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Someone once said that in this world, only food and love can live up to it.

Food gives people physical pleasure, and love gives people spiritual satisfaction.

When food meets love, it turns into the ultimate beauty in the world.

What is full of deep love may be just a side dish cooked by one's own hands. No matter how messy the scene is and how unsatisfactory the dishes are, it is a meaningful picture in the eyes of the lover.

among the people who love it, it has already melted into a dense and mellow peerless delicacy.

If you are missing someone at this moment, you should also think of your favorite salmon dish when you are together, and stubbornly believe that it is a delicious food that you will never get tired of in this life.

if you lose someone at this moment, you should also think of the spaghetti you knocked over when you left, so that you can't adjust the sweet and sour taste for many years to come.

In fact, what we love is never the food itself, but the person we share and experience together.

Today, what we sit together and taste is delicious food that lives up to our love. Recommended food for couples' dinner

Avocado salad

Ingredients: Avocado 3 cherry tomatoes 5 salt a little black pepper a little lemon juice a few drops

1. Draw a circle horizontally with a knife (because there is a pit in it, you don't have to worry about it when you draw it where it can't be opened); After drawing a circle, you can easily turn it away by turning it by hand; Knock down the half with a knife and take the core out (or dig it out)

2. Cut the grid with a knife like a mango; Dig it out with a spoon (the hollowed-out peel can be used as a container); Avocado is very suitable for adding a little salt and black pepper (with a little lemon juice, mayonnaise or English mustard sauce)

Cheese salmon

Ingredients: 1 piece of salmon cheese slice, 1 piece of black pepper, a little whiskey, 2 teaspoons of butter, 2 teaspoons of salt and 1/2 teaspoons of basil, a little

1. Wash the surface of the bought salmon slightly

2. Carefully tear off the fish skin on the back by hand, and don't throw it away. You can eat it cold, or you can keep it if you like. When frying, only the side with the fish skin will be tender.

3. Change the knife into a thick block and marinate it with whiskey and a little freshly ground black pepper for 15 minutes.

4. Melt a small piece of butter (and prepare such a small piece of butter) < P > Sprinkle a little salt on the surface, put in a second piece of butter to melt before turning over

6. Turn over and fry until the surface is slightly yellow (it doesn't take too long to fry, and it doesn't take many times to turn over, just fry once)

7. Take out the code and put it on a plate, and the surface can be supplemented with a little salt

8. Put on cheese slices and sprinkle a little dried basil. The microwave oven bites for more than ten seconds until the cheese melts

Diced chicken curry

Ingredients: chicken breast 45g carrots 15g potatoes 15g bell peppers 5g ginger 1 small piece of vegetable oil 2 tablespoons curry 1g cooking wine 2 tablespoons salt 5g water 2 soup bowls

1. Preparation materials: chicken breast 45g carrots 15g potatoes 15g, 5g of green pepper, 1 small piece of ginger

2. Prepare seasoning: 1g of block curry, 2 tablespoons of cooking wine, 5g of salt, 2 soup bowls of water

3. Remove fascia from chicken breast, wash, drain and dice, add cooking wine and salt and marinate for 15 minutes (to catch that the liquid is fully absorbed by diced chicken, which is a little sticky, The fried diced chicken is tender)

4. Dice the carrots, potatoes and green peppers respectively

5. After the ginger slices in the oil pan are fragrant, pour the diced chicken and stir-fry until it changes color, and then put it out for later use (immediately after it changes color, the diced chicken will not taste tender if it is fried for too long)

6. Put the carrots and potatoes in another oil pan and stir-fry until it is basically soft and rotten (stir more-fry) Stir-fry until the potatoes are basically crispy)

7. After adding water to boil, continue to add curry and slowly cook it with low heat (stir constantly during cooking, To prevent the pot from being burnt)

8. Finally, add diced chicken and green pepper and cook until the taste is blended.

Sauté ed steak

Ingredients: 2 carrots, 2 lemons, half chicken feathers, 1 small handful of olive oil, 2 tablespoons of sea salt and 1/2 teaspoon of black pepper

1. If the steak is frozen, Please put it in the freezer to naturally defrost

2. Wipe the defrosted steak with kitchen paper

3. Heat the steak pot, add olive oil, and add the steak when white smoke appears slightly. Don't move it

4. Turn down the heat when frying. The time needs to be judged according to the size of the steak. I have been frying it for about 1 minute. After the bottom is scalded, rotate 7 degrees to continue frying. When the gravy is separated from the surface, sprinkle with ground black pepper and sea salt, and then turn over. 5. Turn the turned steak to medium heat, and continue frying according to the method just now, and season it with ground black pepper and sea salt. Medium-rare' steak should have pink in the middle. At this time, you can watch the cooked degree of the steak from the side of the steak

6. If the steak is thick, after being fried on both sides, you can stand up the meat and continue to fry it and seal the gravy around to prevent the gravy from flowing out from the side. Decorate with vegetables and put on the steak.

