what's for thanksgiving dinner?
the first course: roast turkey
ingredients: a turkey, a little chicken liver, a handful of spices (cinnamon leaves, thyme and French incense) 2g, 6 slices of bread, 1g of black pepper, 15g of salt, 25g of red onion, a little red wine and a little chicken broth.
Practice:
1. Stir-fry chicken liver and bread slices (cut edges, soaked in milk) with red onion, add some chicken stock and cook, add thyme and red wine, and cook the juice over medium heat to get the filling.
2. Wash the turkey, fill the belly with spices, fill the stuffing, sprinkle pepper salt on the skin, and bake in the oven at 22℃ for about 2 hours. It's best to turn the chicken over halfway, so that it will be heated evenly. Take out the roasted turkey and put it on a decorated plate, sprinkle with black pepper and salt, and serve.
second course: pumpkin pie
materials: pumpkin, sugar, glutinous rice flour, sodium sulfate and bean paste.
Practice:
1. Remove the seeds from the pumpkin, wash it, wrap it with plastic wrap, heat it in the microwave for about 1 minutes (subject to the cooked pumpkin meat powder), scoop out the pumpkin meat with a spoon, add glutinous rice flour, sodium sulfate and sugar to synthesize dough.
2. Divide into small pieces, wrap with bean paste to form a cake embryo, carve pumpkin pictograms on the surface of the cake embryo and decorate it with pumpkin skin, and steam it in a steamer for 4-5 minutes to obtain the pumpkin-to-flour ratio, subject to the dough.
Third course: milky apple pie
Ingredients: 2g of low-gluten flour, 2 eggs, 1 apple, 4g of salad oil, 6g of sugar and 1g of milk.
Practice:
1. The practice of creamy apple pie. Beat the eggs, add sugar and salad oil, and add low flour. Squeeze into dough and refrigerate for about 1 hour. Add milk and sugar to the eggs, add low flour and stir constantly after boiling.
2. Make it into a slightly dry batter. Slice the apples and soak them in water to prevent discoloration. Take out the refrigerated pie skin, roll it into pieces through a fresh-keeping bag and put it into a mold. Add the prepared pie stuffing, put the apple slices, put a sugar in the middle, rinse the honey on the surface, and preheat the oven to 18 degrees, in the middle layer, about 3 minutes.
The fourth course: pumpkin pie
Material: (the amount of a 6-inch pie) Pie skin: 1g of low-gluten flour, 15g of fine sugar, 5g of butter, 8g of egg yolk, 25g of water and 1g of salt. Pie stuffing: 125 grams of cooked pumpkin paste, 12ML of milk, 25 grams of coconut, 3 grams of sugar and 1 egg.
Practice:
1. Making pie crust: mix flour and fine sugar, sieve, add butter softened at room temperature, and rub butter and flour evenly into crumbs by hand. Mix egg yolk, water and salt evenly, pour into flour, knead into smooth dough, wrap in plastic wrap and refrigerate in refrigerator for 3 minutes.
2. Making stuffing: peeled pumpkin, seeded, cut into small pieces or slices, steamed in a steamer, and mashed with a spoon into pumpkin paste. Mix all the ingredients of the pie stuffing and stir well (or put it in a food blender and stir well).
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