Pizza: Cheese Pizza, Smoked Chicken Pizza,

Cheese Pizza: 1 ? cups lukewarm water 4 ? cups all-purpose flour ? tsp. salt 2 tbsp. olive oil 1 ? tsp. yeast 2-3 tbsp. cornmeal vanilla juice mozzarella cheese pepperoni, diced peppers, diced chicken shiitake mushrooms, or whatever else you want to add.

First add the first five ingredients to the dough in the bread machine and set the "Dough" cycle. Preheat oven to 420 degrees. When the dough is ready, divide it into two equal portions and spread them lightly onto cookie and cornmeal lined baking sheets. Drizzle a quarter cup or less of the herb sauce over the pizza dough, top with the mozzarella cheese, and finish with the side dishes. Bake for 18 minutes or until the cheese is golden brown.

Smoked Chicken Pizza:

Main Ingredients:

Main Ingredients:

Wheat flour 400gSupplements:

Yeast 12gEgg yolks 20gCheese 330gTomato 20gOnion (white) 15gOnion (white) 15gSquare Beans 10gChicken 30gCorn 15gSeasoning:

Methods:

Put the pizza dough in a greased baking dish and place on a lightly floured surface. Place the crust in a greased baking dish and transfer to a preheated 210°C oven. 2. Bake for 7 minutes or until golden brown, then remove from the oven. 3. Wash the tomatoes, remove the pips and dice. 4. Peel the onions and dice. 5. Wash the string beans, remove the heads and tails, and dice. 6. Brush the baking dish with a thin layer of oil, place the crust in the oven, and spread with the Napoleon Pesto (25 grams). 7. Sprinkle the crust with the shredded cheese (50 grams). 8. Sprinkle the crust with shredded cheese (50g); 8. Top with tomatoes, onions, string beans, corn kernels, and then sprinkle with shredded cheese (30g) and grated cheese (50g); 9. Transfer the crust to the preheated oven at 200℃ and bake for about 6 minutes; 10. Remove from the oven until the cheese is golden brown.

Pasta: Spaghetti with Fresh Tomatoes and Seafood, Spaghetti with Shrimp and Cream

Spaghetti with Fresh Tomatoes and Seafood:

Ingredients (4 persons): Spaghetti with young Italian pasta (Linguine) 320g, Fresh clams 250g, Scallops 8, Oysters 8, Garlic 1, Olive oil 1 tablespoon, Italian coriander (finely chopped) 5g, Dried Chili Peppers (finely chopped) a pinch, Fish stock 2 tablespoons, Tomatoes (finely chopped) 2 tablespoons, Fish stock (finely chopped) 2 tablespoons. 2 tablespoons, tomatoes (diced) 60g

Preparation Sauce ingredients: (4 persons) 50g shrimp, 50g fish fillet, 1/2 tablespoon of brandy, 100g canned tomatoes, 1 tablespoon of fish stock, a little bit of olive oil, 25g of butter Sauce Directions: 1 Cook the butter in olive oil, add the fish fillet and sauté, then add the brandy and the fish stock, and cook until half of the sauce remains. 2 Add the tomatoes, and cook on a slow fire until half of the sauce is gone. 2 Add the tomatoes and simmer for 20 minutes, then remove from the heat and set aside. Main Course:1 Heat oil and deep fry garlic until golden brown, remove garlic and add dried chili.2 Add all seafood, stir fry until half cooked, add sauce, fish stock and tomato diced and cook on slow fire.3 Boil baby pasta in salted water with high heat for about 7 minutes, drain and stir fry in a wok.4 Add sauce and mix well. 4Add the sauce and mix well, cook for a while and serve on a plate, sprinkle with chopped coriander to finish. Cooking time: 25 minutes

Shrimp Cream Pasta:

IngredientsPasta: 1/2 packet pasta, 200g shrimp, 3 cloves garlic, 1/2 cup cream, 1/2 parsley (A) Ingredients: 1/3 cup white wine, 1/3 cup tomato sauce, 1/2 teaspoon salt, a pinch of pepper.　　(B) Ingredients: 3 tbsp cheese powder.

How to do it ①Demineralize shrimp, mince garlic and parsley.　　② pot of hot, put cream, garlic incense, add shrimp, stir-fry until shrimp color, add the A material to cook until the soup is dry.　　③ Boil half a pot of water and put a little salt, cook the pasta and fish out. ④On the cooked pasta, drizzle the shrimp sauce and sprinkle some cheese powder and chopped celery.

Salads: Garden Salad with Balsamic Vinaigrette, Seafood Salad

Garden Salad with Balsamic Vinaigrette:

1. Peel lettuce, wash and dry it. 2. Crush garlic, then finely chop it. 3. 3. finely chop the red pepper, onion, celery and mushrooms (very finely chopped), and slice the cucumber. 4. mix the ingredients and sprinkle with lemon juice. 5. place the salad in the refrigerator for about ten minutes, then drizzle with balsamic vinegar and olive oil.

Seafood Salad:

1. Peeled cuttlefish and shrimp and add curved grains and blanch them slightly in boiling water with the addition of wine, then peel shrimp and cuttlefish and shred. 2. Cut into julienne strips. 2, Baffin clams soaked in salt water to remove the sand, washed, blanched in hot water to make the shell open. Oysters are also washed in this way, and then blanched. 3, salad with vegetables washed in cold water, torn into sizes suitable for the entrance of the pieces to be used. 4, a variety of salad with vegetables in the plate, seafood is also good, look good, and then garnish with lemon, and drizzled with sauce.

