Name of dish Braised potatoes in French style Sort of dish Famous French dishes Characteristics Tasty, soft and tasty Ingredients 500g of potatoes, 40g of onions, 25g of butter, a little garlic, 125g of vegetable broth, 2 sprigs of parsley, a pinch of salt and pepper, a little vegetable oil, a pinch of white wine and a little finely chopped celery. Peel and chop the onion. Peel and mince the garlic. 2. Using a heavy-bottomed aluminum pan, place it over the fire and melt the butter, then add the onion and garlic and sauté until the onion is transparent, then add the diced potatoes and stir for a few minutes. Once the potatoes are all coated with oil, add the vegetable stock, parsley leaves, a pinch of salt, pepper, monosodium glutamate (MSG), and stir to combine. If the water is low, add more, but not too much, and boil for about 45 minutes, stirring constantly to keep it from getting mushy. By the time the potatoes are cooked (and the shaoji has thickened). Add some more vegetable oil and wine, mix well and serve on a plate sprinkled with some chopped celery.
Cucumber in red sauce
Dish name Cucumber in red sauce Sort of French cuisine Characteristics Sweet, salty, sour and spicy, crispy and fragrant. Ingredients 500 grams of young cucumbers, 2 fresh tomatoes, 25 grams of sour cream, 25 grams of sour cheese, 25 grams of green garlic, 30 grams of hot sauce, 5 grams of cumin, sugar, pepper, salt. Production process 1, cucumber washed, de-tipped, sterilized, diced; fresh tomatoes peeled, cut into pieces; green garlic pick clean, minced; cumin fried, crushed. 2, put sour cheese in a bowl and mix well, put sour cream, cumin, cucumber, tomato, green garlic, pepper, chili oil, sugar, salt, mix well, adjust the taste, put in the refrigerator to save. Serve as you like.
Strawberry cucumber
Name Strawberry cucumber Sort of French cuisine Characteristics Cool, crisp, sweet and sour. Ingredients 500g of cucumber, 200g of strawberry, 100g of sugar and 5g of white vinegar. Salt, monosodium glutamate and water. Production process 1, cucumber wash with water, cut off the ends, and then cut into "comb back" block shape, put into a small pot, add refined salt marinade for 10 minutes, fish out, a little rinsing in cool water, gently squeeze out the water, sheng plate. 2, white sugar with cool water, and then add white vinegar to make the strawberry. 2, dissolve the sugar in cool water, remove the strawberries, wash, dry, crushed, pour into the sugar water, white vinegar, add monosodium glutamate and mix well, into the refrigerator after freezing. Take out, pour on the cucumber pieces, that is to become.
Cucumber with mustard
Dish name Cucumber with mustard Sort of French cuisine Characteristics Salty, slightly spicy, sour and refreshing. Ingredients 500 grams of fresh cucumber, 25 grams of sesame oil, 5 grams of white vinegar, 10 grams of mustard sauce, pepper and salt. Production process 1, the cucumber wash, disinfection, cut into a thick under the thin knife small pieces, add salt to taste for 3 minutes, and then rinsed with cool water, squeeze out the water, sheng plate. 2, will be sesame oil, white vinegar, mustard sauce, pepper with the bowl mix, poured in the cucumber pieces on the mix, that is into.
Seaweed in milk
Dish name Seaweed in milk Sort of French cuisine Features Crispy, sweet and creamy, unique flavor. Ingredients 250 grams of seaweed, 100 grams of honey, 20 grams of sugar, 250 milliliters of milk, 10 grams of whipped cream, 25 grams of white wine, 2 slices of lemon. Production process 1, seaweed wash, dry, cut into rectangular slices, into the pot to cook soft, fish out, dry. 2, the sugar, honey into the pot, add milk, whipping cream, white wine, boil and put the kelp pieces, warm simmering simmering, to be attached to the kelp pieces of milk slurry, remove from the fire, dry, cut into diamond-shaped pieces, into the plate, on the lemon slices, can be.
Seaweed Mustard Salsa
Dish Name Seaweed Mustard Salsa Affiliations French Famous Dishes Characteristics Light yellow, spicy and appetizing. Ingredients 500g of seaweed, 50g of margarine, 10g of red pepper, 15g of mustard, 10g of lemon juice, 25g of white vinegar, 200ml of milk, 15g of sugar. Production process 1, hair of the seaweed on the steamer dry steaming for half an hour, remove, slice, to be used. 2, mustard powder with cold boiled water, put lemon juice, margarine, red pepper, sugar, white vinegar, milk, stir well, with water boiling for a moment, into the mustard sauce. 3, and then the kelp pieces into the mustard sauce, mix well, can be.
