1. Western menu 1: Chicken Braised with French Red Wine

Chicken Braised with Red Wine is a famous French dish, which symbolizes victory in Europe. It is said that this is Napoleon's favorite dish. Ingredients: half chicken, chopped onion, minced garlic, brandy, egg yolk, black pepper, red wine juice, 1g olive oil, 5g cream, 1g red wine, 5g chicken soup, 3g dried Agrocybe aegerita, 3g fresh Coprinus comatus, 1g chopped onion and 1g minced garlic.

Practice:

(1) Remove the bones from half a chicken, mix with marinade and marinate for 4 hours; Soak the dried bacteria in chicken soup. After the pot is hot, fry the chicken steak on low heat until the surface is golden.

(2) Saute onion slices and garlic with olive oil, and then add dried and fresh mushrooms.

(3) Add 8g wine and bring to a low heat for 2 seconds, then add light cream and bring to a boil over medium heat, then add chicken soup and mix well and bring to a boil over high heat.

(4) Cook the fried chicken chops until the juice is thick, and add the remaining 2g of wine to boil.

2. Western menu 2: Chicken breast with Mexican spicy sauce

Mexican food is unique, and Mexican food cannot be separated from corn and pepper. Mexican style is coming, don't miss spicy children's shoes!

ingredients: 1 red and 1 yellow sweet pepper, 1 fresh green pepper, 5 tablespoons extra pure olive oil, 2 small cloves of garlic, 4 boneless chicken breasts, about 175g each, salt and black pepper, and 1/2 lime or lemon.

Practice:

(1) Preheat the oven at high temperature. Wash and drain the sweet pepper and green pepper, cut the sweet pepper into 4 equal parts and remove the seeds. Put the sweet pepper on the grill with the incision facing down, then add the pepper and bake for 15 minutes until the pepper skin is bubbly and brown, but don't burn it. Turn over the green peppers in the meantime.

(2) Pour half a tablespoon of olive oil into a large bowl and the rest into a small salad bowl. Peel garlic and pat it to pieces. Put half garlic in the big bowl and half garlic in the salad bowl.

(3) Stir the chicken breast in a large bowl until it is evenly covered with olive oil. Sprinkle with black pepper, then put the chicken skin side up on the grill and bake for 7-8 minutes until the chicken skin bubbles and turns golden yellow. Turn the chicken breast over and bake for 7-8 minutes.

(4) After the skins of sweet peppers and peppers are foamed, put them in a bowl, cover them, and set aside to cool. When the chicken breast is cooked, squeeze lime or lemon juice into the salad bowl and season with salt and black pepper.

(5) Peel the roasted sweet pepper and dice the pepper. After peeling the pepper, cut the seeds and dice. Then pour it all into a salad bowl with juice and oil and stir it to make a spicy sauce (salsa). Put the chicken breast on the plate, spoon the spicy sauce on the side and serve.

3. Western menu 3: Roasted lamb chops with red wine and herbs

Lamb chops are not only frequent visitors to western restaurant tables, but also the usual cooking ingredients for western housewives. This roast lamb chop has a complicated process, but its taste is rich in layers. Red wine, honey and rosemary can make the taste of lamb chop more varied.

materials: lamb chop, onion, minced garlic, shredded ginger, red wine, lemon juice, honey, salt, oil, soy sauce and rosemary.

Practice:

(1) Wash the lamb chops and dry them with paper; Rub salt on the lamb chops, put them in a container, add onion, ginger and garlic, and marinate for about two hours.

(2) Mix red wine, soy sauce, lemon juice and honey, pour them into a container, sprinkle rosemary, and marinate them in the refrigerator for more than 24 hours. During the curing process, turn the lamb chops a few times from time to time so that the sauce can be evenly tasted.

(3) After curing, take out the lamb chops, remove onions, garlic and ginger, add a spoonful of honey to the remaining ingredients, and mix well to make a sauce. Spread tin foil on the baking tray and put it on the bottom of the oven. Put the sheep on the grill and brush the sauce into the preheated oven.

(4) Bake at 18℃ for about 2 minutes, turn the lamb chops over once and brush the sauce again. Take out the lamb chops, sprinkle with rosemary and put them in the oven at 2℃ for 1 minutes.