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I want to cook French food-but there is no oven! ! Is there anything that doesn't need an oven?

without knowing the landlord's eating habits and personal tastes, I have selected the following French recipes according to your requirement of not using the oven, hoping to satisfy the landlord! ! !

1. French corn thick soup

ingredients/seasonings ]

5 grams of cream

5 grams of low-gluten flour

1 liter of broth

2 grams of corn sauce

salt

pepper

milk

[ production process]

(2) The thick feeling of corn thick soup is the effect of frying with flour and cream.

(3) When the flour has been stir-fried and has a very fragrant smell, prepare to add the boiling broth.

(4) At this time, use an egg beater to stir quickly and evenly.

(5) Cook it slightly over medium heat until it is moderately thick.

(6) Filter the precipitated particles from the cream soup with a strainer, and the taste will be smoother.

(7) The filtered cream soup is seasoned with corn paste and appropriate salt and pepper.

(8) Add milk before taking out the pot and mix well, which is a pot of fragrant corn thick soup.

2. French toast

[ raw material/seasoning ]

2 pieces of white toast, 2ml of fresh milk, 2 eggs, 1 tablespoon of fine sugar, 2 tablespoons of cream, a few drops of vanilla extract, a proper amount of strawberry sauce, a little mint leaves and a little powdered sugar

[ production process ]

① Mix fresh milk, eggs and powdered sugar first. Let the toast fully absorb the egg juice to a saturation of about 5%

③ Put the cream in a pan and heat it to melt, then put the triangular toast and fry it until both sides are golden yellow, and then turn off the fire

④ Put the fried French toast in a pan, pour the homemade strawberry sauce on it, then pick out the strawberries with complete particles and put them on the toast, and finally decorate it with mint leaves and powdered sugar. III. Egg and tomato salad

Ingredients: 75g of fresh tomatoes, 1g of onion, 1g of celery leaves, 25g of green peppers, 25g of red peppers, 5g of Chili powder, 25g of mustard sauce, 5g of vegetable oil, 5g of sugar, 15g of white vinegar, 15g of refined salt and 2ml of cold boiled water. A little pepper.

Features:

Hot and sour, delicious.

Cuisine:

faguo

Operation:

1. Clean the onion, green pepper, red pepper and celery leaves, cut them into pieces, add cold boiled water, add refined salt, sugar, white vinegar, Chili powder, vegetable oil, mustard sauce and pepper, and make a vegetable sauce; Put the eggs in a boiling pot, cook them and fish them into cold water.

2. Wash the fresh tomatoes, disinfect them and cut them into pieces; Peel the cooked eggs, slice them, put an egg slice between every two fresh tomatoes, neatly put them in a plate, and pour the vegetable sauce on them.

IV. Beef chop curry

≮ Food ingredients ≯

Ingredients: 3 slices of beef chop, half an onion, 1 potato and 1 carrot.

Seasoning: 1. 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1/4 teaspoon of baking soda and 4 tablespoons of clear water; 2. Half a tablespoon of cooking wine, 3 tablespoons of curry powder, half a teaspoon of salt, 1 teaspoon of sugar and 2 cups of water.

≮ Food practice ≯

1. Wash the beef chops, cut them into small pieces from the middle of the bones, add seasoning 1 and mix well, marinate for 2 minutes, then fry them in a pan with a little oil on both sides and take them out;

2. Dice onion, peel and cut potatoes and carrots respectively. Stir-fry diced onion with 2 tablespoons oil, then add curry powder and stir-fry, then add carrots and potatoes and other materials of seasoning 2 to boil.

3. Cook on low heat for 1 minutes, then add beef chops and stir-fry until the soup is dry and thick, then turn off the heat and serve.

≮ Cooking key ≯

Curry powder should not be fried for a long time, so as to avoid color zooming. In addition, stir-fry it from time to time after adding the ingredients, so as to avoid burning the pot because of starch.

v. French fried frog

Ingredients: 5g of salty bread, 2g of fresh frog

Accessories: 1 egg, 1g of carrot

Seasoning/marinade: 5g of peanut oil, 3g of salt, 3g of monosodium glutamate, a little pepper, and proper amount of raw flour

Production process

(1)

(2) Beat the eggs, add the frog, carrot, salt, monosodium glutamate, cornstarch and pepper and mix well, then brew the frog on the bread crust for later use.

(3) Boil the pan and add oil. When the oil temperature is 1 degrees, add the brewed bread and fry until golden brown. Take it out.

VI. French fragrant green bean juice thick soup

[ ingredients/seasonings ]

1/4 onion, 2 pieces of bacon, a little green beans, 1/4 piece of buttered oil, and a proper amount of white thick soup. A little salt and monosodium glutamate

[ production process]

1. Dice onion and bacon for later use

2. Stir-fry onion, bacon and green beans with butter

3. Add a proper amount of broth to the fried vegetables and stir in the blender

4. Pour the vegetable juice into the white thick soup, then add salt and monosodium glutamate. Salt, monosodium glutamate, water, the right amount.

Features:

Cool and crisp, sweet and sour.

Cuisine:

faguo

Operation:

1. Wash cucumber with clear water, cut off both ends, cut into "comb back" pieces, put them in a small pot, marinate them with refined salt for 1 minutes, take them out, rinse them in cold water, gently squeeze out the water, and put them in a plate.

2. Dissolve white sugar with cold boiled water, remove the pedicels of strawberries, wash, dry, crush, pour sugar water and white vinegar, add monosodium glutamate, mix well, and freeze in the refrigerator. Take it out and pour it on the cucumber pieces.

VIII. Bundle chicken

Ingredients:

1 clean-bore chicken (about 1.5kg), 4g of liver paste, 5g of cream sauce, 2 slices of fragrant leaves, 25g of carrots, 25g of onion, 25g of celery, 15g of lettuce leaves, 15g of tomatoes and 15g of fresh cucumbers. Proper amount of refined salt

features:

milky white in color, fresh and fragrant in taste, cool and palatable

Cuisine:

faguo

Operation:

1. First, make a cream sauce: put 2 grams of butter in a steel skillet, heat it on a high fire, add 2 grams of flour, stir it evenly, and when it is fragrant, stir it on a low fire. Then add 1 grams of monosodium glutamate, 1 grams of refined salt and 25 grams of spicy soy sauce, adjust the taste, add the radish, put it in a crock, pour butter on it to avoid dry skin, and get a cream sauce, which can produce 2.5 kilograms of finished products.

2. Put the clean chicken in a water pot, add salt, carrot, onion and celery to cook, let it cool, then take off the chicken breast, cut it into oblique slices, remove the sternum, put the chicken back on a plate, add liver mud into the chicken cavity, and then stick the cut chicken breast on the liver mud to make the prototype of the chicken.

3. Let the prepared cream sauce cool, pour it on the chicken, cover the chicken with even sauce, and put it in the refrigerator for a little freezing.

4. Put the slightly frozen chicken into the dish, then decorate the chicken's chest with flowers, three-dimensional squares and other patterns, and finally hang a layer of jelly juice on the pattern, which can be accompanied by lettuce, tomato slices and cucumber slices.

5. This dish is a famous French cold dish and can be used for banquets.