Hand rolls: ①Place a sheet of seaweed (or nori, if you can use it directly) on a flat surface, light side down. Spread the sushi rice evenly over the seaweed. ③Place various types of food on top of the rice, such as fish, shrimp, shellfish and other seafood, vegetables, condiments, spices, sauces and so on. ④Finally, roll the seaweed from one end and dip the knife in water to cut it into a round mound of even thickness.

**Sushi rice: Cook about 3 cups of rice and pour it into a bowl, then add half a cup of balsamic vinegar (add a little water if you're using white vinegar) evenly on top of the rice; or you can add a little sugar and salt to the vinegar beforehand. Wait until the temperature of the rice is lowered.

Snacks:

French Flame Pancakes:

1. Heat a large saucepan and turn the heat down. 2. Sprinkle the sugar evenly into the pan and allow it to melt, holding the pan about 5 centimeters away from the heat and rotating it from time to time to prevent the sugar from scorching. 3. When all the sugar has melted about 2/3 of the way through, add the butter and rotate the pan to make sure it is evenly distributed across the bottom of the pan. 4. completely and evenly distributed on the bottom of the pan.4. Pour in the shredded lemon and lemon juice.5. Pour in the orange juice. 6. Smear half of the orange side of the pan once to prevent any unmelted sugar from sticking to the bottom of the pan and to evenly mix all of the ingredients in the pan. 7. Fold the pancakes in half twice to make them 1/4 the size of the pancakes and place them in the pan. 8. 8. Pour the Grand Marnier into a long ladle and set it on fire. 9. With your other hand, use a fork to lift the orange peel from the top of the spiral and hold it high above the pan. 10. Slowly pour the wine down the orange peel from the top of the fork, this step is the best part of the whole dessert, the green flame on the elongated orange peel is extremely beautiful, and the juice that drips into the pan not only has the mellow flavor of the Grand Marnier, but also a little bit of the sweet and bitter taste of the peel. (If you don't feel comfortable making this at home, you can skip this step and just pour the citrus wine directly into the pan). 11. Remove the pancakes from the pan and place them on a plate with the vanilla ice cream. 12. Reduce the sauce in the pan over the heat to a simmer and drizzle over the pancakes when it thickens, then sprinkle over the ice cream as a garnish if there are any remaining lemon shavings.

Dessert:

Black Forest Cake

Low-gluten flour 70g, cocoa powder 30g+50g, 5 eggs, 90g sugar, 60ml salad oil, 60ml milk, 300ml cream, 350g dark chocolate, 10ml cherry wine, 8 pcs of psyllium, 80g of black cherry jam, 30g of sliced almonds

Practice: 1, egg yolks and egg white separate, low flour and cocoa powder sifted 2, add 1 drop of white vinegar in the egg white bowl, whisk low speed until coarse foam, gradually add 40 grams of sugar, beat until stiff foam state 3, add salad oil and milk in the egg yolk bowl, whisk low speed to medium speed will be emulsified 4, a one-time sieve into the low flour and cocoa powder, stir until no powder 5, one-third of the egg white into the egg yolk paste, mix well, and then with the The rest of the egg white paste mixed well 6, pour into the mold, 140 degrees for 60 minutes to bake, remove and cool 7, melt the black cherry jam, remove the cherry fruit particles to be used, add the remaining sauce to the cherry wine and mix well 8, whipping cream add the remaining cocoa powder, the remaining sugar and 100 grams of chocolate, whipped to 8 into a slow flow state 9, the cake cut in two, the cherry jam wine spread on the two pieces of cake, the cherry The cherries in order to line up, and then a layer of cocoa butter, also coated with cocoa butter on the outside of the cake, put into the refrigerator to hide 10, 150 grams of melted dark chocolate, a one-time drizzle in the conversion paper with a spatula, slightly solidified when the desired shape, waiting for a thorough solidification 11, 100 grams of chocolate shavings 12, almond slices with the oven heated to 100 degrees for 5 minutes to decorate the cake, and finally decorate the cherry wine soaked carmelized

Tomato and green oyster soup:

Ingredients (for 4 persons): 1 kg green oysters in their shells, 3-4 cloves of peeled garlic, 1 g of dried chili pepper (finely chopped), 3 tablespoons of white wine, 120 g of tomatoes (finely diced), 10 g of Italian parsley (finely chopped), 2 tablespoons of Marinara sauce, a little bit of olive oil, a pinch of salt and a pinch of pepper each

Making Process Marinara Sauce Ingredients: 1 clove garlic (chopped), some olive oil, 10g minced silverfish fillet, 2 tablespoons aubergine paste (canned) Marinara Sauce Directions: 1. Sauté the minced garlic and silverfish fillet in heated olive oil. 2. Pour in the aubergine paste, and cook over low heat for about 10 minutes. 3. Soup Directions: 1: Saute garlic in olive oil until golden brown, then add oysters. 2: Add diced tomatoes and white wine and cook in a wok with the lid on until all the oysters are open. 3: Add Marinara sauce. 3: Add the marinara sauce and cook over low heat until the soup thickens, drizzle with a little olive oil and serve with coriander. Cooking time: 25 minutes

Shenyang Tianhe Hengmei Catering Company has professional people to guide, I hope it can help you