In addition to making pastries and cakes, butter can also be used for cooking. I will provide you with a few recipes to try!
French fish roll
Ingredients: 500 grams of clean fish, 40 grams of butter, 100 grams of onions, 40 grams of brandy, 60 grams of celery, appropriate amount of refined salt, 40 grams of eggs, pepper a little.
Method:
1. Wash the fish, cut into 8 slices, and beat into thin slices with the back of a knife
2. Wash the onion and celery, cut into shreds, fry with butter until brown, add salt and pepper to adjust the taste, and cook with brandy
3. Beat the eggs, spread them into egg skins in a frying pan, cut them into shreds, mix them with the fried onions, roll them into the fish fillets, roll them into a cylinder, put them in a basin, and steam them. , when serving, pour melted butter over it.
Austrian-style roast beef steak
Ingredients: 1700g clean beef loin, 150g oil, 50g butter, 500g fresh tomatoes, 100g celery, 100g fresh mushrooms , 100 grams of Keji, 15 grams of salt, and a little pepper.
Method:
1. Cut the beef loin into 10 segments, fold each segment into 1.2 cm thick, sprinkle with salt and pepper and fry until browned, lay flat on a baking sheet and set aside.
2． Stir-fry fresh mushroom slices and minced celery in butter, add a small amount of clear soup, salt, and pepper to adjust the taste. Place tomato slices on top of the fried pork chop, sprinkle with minced celery, and bake in the oven.
Italian Braised Prawns
Ingredients: 1000 grams of prawn meat, 750 grams of spaghetti, 1000 grams of cream, 150 grams of butter, 100 grams of oil, 50 grams of lemon, 15 grams of salt grams, 150 grams of green pepper, 150 grams of tomato paste.
Method:
1. Boil the spaghetti and soak it in cold water until dry.
2. Cut the prawns into sections and fry them in oil. Dice the onions and fry them in butter. Add tomato paste and fry until the oil turns red. Add salt and lemon juice to adjust the taste. Add the shrimp sections to the stew
3. Fry the spaghetti in butter until thoroughly fried, place the stewed shrimp in a concave shape in the middle of the plate, pour the cream sauce (thicker) on top, and then garnish with green cabbage leaves and flower-shaped green and red pepper slices on top of the cream sauce.
Peach steak
Ingredients: 65g butter, 300g sugar, 300g eggs, 120g flour, 65g corn flour, 500g milk, 50g peach powder , vanilla powder and baking powder.
Method:
1. Open the eggs (250 grams) and separate the egg white and egg yolk.
2. Beat the butter with a wooden stick until soft, mix with sugar (50g), eggs (50g), vanilla powder, and baking powder, add flour and mix well, roll it into a round piece, place it in a round pan, and bake it in the oven
3. Put the egg yolk (120g), sugar (200g), corn flour, and peach powder into the pot and mix well, then add the milk and bring to a boil over high heat. Pour into the bottom of the pan and spread flat, let cool, and add the egg white (120g) Use a drawstring to pull it up, first apply a layer of egg white on the rack, then squeeze the egg white flowers, sprinkle sugar (50g) evenly on the flowers, bake in the oven until golden brown, then take it out of the oven. After cooling, cut into 12 triangular pieces.
Apple steak
Ingredients: 100g butter, 200g sugar, 100g eggs, 200g flour, 850g apples, a little each of cinnamon powder, vanilla powder and baking powder.
Method:
1. Beat the butter with a wooden stick until soft, mix with sugar (100g), 50g eggs, vanilla powder, and baking powder. Add flour and mix into an oily surface. Use 2/3 of the oily surface to roll it into a piece and place it on a baking plate. Bake it in the oven until it's almost done, take it out and use it as the bottom of the pan.
2. Peel and core the apples, cut them into thin slices, add 100 grams of sugar and mix well, soak them slightly to remove the water, then add cinnamon powder and mix well, place them flat on the bottom of the row
3. Roll out the rest of the oil dough into a round sheet, cover it with the apples, brush it with eggs and score patterns with a flower spatula, bake it in the oven, cool it and cut it into 12 triangular pieces.
Milanese rice soup
Ingredients: 350 grams of round rice (washed), 100 grams of onions (finely chopped), 40 grams of beef bone marrow, 75 grams of butter, dry white wine 20 ml, 2 grams of saffron (soaked in 200 ml of soup), 1500 ml of hot clear soup, gram of milk (grated), appropriate amounts of salt and pepper.
Method:
Put half of the butter in a pot, put the pot on a low heat, add the onion and bone marrow after the oil melts, stir-fry until the onion becomes soft and the marrow is colored. Pour in the rice and fry for a few minutes. Add the wine, saffron, and soup. Cook until the rice is cooked. Add the remaining butter and cheese, and season with salt and pepper.
Mushroom cream soup
Ingredients: fresh mushrooms, bacon, seaweed.
Accessories: butter, milk, flour.
Seasoning: cooking oil, butter, chicken essence, salt.
Method:
1. Cut the mushrooms into slices, cut the bacon into strips, then put the mushrooms and milk into a grinder to smash;
2. Put a pot on fire and pour a little oil, put the bacon into the pot and fry it to remove the oil;
3. Melt the butter, add a little flour and stir-fry until fragrant, then add the beaten mushrooms In the pot, add chicken essence and salt, bring to a boil, remove from the pot, add seaweed and bacon to the soup and serve.
