Marseille fish soup, foie gras steak, Paris lobster, red wine pheasant, Savoro chicken, chicken liver steak, etc.
Roasted snail
Ingredients: 8 snails, 50g butter, 20g garlic,10g celery leaves, 50ml chicken soup, a little oil, yellow wine, salt, pepper and alum.
Practice: 1. First, pick out the snails with a needle, cut off the snails' tails, put the meat into a bowl, add a little water and alum and stir, then rinse with water and wash the snails' shells for later use;
2. Heat the flange with a little oil, then stir-fry the snail meat, add yellow wine, salt, pepper and chicken soup, simmer for 20 minutes, and take out the snail meat for later use;
3. Peel the garlic, smash it, chop it into mud, chop the celery leaves into mud, put them in a bowl together, add butter and stir well, then put this butter into the snail shell and then put it into the snail meat. Finally, seal the snail shell with this butter, put it in a baking tray, put it in an oven (the temperature is controlled at about 180℃), and bake for about 5 minutes. After the fragrance escapes, you can eat it.
Spinach Salad
Raw spinach 1.5 kg, boiled eggs 500 g, chopped onion 150 g, vinegar sauce.
manufacturing process
1. Preparation of vinegar sauce: Mash two cooked egg yolks, put them in a pot with reeds, add 10g white pepper, 20g mustard sauce, 30g refined salt and 5g monosodium glutamate, stir carefully with a spoon to make the egg yolks cloudy, and then pour 10g raw vegetable oil in turn. Then pour 50 grams of vinegar essence, stir well, adjust the taste and put it into a clean bottle with a lid. When in use, shake the bottle and pour it out. Vinegar sauce, also called French sauce.
2. Pick and wash the spinach, scald it with boiling water, cut it into pieces, and pile it in the center of the plate into a hill shape.
3. Peel the boiled egg, cut it into 6 pieces with rope, and put it in half spinach. The rest are surrounded by plates. Mix minced onion with vinegar sauce. Pour it on spinach.
Features hot and sour slightly spicy, fresh and delicious.
Mushroom Soup
Ingredients: 6 Flammulina velutipes, 2 shrimps, 12 flour, 3 tablespoons tomatoes, 0 tablespoons cream, 2 tablespoons ham, 4 slices mushrooms, 3 onions, 1/2 seasoning/salt, 1/4 teaspoon tomato sauce, 1 teaspoon.
Production method:
1. Remove the root of Flammulina velutipes and wash it.
2. Slice ham, onion and mushroom, blanch tomatoes, peel and slice.
3. Shelling and removing intestinal mud from shrimps, soaking in wine, salt and white powder for 10 minute.
4. Put the cream into the pot, slowly add the flour and stir-fry until golden brown, and add a bowl of water to serve.
5. Boil 5 bowls of water in a pot, add 2 ingredients, shrimp, Flammulina velutipes and 4 ingredients to cook, and finally add seasoning to turn off the heat.
fried beef steak
Ingredients: steak, onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce and tomato slices.
Production method:
Cut the steak into small pieces of 65,438+00g, slice each piece into circular slices with a knife with a diameter of 65,438+0 inch and a half, then chop the steak several times with a knife to round the meat, and put the steak piece by piece into the marinade mixed with onion juice and yellow wine. Take it out and marinate it for five minutes, then drag it with eggs. Fry both sides in a hot oil pan until golden brown, cook spicy soy sauce and tomato sauce, turn it over a few times, put it in the pan, and serve with cucumber slices, potato chips, or lettuce and tomato slices.
French stewed potatoes
500g of raw potato, 40g of onion, 25g of butter, a little garlic, concentrated vegetable soup 125g, 2 slices of fragrant leaves, a little salt and pepper noodles, a little vegetable oil and a little white wine. Cut? /TD & gt；
manufacturing process
1. Wash potatoes with water, peel and cut into pieces, 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. Stir-fry diced potatoes until all the oil is out, 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. Wait until the potatoes are cooked (the sauce thickens). Add some vegetable oil and wine and mix well. Sprinkle some celery powder on the plate.
White wine French snail
Specially made milk, garlic and wine are mixed with rich exotic flavor.
raw material
6~8 snails, 2 pieces of dough, 20CC. White wine,15g yellow cream, a little garlic, 40g cream and10ml whipped cream.
manufacturing process
1. The pot is hot. Stir-fry the snail meat for later use, prepare a pot of hot water to cook the dough, put it on a plate, put another pot of melted cream, and add garlic and stir-fry until fragrant. 2. Add snail meat and white wine to evaporate alcohol, add cream and whipped cream, put them on a plate, partially stuff them in the dough, and sprinkle the remaining white wine juice around.
Paris cabbage
Its cuisine is a famous French dish.
The special taste is rich and fragrant, suitable for both hot and cold, salty and delicious.
raw material
Chinese cabbage 1, onion 1, fragrant leaf I slice j celery 1, thyme powder 5g, garlic 2g, ham 150g, butter 50g, white sauce 50g, chicken.
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, use chocolate balls, salt, a little cream and pepper, mix well and drink together, which has no flavor.
Braised cucumber
Its cuisine is a famous French dish.
Extra sweet, extra salty, extra sour, extra spicy, extra crisp, extra tender and extra fragrant.
raw material
500g of tender cucumber, 2 fresh tomatoes, 25g of sour cream, 25g of yogurt, 25g of green garlic, 30g of spicy soy sauce, 5g of fennel, sugar, pepper and salt? /TD & gt；
manufacturing process
1, cucumber washed, pedicled, disinfected and diced; Peel fresh tomatoes and cut into pieces; Picking and cleaning green garlic, and cutting into powder; Stir-fried fennel and crushed. 2. Stir the yogurt in a bowl, add sour cream, fennel powder, diced cucumber, tomato pieces, minced onion and garlic, pepper, Chili oil, sugar and salt, stir well, adjust the taste, and store in the refrigerator. Take whatever you want.
French Onion Soup
Vegetable famous French onion soup
Its cuisine is a famous French dish.
In particular, it has a typical French flavor and a strong taste.
Raw beef soup 2000 g onion 500 g salad oil 150 g salt 20 g carrot powder, a little slice of bread and a little sauce.
manufacturing process
Slice the onion and fry it in salad oil until brown. (2) Add onion beef soup to the pot, stir-fry and boil, and add salt and pepper. (3) When the soup is served, put the slices of bread into the soup basin and take out the sauce to serve.