Other western food forms its own school.
Special point
raw material
Pork tenderloin 300g, bread crumbs100g, flour 50g, refined flour 2g, a little pepper and salt1000g.
manufacturing process
(1) Remove tendons from pork tenderloin, cut it into thick slices, pat it loose and thin with a knife, sprinkle with salt, monosodium glutamate and pepper, pat it with flour, dip it in egg liquid and wrap it with bread crumbs; (2) Heat the pan, put the oil until it is five or six times ripe, fry the pork chops until they are golden on both sides, take them out and put them on a plate. Can be paired with potato chips, pickles, lettuce, cooked peas and so on. Or a little butter.
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Cuisine roast beef steak
Other western food forms its own school.
Special point
raw material
500g clean steak, salt, sugar, pepper, soy sauce, wine, monosodium glutamate.
manufacturing process
① Pat the steak with a knife and marinate it with salt, sugar, pepper and other seasonings for half an hour; (2) put the cow on the grill and roast it in a box, roast it for 25 minutes first, and then turn it over 10 minutes.
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Cabbage salad
Other western food forms its own school.
Special point
raw material
300g of fresh kale, salad dressing or salad dressing. A little salad oil
manufacturing process
(1) Wash the kale, blanch it with hot water, take it out, cool it with clear water, and drain it for later use. (2) cut mourning kale into long sections, or put the whole grain on a plate, pour salad oil on it and squeeze it with salad dressing.
Fried cod with vegetable name
Other western food forms its own school.
Special point
raw material
4 pieces of cod (about 180g each), 2 eggs, milk 1/4 cups, flour 1 cup, sweet pepper powder (Chili powder) 1 teaspoon, fresh parsley slices 1 teaspoon (
manufacturing process
1. Stir the eggs and milk in the soup bowl to make them uniform. 2. In another bowl, mix flour, bell pepper powder, pepper, salt and parsley. 3. Dip the cod slices into the egg liquid one by one, then dip the flour on both sides, and dump the excess powder. 4. After the oil pan is heated for eight minutes, the firepower is changed from large fire to medium fire; Put the cod piece by piece into the pot, or fry or fry, and fry for about 2 minutes on each side until the skin is crisp and the fish is cooked. You can squeeze lemon juice to taste when eating.
Provence garlic tomato noodles
Other western food forms its own school.
Special point
raw material
20 garlic and four or five ripe red tomatoes. 1/4 cup olive oil, 1 cup whipped cream. 1 tablespoon salt, 1 500g pasta and grated Italian cheese.
manufacturing process
1.20 peeled garlic slices. Blanch the tomatoes with hot water, so that they can be peeled and seeded, and then diced. 2. Mix olive oil and garlic slices in the pot, turn on the small fire on the stove and cook for 30 minutes until the garlic slices are soft and golden yellow. Then put the whipped cream into the pot, stir it, turn the fire to the minimum heat preservation, don't let it boil, sprinkle a little Provence mixed vanilla. As garlic cream juice. 3. Add four or five liters of water to the cauldron, add 65,438+0 tablespoons of salt after boiling, put the spaghetti into the cauldron, cook until it is soft and hard, then take it out and drain it. 4. Pour the garlic cream juice on the flour, stir it evenly, put it on four warm plates, sprinkle with cheese powder, and then spread the diced tomatoes and nine-layer tower silk evenly on the flour. When eating, everyone will stir it evenly.
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Pork chop with garlic
Other western food forms its own school.
Special point
raw material
4 thick pork chops, each about 2 cm thick, a little salt and flour, 3 tablespoons olive oil, 8 garlic, 1 tablespoon dried rosemary, 2 tablespoons.
manufacturing process
1. Pat the pork chop lightly with the back of the knife, sprinkle a little salt and dip it in thin flour. 2. Heat oil in the pot and fry the pig in the pot until both sides are golden. 3. Crush and peel garlic with the back of a knife, fry it in a pot until golden brown, and sprinkle with rosemary. 4. Pour out the excessive oil in the pot, add wine and vinegar and cook. After about 5 minutes, add wine and cook for another 5 minutes. 5. Add 1 cup chicken soup, cover the pot and cook for 5 minutes on low heat; In the meantime, you need to turn it over two or three times. If the soup is dry, you can add chicken soup as appropriate. 6. Transfer the pork chops to a heated plate, then dry the soup slightly with high fire and pour it on the pork chops.
Teach you a few western foods that can be easily cooked at home. They are not only delicious and sweet, but also absolutely low-calorie and low-fat "green" western foods.
Citrus fresh vegetable salad (8 people)
Citrus with classic family flavor can reduce the unpleasant taste in food. This absolutely fresh dish has only 1 10 calories. This dish is really refreshing with fruit pie containing rum.
