Cuisine French cuisine

Features Salty and savory, light and not greasy.

Ingredients

1250g of net fish, 250g of scallions, 15Og of celery, 100g of eggs, 15g of salt, 100g of butter, 25g of brandy and a little of confectioner's flour

Preparation

(1)Cut the fish into 20 slices, and pat them into thin rectangular slices with the meat patter. (2) Shredded green onions and celery, sautéed in butter until brown, seasoned with salt and hoisin powder, cooked in brandy and mixed with spread omelet cut into shreds. When cooled, roll the fish fillets in a simple shape and fold them in a vessel to steam.

Dish name Parisian cabbage

Cuisine French cuisine

Features Strong flavor, hot and cold, savory and delicious.

Ingredients

1 cabbage, 1 green onion, 1 parsley, 5g of thyme, 2 cloves of garlic, 150g of ham, 50g of butter, 50g of white sauce, 150ml of chicken broth. Salt and pepper to taste.

Procedure

1. Cut cabbage into 4 pieces, peel off the outer layer of old leaves, blanch for 6 minutes, pull out, remove the water, and then cut into large pieces. 2. Butter into a pan, add sliced green onions, dry celery pieces, sauté for 5 minutes, pour cabbage, reduce heat, add garlic cloves, chicken broth, parsley, parsley, thyme powder, cook over low heat for 15 minutes. 3. Make white sauce (see oyster soup), cabbage grated into vegetables, and then added to the field, pour white sauce, add salt and pepper. 4. Ham cut into thin slices, put into the soup, put parsley slices, toasted bread slices single heel, can be. 5. Another way to eat, without toast, with a sandwich chocolate ball, add salt, a little cream, pepper, mix well, drink together, the flavor is unique.

Dish name Chicken meatballs in soup

Cuisine French cuisine

Features Strong flavor and aroma, fresh and tasty, chicken flavor attractive.

Ingredients

100g of raw chicken breast, 75g of potatoes, 50g of carrots, 40g of celery, 50g of scallions, 1 egg white, 25g of bread, 150ml of milk, 1 piece of parsley, 30g of butter. Salt, pepper, monosodium glutamate, chicken broth.

Process

1. First in the raw chicken breast, put on the cleaned onion.30 grams, with a meat grinder into a fine paste, put in a ceramic bowl, add egg whites, milk, bread softened with water, add salt, monosodium glutamate and mix well into the filling. 2. Squeeze the filling into small balls, chicken broth boiled, down into the balls, cooked, fish out. 3. and then boil chicken meatball soup filtered, the remaining onion peeled and carrots cut into slices with celery, clean, cut into segments; potatoes washed, peeled, cut into cubes. 4. pan is hot, the butter, fifty percent hot stir-fried onion slices, carrot slices, parsley, fried flavor, then, pour into the filtered chicken broth, potato diced chicken broth to cook a little bit, and then into the small balls, celery end, add salt, monosodium glutamate, pepper to taste, can be. 5. When serving, each portion can hold 8 small balls plus soup, can be.