Pingtou Brother quotes: "Physical strength can never be exhausted, and the belly will never be enough!" All sentient beings, all for my meal! "This chapter introduces some famous French dishes, the name is very expensive and elegant feeling, the dishes are OK, but after all, there is still a distance compared with Chinese food culture, that nonsense is not much to say, open to talk.
Fried scallops in foie gras sauce
Ingredients: 3 slices of French foie gras. 6 fresh dried scallops. 6 asparagus. 100 g onion. Carrot 30 g. 20 grams of onion, sliced and sautéed with salt and twisted into a puree sauce. Seasoning: Salt. sugar. cornstarch.
Preparation method: 1. Fresh shellfish slightly soaked in water, that is, soaked in ice water to cool rapidly, take out and cut half deep on the side, add green onion, ginger, salt, wine for about 10 minutes, and then fry until both sides are yellow, serve. 2. Take the part of the flower bud from the asparagus, blanch it in salt water, and decorate it as a plate. 3. Remove the foie gras sauce, fry slightly, place on the fresh scallops, drizzle with the sauce, decorate the asparagus and serve.
Features: Materials and craftsmanship match, showing an elegant dish, melting in the mouth, the taste is extremely delicious. Health Index: ★★★★
French braised potatoes
Ingredients: 500 grams of potatoes, 40 grams of onions, 25 grams of butter, a little garlic, 125 grams of thick vegetable soup, 2 pieces of fragrant leaves, salt pepper noodles, vegetable oil, a little white wine, a little chopped celery
Preparation method: 1. Wash the potatoes with water, peel and cut into cubes, peel and chop the onion. Peel the garlic and crush it. 2. In an aluminum pot with a thick bottom, place on the heat, melt the butter, then add the onion and garlic, sauté until the onion is transparent, add the diced potatoes and stir for a few minutes. After frying the diced potatoes until all are oiled, add the vegetable broth, fragrant leaves, a little salt, pepper noodles, monosodium glutamate, and stir well. If there is less water, you can add some more, but not too much, boil slightly for about 45 minutes, stir constantly, do not make it paste. By the time the potatoes are ripe (Shōji has also thickened). Add some vegetable oil and wine, mix well, and sprinkle some chopped celery on the plate.
Features: Delicious taste, soft and tender and palatable. Health Index: ★★★★ ☆
Horse milk shredded with lettuce
Ingredients: 2500 grams of young lettuce, 15 grams of manes, 25 grams of sesame oil, 1 gram of white vinegar. A pinch of pepper and fine salt.
Production method: 1, the lettuce peeled, root, leave young leaves, wash the lettuce cut into hob pieces, young leaves chopped, respectively, salted for 3 minutes, and then rinsed in cool boiling water, put into the dish. 2, put the white vinegar in a bowl, dilute it with 3 times the cold boiled water, and then put the manaisi and pepper and mix well, pour on the bamboo shoots and bamboo shoot leaves, and then drizzle with sesame oil
Features: crisp and tender and fragrant, appetizing to dispel heat, salty and sour and refreshing. Health Index: ★★★★
Moray eel soup
Ingredients: moray eel 150 g, butter 75 g, 4 carrots, 2 radishes, 2 leeks, 2 green onions, l slices of coriander leaves, l celery leaves lO g. Salt and pepper to taste.
Preparation method:1. Moray eels are best to buy a large piece behind the head, a piece in front of the tail and a part of the head, wash it, and leave it for later. Peel and wash all kinds of vegetables. 2． Add 600 ml of water to a pot, add the fish head and the fish pieces (with many thorns) near the tail, add garlic cloves, shallots, l carrots and fragrant leaves, add salt and pepper to a boil, cook for half an hour, filter the soup with a colander 3. Carrots, radishes and leeks are cut into small pieces, take half the butter into a frying pan, pour in various vegetables, stir-fry evenly to bring out the aroma, and then pour in the filtered soup. Bring to a boil over low heat, add the fish pieces and simmer over low heat for 15 minutes. 4． Before eating, scoop up the pieces, peel them, remove the fish bones, crush the fish, put them in the soup, pour the fat soup into the basin, remove the chopped parsley leaves, add the remaining butter blocks, stir and melt, and serve.
Features: attractive color, fresh and fragrant clothes, pleasant fish aroma. Health Index: ★★★★
Sino-French double pine
Ingredients: 250 grams of chicken liver, 4 soybean pancakes (about 75 grams), 2 prawn heads, 25 grams of fresh tomatoes, tomato sauce; 5 grams, 25 grams of green onions, 25 grams of brandy wine, 40 grams of sugar, 25 grams of green onions, 500 grams of lettuce oil (150 grams of actual consumption), 50 grams of butter, 15 grams of minced ginger, 15 grams of red wine. Fine salt and MSG are appropriate.
