Western food is a kind of food that people like to appear on the daily table, has been widely noticed by people, so what are the recipes for Western food? I believe that for this problem we also want to know the answer, then we will take a look at what are the western food recipes, through the knowledge of western food practices so that we can better apply to daily life, then we will take a look at what are the western food recipes.

Mixed Toast Pizza

Ingredients: mixed vegetables, ham, mozzarella cheese, cheddar cheese, red peppers, salsa, sesame seeds, French spices, toast

Practice

1, first of all, thawed the mixed vegetables, and then washed clean, and put into the boiling water inside the blanch, fish out of the water control.

2, beet peppers washed, with ham, cheddar cheese together to change to, mozzarella cheese shavings.

3, (1) and (2) mix, add the salad dressing, sesame seeds, French incense, mix well, put on toast.

4. Preheat oven to 150° and bake for 8 minutes in the middle.

Bacon Asparagus Rolls

Ingredients: bacon, asparagus, crushed black pepper.

Directions

1, cut the asparagus into lengths slightly longer than the width of the bacon, blanch in a pot of boiling water with a little cooking oil and salt,

blanch and then quickly submerge in cool water with ice cubes.

2, bacon everything into three spare. Take a small place of bacon slices, wrapped into 2 asparagus, rolled up, fixed with toothpicks. Then do all in turn.

3. Roll the asparagus into a pan and fry until the bacon is lightly browned, then sprinkle with crushed black pepper.

Spinach and enoki mushroom bacon roll

Ingredients: bacon, spinach, enoki mushrooms, cooking oil, black pepper, salt.

Directions

1, first of all, spinach and enoki mushrooms were picked clean, and then blanched in a pot of boiling water, then fished out, drained and spare.

2. Cut the bacon in half, take half of it and spread spinach and enoki mushrooms according to the picture below, and roll it up.

3. Fix the rolled bacon rolls with toothpicks, put them into a frying pan with a little cooking oil and fry on low heat, and sprinkle with a little black pepper and salt to taste.

Salmon in Orange Juice

Ingredients

Ingredients: Salmon 300g, Orange Juice 1 cup

Side dishes: Spinach 20g, Onion 1/5, Bacon 3 slices, Butter

Steps

How to make classic western recipes

1. Slice the salmon into 2 slices of about 3cm in thickness and thickness.

2. Wash the spinach, dice the onion and bacon and set aside

3. Heat a pan and cool the oil. Add a little oil to the pan and heat it slightly

4. When the oil is hot, add the salmon

5. Fry the salmon until one side is golden brown, then turn it over and fry the other side until it is golden brown and then put it on a plate and prepare it

6. Pour the bacon directly into the pan without oil and stir-fry it

7. After the bacon is fried and fragrant, pour in the spinach and onion and stir-fry it, and then fry the spinach with a little bit of onion and a few times. Pour it in the center of a clean plate

8. Pour the orange juice into the pan and heat it up

9. Slowly heat up the orange juice until it bubbles and then add the right amount of butter, push the butter to disperse evenly and melt it in the orange juice

10. Finally, put the salmon neatly stacked on the sautéed vegetables, and then use a teaspoon to pour the simmering orange juice over the salmon to serve it

Tips

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1. Don't turn the salmon over or shake the pan too often during the frying process, otherwise the salmon will be easily scattered

2. You don't need to add oil when frying the bacon, as the bacon itself has its own oil content

Braised Oxtail with Honey Pear and Orange Wine

Directions

1. Wash and fly the oxtail in water; put it into a slow cooker, add orange wine, dark soy sauce, brown sugar, one fresh tangerine peel, add water to overflow the oxtail. Add water to cover the oxtail

2. Turn on high and simmer for 3-4 hours until the oxtail is tender

3. Preheat the oven to 400F; cut the pears in half, remove the seeds, drizzle with a little melted butter, drizzle with a little orange liqueur, and sprinkle with cinnamon

4. Place the pears on an oiled baking sheet and gently cover with a layer of foil

5. Poke holes in the top

6.

6. Bake for 45-60 minutes until the pears are soft and tender, and then remove the foil for the last 10 minutes and sprinkle a little brown sugar on the top to make the surface golden brown

7. Serve the oxtail and pears on a platter; heat up the marinade in the crockpot to concentrate it, add a few drops of orange wine, and thicken with a little watercress to thicken the sauce, then pour it on the oxtail

Cream of asparagus soup

The second course: Cream of asparagus soup

Method

1. half a kilogram of asparagus, wash and cut off the roots, cut a large section; potatoes, a peeled and cut into small pieces

2. large pot of water to boil, put the asparagus, break the life of the green can be fished out, into the ice water to cool

3. another small pot, put the cream of a small piece of melting, add potatoes and a little mixing, adding the broth two bowls of whipped cream, one bowl

3. Add two bowls of stock and one bowl of whipping cream

4. Cook over low heat for 15 minutes or until the potatoes are cooked through, add salt and black pepper to taste

5. Prepare a blender, add the asparagus, potatoes, and stock; puree to a paste

6. Pour into the soup bowls immediately and garnish with the asparagus tips

7. If there is a good amount of whipped cream available, squeeze it on top to garnish the top