condiments

Eggs 1

5 grams of Tibetan mustard

Methods/steps

1

Put the egg yolk and all other ingredients (except olive oil) into a medium-sized round stainless steel basin, and mix well with a blender, then mix well with a blender, and slowly add olive oil.

2

Put the cut original toast croutons into a flat-bottomed non-stick pan and fry them in medium heat without oil. Put it aside.

three

Season the chicken breast with salt and white pepper, take four pieces of bacon and roll the chicken breast (the other two pieces are also treated in the same way), then put the rolled chicken breast in a flat-bottomed non-stick pan and fry it in medium heat and olive oil for 5 minutes, then take it out of the pan and cut it into thick slices for later use.

four

Remove the roots of lettuce, rinse it with water, drain it, put it in a salad bowl with cucumber slices, mix it with Caesar salad juice, stir it evenly, put it on a plate, put the fried bacon chicken breast next to it, and finally sprinkle with old cheese slices and croutons.

end

knack for cooking

1

Of course, I still post a recipe for sauce here and give it to the students in the advanced class.

Chop 2 cloves of garlic, put them into a blender with 60 grams of canned salted anchovies, and add mustard powder, Worcestershire sauce, 2 drops of lemon juice, appropriate amount of pepper and egg yolk to make a paste. Then add 125ml olive oil bit by bit, stirring while adding, and the eggs and oil must be fully mixed. The method is like making egg yolk salad dressing, and the final shape and texture are also like mayonnaise salad dressing.

Seeing this, everyone understands. This famous salad has nothing to do with Julius Caesar from beginning to end, and the chef who happened to invent this dish is Caesar. Suddenly I remembered Degang Guo's crosstalk: "I ordered shark's fin fried rice, but I couldn't find shark's fin with three pairs of chopsticks. Can you tell me where the shark fin is? " The chef said, my name is shark fin. "Look at this name, too talented!