Frozen Eggplant
Dish Name Frozen Eggplant Side Dish French Famous Dishes Characteristics Crisp, cool and fragrant, promote appetite. Ingredients 2 eggplants, 50g of tomato juice, 25g of green onion, 25g of chopped celery, 25g of lemon slices, 25g of green onion, 50g of peanut oil. Honey, white vinegar, pepper, salt to taste. Production process 1, wash the eggplant, remove the tip, cut into small square dices. 2, frying spoon on the fire, add peanut oil burned to 50 percent hot, into the eggplant diced fried yellow, fish out, oil control. 3, and then the celery, minced green onions, minced scallions into the frying spoon, stir fry until yellow, put the tomato juice and diced eggplant, simmer for 10 minutes with warm fire. 4, then, add white vinegar, honey, lemon, pepper and other seasonings, simmer for another 10 minutes, stirring well, thicken the soup, put salt and mix well, out of the spoon to cool, put into the refrigerator to chill. 5. Serve with bread and croutons.
Eggplant Salad
Dish name Eggplant Salad Sort of French cuisine Characteristics Eggplant is crispy, beautiful side dishes, salty and slightly sour. Ingredients 1 eggplant, 50g of garlic cloves, 25g of celery, 25g of peeled lemon, 1 cooked duck egg, 300ml of water. Salt, pepper, white vinegar, salad oil, moderate amount. Production process 1, the eggplant peeled, washed, diced, into the water soaked out of the black liquid; cooked duck eggs shell, diced, to be used. 2, take stainless steel pot or enameled pot, add water to boil, pour into the eggplant blanch until cooked through, fish out, drain. 3, the eggplant, garlic cloves, celery, lemon, duck egg into the plate, put salt, pepper, white vinegar, salad oil and mix well, sent to the refrigerator to cool, when serving, take out can be.
Sweet and Sour Lettuce
Name Sweet and Sour Lettuce Sort of French Famous Dishes Characteristics Beautiful color, sweet and sour, crisp and tender, fragrant and refreshing. Ingredients 500g of lettuce, 2 fresh tomatoes, 25g of garlic, 75g of lemon juice, 30g of sugar, 50ml of cold water. Salt a little. Production process 1, lettuce leaves, peeled, rooted, diced and blanch with boiling water; fresh tomatoes peeled, cut into pieces; green garlic minced. 2, will be lemon juice, sugar, cold water, fine salt into a large bowl and stir well, adjust the taste, and then put lettuce cut body diced, tomato pieces, green garlic and mix well, into the refrigerator storage, eat as you take.
Pineapple Lettuce
Name Pineapple Lettuce Sort of French cuisine Characteristics Sweet and sour, crisp and refreshing. Ingredients 500g of lettuce, 200g of pineapple (canned), 100g of sugar, 5g of white vinegar. Salt, monosodium glutamate and water. Production process 1, lettuce skin, leaves, roots, wash, cut into comb back block, scalded with boiling water, control dry, and then put fine salt for a few moments, into the cool water rinsing once, drain the water, into the plate. 2, pineapple cut into small diced Sheng bowl, into the sugar water (sugar beforehand with a little cool water), white vinegar, monosodium glutamate mix well, in the refrigerator after the cool, poured on the lettuce block, that is, into.
Lettuce with manesi
Dish name: lettuce with manesi Sort of French cuisine Characteristics: Crisp and fresh, appetizing, salty and sour. Ingredients: 2500g of lettuce, 15g of manesi, 25g of sesame oil, 1g of white vinegar. Pepper, fine salt a little. Production process 1, the lettuce skin, roots, stay young leaves, wash the lettuce cut knife block, young leaves chopped, respectively, with salt marinade for 3 minutes, and then put in cool water rinsing, put into the dish. 2, white vinegar in a bowl, diluted with 3 times the amount of cold water, and then put Manex, pepper, mix well, poured on the bamboo shoots, bamboo shoots on the leaves, and then drizzled with sesame oil, that is, into.
