Name of the dish: potato scallop (4 persons)

Ingredients: Ingredients: 12 shelled scallop, 1 tbsp pure olive oil, sea salt, a little chopped black pepper.

Accessories: peeled new potatoes 500g, pure natural olive oil 1 tablespoon, black olive 25g, fresh parsley leaves 1 tablespoon, and a few drops of thyme oil (6 fresh thyme slices, squeezed with hard objects to release fragrance, then soaked in 600mml pure natural olive oil for 7 days, sealed and filtered). If there is no thyme oil, add laurel leaves. Stir-fry garlic until soft, but don't turn yellow. After cooling, mash garlic, then put it in oil and put it in the refrigerator. ) sea salt and black pepper are crushed a little.

Practice: 1 Boil potatoes in boiling salt water in a saucepan until soft, drain the water and pour it back into the pan, and fork the potatoes into small pieces with a fork. Add olive oil, olive, parsley, a few drops of thyme oil or garlic oil and stir well.

2 Put scallops in a bowl, add olive oil, salt and pepper. Put in a preheated baking tray and bake for about 1 min on each side (be careful not to bake for too long, the scallops will harden). Lead it into the tray and leave it for a while.

Put the cut potato pieces on each plate and put the scallops on it. You can also drop a few drops of thyme oil if necessary.

4. Make a western-style peripheral decoration by yourself, which is simple.

2 western food soup

Soup Name: Vegetable Curry Soup (4 persons)

Ingredients: 3 tablespoons peanut oil or sunflower seed oil, 65,438+0 chopped onion, 2 chopped garlic cloves, 3cm fresh ginger peeled and shredded, 65,438+0 tablespoons hot curry sauce, 65,438+0 tablespoons cinnamon noodles, 500 grams of diced potatoes, 400 grams of canned tomato slices and 300 grams of vegetable soup (the preparation method of vegetable soup is given below)

Practice: Add oil to 1 pan, add onion, garlic, ginger, curry sauce and cinnamon noodles, and fry for 5 minutes. Add potatoes, tomatoes, vegetable soup, tomato sauce, salt and black pepper. Cover and stew for 20 minutes.

2 Add mushrooms, peas, almond powder and coriander and cook for 10 minute. Taste it, and the calibrated taste can be mixed with basmati white fragrant rice.

Vegetable soup: 2 cut onions, 2 cut potatoes, 2 cut onions, 4 cut carrots, 65,438+0 cut celery stalks, 4 cut tomatoes, 65,438+00 cut mushrooms, 4 cut garlic, 50g rice or mung beans, and 65,438+050ml dried white.

Practice: put all the ingredients in a saucepan, add 1.75 liters of water, boil and simmer 1 hour.

Filter out impurities with a fine sieve, or cook for a while to increase flavor, or store in the refrigerator after cooling, which can be stored for 3 days in cold storage and 3 months in frozen storage)

Three salads

Name: Caesar salad

Ingredients: 1 egg, preferably free-range free range eggs, 6 lettuce leaflets (tender, not short-leaf lettuce), 0.5 teaspoon freshly squeezed lemon juice, 1 wedge lemon (dish), 2 tablespoons pure olive oil, 3-4 washed and dried anchovies, Italian cheese cut into rolls with a knife at room temperature, sea salt and ground black pepper, and fried bread slices, 65438.

Method:

1 After the eggs are cooked, take a cold shower and cut into 4 pieces.

Tear the bread into small pieces that are convenient to eat (but not too small), brush it with some butter, spread it with garlic paste, and put it on the stove until the bread slices are crispy and brown stripes appear.

3 Put the lettuce in a bowl, sprinkle with salt and pepper, pour in lemon juice, then stir by hand, and finally add olive oil to stir.

Put the toast in a bowl, add seasoned vegetable leaves, then add anchovies, eggs and Italian cheese, sprinkle with pepper and decorate with lemon slices.