Creme d 'Aspege Cream Asparagus

une mousse de saumon aux herbes Salmon Mousse

une tisane Soup

steak grille Roast Steak

haricots verts Beans

French Dinner:

Matcha Light Cheese Cake

[ ingredients/seasonings].

1. 4 grams of fine sugar, 18 grams of cream cheese, 18 grams of milk, 2. 12 grams of melted cream, 3 pieces of egg yolk, 4 grams of corn flour, 14 grams of matcha powder, 5. 3 pieces of protein, 8 grams of fine sugar, 6. 1 piece of sponge cake.

[ Production process ]

(1) Mix and beat the materials 1 together in a water-proof heating way until there are no particles.

(2) add the melted cream into the materials in the method (1) and mix well.

(3) Add the egg yolk into the material of the method (2) and mix well.

(4) sieve the materials 4 together, then add them into the materials of the method (3) and mix well.

(5) mix the material 5 until it is wet and foamed, and then mix it with the material of the method (4) to obtain the filling.

(6) spread white oil on the inner surface of the baking mold, sprinkle almond powder, trim the cake body to the same size as the bottom of the model, and then spread it into the bottom of the model.

(7) Pour the stuffing into the model of the method (6), bake (steam bake) in water, and bake at 1°C and 18°C for about 5 minutes.

(8) Beat the decorative cream to 9, spread it on the surface with a scraper, and sprinkle with matcha powder.

size: 1 8-inch round baking mold.

European heavy cheese cake

[ ingredients/seasonings]

1. digestive biscuits 2 grams of melted cream 4 grams of powdered sugar 3 grams 2. Cream cheese 1 grams of refined sugar 2 grams 3. Two eggs 4. Corn flour 8 grams 5. Milk 4 grams 6. Animal whipped cream 1 grams 7. Orange peel 5 grams of orange wine 1 tablespoon

[ production process ]

(1)

(2) Cut the orange peel, soak it in orange wine for 3 minutes, and then spread it on the pie base of the method (1) for later use.

(3) Mix and beat the material 2 until there is no granule, add the eggs and mix well.

(4) After sieving, add the corn flour into the material prepared in the method (3) and mix well.

(5) Add the material 5 into the material of the method (4) and mix well.

(6) Add the material 6 into the material of the method (5) and mix well until there is no granule to finish the dough.

(7) pour the dough into the model made in the method (2), and bake it for about 3 ~ 4 minutes at 18°C and 18°C..

Dosage: 2 8-inch round baking molds

To make the surface of the cake appear beautiful baking color, turn off the fire when it is cooked until the surface feels dry and elastic. When the surface is not colored, set the baking tray high (not necessary for a household oven) to get close to the fire, heat the oven to the maximum temperature of 25℃ and bake for 5 minutes to make the surface brown and bake.

French cream lobster soup

[ raw material/seasoning ]

Lobster 1 onion 1/2 brandy 2 tablespoons milk 1/2 cup fish stock 4 cups spice bundle 1 bunch flour 1/2 cup cream 4 tablespoons tomato 1/2 cup whipped cream 1/2 cup

salt and pepper

[ production process] < p Peel off the shell of the shrimp by hand, take out the shrimp meat, and keep the shell for later use. Dice the onion for later use.

(2) preheat the pot, add 1 tablespoon of cream, stir-fry the diced onion until fragrant, then add the lobster meat, shrimp head and shrimp shell for a little frying, pour 2 tablespoons of brandy, then bring the fire to the pot to let the alcohol burn fully, then pour in milk and 1/2 cup of stock, cook for about 2 minutes, then turn off the fire and take out the shrimp meat for later use.

(3) Take another pot, put in 3 tablespoons of cream, pour in 12 cups of flour, stir-fry evenly with slow fire, and then add 3 cups of stock, spice bundles, tomatoes and the soup materials of Method 2. Turn to medium heat, boil, turn off the fire, filter out the thick soup, and finally heat the soup again until it boils. After turning off the fire, add 1/2 cup of whipped cream, and mix well with proper amount of salt and pepper.

(4) put the soup of method 3 into a plate, put lobster meat in the middle, and decorate with lobster whiskers before serving.

French milk sweet rice porridge

[ raw material/seasoning ]

5 grams of butter, 5 grams of sugar, 2 grams of milk, 9CC of nutmeg powder, and 1/2 amount of lemon peel (shredded)

[ production process ]

(1) Prepare a baking cup and bake around it.

(2) Wash the rice and drain the water. Cut the butter into cubes and set aside.

(3) Put rice, butter, sugar, milk and lemon peel in the baking cup and sprinkle with cardamom powder.

(4) preheat the oven to 15℃, put the baking cup into the oven and bake it for 4 minutes, then mix well with a spoon, and bake it for 2 hours before serving.

Multi-flavor fish soup

Raw materials

2 grams of marine fish (Fei carp, hake, eel and haddock), 2 scallions, 8 cloves of garlic, 1 leek, 3 tomatoes, 5 grams of wormwood, 1 celery root, 1 fragrant leaf, 1 anemone, 1 dried pepper and 1 bread. Red sauce, saffron, salad oil, salt and pepper.

Production process

1. Scaled, disemboweled, peeled and boned four kinds of fish, namely, Cyprinus carpio, hake, eel and haddock, and cut them into pieces. Chop the onion, garlic cloves and leeks together. Heat the oil pan, pour in chopped onion, garlic and leek, stir-fry until fragrant < P > 2. Put the fish pieces in the pan, fry until both sides are yellow, and drain the fried oil. Add clear water, stir-fry onion, garlic and leek, then add tomato pieces, wormwood, parsley pieces, anemone, fragrant leaves and saffron, add salt and pepper powder, then add fish head, fish bones and cover, and cook for 3 minutes with high fire.

3. To make a red sauce: 3 cloves of garlic with seedless peppers are poured into a mortar, then saffron and a little salt are added and ground into paste; Peel the cooked potatoes, crush them, put them in a mortar, grind them while adding oil, and grind them into paste.

4. After the soup is cooked, take out the anemone and fragrant leaves, grind the materials in the pot into mud, and then pour them into the field.

5. Pour the soup into the soup basin and eat it with red sauce and toast.

The characteristic fish is fresh and pleasant, with rich taste and moderate sour and spicy taste.

more French dishes are available at:

http://www.ai99.org/diet/13/

References: http://www.ai99.org/diet/13/

hopes to help you.