Preparation method:1. Wash the shrimp head, chop the puree, then fry it yellow with butter, add the minced shallots and chopped shallots and sauté, put the beef broth and red wine, tomato grains, tomato sauce, boil, use a colander or small sieve to filter out the residue, and then add brandy, mix well into the French juice. 2． The chicken liver is degluced, washed, cooked in water, cut into fine grains of rice, plated on one side and topped with French juice. 3． Then fold the soybean pancakes (bean rice dumplings, available on the market) on top of each other, roll them flattened and round strips, cut into thin strips, shake them loose and place them on a large plate. 4. Put the lettuce oil in the wok, after the pan is evenly slipped, when the oil is 40% hot, remove the spoon from the fire, sprinkle the soybean pancake shreds into the spoon, keep turning, and when it is fried into a golden brown, fish out and control the oil. Then, put it on the other side of the plate, quickly shake it loose with chopsticks, and then sprinkle it with salt, sugar, monosodium glutamate, and ginger and mix well
Features: red and yellow two-color, sour and sweet double taste, Chinese and French wall. Health Index: ★★★★ ☆
White wine French field snail
Raw materials: 6 to 8 snails. 2 lamellar skins. White Grapevine 20CC. Yellow cream 15 g. A little minced garlic. Cream 40g. Whipped cream 10cc
Preparation method: 1. Heat the pot first stir-fry the snail meat until fragrant, prepare a pot of hot water to blanch the dough, drain into the dish, put another pot to melt the cream, enlarge the garlic crushed and stir-fry. 2. Add snail meat, white wine, evaporate the alcohol, add cream and whipped cream, put it on a plate, partially stuff it in the dough, and drizzle the remaining white wine juice around it.
Features: milky, garlic, wine, mixed with strong exoticism. Health Index: ★★★★
Kelp mustard sauce
Ingredients: 500 grams of kelp, 50 grams of margarine, 10 grams of red pepper noodles, 15 grams of mustard noodles, 10 grams of lemon juice, 25 grams of white vinegar, 200 ml of milk, 15 grams of sugar.
Preparation method: 1, water hair kelp steamer dry steaming for half an hour, take out, slice, set aside. 2: Stir the mustard powder in cold boiled water, add lemon juice, margarine, red pepper noodles, sugar, white vinegar and milk and stir well, boil with water for a while to form mustard sauce. 3. Mix the kelp slices into the mustard sauce and mix well.
Features: light yellow, spicy and delicious. Health Index: ★★★★
White shrimp jelly
Ingredients: 300 grams of russet white, 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, 2S grams of celery, 25 grams of sugar, l slices of coriander leaves. Salt and pepper to taste.
Preparation method:1. Peel the white shell, peel, wash and pat loose, cut into 5 cm chopsticks, fry in 70% hot oil, when it is yellowish, fish out, drain the oil; two eggs into the bowl? Remove the egg whites and egg yolks separately. 2． After washing the pork skin, put it in the water and add pepper, salt, fragrant leaves, green onions and cook it, then beat in two proteins and salt, stir well, boil on high heat, filter out impurities, cool, and freeze for use. 3． Sliced shallots, celery segments, salt and prawns... Cook in water, peel and head and tail, cut into large pieces, fry two egg yolks in oil into pieces, cook carrot cutter and set aside. 4． Then open the green freeze, pour into the refrigerator mold a little, pour the prawn pieces, carrot pieces, cooked peas, egg pieces into the touch, and then pour the rest of the green freeze, put it in the refrigerator and freeze, cut the pieces and put them on the side of the dish. 5． Heat the butter in a frying pan, stir-fry the shallots, when fragrant, put the English white strips, sugar, stir-fry well, put on the other side of the plate, and serve.
Features: red and yellow two-color, sweet and salty double-ambiguous, Chinese and French wall. Health Index: ★★★★ ☆
French fish rolls
Ingredients: net fish meat 1250 g shallots 250 g celery 15o g eggs 100 g salt 15 g butter 100 g carrot powder a little brandy 25 g
Preparation Method: 1 Cut the net fish into 20 slices and pat the rectangular thin slices with a meat beat. (2) Cut the shallots and celery into strips, sauté them in butter until they are yellow, add salt and mustard powder to make the flavor, cook them with brandy wine, and mix with the stalled egg cakes and cut into strips. After cooling, roll the fish fillets into a simple shape, stack them in a vessel and steam them.
Features: salty and delicious, fragrant and not greasy. Health Index: ★★★★ ☆
Betel nut pork rib pot
Ingredients: 12 young betel nuts. Goji berries half two. Half a pound of pig intestines. One pound of ribs. Seasoning: 6 cups broth. A pinch of salt. 2 tbsp rice wine
Preparation method: 1. Pork intestines are cleaned, cut into 3 cm, ribs are blanched, and betel nuts are washed. 2. Spread the ribs on the bottom of the casserole dish, arrange the pork intestines, betel nuts, broth, salt and rice wine in this order, and roll out the heat for 30 minutes. 3. Put the goji berries and simmer for 5 minutes.
Features: Refreshing mouth filling. Health Index: ★★★★
Stop here today and continue tomorrow.