Egg and tomato salad
Dish name Egg and tomato salad Sort of French cuisine Characteristics Spicy and sour, fresh flavor. Ingredients 500g of eggs, 750g of fresh tomatoes, 100g of green onions, 10g of celery leaves, 25g of green peppers, 25g of red peppers, 5g of paprika, 25g of mustard, 50g of lettuce oil, 50g of sugar, 15g of white vinegar, 15g of salt, 200ml of cold water. Pepper powder a little. Production process 1, the green onion, green pepper, red pepper, celery leaves clean, are cut into pieces, into the cool water with refined salt, sugar, white vinegar, paprika, lettuce oil, mustard sauce, pepper, seasoned vegetable salsa; eggs into a 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 between a piece of egg slices, neatly yards in the plate, topped with vegetable salsa, can be.
Spinach Salad
Name Spinach Salad Sort of French cuisine Characteristics Sour and spicy, fresh and tasty. Ingredients 1.5 minutes catty spinach, 500 grams of hard-boiled eggs, 150 grams of chopped green onions, vinegar oil sauce. Production process 1, make vinegar oil salsa: two cooked egg yolks rubbed, with a basket over into the pot, put 10 grams of white pepper, 20 grams of mustard salsa, 30 grams of salt, 5 grams of monosodium glutamate, stir carefully with a spoon, so that the yolks into the mud, and then poured into the lettuce oil 100 grams, pouring with the churning, stirring a little bit. Then pour 50 grams of vinegar essence, stir well, seasoned, can be over wicker loaded into a clean bottle, cover and save. When used, the bottle can be shaken and then poured out. Vinegar oil salsa, also known as French salsa. 2, clean spinach, scalded with boiling water, cut into pieces, piled in the center of the plate into a hill shape. 3, hard-boiled eggs peeled, cut into six pieces with a rope, yard in the spinach on one-half, the rest around the edge of the plate, the end of the green onion with vinegar oil sauce stirred, poured on the spinach, can be
Chicken Salad
Dish name Chicken Salad Sort of dishes Famous French dishes Characteristics Yellowish-white color, fresh flavor and soft texture. Ingredients 200 grams of cooked chicken breast, 750 grams of vegetarian salad, 100 grams of red cabbage, 100 grams of fresh cucumber, 50 grams of manesha, 100 grams of cooked eggs. Lettuce leaves a little. Production process 1, the first production of vegetarian salad: 1.5 kg of potatoes, 100 grams of carrots, peeled, cut into small slices; cooked egg cut into small slices; 250 grams of fresh cucumber peeled, the first two, and then cut into small slices. Then, potatoes, carrots, fresh cucumbers, egg slices, green beans, cream, salt, monosodium glutamate, white pepper powder, soy sauce, Manex sauce mix, gently stir with a wooden spatula, into the pot, into the refrigerator to save. 2: Cut cooked chicken breast into small slices, mix half of it into the vegetarian salad, arrange the salad in the shape of a bun, then put the remaining half of the chicken breast on top of the salad. 3: Peel the hard-boiled eggs and cut the cucumber into diagonal pieces. Then put the red cabbage and lettuce leaves around the salad, and squeeze the manesha sauce on the top of the chicken breast with a conical paper roll(note), then it will be ready
Chicken Salad
Name of dish Chicken Salad Sort of dish French cuisine Characteristics Milky white color, fresh and fragrant flavor, refreshingly cool and suitable for the mouth. 2 slices of parsley, 25g of carrot, 25g of spring onion, 25g of celery, 150g of lettuce, 150g of tomato, 150g of cucumber. Salt. Production process 束法鸡 1, first make a cream sauce: steel pan into 200 grams of butter, on the heat, into 200 grams of flour on a small fire, stirring well, out of the flavor, into the milk 1.25 kg, 100 grams of sour cream, with the next with the mixing well, and then will be 1.25 kg of chicken broth also poured into the side of the pouring side of the stirring, followed by the next into the 10 grams of monosodium glutamate, 10 grams of refined salt, 25 grams of soy sauce, adjusted to taste, over the rooibos, and the chicken broth. grams, adjust the taste, over the Luo, over into the tile pot, pour butter on, to avoid dry skin, that is, into the cream sauce, can be out of the finished product of 2.5 kg. 2, and then wash the clean bare chicken, put into a pot of water, add salt, carrots, scallions, celery cooked, cooled, and then pick off the chicken breast, cut into thin slices diagonally, remove the breastbone, put the chicken on a plate, add liver mud in the chamber, and then cut up the breast of the chicken paste in the liver mud, put together 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. 4, and then slightly frozen chicken into the plate, and then, in the chicken's chest decorated with flowers and 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 for the French cold dishes famous dishes, can be used for banquets.
