transfer to a plate and let sit for a while.

3 Place the diced potatoes into each plate and place the scallops on top. If desired, add a few drops of thyme oil.

4 Make your own Western-style rim decoration, just keep it simple.

2 Western soups

Soup name: Vegetable curry soup (for 4 people)

Ingredients: 3 tablespoons of peanut oil or sunflower oil, 1 peeled Onion, 2 chopped garlic cloves, 3cm fresh ginger, peeled and grated, 1 tablespoon hot curry paste, 1 tablespoon cinnamon noodles, 500g potatoes cut into cubes, 400g thickly sliced ??canned tomatoes, 300g vegetable stock ( Vegetable stock recipe below), 1 tbsp tomato paste, 200 g mushrooms cut in half, 200 g frozen peas, 25 g almond flour, 2 tbsp chopped fresh coriander, sea salt and ground black pepper A little powder.

Method: Pour oil into a pot, add onion, garlic, ginger, curry paste and cinnamon noodles, stir-fry for 5 minutes. Add potatoes, tomatoes, vegetable soup (recipe will be explained later), tomato paste, salt and black pepper. Cover and simmer for 20 minutes.

2 Add mushrooms, peas, almond flour, coriander, and cook for 10 minutes. Taste and adjust the taste before mixing with basmati rice.

Vegetable soup: 2 chopped onions, 2 chopped potatoes, 2 green onions sliced, 4 carrots sliced, 1 celery stalk sliced, 4 tomatoes chopped, 10 mushrooms chopped, 4 cloves of garlic chopped, 50 grams of rice or mung beans, 150 ml of dry white wine, 4 stalks of parsley, 2 stalks of thyme, 1 teaspoon of black pepper (can make 1.5 liters of vegetable soup)

Method : Put all ingredients into a saucepan, add 1.75 liters of water, bring to a boil and simmer for 1 hour.

Use a fine sieve to filter out impurities, or boil it for a while to increase the flavor, or cool it and store it in the refrigerator. It can be stored in the refrigerator for 3 days and frozen for 3 months to preserve the quality)

3 Salad

Name: Caesar Salad

Ingredients: 1 egg, preferably free-range firewood eggs, 6 lettuce leaves (tender, not short-leaf lettuce) , 0.5 teaspoon freshly squeezed lemon juice, plus one lemon cut into wedges (for serving), 2 tablespoons of pure natural olive oil, 3-4 anchovy fillets washed and dried, room temperature parmesan cheese cut into rolls with a knife, sea salt Grind black pepper, croutons, 1 thick piece of crusty white bread or holiday white bread, 2 tablespoons butter or oil, and 1 minced garlic clove.

Preparation method:

1 Rinse the egg with cold water after boiling, and cut into 4 pieces

2 Tear the bread into small pieces that are convenient to eat, (but do not (too small), brush some butter, rub with minced garlic, and put it on the stove until the bread cubes are crispy and brown streaks appear.

3 Put the lettuce in a bowl, sprinkle with salt and pepper, pour in the lemon juice, then stir with your hands, and finally add the olive oil and stir.

4 Place toasted bread cubes in a bowl, place seasoned vegetable leaves on top, add anchovies, eggs and parmesan cheese, sprinkle with pepper, and garnish with lemon wedges.