Sausage cream pasta making materials: main ingredients: spaghetti 200g sausage 200 ~ 250g mustard stem150g garlic 2 cloves onion14 broth 200g creamy white sauce 80g whipped cream 60g olive oil 40g Parmesan cheese powder10g salt and pepper10g Crolle teaches you how to make it. How to make sausage and cream pasta delicious 1. Steam the sausage first and slice it for later use. 2. Boil a pot of boiling water, add 1 tsp salt, then add spaghetti and cook for 10 ~ 12 minutes, stirring constantly to avoid touching the pot. 3. Chop garlic, diced onion and mustard stalks, wash and cut into sections, and cut basil into sections for later use. 4. Pour olive oil into the pot, heat it, add minced garlic and stir-fry until the onion is soft, add mustard stalks and stir-fry, then add stock, cream sauce and whipped cream, and cook over low heat; Finally, add sausage slices, salt and pepper and stir fry. 5. Pick up the spaghetti from method 2, put it in the sauce pot from method 4, cook for 1 ~ 2 minutes, then add basil and cheese powder, stir-fry and serve. The practice of Italian balsamic vinegar sauce mixed with garden salad introduces the cuisine and its effect in detail: Italian food
Pastoral salad with balsamic vinegar sauce: Ingredients: lettuce-1 skewer, long lettuce-1 skewer (optional), 2 cooked tomatoes, 3 cucumbers, red pepper-1, onion-1 and celery -65438.
2. Garlic is crushed and then finely cut.
3. Slice red pepper, onion, celery and mushrooms, and slice cucumber.
4. Stir the materials and sprinkle with lemon juice.
5. put the mixed salad in the refrigerator for about ten minutes, then pour in balsamic vinegar and olive oil.
The practice of French chicken stew introduces the dishes and their functions in detail: French recipes and home-cooked recipes.
Technology: Braised French Chicken Material: Ingredients: 1 clean and tender broiler (about 2000g).
Accessories: 500g of potatoes, 500g of carrots, 250g of onions and 25g of celery powder.
Seasoning: butter powder 100g, salt 15g, pepper 1g, fragrant leaves 1g, vegetable oil, chicken soup 1000mg (see this flavor). The characteristics of French stewed chicken: rich frankincense, fresh and salty. Teach you how to cook French stewed chicken, and how to cook French stewed chicken is delicious 1. Cut the chicken into 3 cm walnut pieces, sprinkle with 5 g refined salt and pepper, mix well and marinate. Peel potatoes and cut them into 2.5 cm hob blocks; Peel carrot, onion root, wash, and cut into hob pieces. 2. Cook the pot, add vegetable oil, heat it to 60%, add potato pieces and carrot pieces, fry them until they are 80% mature, add onion pieces, pull the oil, then take them out together and drain the oil. When the oil temperature in the pot rises to 70%, fry the chicken pieces until they change color, and pour them into a colander to drain the oil. Temper the pot, add chicken nuggets, add chicken soup and fragrant leaves, boil, cover, simmer the chicken nuggets with low fire until they are 80% cooked, add fried potatoes, carrots and onion nuggets, sprinkle celery, add refined salt, boil with high fire, add butter and flour to adjust the concentration, simmer with low fire until they are 80% cooked, and add salt. The practice of French steak introduces the dishes and their functions in detail: French cookbook anemia cookbook
Taste: salty and savory. Technology: Fried French steak. Material: Main ingredient: steak 500g.
Accessories: egg150g, bread150g, and wheat flour 50g.
Seasoning: 4g of salt and 3g of pepper. The characteristics of French steak: crisp outside and fragrant inside, fresh inside and red inside, fresh and tender. Teach you how to cook French steak and how to make French steak delicious. Beat the eggs evenly into egg liquid, remove the crust from the side of white bread, cut into rice grains, and mix with refined salt 1 g for later use.
2. Cut the steak into pieces, break it loose with the back of a knife, spread it with salt and pepper, dip it in dry flour, then drag it into the egg liquid, dip it in bread crumbs, cover it with a layer of tissue paper, and gently press it on the paper with your palm to make the bread stick.
3. Put 250 grams of cooked vegetable oil in a baking pan, heat it at 250℃ for about 5 minutes, adjust it to 200℃, put the cattle into the oil, fry it for about 5 minutes, turn it over for 10 minute, and take it out when the surface is brown.
4. Serve with spicy soy sauce or ketchup. Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
The practice of miso soup/Korean miso soup/Japanese miso soup is introduced in detail: Japanese food, Korean food, delicious porridge soup.
Technology: boiled miso soup/Korean miso soup/Japanese miso soup. Ingredients: 300g soft-shelled turtle bone (red fish bone).
Accessories: 65438+ 0/2 cup of red and white radish.
Seasoning: 80g of miso, 8 tsps of tofu1/,2 tsps of kelp sprout, sugar, monosodium glutamate and chopped green onion teach you how to make miso soup/Korean miso soup/Japanese miso soup, and how to make miso soup/Korean miso soup/Japanese miso soup. In fact, miso is soy sauce, and the soup is milky white and yellowish. It tastes rich and fresh. It seems that a lot of chicken essence is used. Usually you can use seafood to make soup, which is very delicious.