Pasta sausage
Dish name Pasta sausage Side dish French cuisine Characteristics Golden yellow, the place crispy, soft, fragrant and delicious. Ingredients 900g of raw pork and garlic sausage, 1 egg, 200g of pasta, 25g of mustard juice, 150g of lettuce leaves. production process 1, the first production of Bardai noodles: 90 grams of butter, 150 grams of flour, 8 grams of salt and ice water 100 ml are put into a large ceramic pot, mixed well, and well into the south, kneaded, the surface of the flour sprinkled, wrapped in plastic wrap, into the refrigerator to cool for 3 hours, take out, with the palm of your hand, the dough pressed into 2.5 centimeters, sprinkled with dry flour, into a diameter of 2.5 centimeters, a round piece of thickness of 3 millimeters, and then smeared 30 grams of butter, in the oven 190 hours. Butter, bake in the oven at 190°C until light brown, cool into bardai shells. To be used. 2, and then raw pork and garlic sausage with a fork pierced 5 eyes, to prevent intestinal rupture, and then the intestines in a pot, add cold water (the water should not be over the intestines) boiled over medium heat, change to low heat simmering for 50 minutes to pull out, cool, peeled. 3, put the intestines on the bardai shell wrapped, interface brush with egg wash, placed on a greased baking sheet. Then carve the rest of the pasta into crescent, diamond or leaf shape, brush with egg wash, stick on the pasta shells, decorative, and then brush the pasta shells with egg wash, send to the oven at 150 ° C, bake for 45 minutes until the surface is brown, remove. 4, when serving, cut into slices with mustard sauce for dipping, and serve with lettuce leaves on the side of the plate.
Spicy and Sour Shredded Belly
Name Spicy and Sour Shredded Belly Sauce Cuisine French cuisine Characteristics Pink, sour and slightly spicy. Ingredients Pork liver skin (remove the belly part) 500 grams, 50 grams of green onions, 50 grams of sliced mushrooms, 100 grams of white tower oil, 50 grams of sour cream, 25 grams of hot sauce oil, 50 grams of strawberry sauce. Salt, pepper each moderate. Production process 1, belly boiled, cut coarse silk, sprinkle salt, pepper and mix well; green onion shredded and belly shredded and mixed together, into the disk. 2, frying pan is hot, the white tower oil, put strawberry sauce, sour cream, spicy soy sauce, mushroom slices, stir-fry evenly, cooled and poured on the shredded pork belly, can be.
Pork Jelly
Dish Name Pork Jelly Sauce Sort of French cuisine Characteristics Crystal clear, transparent color, refreshing and tasty. Ingredients 1 kilogram lean pork, 2 eggs, 50 grams of knotty chips, 1 egg white, 250 grams of tomatoes, 15 grams of canned peas, 100 grams of lettuce leaves, 50 grams of carrots, 125 grams of horseradish salsa, 50 grams of green onions, 25 grams of celery, 10 grams of young celery leaves. Fine salt, monosodium glutamate, chicken broth, moderate amount. Production process 1, lean pork washed, remove the fascia; scallion peeled, celery pick tendons, washed; the carrot peeled, washed. 2, boiled eggs shell, cut into round slices; soak the knot force piece with cold water for 40 minutes, soften, decant the water. 3, boiling pot of water, add green onions, celery and whole carrots, boil, put lean pork, when the water reopens skimming foam, move to warm simmering; carrots cooked, immediately fish out, after drying, cut into flower-shaped pieces; lean pork cooked, destroyed into slices, to be used. 4, and then the broth into another pot after the Wuhu, into the softening of the knot force piece, add egg white, with a little stirring with the drawbar, on the micro-fire cooking for about 1 hour (the fire to maintain the state of seemingly open is not good) to be clear when the soup under the monosodium glutamate, salt, filtered through a net gauze, sheng into clean containers, cooled and ready to use. 5, the pork, peas, carrot flowers, egg slices, celery, when laid out in the refrigerator as a special mold for jelly, poured into the chicken broth, into the refrigerator to cool down for a few minutes, to be the main ingredients and ingredients after condensation, and then pour the remaining broth into the refrigerator, the second cooling. 6, when serving, the pork jelly buckle in the plate, around the tomatoes and lettuce leaves, along with the degree of single with horseradish sauce.
