Cheese+ham ~
Coat the pan with vegetable oil or olive oil ~
Draw the mixed noodles into pancakes ~
However, put ham ~ cheese+on it ~ or put some chocolate in it ~ depending on how you want to eat it ~
Then fry it and serve it ~
That's how my French friends feed us ~
There are other ways to eat, welcome to provide ~
Question 2: How to eat and make sandwiches after slicing macroporous cheese? Add lettuce, chicken or ham to ordinary bread, and then add cheese slices. If there is an oven, bake until the cheese melts and take it out. If there is no oven, you can heat it in a pan. The dishes in the middle can change with the seasons. Italian sandwiches can be sandwiched with sweet peppers, tomatoes, spinach leaves and turkey.
You can just add cheese. You should fry it in a lightly oiled pan until both sides turn golden brown and the cheese melts.
If you are not afraid of being fat, there is another way, which is delicious.
Cut the cheese into small pieces one centimeter square, wrap it in egg liquid, and then add bread flour. Say it again. Fry until golden brown. Season with salt and pepper.
Macroporous cheese is usually natural cheese, and cheese is generally divided into processed cheese and natural cheese. Natural cheese is made from milk or goat's milk, which is solidified after adding lactic acid bacteria and rennet, filtered, soaked in salt water for three days, and then fermented for four to six months. Processing cheese is to break several natural cheeses, heat them to melt, and then cool them to solidify.
The difference between the two is that the lactic acid bacteria in natural cheese are alive, while the lactic acid bacteria in processed cheese are dead. In addition, processed cheese has higher moisture content and slightly thinner nutrition, but higher phosphorus content, which has the advantages of stable quality and easy storage. Because the smell has disappeared during the processing, it tastes better and is more suitable for our oriental tastes than natural cheese. Two thin slices of cheese are equivalent to the nutrition of a cup of whole milk, so eating more cheese during development will definitely help the healthy growth of bones.
Try to buy a packaged cheese slice and put it in the refrigerator. Open the packaged cheese slices, and it is best to eat them all at once. The child's gastrointestinal dysplasia. If you eat spoiled cheese, it is easy to cause diarrhea.
Question 3: How to eat Swiss macroporous cheese? Swiss macroporous cheese is made of carbonic acid. If you like, you can make fondue cheese!
Step 1: Rub the cheese into silk. Then add two tablespoons of corn starch and stir well to prevent the broken cheese from sticking together and forming a ball.
Step 2: Cut your favorite dish into bite-sized pieces. There is nothing special about hot pot dishes, it depends on everyone's hobbies. Broccoli and cauliflower need to be steamed first, such as western sausage, ham slices, French bread (baked slightly after cutting), carrots and cooked potato chips. You can add it to the plate. Personally, I think vegetarian food is better than meat, and bread is great. Set bamboo sticks, and it would be better if you had a small fork to eat the cheese pot.
Step 3: Wipe the wall of the pot with garlic, pour 1 cup of dry white wine into a small pot, add two teaspoons of minced garlic if you like garlic, cook on low heat until it bubbles slightly, grab a handful of shredded cheese and put it in the pot to melt, stir well, and put it in the other hand. . . Constant stirring is needed to prevent caking. Add another tablespoon of brandy, and finally add salt and cinnamon to taste, then move the pot to the top of the candlestick and light one or two candles on the bottom.
Question 4: The main ingredients of macroporous cheese making.
Low-gluten flour 200g cream cheese (room temperature)120g
60g butter (room temperature) 50g milk (room temperature)
Raisins (soaked soft) 15G
condiments
Baking powder 7G fine sugar 50G
Cheese Si Kang: Crispy. Steps with rich cheese flavor
1. Mix the low-gluten flour, baking powder and fine sugar evenly.
2. Mix cream cheese and flour by hand at room temperature.
3. Mix the flour and cheese evenly, and then add the room temperature butter cut into small pieces.
4. Rub butter and flour into granules by hand.
5. At this time, the powder is still dry and granular.
6. Add milk and knead with your hands.
7. Knead the dough into granules.
8. Mix in the soaked and drained raisins.
9. Squeeze the dough into small pieces at will and discharge it into a baking tray; Preheat the oven 180℃ and bake15-20min.
skill
-The oven temperature should be adjusted according to each oven.
-Milk, cream cheese and butter must be taken out of the refrigerator in advance and kept at room temperature.
-raisins can be replaced with dried cranberries or other nuts.
Question 5: How to make the big hole dry cheese at home 100 ingredients?
Low-gluten flour 200g cream cheese (room temperature)120g
60g butter (room temperature) 50g milk (room temperature)
Raisins (soaked soft) 15G
condiments
Baking powder 7G fine sugar 50G
Cheese Si Kang: Crispy. Steps with rich cheese flavor
1. Mix the low-gluten flour, baking powder and fine sugar evenly.
2. Mix cream cheese and flour by hand at room temperature.
3. Mix the flour and cheese evenly, and then add the room temperature butter cut into small pieces.
4. Rub butter and flour into granules by hand.
5. At this time, the powder is still dry and granular.
6. Add milk and knead with your hands.
7. Knead the dough into granules.
8. Mix in the soaked and drained raisins.
9. Squeeze the dough into small pieces at will and discharge it into a baking tray; Preheat the oven 180℃ and bake15-20min.
skill
-The oven temperature should be adjusted according to each oven.
-Milk, cream cheese and butter must be taken out of the refrigerator in advance and kept at room temperature.
-raisins can be replaced with dried cranberries or other nuts.
turn
Question 6: How to make Emmental cheese for your baby? Children's digestive system is not fully developed, and dairy products such as cheese cannot be digested. Therefore, it is not recommended to give children Emmental cheese. In fact, in Europe, there are also regulations that cheese can be added to infant food supplements. I didn't check it in detail. As far as I can remember, there is only one kind of cheese in Italy that can be used as a supplementary food for infants and young children, and that is the famous Grana Padano cheese. When added as an auxiliary food, it needs to be scraped into pieces and added to the food.
Question 7: Which is better, macroporous cheese or mozzarella cheese? Usually mozzarella cheese is used to make pizza. Macroporous cheese is usually put in the cheese plate of western food, that is, it can be eaten directly, with soda biscuits, raisins and walnuts. And mozzarella cheese is often used to bake or bake things. It is also a kind of cheese suitable for China people. It is usually used for pizza and French snails.
Question 8: Why is it so difficult to import delicious Swiss macroporous cheese? Is it bad? Maybe you don't like salty and sour. . . I feel delicious after eating for a long time. I eat bagels.
Question 9: Who knows how to eat Doggett Kelly cheese? It tastes terrible. I don't want to throw it away. I don't know if you are overeating, beaten or eating a big hole. In fact, these are all natural cheeses, unlike cheese slices that are copied. Try it with red wine, or spread it on bread and bite it in the microwave for 5 minutes. You can also use tomato sauce, minced pork rice or pasta, all of which are good choices.