Japanese Miso Soup (Method 1)
300g of soft-shelled turtle bone (red fish bone), 2 cups of red and white shredded radish1,80g of miso and tofu, 8 tablespoons of kelp bud1,2 tablespoons of sugar, monosodium glutamate and chopped green onion.
manufacturing process
1. Cut the soft-shelled turtle (or other fresh fish bones) into sections, scald it with boiling water, take it out, and then wash it with clear water.
2. Put 3 1/3 cups of water into the pot and boil. Shred the red and white radish until soft, then add the fish bones to boil, skim off the foam, put the miso, sugar and monosodium glutamate into a colander spoon, mix well with a wooden stick (or spoon), immediately turn off the fire and sprinkle with chopped green onion. If fish bones are replaced with tofu, serve. Add 5 cups of water and simmer for 20 minutes. Miso Soup (Method 2) [Ingredients/Seasoning] Tofu 1/4 pieces of kelp bud (dry) 5g of onion 1 branch to make juice 300cc of miso 1 and 1/2 tablespoons.
2. Dice tofu and soak in water for later use.
3. Soak kelp buds in water to make them swell, and then drain the water for later use.
4. Boil the juice in a pot, put the miso in a strainer, immerse the strainer in the soup, stir with chopsticks to dissolve the miso, and then add the miso and mix well.
5. Put the diced tofu, kelp buds and chopped green onion into the soup bowl, and then pour in the hot soup of Method 4. The characteristic of miso soup is that it can't be cooked any more, because miso loses its flavor after reheating, so it's best to eat it immediately after cooking. Miso soup practice
1。 Ingredients: 5-6 dried fish, 8 grams of onion, tofu, 26 grams of kelp, 4 grams of water, 240 ml of miso 12 grams.
2. Dry the head and internal organs of small fish.
3. Drain 240ml of boiled dried fish, boil it and put it on medium fire for 2-3 minutes to get dried fish.
4. Put it in the bottom of the onion pot, and take out the fish eye bubble for about 30 seconds after the next step.
5. Soak in tofu and fisheye, and then proceed to the next step, about 50 seconds.
6. Let the kelp cease fire.
7. Put the essence in a large spoon and dilute it with the juice in the pot.
8. The key point of Wei Zeng Tang must be stirred evenly here.
9. After the taste in the tablespoon is stirred evenly, pour it into the pot, and the soup in the pot is well blended. When the fire is low and the fire is on, you can cease fire.
10, the delicious miso soup is ready, which takes 10 minutes in total. One person distributes materials and many people share them.
Just double it. Practice of Weizeng Decoction
Main material: Miso
Ingredients: diced tofu, mushrooms, chopped green onion, Undaria pinnatifida, miso and essence.
Production process:
Boil the boiling water and add an appropriate amount of flavor enhancer (salty or light according to personal taste).
After boiling, add Lin Wei and Su Wei and simmer over low heat.
Keep stirring with a spoon, so that the taste will melt as much as possible. (Or make a bowl of boiling water before adding fragrance, stir it first and then put it in the pot! )
Then add diced tofu (tender tofu), washed mushrooms (or other mushrooms), Undaria pinnatifida (or kelp) and chopped green onion.
Just boil it.
Taste: It has a faint bean smell and mellow taste, which is a typical traditional Japanese cuisine.
Intimate reminder: Ajisen is a processed soybean product, which contains vitamins B and F, protein, fat, sugar, calcium, phosphorus, iron, thiamine, nicotinic acid and carbohydrates. Practice of Weizeng Decoction
Ingredients: Dried small fish, red miso, kelp, Taiwan Province laver (optional), tofu.
Practice: 1. Boil the water, add the small fish and cook for about 5~ 10 minutes, mainly to let the umami taste come out.
2. put the red flavor, put it bit by bit ~ the taste is very salty, try a few lumps to see the taste, it is not enough.
3. Wait a few minutes for the taste to melt, and it is better to turn it a few times faster. Add kelp, laver from Taiwan Province Province, etc.
4. add tofu. It doesn't matter if the tofu is cut smaller. It's too big to bite ~~ and it will burn.
5. Cook for a few more minutes, and let all the ingredients mix together ... If you like, you can add a little "washed" Japanese fish monosodium glutamate, which will taste better.
6. Turn off the fire, you can drink it ... Finally, you can sprinkle some chopped green onion tuna sushi on it. Introduce the cuisine and its effects in detail: the staple food of Japanese cuisine.
Materials for making tuna sushi: ingredients: glutinous rice, purple vegetable rolls and tuna meat.
Seasoning: salt, sugar, sushi vinegar, green mustard. Teach you how to cook tuna sushi, and how to cook tuna sushi is delicious 1. Soak glutinous rice, steam it, add salt, sugar and sushi vinegar, mix well, roll it with purple cabbage rolls, and make sushi. 2. Cut the tuna into thick slices and squeeze a proper amount of green mustard on one side of the fillet. 3. Cover the corner pieces on the sushi. Tips for making tuna sushi: Steamed glutinous rice should be cooled before mixing.