Roasted lamb
Dish name Roasted lamb Sort of French cuisine Characteristics Fresh taste, not nasty and not greasy. Ingredients 2 kilograms of lamb hind leg, 200 grams of green onion, 150 grams of celery, 200 grams of carrot, 50 grams of lettuce oil, 50 grams of garlic, 250 grams of pickled cabbage, 250 grams of diced beets, 250 grams of red market, 3 slices of parsley, 150 grams of lettuce leaves, 5 grams of peppercorns. Fine salt, white vinegar, each appropriate amount. Production process 1, remove the film on the lamb white skin, wash with water, put fine salt and hand rubbed well, dripping a little white vinegar. 2, will be carrots, scallions peeled, celery disk tendon, wash, cut into slices, with parsley leaves, pepper grains together on the lamb, embedded in the garlic, marinated for 2 hours, and then, put the lamb into the roasting pan, pour lettuce oil, into the oven. 3. Turn it over as it roasts. After half an hour of roasting, add 400 milligrams of water to the roasting pan. Roasted 1 1/2 hours or so, to be lamb on all sides are golden brown into, can be forked, such as sheep juice is white, proving that the meat has been cooked, can be removed, cooled. 4, the roasted lamb cut into 70 slices, according to 10 guests, each guest 7 slices, about 125 grams. Serve the lamb with pickled cabbage, diced beetroot and tomato slices surrounded by lettuce leaves
Shoufa Chicken
Name Shoufa Chicken Sous-vide French cuisine Characteristics Creamy color, fresh taste, cool and refreshing Ingredients 1 bare chicken (about 1.5 kg), 400 grams of liver, 500 grams of creamy sauces, 2 slices of parsley, 25 grams of carrot, 25 grams of scallions, 25 grams of celery, 25 grams of green onion, 25 grams of green pepper. 25g of carrots, 25g of celery, 150g of lettuce leaves, 150g of tomatoes, 150g of cucumber. Salt. Production process 1, the first cream sauce: steel pan into the 200 grams of butter, hot, down into 200 grams of flour on a small fire, stirring well, out of the flavor, down into the milk 1.25 kg, 100 grams of sour cream, with the next with the mixing well, and then 1.25 kilograms of chicken broth also poured in one after another, pouring the side of the churning, and then under the monosodium glutamate 10 grams of salt 10 grams of hot sauce 25 grams of soy sauce, adjust the taste, over the roo, over into the chicken broth, and then the chicken broth, and then the chicken broth. Good taste, over the Luo, over into the tile pot, pour butter on the top, to avoid dry skin, that is, into the cream salsa, can be out of the finished product of 2.5 kg. 2, and then wash the clean bare chicken, put into a pot of water, add salt, carrots, scallions, celery cooked, cooled, and then pick off the chicken breast, cut into thin slices diagonally, remove the breastbone, put the chicken on a plate, add liver mud in the chicken, and then cut up the breast of the chicken paste in the liver mud, put together 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. 4, and then slightly frozen chicken into the plate, and then, in the chicken's chest decorated with flowers and 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 for the French cold dishes famous dishes, can be used for banquets.
Steamed egg meat roll
Dish name Steamed egg meat roll Affiliated dishes French cuisine Features yellow through white, taste fragrant, soft and delicate. Ingredients: 1 kilogram lean pork, 600 grams of eggs, 100 grams of lettuce oil, 10 grams of ground nutmeg, 250 milliliters of milk, 30 grams of refined salt, 5 grams of pepper. Cornstarch 100 grams, 20 grams of monosodium glutamate, oil paper l / 4 sheet, 50 grams of pork fat, 150 grams of red cabbage, 150 grams of lettuce leaves. Production process 1. will remove the sinews of pork, cut small pieces, clean, on the meat grinder twisted three times, into the porcelain pot, add 200 grams of eggs and 25 grams of salt, pepper, nutmeg, monosodium glutamate, stirring, and then into the cornstarch to continue to stir, and then, one after another, into the milk and stir well. Make it into a puree filling. 2. Put a small frying pan on the fire, put in 50 grams of lettuce oil, and then pour the oil back when it is hot. With a fork fork pork fat in a small frying pan slightly rubbed, the diarrhea of the egg spread into 4 thin omelette, spread egg cake action to block, do not fire. 3. and then put 4 egg pancakes on the case, with a brush dipped in the remaining eggs in the pancake on a layer of smear, and then divided into 4 parts of the meat mixture, apportioned in the 4 egg pancakes, rolled into a roll, the ends of the hand pinch. 4. enameled plate smeared with lettuce oil, put on the egg rolls, covered tightly with greaseproof paper, into the steamer for about 40 minutes, remove, remove the greaseproof paper, in the egg rolls poured a little lettuce oil, so as not to dry the egg rolls, when serving, with a saw blade method of cutting into 3 cm thick slices, yards into a wavy or trapezoidal shape, surrounded by red cabbage, purified leaves of lettuce, that is, into
