I. French corn soup
Raw materials/seasoning]
Cream 50 grams
Low gluten flour 50 grams
1 liter of stock
Corn sauce 200 grams
Salt moderate
Pepper moderate
Milk moderate
[Production process]
(1) Heat a pan over low heat, then heat the cream in the pan with the remaining heat until it melts, then add the flour and stir-fry.
(2) The consistency of the corn chowder is the result of sautéing the flour and cream.
(3) When the flour has been stirred in and the flavor is fragrant, it is ready to be added to the boiling broth.
(4) At this point, use a whisk to quickly mix it in.
(5) Cook over medium heat for a little while longer, until it is the right consistency.
(6) Strain the cream soup through a strainer to remove any sediment particles for a smoother texture.
(7) Strain the cream soup and add the corn sauce and season with salt and pepper to taste.
(8) Add milk and mix well before starting the pot, it is a pot of flavorful corn chowder.
II. French toast
[Ingredients / Seasoning]
2 slices of white toast, 200ml of fresh milk, 2 eggs, 1 tbsp of granulated sugar, 2 tbsp of cream, a few drops of vanilla extract, strawberry sauce, a little mint leaves, a little powdered sugar
[Production process]
1) first of all, fresh milk, eggs, sugar, and then add the vanilla extract mixed well that is, the egg juice
②Slice each piece of toast diagonally into 2 triangular slices, and then soak the toast in the egg sauce, let the toast fully absorb the egg sauce to the saturation level of about 50% of the state
③Heat the butter in a pan and melt it, and then add the triangular pieces of toast and fry them until both sides are golden brown. The strawberries can be placed on top of the toast, and then decorated with mint leaves and powdered sugar
Three. Egg and tomato salad
Ingredients:
Eggs 500 grams, 750 grams of fresh tomatoes, 100 grams of green onions, 10 grams of celery leaves, 25 grams of green peppers, 25 grams of red peppers, 5 grams of chili powder, 25 grams of mustard, 50 grams of lettuce oil, 50 grams of sugar, 15 grams of vinegar, 15 grams of salt, 200 milliliters of cold boiled water. Pepper powder a little.
Features:
Sour and spicy, fresh and flavorful.
Cuisine:
faguo
Operation:
1, the green onion, green pepper, red pepper, celery leaves clean, are cut into pieces, into the cool water with salt, sugar, white vinegar, paprika, lettuce oil, mustard, pepper, mixing well into the vegetable salsa; eggs into the pot of boiling water, boiled, fished into the cool water.
2, and then the fresh tomatoes washed, sterilized, cut into slices; cooked eggs peeled, sliced, every two slices of fresh tomatoes sandwiched between a slice of egg, neatly yards in the plate, poured with vegetable salsa, can be.
IV. Curry Beef Short Ribs
≮Food Ingredients≯
Main Ingredients: 3 slices of Beef Short Ribs, half an onion, 1 potato, 1 small carrot.
Seasoning: 1 tbsp cooking wine, 1 tbsp soy sauce, ? tsp baking soda, 4 tbsp water; 2. ? tbsp cooking wine, 3 tbsp curry powder, ? tsp salt, 1 tsp sugar, 2 cups water.
≮How to make this recipe≯
1: Wash the beef chops, cut into small pieces from the center of the bones, mix with seasoning 1, marinate for 20 minutes, and then sauté in a pan with a small amount of oil on both sides before serving.
2: Dice the onion, peel the potatoes and cut the carrots into chunks, and sauté the diced onion in 2 tbsp of oil. Then add the carrots and potatoes, as well as the other ingredients in Seasoning 2 and bring to a boil.
3. Reduce the heat to a simmer and cook for 10 minutes, then stir-fry the veal chops to taste, and then turn off the heat and serve when the soup dries up and thickens.
≮Cooking key≯
Curry powder should not be fried for a long time, so as to avoid the color of the burnt, in addition, after adding the material, halfway to the frying, so as to avoid due to the starch and burnt pot.
