Ingredients: mixed vegetables, ham, mozzarella cheese, cheddar cheese, red pepper, salad dressing, sesame, French incense and toast.
The encyclopedia of western food recipes teaches you six simple western food practices.
working methods
1. Thaw the miscellaneous vegetables first, then wash them, blanch them with boiling water, and take them out to control the water.
2. Wash red peppers, replace them with ham and cheddar cheese, and shred mozzarella cheese.
3. Mix (1) and (2), add salad dressing, sesame seeds and balsam, mix well and put on toast.
4. Preheat the oven and bake at 150 for 8 minutes.
Bacon asparagus roll
Ingredients: bacon, asparagus, chopped black pepper.
working methods
1, cut asparagus into a length slightly longer than the width of bacon, put it in a boiling pot with a little cooking oil and salt, blanch it, take it out, and quickly immerse it in cold boiled water with ice cubes.
2, bacon, everything is three standby. Take a small piece of bacon, wrap 2 asparagus, roll it up and fix it with a toothpick. Then do it in turn.
3. Roll the prepared asparagus into the pot, fry until bacon is slightly burnt, and sprinkle with chopped black pepper.
Spinach, Flammulina velutipes and Bacon Roll
Ingredients: bacon, spinach, Flammulina velutipes, cooking oil, black pepper, salt.
working methods
1. Wash spinach and Flammulina velutipes separately, then blanch them in a boiling water pot, take them out and drain them for later use.
2. Take half of the bacon, press the picture below, spread spinach and Flammulina velutipes, and roll it up.
3. Fix the rolled bacon roll with a toothpick, put it in a wok, add a little cooking oil, fry it over low heat, and sprinkle with a little black pepper and salt to taste.
Roasted lamb chop with red wine and pepper
Ingredients: one lamb chop, half a cup of onion, ginger, pepper, star anise, fennel, soy sauce, salt, cumin powder, cumin granules, black pepper, Haitian special hot sauce and red wine.
working methods
1. Wash the lamb chops, put them in a pot, bring them to a boil with high fire, and skim off the foam.
2. Add green onions, ginger slices, pepper, star anise and fennel, add soy sauce and salt, cover the pot, and cook in a pressure cooker for 15 minutes.
3. Mix cumin powder, black pepper powder and red wine Haitian special spicy sauce into sauce, spread tin foil on the baking tray, and preheat the oven to 230 degrees.
4. Take out the cooked leg of lamb and put it in the baking tray. Brush with a layer of prepared sauce while it is hot, and sprinkle with a layer of hazelnuts.
5. If the lamb chops are not salty enough, you can sprinkle some salt and cumin. Bake in the middle layer of the oven for 10 minutes.
Roasted lamb chop with red wine and pepper
Ingredients: one lamb chop, half a cup of onion, ginger, pepper, star anise, fennel, soy sauce, salt, cumin powder, cumin granules, black pepper, Haitian special hot sauce and red wine.
The encyclopedia of western food recipes teaches you six simple western food practices.
working methods
1. Wash the lamb chops, put them in a pot, bring them to a boil with high fire, and skim off the foam.
2. Add green onions, ginger slices, pepper, star anise and fennel, add soy sauce and salt, cover the pot, and cook in a pressure cooker for 15 minutes.
3. Mix cumin powder, black pepper powder and red wine Haitian special spicy sauce into sauce, spread tin foil on the baking tray, and preheat the oven to 230 degrees.
4. Take out the cooked leg of lamb and put it in the baking tray. Brush with a layer of prepared sauce while it is hot, and sprinkle with a layer of hazelnuts.
5. If the lamb chops are not salty enough, you can sprinkle some salt and cumin. Bake in the middle layer of the oven for 10 minutes.
Tuna macaroni salad
Ingredients: macaroni, celery, cherry tomato, lettuce, broccoli, boiled eggs, canned tuna soaked in water, mayonnaise, minced onion, celery, lemon juice, pepper, salt and olive oil.
working methods
1. Add a little olive oil to the boiled brine (1% concentration), add macaroni, cook according to the time indicated on the packaging bag, and drain for later use.
2. Cut the boiled egg into pieces with an egg cutter.
3. Wash all vegetables and filter out the water. Cut celery into small pieces, cut tomatoes in half, and shred lettuce and purple cauliflower.
4. Drain the soup in the canned tuna, take 1/2 cans of tuna meat and mash it, and mix it with all the sauces to form tuna salad dressing.
5. Mix the macaroni and all other cut materials with another 1/2 can of tuna meat and put it in a bowl, then pour the tuna salad dressing on it.
Cream potato soup
Ingredients: a potato, half an onion, 3 slices of bacon, 250 ml of milk, a little whipped cream, 250 ml of stock, salt, pepper and olive oil.
working methods
1. Slice the potato first, and cut the onion and bacon into strips.
2. When the wok is slightly hot, add the bacon strips, fry slowly on low heat until the bacon oil is crisp, and serve for later use.
3. Heat the olive oil in the wok, stir-fry the diced onion, stir-fry the potato chips evenly, pour in the stock, cook the potatoes on low heat, and turn off the heat.
4. Pour the cooked vegetables and soup into the blender to make vegetable soup.
5. Pour the vegetable soup back into the wok, pour in fresh milk and whipped cream, turn on the small fire again, stir while heating, add pepper and salt to taste after boiling, and turn off the fire.
6. Put the cooked soup into a bowl and decorate it with fried bacon strips.