Beef meatballs soup
Dish name: Beef meatballs soup Cuisine French specialty Characteristics The soup is thick, the meatballs are tender and fragrant, salty and refreshing. Ingredients 750 grams of beef shank, 150 grams of eggs, 400 grams of green onions, 300 grams of carrots, 500 grams of potatoes, 50 grams of peas, 400 grams of chicken oil, 15 grams of refined salt, beef broth 2. 5 kilograms, half of a piece of incense leaves, 1 dried chili pepper. Pepper, monosodium glutamate each moderate. Production process 1. Wash the beef, cut into pieces, 100 grams of green onions peeled, and beef into the together with a stringer strangled twice, and then chopped with a knife again, put people in the basin, add 5 grams of refined salt, 50 grams of chicken oil, pepper, monosodium glutamate, egg stirred well, add 150 ml of water, with pouring with the stirring, and into the meat puree. 2. to the soup pot of water to boil, for the meat mixture squeezed into i20 pills in, into the pot of boiling water, burn a open, pills floating, the original soup decanting, the pills into the cold water to wash away the foam, transferred to the funnel, control the water. 3. Peel the carrots, scallions, wash and cut into small cubes, peel the potatoes, wash and cut into 40 pieces. 4. Put 200 grams of chicken oil into the pot and heat it to 50 percent. First put the carrot diced, onion diced into, and then into the leaves, pepper, dry chili, with half fried half Jong method, the vegetables Jong to maturity, into the beef broth, monosodium glutamate, refined salt, adjust the taste, the potatoes into the field pot to cook to nine mature to put the pill in, burn two open, change the fire to cook a little bit, from the pot to fill the pot. 5. edible, divided into 10 guests, each put peas 5 grams, beef meatballs 12 and soup, can be.
Chicken meatballs in soup
Dish name Chicken meatballs in soup Sort of cuisine French cuisine Characteristics Strong flavor and fragrance, fresh and tasty, chicken flavor attractive. Ingredients 100g raw chicken breast, 75g potatoes, 50g carrots, 40g celery, 50g green onions, 1 egg white, 25g bread, 150ml milk, 1 piece of parsley and 30g butter. Salt, pepper, monosodium glutamate, chicken broth. Production process 1. First in the raw chicken breast, put on the cleaned onion.30 grams, with a meat grinder into a fine paste, in a ceramic bowl, add egg whites, milk, bread softened with water, add salt, monosodium glutamate stir evenly into the filling. 2. Squeeze the filling into small balls, chicken broth boiled, down into the balls, cooked, fish out. 3. and then boil chicken balls soup filtered, the remaining onion peeled and carrots cut into slices with celery, clean, cut into segments; potatoes washed, peeled, cut into cubes. 4. pan is hot, the butter, fifty percent hot stir-fried onion slices, carrot slices, parsley, fried flavor, then, pour into the filtered chicken broth, potato diced chicken broth to cook a little bit, and then into the small balls, celery end, add salt, monosodium glutamate, pepper to taste, can be. 5. When serving, each portion can be 8 small balls plus soup, can be.
Vegetarian puree soup
Dish name Vegetarian puree soup Sort of French cuisine Characteristics Ingredients Potatoes 150 grams, 68 Luo F150 grams, 50 grams of celery, 50 grams of green onions, 2 eggs, 50 grams of fresh cream, 200 grams of fresh Inch, 15 grams of salt. MSG, cornstarch, moderate amount. Production process 1. Wash potatoes, carrots, peeled, cut into slices; celery clean, cut into segments; scallions peeled, all four flaps, to be used. 2. Cooking pot into 1.5 kilograms of water, into a variety of cut vegetables, plus salt and some cornstarch, small fire boil simmering for 1 hour, if the water is not enough, you can increase the amount of when the vegetables are cooked, over the wicker into the mud. 3. or with potato soup 1.5 kilograms, 100 grams of potatoes, 50 grams of carrots, 25 grams of celery, 25 grams of scallions, 15 grams of salt, a little pepper, 50 grams of cream, 2 eggs, 50 grams of whipped cream, 200 grams of fresh fennel.