V. French fried chicken
Main ingredients: 50 grams of salted bread, 200 grams of fresh chicken
Accessories: 1 egg, 10 grams of carrots
Seasoning/marinade: 50 grams of peanut oil, 3 grams of salt, 3 grams of monosodium glutamate, a little pepper, cornstarch in moderation
Making process
(1) salted bread cut into large slices, chicken killed and diced, cut carrots into diced carrots.
(2) beat the egg, add the chicken, carrots, salt, monosodium glutamate, cornstarch, pepper and mix well, and then the chicken stuffed into the crust of the bread to be used.
(3) boil the pot of oil, when the oil temperature of 100 degrees, into the stuffed bread fried until golden, fish up into.
Six. French spiced bacon and green bean juice soup
[Ingredients / Seasonings]
Onion 1/4, bacon two, green beans a little, white off the oil 1/4, white broth, salt, monosodium glutamate, a little
[Production process]
1. first onion, bacon, diced standby
2. onion, bacon, green beans, plus white off the oil with the fire gently fried
2. onion, bacon, green beans with white off the oil
2. onion, bacon, and green beans with white off the oil, gently fried
3. onion, bacon, and green beans with white off the fire
4.
3. Add the sautéed vegetables to the appropriate amount of broth in the juicer and blend
4. Pour the vegetable juice into the white broth, then add salt and monosodium glutamate (MSG), bring to a boil, and then put into the soup plate to be ready
Seven. Strawberry cucumber
Instructions:
500 grams of cucumber, 200 grams of strawberries, 100 grams of sugar, 5 grams of white vinegar. Fine salt, monosodium glutamate, water, moderate amount.
Features:
Cool, crisp and fresh, sweet and sour.
Cuisine:
faguo
Operation:
1, cucumber washed with water, cut off the two heads, and then cut into a "comb back" block shape, put into a small pot, add refined salt marinade for 10 minutes, fish out, a little bit of rinse in the cool water, gently squeeze out the water, and then sheng plate.
2, the sugar dissolved in cool water, the strawberries to remove the tip, wash, dry, crushed, dripping into the sugar water, white vinegar, add monosodium glutamate mix well, into the refrigerator after freezing. Take out, pour on the cucumber pieces, that is to become.
VIII. Bundle method of chicken
Ingredients:
1 net chamber light chicken (about 1.5 kg or so), 400 grams of liver puree son, 500 grams of cream sauce, 2 slices of parsley, 25 grams of carrots, 25 grams of green onions, 25 grams of celery, 150 grams of lettuce leaves, 150 grams of tomatoes, 150 grams of fresh cucumber. Salt to taste.
Features:
Color milky white, taste fresh and fragrant, cool and palatable
Cuisine:
faguo
Operation:
1, the first to make out of creamy sauces: 200 grams of butter in the steel fine pot, on the fire heat, down into the 200 grams of flour in the small fire frying, stirring well, out of the flavor, down into the milk 1.25 Kilograms, 100 grams of sour cream, with the down with stirring evenly, and then 1.25 kilograms of chicken broth also poured in one after another, while pouring and stirring, and then into the monosodium glutamate 10 grams, 10 grams of salt, 25 grams of spicy soy sauce, adjusted to taste, over the ro, over into the tin, poured with butter, to avoid drying the skin, that is, into the cream salsa, which can be out of the finished product of 2.5 kilograms.
2, and then wash the net chamber light chicken, put into a pot of water, add salt, carrots, scallions, celery cooked, let cool, and then pick off the chicken breast, cut into thin slices diagonally, remove the breastbone, put the chicken tilted in a dish, add the liver in the chamber mudzi, and then cut the breast of the chicken pasted in the liver mudzi, spelling the prototype of the chicken.
3. Take the pre-made cream sauce and let it cool down, pour it over the chicken, cover the chicken with the sauce evenly, and put it into the refrigerator to freeze a little.
4, and then slightly frozen chicken into the plate, and then, in the chicken's chest decorated with flowers, plants, three-dimensional checkerboard pattern, and finally hang a layer of jelly sauce on the pattern can be, surrounded by lettuce, tomato slices, cucumber slices, and so on.
5. This dish is a famous French cold dish for banquets.