Western-style buffet menu: Western-style pickled cucumber materials
Mini cucumber 10, 2 tbsp vanilla vinegar (common vinegar is also acceptable), 3 tbsp water 100CC white sugar, 2 tbsp cooking wine 1 tbsp pepper (dry), 3 to 4 citronella (dry), appropriate amount of laurel leaves (dry) and 2 pieces of red pepper (dry).
working methods
1 Prepare a glass jar, boil it in hot water for 3 minutes and then air dry naturally.
2 Prepare marinade materials. The seeds in the middle of pepper should be removed.
This time, I chose a small cucumber (commonly known as mini cucumber). Wash it, cut off the head and tail, and poke a few small holes in the cucumber with a bamboo stick. The taste can easily penetrate into it. Rub 2 spoonfuls of mash on cucumber, rub it up and down with your hands, let it stand for 30 minutes, then rinse it with water and dry it with a napkin. Cut each cucumber in half and set aside.
4 Prepare a small stainless steel pot, boil the marinade and turn off the fire. Put the cucumber in a glass jar, pour the marinade, open the lid and cool. After cooling, cover and refrigerate for at least 3 days. The photo is on the fourth day.
Tata sauce made of pickled cucumber.
There is bread, please enjoy a delicious breakfast.
Western buffet menu: Baked rice with fresh shrimp and green eggs.
Tomato 1 shelled shrimp 2m, 2 spoonfuls of green pepper and a little egg yolk 1 cheese (square slice) 1 half 2/ 1.
working methods
1 Peel tomatoes and drain them in cold water for about 30 seconds (the head will not be burned) for use.
2 Dice the green pepper into a hot pot, add oil, stir fry the diced green pepper, dry fry the rice for about 1 min, add the newly dug tomato juice and diced pepper, and add 2 bowls of water, salt and pepper to cook until cooked.
3 Boil the shelled shrimps with water, peel off the shrimps to leave the yolk, stir quickly with low heat, and add cheese thickening.
4 Take out the tomatoes, put the rice shrimp in the mixed cheese and egg sauce, and bake in the oven until golden brown.
Western-style buffet menu: Western-style baked egg materials
Bacon 2 small tomatoes 5 small cucumbers (small) 1 asparagus 2 corn kernels 2 tablespoons whole eggs (beaten) 3 milk 60 ml salt right amount black pepper right amount fabric right amount.
working methods
1 Cut the bacon, tomatoes, cucumbers and asparagus into small pieces, heat the oil in a pan, add the bacon and stir-fry until soft, then add the tomatoes, cucumbers and asparagus, take it out and let it cool.
2 After breaking the whole egg, add step 1, corn kernels and milk and mix well, then add salt and black pepper to taste.
3 Pour into the baking tray, put it into the oven preheated to 180℃ and bake for 20-25 minutes.
4. When it is half baked (the egg and milk are half solidified), take out the baking tray and put decorative ingredients on the surface, but this step is not necessary and can be omitted.