Its cuisine is a famous French dish.

Features salty and palatable, fragrant but not greasy.

raw material

Net fish 1250g onion 250g celery 15O egg 100g salt 15g butter 100g flour and a little brandy 25g.

manufacturing process

(1) Cut the clean fish into 20 pieces and pat them into rectangular slices with meat. (2) Shred onion and celery, stir-fry with butter until yellow, season with salt and wok powder, cook with brandy, mix with the spread omelet, and shred. After cooling, roll the fish fillets into simple shapes and stack them in a vessel for steaming.

Paris cabbage

Its cuisine is a famous French dish.

Rich and fragrant, suitable for both hot and cold, salty and delicious.

raw material

1 Chinese cabbage, 1 green onion, 1 fragrant leaf I slice, 5g of thyme powder, 2 cloves of garlic, 50g of ham150g, 50g of butter, 50g of white sauce and 50ml of chicken soup/kloc-0. Salt and pepper are appropriate.

manufacturing process

1. Cut the Chinese cabbage into 4 pieces, peel off the outer old leaves, blanch for 6 minutes, take out, control the moisture, and then cut into large pieces. 2. Put the butter in the pot, add onion slices and celery pieces, stir-fry for 5 minutes, pour in cabbage, turn to low heat, add garlic cloves, chicken soup, fragrant leaves, coriander and thyme powder, and cook for 15 minutes. 3. Make white sauce (see oyster soup). After the cabbage is ground into mud, put it in the ground, pour in the white sauce, add salt and pepper. 4. Slice the ham, put it into the soup, add the parsley slices, and follow the toast. There is another way to eat, instead of baking bread, just use chocolate balls, salt, a little cream and pepper, mix well and drink together, which has no flavor.

Chicken balls in soup

Its cuisine is a famous French dish.

It is characterized by rich flavor, delicious taste and attractive chicken.

raw material

Raw chicken breast 100g, potato 75g, carrot 50g, celery 40g, onion 50g, egg white 1, bread 20g, milk 150ml, fragrant leaves 1, and butter 30g. Salt, pepper, monosodium glutamate and chicken soup.

manufacturing process

1. First, put 0.30g of washed onion on raw chicken breast, grind it into fine mud with a meat grinder, put it in a porcelain bowl, add egg white, milk and bread until soft, add salt and monosodium glutamate, and stir well to make stuffing. 2. Squeeze the stuffing into small balls. After the chicken soup is boiled, add the meatballs and take them out after cooking. 3. Filter the cooked chicken meatball soup, peel the remaining onion and slice the carrot, and clean the celery and cut it into sections; Wash, peel and cut potatoes. 4. Heat the pan, melt the butter, stir-fry onion slices, carrot slices and fragrant leaves with 50% heat, and stir-fry the fragrance. Then, pour in the filtered chicken soup, cook the diced potatoes in the chicken soup first, then add meatballs and celery powder, and add refined salt, monosodium glutamate and pepper to taste. 5. When eating, each serving can contain 8 small balls and soup.