Swiss cheese fondue

Ingredients

Ingredients1 loaf of French bread (cut into small pieces), several slices of soda crackers, 150g of shrimp, 1 flower branch, 1 piece of fish, 300g of asparagus, 1 green cauliflower, 2 green peppers, 1 red pepper, 1 yellow pepper, 1 carrot (small) 1 Cheese sauce Gru-yere cheese 1 1 piece (200g), 1 strip smoked cheese, 2 tbsp cream, 1 tsp minced garlic, 1 tsp minced red onion, 1 tsp grated Gru-yere cheese, 250 ml white wine, 2 tbsp flour, 200 ml fresh milk, white pepper to taste

Methods

1. Wash seafood and vegetables, cut into appropriate sizes, blanch them separately, and drain them well.

2, Gruyere cheese, smoked cheese chopped.

3, put the cream in the pot to heat, popping garlic, red onion, Gruyere, add the flour over low heat, stir fry, pour in the milk, white wine and cook for a few minutes, then add the cheese and cook until melted, transfer to the cheese pot and continue to heat over low heat to keep warm.

4. Dip bread, seafood and vegetables into the cheese sauce in 3.

Note

Pairing with food: It is a great pleasure to enjoy the rich cheese fondue with a slightly sweet white wine.

An allusion to

Cheese fondue originated in the Alpine region, where people had no time to eat during the busy farming season, so they melted dairy products such as cheese and milk from the mountainous region with white sprinkles and cooked them into a pot for dipping bread into, which not only saves time, but is also quite nutritious, and with the cold climate of the region, the hot cheese pot has the effect of protecting against the cold.

Cheese fondue

Ingredients

700g of cheese, 300ml of white wine (about 1 glass of water), 1 clove of sliced garlic, 2 tsp of cornstarch, water + white wine to make the broth, and 500g of white or whole-wheat bread (sliced into small pieces and used as a dip for the cheese)

How to do it

1. Wipe the bottom of the fondue pot with the sliced garlic, and place the cheese in the pot. Put the cottage cheese in a container designed for fondue cooking.

2. Add the wine and cook over a slow fire, stirring constantly, until the cheese starts to melt into a paste.

3. Pour the cornstarch, water, and white wine into the pot to thicken the cheese, then place the pot on the prepared burner.

Tips

To keep the cheese from hardening, keep stirring it while eating.