Teach you to become a Western food chef easily. Compiled and written by: Gourmet World Magazine/Taiwan Catering Publishing House? Lin Yiwei. Many people like the varied dishes and pleasing taste of Western cuisine, but they really need to cook the seemingly simple dishes by themselves.
But I found it very difficult.
The two young chefs use their unbridled creativity and extremely simplified cooking steps to design unique and creative Western food recipes and variations of dishes, presenting a new taste that is different from traditional ones!
This book is divided into three parts: 1. Creative Western Food. Using common and readily available ingredients, coupled with simple seasonings and cooking techniques, you can easily cook delicious Western-style food.
2. The transformation of leftover food "What should I do if I can't finish the meal?" This is a problem that many small families will encounter. It is too wasteful to throw it away, and you don't know what to do with it... This book will tell you how to do it.
With a little bit of ingenuity when preparing extra overnight meals, the leftovers can become the star of the table!
3. New ways to eat in the set menu. There are 25 new Western-style meals plus 25 variations of dishes, totaling 50 creative and delicious dishes. In addition to tasting them individually, they can also be combined into rich set meals according to personal preferences, showing smart new ways to eat.
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Special inclusion: ◆Basic Western Food Classroom: Includes the basic utensils and materials for making Western food, and the clear classification allows you to understand them at a glance.
◆Basic ingredient preparation: Meat, seafood and other ingredients are often used in cooking. This book carefully lays out simple processing steps and methods, so that even the first time cook can get started immediately.
◆Delicious tips: Double Chef’s private cooking secrets make cooking a fun idea instead of a chore.
Written by Zhu Yanrui and Su Guojin Price: RMB 350 Full-color fine print?*** 112 pages 19×26CM Published by: Taiwan Catering Publishing House Distributed by: Gourmet World Magazine Italian Oil and Vinegar Crab Meat Salad Ingredients Crab Meat Corn Dumplings 24 leftovers
, 1 beef tomato, 200g mixed lettuce, 30g minced onion, 15g minced garlic, 10g minced pepper, 30g olive oil, a little black and white sesame seeds, 3g salt and pepper, 3g sugar, crushed black pepper
A little, 15 grams of white vinegar, 10cc of lemon juice. Method 1: Wash the lettuce, soak in ice water and chill to increase crispness; wash and cut the tomatoes into cubes, set aside.
2 Take a large bowl, add chopped onion, garlic, pepper, olive oil, salt and pepper, sugar, black pepper, white vinegar and lemon juice and mix evenly to form a sauce, set aside.
3Put the crab meat dumplings into the oil pan and fry until the surface turns golden brown, then remove and drain.
4. Place the lettuce and crab meat dumplings on a plate, then pour the sauce from Step 2 and sprinkle with a little sesame seeds.
Ingredients for Italian paella: 8 leftover baked mussels, 480g white rice, 100g flower branches (cut into small circles), 100g shrimp, 100g fish (cut into pieces), 60g minced onion, 20g minced garlic, 5 thyme
Gram, 5 grams of nine-layer pagoda, 30 grams of oil, 20 grams of green bean kernels (boiled), 180 grams of seasonings, tomato sauce, 5 grams of salt and pepper. Method 1: Heat oil in a pan, add chopped onions and garlic and saute until fragrant.
2 Continue to add flower branches, shrimps and fish and stir-fry, then add thyme, nine-layer tower, white wine, tomato sauce and salt and pepper, stir-fry evenly, sprinkle with green beans and turn off the heat.
3. Pour the rice into a bowl and top with the seafood ingredients from Step 2.
Delicious Tips: Different from the traditional way of making paella, this method is simpler and the cooking time is shorter, making it very suitable for ordinary small families.