French fish roll

It belongs to a famous French dish

which is salty, fresh and palatable, and its fragrance is not greasy.

raw materials

125g of clean fish, 25g of onion, 15g of celery, 15g of eggs, 1g of salt, 15g of butter, 1g of flour and 25g of brandy

Production process

(1) Cut the clean fish into 2 pieces and pat them into rectangular slices with a meat racket. (2) Shred onion and celery, stir-fry them with butter until they turn yellow, add salt and wok powder to adjust the taste, cook them with brandy, and mix with the spread omelet and cut into shreds. After cooling, roll the fish fillets into a simple shape, stack them in a vessel and steam them.

Paris Cabbage

It belongs to a famous French dish

It is rich and fragrant, suitable for both cold and hot, salty and delicious.

raw materials

1 cabbage, 1 onion, 1 fragrant leaf I tablet J parsley, 5g of thyme powder, 2 heads of garlic, 15g of ham, 5g of butter, 5g of white sauce and 15ml of chicken broth. Salt and pepper are appropriate.

Production process

1. Cut the cabbage into 4 pieces, peel off the outer old leaves, blanch for 6 minutes, take out, control the moisture, and then cut into large pieces. 2. Put butter in a pan, add onion slices and celery pieces, stir-fry for 5 minutes, pour cabbage, reduce the heat, add garlic cloves, chicken broth, fragrant leaves, parsley and thyme powder, and cook for 15 minutes on low heat. 3. Make a white sauce (see oyster soup). After the cabbage is ground into puree, add it to the field, pour in the white sauce, and add salt and pepper. 4. Slice the ham, put it into the soup, add the parsley slices, and follow the toast. 5. Another way to eat, instead of baking bread, is to use chocolate balls, salt, a little cream and pepper, mix well and drink together, which has a unique flavor.

Chicken Pills in Soup

A famous French dish

is characterized by strong and fragrant flavor, delicious taste and attractive chicken flavor.

raw materials

1g of raw chicken breast, 75g of potatoes, 5g of carrots, 4g of celery, 5g of onion, 1 egg white, 25g of bread, 15ml of milk, 1 slice of fragrant leaves and 3g of butter. Salt, pepper, monosodium glutamate and chicken broth are appropriate.

Production process

1. First, put 3g of washed onion on the raw chicken breast, grind it into fine mud with a meat grinder, put it in a porcelain bowl, add egg white, milk and bread to make it soft, add salt and monosodium glutamate, and stir evenly to make stuffing. 2. Squeeze the stuffing into small balls. After the chicken broth is boiled, add the balls, cook them and take them out. 3. Filter the boiled chicken meatball soup, peel the remaining onion and slice it with carrots, pick and wash the celery and cut it into sections; Wash, peel and dice potatoes. 4. Heat the pan, melt the butter, stir-fry the onion slices, carrot slices and fragrant leaves at 5% heat, and stir-fry the fragrance. Then, pour in the filtered chicken broth, cook the diced potatoes in chicken soup first, then add the meatballs and celery powder, and add refined salt, monosodium glutamate and pepper to adjust the taste. 5. When eating, each serving can contain 8 small balls and soup.