I. French corn chowder
Raw materials/seasonings]
50 grams of cream
50 grams of low-gluten flour
Broth 1 l
200 grams of corn paste
Proper amount of salt
Appropriate amount of pepper
Proper amount of milk
[production process]
(1) Heat the pan with low heat, then put the cream in the pan and heat it with waste heat until it melts, then add the flour and stir fry.
(2) The thick feeling of corn thick soup is the effect of frying with flour and cream.
(3) When the flour has been fried and tastes delicious, prepare to add the boiled broth.
(4) At this time, use an egg beater to stir quickly and evenly.
(5) Cook it slightly over medium heat until it is medium thick.
(6) Filter out the precipitated particles in the cream soup with a strainer, and the taste will be smoother.
(7) The filtered cream soup is seasoned with corn sauce and appropriate amount of salt and pepper.
(8) Add milk and mix well before taking the pot, which is a pot of fragrant corn thick soup.
2. French toast
[Raw material/seasoning]
2 pieces of white toast, 200ml of fresh milk, 2 eggs, 1 tablespoon of fine sugar, 2 tablespoons of cream, a few drops of vanilla extract, appropriate amount of strawberry jam, a little mint leaves and a little powdered sugar.
[production process]
(1) Beat the fresh milk, eggs and linear sugar evenly, then add vanilla extract and stir evenly to obtain egg liquid.
(2) Cut each piece of toast into two triangles diagonally, and then soak the toast in the egg liquid, so that the toast can fully absorb the egg liquid to about 50% saturation.
(3) Put the cream in a pot and heat it to melt, then add the triangle toast and fry until both sides are golden brown, then turn off the heat.
(4) Put the fried French toast in a dish, drizzle with homemade strawberry jam, then pick out strawberries with complete particles and put them on the toast, and finally decorate them with mint leaves and powdered sugar.
3. egg and tomato salad
Composition:
500g of eggs, 750g of fresh tomatoes, 0g of onion100g, celery leaves10g, 25g of green peppers, 25g of red peppers, 5g of Chili powder, 25g of mustard sauce, 50g of vegetable oil, 50g of sugar, 5g of white vinegar15g of refined salt/kloc. A little pepper.
Features:
Hot and sour, delicious.
Gourmet:
Faguo
Operation:
1. Clean onion, green pepper, red pepper and celery leaves, cut into pieces, and add cold water, salt, sugar, white vinegar, Chili powder, vegetable oil, mustard sauce and pepper to make vegetable sauce; Put the eggs in a boiling pot, cook them, take them out and put them in cold water.
2. Wash, disinfect and slice fresh tomatoes; Peel and slice the boiled eggs, put an egg slice between every two fresh tomatoes, put it neatly on the plate and pour the vegetable sauce.
4. curry beef platoon
Food ingredients
Ingredients: 3 beef chops, half onion, potato 1, carrot 1.
Seasoning: 1, 1 tbsp cooking wine, 1 tbsp soy sauce, 1/4 tsp baking soda, 4 tbsp water; 2. Half a tablespoon of cooking wine, 3 tablespoons of curry powder, half a teaspoon of salt, sugar 1 teaspoon, and 2 cups of water.
Gourmet practice
1. Wash the steak, cut it into small pieces from the middle of the bone, add seasoning 1 and mix well, marinate for 20 minutes, then fry it in a pot, put a little oil on both sides and take it out;
2. Dice the onion, peel and cut the potatoes and carrots respectively. Stir-fry minced onion with 2 tablespoons of oil, then add curry powder to stir-fry, and then add carrots and potatoes with seasoning 2 to boil;
3. Cook on low heat 10 minute, then add the steak and stir-fry until the soup is dry and thick. Turn off the heat and serve.
The key to cooking
Curry powder should not be fried for a long time to avoid color zooming. In addition, after adding the ingredients, stir fry from time to time to avoid being burnt by starch.
5. French fried frog
Ingredients: 50 grams of salty bread, 200 grams of fresh frog.
Accessories: egg 1 piece, carrot 10g.
Seasoning/gravy: 50g of peanut oil, 3g of salt, 3g of monosodium glutamate, a little pepper and a proper amount of cornflour.
manufacturing process
(1) Slice the salted bread, the frog killed the diced carrot.
(2) Beat the eggs, add the frog, carrot, salt, monosodium glutamate, corn flour and pepper and mix well, then soak the frog in the crust for later use.
(3) Boil the pot and drain the oil. When the oil temperature is 100℃, add the brewed bread and fry until golden brown. Take it out.
6. French thick soup with fragrant mung bean juice
[Raw material/seasoning]
1/4 onion, 2 bacon, a little green beans, 1/4 butter, a proper amount of white thick soup, a little salt and monosodium glutamate.
[production process]
1. Dice onion and bacon for later use.
2. Stir-fry onions, bacon and green beans with butter.
3. Add a proper amount of broth to the fried vegetables and put it in a blender to stir.
4. Pour the vegetable juice into the white thick soup, then add salt and monosodium glutamate, boil it and put it in the soup plate.
7.strawberries and cucumbers
Composition:
500g of cucumber, 200g of strawberry, 0g of sugar100g, 5g of white vinegar. Salt, monosodium glutamate, water, the right amount.
Features:
Crispy, sweet and sour.
Gourmet:
Faguo
Operation:
1. Wash cucumber with clear water, cut off both ends, cut into "comb back" pieces, put them in a small pot, marinate them with refined salt for 10 minute, take them out, rinse them with cold water, gently squeeze out the water and put them in a plate.
2. Dissolve white sugar in cold boiled water, remove the pedicels of strawberries, wash, dry, crush, pour sugar water and white vinegar, add monosodium glutamate, mix well, and freeze in the refrigerator. Take it out and pour it on cucumber slices.
Eight. Bundled chicken
Composition:
1 chicken (about 1.5kg), 400g liver paste, 500g cream sauce, 2 fragrant leaves, 25g carrots, 25g scallions, 25g celery, 150g lettuce leaves, 150g tomatoes and 65438 fresh cucumbers. Appropriate refined salt
Features:
The color is milky white, the taste is fresh and fragrant, and it is cool and delicious.
Gourmet:
Faguo
Operation:
1. 1. Making cream sauce: put 200g butter in a steel frying pan, heat it with high fire, add 200g flour and stir it with low fire, and mix well. Add 1.25kg of milk and 100g of sour cream when it is fragrant, then stir it evenly, and then add 1.25kg of chicken. Then add monosodium glutamate 10g, refined salt 10g and 25g of spicy soy sauce, adjust the taste, blanch, put in a crock, pour butter on it to avoid dry skin, and get cream sauce. The finished product can be 2.5kg. ..
2. Put the washed chicken in a basin, add salt, carrots, onions and celery to cook, let it cool, then pick out the chicken breast, cut it into oblique slices, remove the sternum, put the chicken back on the plate, add liver mud into the chicken cavity, and then stick the cut chicken breast on the liver mud to become the prototype of the chicken.
3. Cool the pre-made cream sauce, pour it on the chicken, cover the chicken with the sauce evenly, and put it in the refrigerator for a little freezing.
4. Put the slightly frozen chicken into the dish, then decorate the chicken breast with flowers, cubes and other patterns, and finally hang a layer of jelly juice on the pattern, which can be accompanied by lettuce, tomato slices and cucumber slices.
This dish is a famous cold dish in France and can be used for banquets.