The practice of cheese hotpot

Making materials of cheese chafing dish:

Ingredients: 700g cheese; 300ml white wine (about one cup); A sliced garlic; Two tablespoons of soup made of starch, water and white wine; 500g white bread or whole wheat bread, cut into small pieces to dip in dissolved cheese.

Features of cheese chafing dish:

For the French, the simplest, most traditional and perfect combination is cheese with bread and red wine. This month, you can also enjoy the authentic French style in Beijing. 2005 1 1 month/kloc-0 to 30 in kaitao western restaurant,1/kloc-0 to 13 in cabernet Berry Bros. & Rudd, 1 1 March 3. 1 1 month 1 day to 10 in Faust French restaurant, 1 1 month 5-8 in Youjingge restaurant, fromage cuisine will be presented successively. If you have time, you can also make a cheese fondue at home and experience the fun from the French countryside. Cheese chafing dish is very similar to China chafing dish, except that the bottom of the pot is melted cheese, and the "rinse" dishes are bread, fruit and vegetables. But be careful when eating. According to the French practice, if anyone accidentally drops food into the pot, the man will be fined a bottle of white wine and the woman will be given a kiss.

The practice of cheese chafing dish:

First, wipe the bottom of the pot with garlic slices, put the soft cheese into a container specially used for cooking hot pot, add wine and cook with slow fire while stirring constantly until the cheese begins to melt into paste, pour the soup made of starch, water and white wine into the pot to make the cheese slightly thicker, and then put the pot on the prepared small stove. In order not to harden the cheese, it is good to keep stirring while eating.

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Detailed explanation of Swiss cheese hot pot practice

Step 1: Buy these two kinds of cheese in Carrefour-Swiss quaint, Guyer and GRUYERE are all the same thing with different translation names, and the other is Swiss macroporous cheese with carbonic acid added during production, which is very rich in flavor. The weight is about 200 grams each, which is enough for four people to eat.

Step 2: I wipe, I wipe, I wipe, and I wipe both cheeses into silk. Then add two tablespoons of cornstarch and mix well to prevent the shredded cheese from sticking together and forming a ball. Fortunately, these two kinds of cheese are not very hard, and they are polished quickly. If it's Palmer, my hands will be sour.

Step 3: Cut the favorite dishes into bite-sized pieces. There is nothing special about hot pot dishes, depending on everyone's hobbies. Broccoli and cauliflower need to be steamed first, and western sausages, ham pieces, French bread (baked slightly after cutting), carrots, cooked potato pieces, etc. can be added to the plate. Personally, I think vegetarian food tastes better than meat, and the bread is great. Set the bamboo sticks, it would be better if you had a small fork to eat the cheese pot.

Step 4: Wipe the wall of the pot with garlic, pour dry white wine 1 cup into the small pot, add two teaspoons of minced garlic if you like garlic, cook on low heat until it bubbles slightly, grab a handful of shredded cheese and put it in the pot to melt, stir well, and put another hand. . . Need to keep stirring to prevent caking. Add another tablespoon of brandy (I use Changyu Gold Award brandy), and finally add salt and cinnamon powder to taste. Then move the pot to the top of the candlestick and light one or two candles below.

At this time, you're done. Insert the vegetables with bamboo sticks, stir them in the pot, let the thick cheese wrap Caicai, and then put them in your mouth. . .