Preparation time: 10 minute
Baking: 3 minutes
Ingredients: 65438 sugar-free coconut slices +0/2 cup, 700g peeled and seedless chilled citrus petals, 65438 limes +0 ~ 2, a little salt and pepper, 3 tbsp olive oil and 300 ~ 350g fresh vegetables.
Exercise:
1. Preheat the oven to 350℃, put the coconut slices into a single biscuit baking tray, bake for 3 minutes until the coconut turns golden brown, and then take it out (coconuts are easy to burn, so pay attention after baking for 2 minutes).
2. Dry the orange petals for later use. Add one tablespoon of juice to a large bowl, take half a teaspoon of lime peel and two tablespoons of lime juice, and mix them with citrus juice. Season with 1/4 teaspoons salt and 1/8 teaspoons black pepper. Finally, slowly drop olive oil and stir well.
3. Pour the prepared sauce on the vegetables, stir evenly, divide into 8 plates, add citrus petals, and finally sprinkle with coconut slices.
Nutrition: per serving 1 10 calories. It contains protein 1g, carbohydrate 13g, fat 7g (saturated fat 2g), fiber 1g, cholesterol 0mg and sodium 90mg.
Sweet almond ham (16 people)
Ham should try to choose lean meat (especially leg meat) and smoke with low salt (reduce fat). Apricot meat can improve the taste very well, and mustard orange sauce can make the taste smoother.
Preparation: 35 minutes
Baking time: 2 hours 15 minutes.
Ingredients: 3000 grams of smoked ham with bone, 200 grams of dried almonds, 2 tablespoons of cloves, 1/2 cups of orange sauce or almond sauce, and 2 tablespoons of mustard sauce with seeds in pastoral Dijon.
Exercise:
1. Preheat the oven to 325 degrees Celsius. The ham is peeled and degreased, leaving only about 3 mm of fat on the surface. Stick almonds and cloves evenly on the fat surface of ham. Put the ham in a big baking tray with almond face up. Pour a glass of water into the baking tray. Wrap in tin foil and bake for 2 hours.
2. Mix the jam and mustard sauce, and heat until it boils. Take out the ham, open the tin foil, brush a layer of orange mustard sauce on the surface of the ham, and then put it back in the oven to continue baking for 30 ~ 40 minutes, during which time take out the ham and brush the sauce every 15 minutes (some almonds may fall into the baking tray during this process).
3. Take it out and let it cool for 20 minutes, then slice it and set it on the plate.
Nutrition: 240 calories per serving. It contains protein 29g, carbohydrate 16g, fat 7g (saturated fat 2g), fiber 0g, cholesterol 62mg and sodium 1525mg.
Green beans with garlic (8 people)
Fresh crispy beans are rich in fiber and a lot of antioxidants-which can prevent arteriosclerosis and high blood pressure. Stir-fried garlic and thyme, delicious.
Preparation time: 10 minute
Cooking: 10 minutes
Ingredients: 900g green beans, olive oil 1 tablespoon, 2 garlic heads (mashed into minced garlic), fresh thyme leaves 1 teaspoon, and a little salt and pepper.
Exercise:
1. Take a long-handled shallow-bottomed pot, add 2 cm of water and 1/2 teaspoons of salt, and bring to a boil. Put the green beans in the pot and boil again.
2. Turn the heat down and boil for 5 ~ 10 minutes until the green beans are soft. Dry the water grate, take out the green beans for later use, and dry the pot.
3. Use the same shallow pot. Add olive oil and minced garlic, heat at medium temperature 1 min, then add green beans, stir-fry for about 2 minutes, and take out.
4. Sprinkle thyme leaves and 1/4 teaspoons of salt and black pepper on the plate.
Nutrition: 45 calories per serving. Contains protein 2g, carbohydrate 7g, fat 2g (saturated fat 0g), fiber 3g, cholesterol 0mg and sodium 100mg.
Pineapple cranberry chutney (4 persons)
Pepper, ginger and red onion make this dish very nutritious and fat-free. It tastes better with blue cheese.
Preparation: 20 minutes
Cooking: 25 minutes
Ingredients: 2 navel oranges, pineapple 1 each, Mexican pepper 1 each, medium red onion 1/2, dried cranberries 1 cup, sugar and apple vinegar 1/2 cups, 2 tablespoons peeled fresh ginger, and a little salt.
Exercise:
1. Peel two navel oranges, leaving 1 teaspoon of broken orange peel, and cut the pulp into small pieces of 1 cm. Peel the pineapple, dig an eye ditch and cut it into small pieces of about 1 cm.
