French stewed potatoes. Ingredients: 500g potato, 40g onion, 25g butter, a little garlic, concentrated vegetable soup 125g, 2 fragrant leaves, a little salt and pepper noodles, a little vegetable oil liquor and a little chopped celery. Operation: 1. Wash potatoes with water, peel and dice, peel and chop onions. Peel garlic and pat it into pieces. 2. Use a thick-soled aluminum pot, put it on the fire, melt the butter, then add the onion and garlic, stir-fry until the onion is transparent, and add the diced potatoes and stir for a few minutes. 3. Stir-fry diced potatoes until all the oil is hung, add vegetable soup, fragrant leaves, a little salt, pepper noodles and monosodium glutamate, and stir well. If there is less water, you can add more, but not too much, and it will boil slightly for about 45 minutes. Stir constantly, so as not to paste the bottom. Until the potatoes are cooked. 4. Add some vegetable oil and wine, mix well, and sprinkle some celery powder when loading. Fried scallops with French cuisine and foie gras

Ingredients: French foie gras ... 3 fresh scallops ... 6 asparagus, 6 onion ............., ............. 100 gram carrot ... 30g.

20g onion and ............. (sliced, fried with salt and twisted into paste).

Seasoning: appropriate amount of sugar, salt and white powder.

Exercise:

1. Soak fresh shellfish in water, that is, soak them in ice water and cool them quickly. Take them out and cut them in half depth on the side. Add onion, ginger, salt and wine for about 10 minute, then fry until both sides are yellow, and serve.

2. Take the stamens of asparagus and blanch them with salt water as a dish decoration.

3. Take out the foie gras, fry it slightly, put it on the fresh shellfish, drizzle with sauce, and decorate with asparagus. Prepare French toast: two pieces of white toast, an egg, 100ML milk, a spoonful of sugar, a pinch of fresh French flavor (dry or not), and a piece of butter.

Production process:

1, washed and cut into pieces by fax;

2. Mix all the ingredients except toast and butter, add chopped French powder and stir well until all the sugar is melted;

3. Soak the toast in the above materials for 5 minutes;

4. Put the pan on the fire, melt the butter, reduce the heat, add the soaked toast, and fry on low heat until both sides are brown.

French eggplant steak

Ingredients: 400g eggplant.

Ingredients: 2 eggs, 50g flour, 0/00g bread crumbs/kloc-,750g salad oil.

Seasoning: 50g of tomato sauce, 0g of sugar10g, 5g of iodized salt and 3g of monosodium glutamate.

Making:

1, the eggplant is pedicled, washed and peeled, cut into 0.6 cm thick slices, and marinated for 10 minute.

2. Beat the eggs into a bowl and stir them into egg liquid with chopsticks. Squeeze the salted eggplant slices out of the water, dip them in flour and drag the whole egg liquid, then dip them in bread crumbs and pat them down.

3, put oil in the spoon, burn 50% to 60% heat, add eggplant to fry until bordeaux, remove and drain the oil, and change a piece of paper to the plate.

4. Stir-fry tomato sauce with a spoon, add salt and sugar to a small bowl, and dip it when eating.

Note: Squeeze the eggplant slices as dry as possible after pickling, and then dip them in flour. Ingredients of French grilled fish: 1000g clean fish and 500g clean shrimp.

Accessories: spinach leaves 250g, fresh mushrooms100g, tomatoes 250g.

Seasoning: mayonnaise1000g, cheese powder100g, butter 50g, onion 50g, celery 50g, carrot 50g, lemon 75g, fragrant leaves 2g, salt15g and chopped pepper 5g. Characteristics of French grilled fish: rich frankincense, fresh and salty. Teach you how to cook grilled fish. How to make French grilled fish delicious? 1. Peel the fish and cut it into pieces 5 cm long, 2.5 cm wide and 0.5 cm thick. Remove the sand line from each piece of shrimp meat and cut it into two pieces along the back with a blade. Sliced fresh mushrooms and tomatoes; Remove the roots of celery, onion and carrot, clean them, slice the onion, carrot and lemon 50g each evenly, pat the celery loose and cut into pieces, put it in a pot, add fragrant leaves, salt, chopped pepper and clear water, cook for 5min, add fish fillets, shrimp slices and fresh mushrooms, and cook them, and scoop them into a colander for later use. Wash spinach leaves, blanch, drain, squeeze and cut into sections. 2. Pour 20g of melted butter into the baking bucket, spread a layer of spinach, pour a layer of mayonnaise, arrange the fish fillets, fresh mushroom slices, shrimp slices and tomato slices in turn, pour a layer of mayonnaise, sprinkle with cheese powder and pour the remaining melted butter. Then cut 25 grams of lemon into fan-shaped pieces, put them on the edge of the baking bucket, and put them in the oven for baking and coloring.