Japanese chicken taro
Ingredients: 400g taro puree, 100g cooked noodles, 100g chicken, 25g each of shiitake mushrooms and winter bamboo shoots, and 50g fat minced meat
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Seasoning: Japanese BBQ gravy, Knorr Umami King light soy sauce, Knorr chicken essence, bread crumbs, Shaoxing wine, green leafy vegetable juice, butter, salt, MSG, etc. in appropriate amounts
Preparation method 1 ) Add minced shiitake mushrooms, minced winter bamboo shoots, and minced fat fat with teriyaki sauce, Knorr Umami King light soy sauce, Knorr chicken essence, and Shaoxing wine, stir-fry and freeze to form a filling.
2) Mix the taro puree with cooked noodles, butter, salt and MSG until evenly mixed, add the fillings, pat on the bread crumbs and finish one by one. Fry in oil pan until cooked and take out. Use green leafy vegetable juice, add salty and umami flavor, boil it, thicken it and pour it on the chicken taro.
Moroccan Chicken
Ingredients
One chicken (about 1500 grams), 100 grams of tomatoes, 50 grams of green peppers, and 120 grams of almonds. Seasoning: 75 grams of butter, 10 grams of red pepper powder, 10 grams of garlic, a little each of clove powder, fennel powder, cinnamon powder, and coriander seed powder, 10 grams of sesame seeds, 1 small piece of unflavored chocolate, and appropriate amount of refined salt.
Production process
1. Remove the feathers from the chicken, wash the internal organs, remove the head and feet and cut into pieces; wash the tomatoes, blanch them in boiling water and peel them; 2. Remove the stems and seeds from the green peppers and slice them into pieces. Place tomatoes, green peppers, sesame seeds, almonds, garlic, and chocolate into a meat grinder and mince them. Add refined salt, clove powder, fennel powder, cinnamon powder, coriander seed powder, and red pepper powder and mix well. Pour in an appropriate amount of chicken broth and mix thoroughly to make a seasoning. Sauce; set aside. 3. Heat the pot and add butter. After melting, add chicken pieces and fry until they turn color. Pour into the stew pot, pour in the sauce, cover and bring to a boil, then simmer over low heat. It can be served with rice.
Onion curry and diced beef soup
Ingredients: 150 grams of clean onions, 200 grams of raw beef
Accessories: potatoes, carrots, flour, butter, Curry powder
Seasoning: salt, chicken essence, pepper, bay leaves, ginger
Cooking method:
1. Peel the onions, carrots and potatoes. Cut the beef into cubes and mince the ginger;
2. Cut the beef into cubes, put it into a pressure cooker, add a few bay leaves and press it until cooked;
3. Put the pot on the fire and put it in Butter, when the oil melts, add flour and stir-fry until cooked. Add minced ginger and stir-fry until fragrant. Add a little curry powder. Add diced onions, potatoes and carrots and stir-fry for a while. Then pour the cooked beef into the pot together with the soup. Bring to a boil over medium-high heat, add salt to taste and serve.
Western-style shrimp soup
Ingredients: 75 grams of shrimp
Accessories: a piece of bread, 25 grams of onion, half a cooked carrot
Seasoning: refined salt, tomato sauce, butter, flour, beef broth, pepper
Cooking method:
1. Peel the shrimps, remove the sand lines, remove the heads and tails and wash them Cook in water and cut into dices, cut the bread into dices, wash and cut the onions into shreds, peel the cooked carrots and cut into dices the same size as the shrimps;
2. Put the pot on the fire, pour in the butter, and wait When the butter is slightly melted by heat, pour in the flour and shredded onions and stir-fry until fragrant. When the butter turns slightly yellow, add the beef broth. When the pot boils, add tomato sauce, diced carrots, diced cooked shrimps, and refined salt to taste;
3. Fry the croutons until golden brown and sprinkle them into the soup.
Cream Mushroom Clam Soup
Ingredients: clams
Accessories: mushrooms, onions, celery, carrots
Seasoning: Salt, sugar, butter, pepper, wine, cream
Cooking method:
1. Wash the clams and cook the soup. Cut the onions, mushrooms, celery and carrots separately. Set aside;
2. Heat the pan, add butter, add vegetables and saute until fragrant, add clams and soup, bring to a boil and season, add cream and mix thoroughly.
Assorted grilled pineapples with cream
Main ingredients: fresh pineapple
Accessories: fresh mushrooms, shrimps, Western ham, fresh peas, fresh mushrooms, instant cheese, carrots , flour, butter, fresh milk
Seasoning: salt, chicken essence, pepper, sugar, starch
Cooking method:
1. Fresh mushrooms, Western food Cut the ham, fresh mushrooms, and carrots into cubes, and batter the shrimps. Lay the pineapple flat on its upper half and slice it horizontally. Take out the pulp and set aside for later use (be careful not to make it too thin);
2. Do In a pot of boiling water, blanch the shrimps, peas, diced fresh mushrooms, diced Western ham, diced fresh mushrooms, and diced carrots;
3. Put the pot on the heat, add butter and flour, stir-fry until cooked, and add milk Stir evenly, then add salt, chicken essence, pepper, white sugar, blanched shrimps, peas, diced fresh mushrooms, diced Western ham, diced fresh mushrooms, and diced carrots. Stir well and pour into the pineapple. Cover the top with instant cheese and put it in the oven over high heat for 5 minutes.