2. Take a pan and pour orange peel, orange meat, diced pineapple, pepper, onion, cranberry, sugar, apple vinegar and Jiang Mo into the pan, then add half a teaspoon of salt. Cook over medium heat until boiling, and continue to heat for 20 minutes until the jam is thick, stirring from time to time during heating. Eat with ham at dinner. If refrigerated, it can be kept for a week.
Nutrition: 75 calories per serving. Contains 0 g of protein, 0/9 g of carbohydrate/kloc-,0 g of fat, 0 g of fiber/kloc-,0 mg of cholesterol and 75 mg of sodium.
Tomato and cauliflower (8 persons)
In order to make this vegetable more delicious and nutritious, we mix purple cabbage with Mediterranean-rich cherry tomatoes. This dish is rich in vitamin C, and the content of one serving is 125% of the daily requirement of human body.
Preparation time: 10 minute
Cooking: 12 minutes
Ingredients: 1 purple cabbage, 500g cherry tomato, 1 tbsp dried sour beans, 4 teaspoons fresh lemon juice, 2 teaspoons olive oil, 1/4 cups fresh parsley leaves, a little salt and pepper.
Exercise:
1. Wash purple cabbage, remove leaves and roots.
2. After the water in the steamer is boiled, put the purple cabbage into the steamer with the heart facing down, cover the lid and steam for 10 minutes on medium heat until the cauliflower is tender.
3. Meanwhile, pour tomatoes, dried sour beans, lemon juice, olive oil, parsley leaves, 1/4 teaspoons of salt and 1/8 teaspoons of black pepper into a blender and stir for about 15 seconds to make a paste. When eating, pour the homemade tomato sauce on the cauliflower and eat it together.
Nutrition: 40 calories per serving. Contains protein 3g, carbohydrate 5g, fat 1g (saturated fat 0g), fiber 3g, cholesterol 0mg and sodium 145mg.
Organ baked potatoes (8 people)
In order to get more vitamins in an all-round way, we should choose red-skinned potatoes. It is more noodles and has lower starch content than potatoes with brown skin. Drop some olive oil before baking and sprinkle some parsley leaves and thyme leaves before eating.
Preparation time: 10 minute
Microwave/baking: 37 minutes
Ingredients: 8 large potatoes (about 200g each), 2 tablespoons pure olive oil, a little salt and pepper, 1 tablespoon fresh parsley leaves (chopped), 1 teaspoon fresh thyme leaves (chopped).
Exercise:
1. Preheat the oven to 450 degrees Celsius. Cut the potatoes into accordions without interruption. Wrap it in tin foil, put it in a baking tray, and bake it at high temperature for 12 ~ 15 minutes until the potatoes are soft and can be easily cut with a knife tip.
2. Take it out and put it in a metal baking tray, then brush olive oil on the surface of each potato with a brush, and then take 1/2 teaspoons of salt and 1/4 teaspoons of black pepper and sprinkle them evenly on the surface.
Bake in the oven for 25 minutes, and when the potato surface is golden yellow, you can take it out and put it on the plate. Finally, don't forget to decorate with parsley and thyme leaves.
Nutrition: 270 calories per serving. It contains 6 grams of protein, 55 grams of carbohydrate, 4 grams of fat (saturated fat 1 g), 6 grams of fiber, 0 mg of cholesterol and 0/65 mg of sodium/kloc-0.
Red wine pear (8 persons)
This seasonal dish will surprise diners. Nothing is lighter, more elegant and lower in calories than dessert-it only has 190 calories and 1 g fat.
Preparation time: 10 minute
Cooking: 40 minutes
Ingredients: 8 pears, 1 bottle (750ml) of Shiraz wine, 1 bottle (85g) of Fang Xin red wine, 2 cups of water, 1 cup of sugar, and 4 cents of fennel.
Exercise:
1. Pour the wine, water, sugar and fennel into the pot and heat it until it boils.
2. Peel the pear and keep the pear handle. Dig out the core from the bottom with a fruit knife.
3. Put the pear in the hot wine. When the wine boils again, cover the lid and heat it on low heat for 10 ~ 15 minutes until the pear is tender but still keeps its shape. In the meantime, turn the pears over from time to time to ensure uniform heating.
4. Take the pears out of the pot. Pick out the fennel in the pot, open the lid and continue heating for 20 minutes, so that the wine in the pot becomes 1 cup semi-viscous syrup.
5. Put pears and syrup in the refrigerator for 6 hours, which can be kept for 3 days. Just pour the syrup on the pear when you eat it.
Nutrition: per serving 190 calories. It contains protein 1g, carbohydrate 46g, fat 1g (saturated fat 0g), fiber 4g, cholesterol 0mg and sodium 10mg.