Water bamboo shrimp jelly
Dish name Water bamboo shrimp jelly Affiliated dishes Famous French dishes Characteristics Red and yellow colors, sweet and salty, Chinese and French wall. Ingredients 300 grams of wild rice, 250 grams of pork skin, 200 grams of prawns, 25 grams of cooked peas, 2 eggs, 25 grams of cooked carrots, 25 grams of green onions, 2 grams of celery, 25 grams of sugar, and 1 piece of scented leaves. Salt, pepper each moderate. Production process 1. wild rice shells, skin, cleaned and patted loose, cut into 5 cm chopstick strips, with 70% hot oil deep-fried shrink, was light yellow, fish out, drain the oil; two eggs Ting into a bowl? Remove the egg white, egg yolk, respectively. 2. Wash the pork rind, put into the water with pepper, salt, sesame leaves, scallions, and then cook it, and then into the two egg white, salt, stirring well, on the fire boiling, filtered impurities, after cooling, into the green jelly to be used. 3. will be sliced scallions, celery, salt and prawns ... up boiled in water, remove the skin and shell and head and tail, cut into large pieces, two egg yolks fried in oil into pieces; cooked carrots cut flower knife, to be used. 4. and then melt the green jelly, pour a little into the refrigerator mold, the prawns, carrots, cooked peas, egg pieces into the touch, and then pour the remaining green jelly, into the refrigerator, cut into pieces and put on one side of the plate. 5. pan hot butter, stir frying shredded green onions, out of the flavor, put the English white strips, sugar, stir fry, put the other side of the plate, that is done.
Chinese and French Double Pine
Dish name Chinese and French Double Pine Affiliated cuisine French cuisine Features Red and yellow colors, sweet and sour taste, Chinese and French wall. Ingredients 250g of chicken liver, 4 soybean pancakes (about 75g), 2 prawns, 25g of fresh tomatoes, 5g of tomato sauce, 25g of green onions, 25g of brandy, 40g of sugar, 25g of green onions, 500g of lettuce oil (150g), 50g of butter, 15g of ginger, 15g of red wine. Salt, monosodium glutamate each moderate. Production process 1. shrimp head washed, chopped rotten mud, and then sautéed in butter, put the end of green onions, shallots, sautéed after the end of beef broth and red wine, tomatoes, tomatoes, tomato sauce, boiled, with a slotted spoon or a small sieve filtered slag, and then into the brandy, mix well into the French juice. 2. Remove the tendons from the chicken livers, wash them, boil them in water, cut them into fine grains of rice, put them on one side of the plate and pour the French sauce over them. 3. Fold in the soybean pancakes (available at the market), roll them up into long, flat strips, cut them into thin strips and place them on a large plate. 4. Heat the lettuce oil in a frying pan. When the oil is 40% hot, remove the ladle from the heat and add the soybean pancake shreds to the pan, stirring constantly, then remove from the pan and drain off the oil. Then, put into the other side of the plate, quickly shake loose with chopsticks, and then sprinkle into the salt, sugar, monosodium glutamate, ginger and mix well, you can
Wild Rice Shrimp Jelly
Name Wild Rice Shrimp Jelly Sort of cuisine French cuisine Features Red and yellow colors, sweet and salty double taste, Chinese and French wall. Ingredients 300 grams of wild rice, 250 grams of pork skin, 200 grams of prawns, 25 grams of cooked peas, 2 eggs, 25 grams of cooked carrots, 25 grams of green onions, 2 grams of celery, 25 grams of sugar, and 1 slice of scented leaves. Salt, pepper each moderate. Production process 1. wild rice shells, skin, cleaned and patted loose, cut into 5 cm chopstick strip shape, with 70% hot oil deep-fried shrink, was light yellow, fish out, drain the oil; two eggs Ting into the bowl? Remove the egg white, egg yolk, respectively. 2. Wash the pork rind, put into the water with pepper, salt, sesame leaves, scallions, and then cook it, and then into the two egg white, salt, stirring well, on the fire boiling, filtered impurities, after cooling, into the green jelly to be used. 3. will be sliced scallions, celery, salt and prawns ... up boiled in water, remove the skin and shell and head and tail, cut into large pieces, two egg yolks fried in oil into pieces; cooked carrots cut flower knife, to be used. 4. and then melt the green jelly, pour a little into the refrigerator mold, the prawns, carrots, cooked peas, egg pieces into the touch, and then pour the remaining green jelly, into the refrigerator, cut into pieces and put on one side of the plate. 5. pan hot butter, stir frying shredded green onions, out of the flavor, put the English white strips, sugar, stir fry, put the other side of the plate, that is done.