Baked scallop in French style

Ingredients: scallop 6 carrots, 1/2 onions, 1/2 flour, 25 grams of cheese, 2 cloves of butter, 25 grams of water, 1 grams of whipped cream, 15 grams of salt, right amount of sugar, right amount of parsley (minced), 1. Dice carrots, onions and garlic for later use

2. Heat butter in the pan, stir-fry carrots, onions and minced garlic

3. Sprinkle flour in several times and stir-fry, pour water and stir-fry the flour, then add whipped cream and stir-cook until it is thick

4. Season with salt, sugar and black pepper, sprinkle basil before taking out the pan

5. Thaw frozen scallops naturally, rinse with water to separate scallop meat from shells. Scallop meat scalds the scallops in boiling water for 1 seconds, and then picks them up for later use

6. Prepare a baking tray to arrange the scallops, and put the scalded scallop meat back into the scallops

7. Put the fried white sauce on the scallops, sprinkle cheese on them, and bake them in the oven at 2 degrees for 7-8 minutes

Microwave tomatoes and shrimps

Ingredients: 13 shrimps, cooking wine and half a spoonful of ketchup 2. Use a toothpick to pick out the catgut at the second knuckle of the shrimp back

2. After all the fresh shrimps are treated, wash them again, wipe off the excess water, and add half a spoonful of cooking wine

3. Add half a spoonful of steamed fish black bean oil, 1 spoonful of soy sauce, 2 spoonfuls of tomato sauce, and appropriate amount of sugar

4. Cut the onion and prepare shredded ginger. In the container for microwave oven, add a proper amount of vegetable oil, one spoonful is enough, then add the onion and shredded ginger

5. Put the container in the microwave oven, and keep the fire high for 1 minute

6. Take out the container, put the shrimps in, and lay them flat as far as possible without overlapping; Cover with plastic wrap, punch holes in the plastic wrap with toothpicks, put the container in a microwave oven and heat it at high fire for 2.5 minutes

7. Take the container out, carefully tear off the plastic wrap, and add coriander.

Sauté ed duck breast with spice orange

Ingredients: 2 pieces of duck meat, 2 pieces of orange, 5 grams of ginger powder, 2 teaspoons of Chili powder, and appropriate amount

1. Save a few pieces and squeeze them into orange juice for later use

2. Slice the side of duck breast with belt fat into a grid shape with a knife

3. Add orange juice to all the seasoning materials and put them into a bowl and mix them evenly, and brush them on the side of duck breast muscle with a brush

4. Preheat the oven for 2 degrees, put the duck breast into a baking tray with the fat side down. After baking for 1 minutes, take it out

5. Wrap the roasted duck breast in tin foil and wait for 5 minutes. Slice it and serve it with fresh orange slices.

French cream onion soup

Ingredients: onion, 1 French stick, 1 garlic, 1 clove of brandy, 1 spoonful of fragrant leaves, 1 slice of cheese, 3 slices of butter, 3 grams of pepper, a little chicken soup, 8 ml of salt, 1.5 grams of salt

1. Slice the onion, mince the garlic, and cut it into thick slices with a French stick

2. Put the butter in the pot, and add the shredded onion to stir fry after it is melted by low heat

3. Turn down the heat after the onion is fragrant, and stir fry the onion until it is brown for about 1 minutes, and then add the minced garlic to stir fry until fragrant

4. Add brandy, pour the chicken soup and add the fragrant leaves

5. Pour the cooked soup into the baking bowl

6. Put a piece of baguette and put the cheese slice on the bread slice. Bake in an oven preheated at 18 degrees for about 2 minutes

spaghetti with tomato and beef sauce

Ingredients: spaghetti 1g beef, 1 tomato, 2 onions, 1/4 carrot, half tomato sauce, 2 tablespoons garlic, 2 cloves butter, 15g salt, half a teaspoon monosodium glutamate, a little black pepper and a little basil

1. Prepare the required materials. Chop beef (pork can also be used), all garlic, onion and carrot are cut into pieces, and tomatoes are diced

2. Melt butter in a hot pot with low fire, then add garlic and onion and stir-fry until the color becomes golden

3. Pour in minced beef and stir-fry until it is broken, pour in diced carrots and tomatoes, stir-fry for several times, add tomato sauce and stir-fry evenly

4. Boil it slowly with low fire into a fragrant tomato and beef sauce

5. Put it in another pot until the water boils. Add a little salt and cook it for about 7-8 minutes.

6. Take out the cooked spaghetti and put it on a plate. Pour the cooked tomato and beef sauce on the spaghetti.