Cucumber Vermicelli
Dish name Cucumber Vermicelli Sort of French cuisine Features Green and white color, sour and salty taste, Chinese and French wall. Ingredients 2 cucumbers, 2 hard-boiled eggs, 1 lemon, 100g of mayonnaise; 1 sheet of vermicelli, 100g of lean pork, 25g of green onion, 15g of ginger, 25g of garlic, 15g of chopped parsley. Fine salt, monosodium glutamate, pepper, seaweed each appropriate amount. Production process 1. the cucumber washed, sterilized, soaked, fished out, not peeled. Longitudinal cut Wu long strip, carry appealing seeds and put salt, inverted plate control in; cooked eggs cut with a thin line; lemon cut in half, all slices, half squeezed juice. 2. Cooked eggs, mayonnaise and lemon juice into the filling, respectively, into the cucumber flesh, and hold the rest of the mayonnaise sauce on the smear, put on one side of the plate. 3. Put lemon slices in the center of the plate. 4: Wash and cut vermicelli into long strips; shred lean pork; chop green onion, ginger and garlic. Cut the seaweed into grains. To be used. 5. frying spoon put a little cooked peanut oil, put onion, ginger and garlic, stir fry after the fragrance, put the meat, salt, monosodium glutamate, seaweed grains, when the meat is white, put the powdered skin strips, quickly stir fry, out of the spoon, into the dish on the other side, sprinkle parsley on top of the end.
Shrimp with crab brain
Dish name Shrimp with crab brain Sort of French cuisine Features Beautiful color, tender and fresh taste, Chinese and French wall Ingredients Canned crab meat 100 grams, egg yolk sauce l00 grams, 2 hard-boiled eggs, 250 grams of shrimp, 15 grams of finely chopped green onions, 15 grams of minced ginger. Salt, monosodium glutamate, pepper oil, white vinegar, cooking wine, celery leaves, spicy soy sauce, green garlic, lemon juice, pepper, lettuce leaves, cream, sugar each appropriate amount. Production process 1. the crab meat to cartilage, torn into pieces, lettuce rinse and cut into small sections, cooked eggs peeled, cut with a thin rope into thin slices. 2. Lettuce leaves and 2 / 3 of the crab meat with egg yolk salsa gently mixed with salt, into the plate on one side, and then the rest of the crab meat and egg slices on the surface, surrounded by celery leaves garnish. 3. the small river shrimp cut off the head of the thorns, whiskers, preserved, washed, drained, the other side of the plate, buckle with a bowl, then, pepper oil, white vinegar, cooking wine, minced green onions, minced ginger, sugar and other seasonings thickened into a sauce, open the bowl, poured that is completed.
Cabbage and mint
Dish name Cabbage and mint Affiliated dishes French famous dishes Characteristics White and yellow color, sweet and sour, Chinese and French wall. Ingredients 300g cabbage, 30 mint leaves, 85g scallions, 3 oranges, 5g celery, 10g almonds, 60g hawthorn cake. 100g of lettuce oil, 10g of white vinegar, 75g of sugar, 50g of flour paste, 3g of nutmeg powder, salt to taste. Production process 1. Wash the cabbage, cut fine julienne, put into the water to soak for 5 minutes, take out, water control; then cut the scallion into slices horizontally, the thinner the better, withdraw the salt and rub it, soak in cold water for 2 minutes, take out, water control; then, peel the oranges, cut them horizontally into thin slices of 2 mm thick; celery wash, pick and chop; almonds peeled and chopped. 2. Mix sugar, white vinegar, nutmeg powder (available in Chinese herbal pharmacy), salt, and cabbage shreds, sliced scallions, orange slices together and mix well, put on one side of the plate. 3. the hawthorn cake cut into mint leaves size, each 5 mm thick, *** 15 pieces, with two mint leaves (Chinese herbal pharmacy available) clip l piece of hawthorn slices, and then, dipped in hair powder paste, under the seventy percent of the hot oil in the pan, deep-fried to golden brown, fish out, drain the oil, in the fried mint leaves on one side of the billet, use chopsticks to tie on the two eyes, but can not be zapped through the eyes of the side up, sprinkle with granulated sugar, (tie the eye purpose is to be able to hang on to sugar) put on the other side of the plate. (The purpose of the eyelets is to hold the sugar.) Put it on the other side of the plate. 4. Put cooked celery in the middle of the plate, that is done. Note: baking powder paste 50 grams of baking powder with 400 milliliters of warm water, add the right amount of flour and mix well.