Publishing House China Population Publishing House
Book number 9787802025868
Publication date: June 5, 2008 to1October 38.
Excellent Chef is a work about Italian cuisine written by a chef in Taiwan Province Province.
Braised lamb chops with prunes
Suitable for people: couples who can't afford to eat foie gras in western restaurants.
Ingredients: New Zealand lamb chops 300g.
Accessories: 50g plum, red wine, white pepper, salt, onion, celery and a little carrot.
Small jelly: similar to China jelly, except mint, garlic or rosemary. Small jellies are generally hard to buy in China. If couples want to follow suit, they can use jelly from the supermarket instead.
Plum-stuffed lamb chops give people a unique three-dimensional sense of French cuisine, and achieve the characteristics of color, fragrance and shape.
What is the cure? ⑾ ⑾ ⑾ ⑾ ⑾ ⑾ ⑾? ⒑? Crab, bad saddle, shit, ass? It is rich in minerals and nutrients such as niacin, copper, zinc, calcium, phosphorus and iron.
Production process:
1. First, chop onions, celery and carrots, add salt and red wine, and marinate the lamb chops for half a day, which takes at least 4 hours to taste.
2. After curing, put the sheep in a special container to rotate, and then brew the dried plums into lamb chops.
3. Because the heat is uneven when roasting, you should first put the sheep in the pot and fry it in oil until it turns golden yellow. Then put the mutton in the oven, adjust it to about 250 degrees, and bake it for about 5 minutes, until the lamb chops are 78% mature.
4. Take out the lamb chops and cut them into large pieces, and spread mint-flavored sauce around them.
French fried foie gras
Foie gras is foie gras in French, and the soup is fried, so if you see "fried foie gras" in the appetizer of a French restaurant, it is French fried foie gras. When frying foie gras, it is best to match the sauce cooked with sweet wine, or add dried figs to fry together, so that the aroma of foie gras can match the aroma of figs, and the taste is different. French fried foie gras is known as the three most delicious foods in the world, and it has its unique features in the process of raising French geese. However, gouty people in China can only condescend to choose foie gras from China when cooking this dish.
Suitable for people: suitable for all ages.
Raw materials: fine foie gras 150g.
Accessories: apples, potatoes, carrots, flour, black pepper, red wine and a little boiled juice.
Ingredients: sliced carrots and eggplant.
Cooking juice: Due to the addition of black pepper, the cooking juice is fresh, tender and salty with a little spicy taste. You can make different sauces according to different tastes. The basic ingredients for cooking sauce are beef bones, onions, celery and carrots, plus tomatoes and ketchup. Then put all the raw materials into the oven and bake at high temperature for at least 3 hours. Generally speaking, refined beef powder can be selected for cooking juice at home. When preparing, pour boiling water on the refined beef powder, then add a little salt and cook it in boiling water. You can thicken it a little at home to make the juice thicker.
Nutritional analysis: rich in vitamin D, soft and delicate in taste and rich in nutrition. If you want fashion, it will taste more delicious with red wine.
Production process:
1. First slice the foie gras, sprinkle with black pepper and salt, dip in flour and heat it with a torch.
2. Put the foie gras in the oil and fry the livers on both sides with medium fire. The fried foie gras is golden yellow. The foie gras slices of about 0.8 cm should be fried for about 5 minutes.
3. Peel and core the apple, then slice it. Then dip it in flour and fry the apple over medium heat until golden brown. Carrots and mashed potatoes are fried until golden brown, and apples can help relieve boredom. Foreigners and China people eat differently. They like to eat fruit and cooked food together, which can relieve boredom.
4. Mix the cooked juice and pour it on apples and foie gras, and serve with side dishes of various colors such as carrot slices and eggplant slices.
onion soup
Suitable for people: insufficient blood gas, MM with cold hands and feet in autumn and winter.
Ingredients: onion (enough for two people) 250g.
Seasoning: 1 cup of liquor, 4 slices of bread, some butter and Swiss cheese, 3 tablespoons of olive oil, 1 tablespoon of flour, salt and pepper.
Nutritional analysis: In the crisp autumn season, drinking some soup rich in calories can promote human metabolism and speed up blood circulation. Women often feel cold feet because of insufficient blood gas in autumn and winter. Drink more French onion soup to replenish your energy and refresh yourself.
Production process:
1. Slice the onion, melt the butter in a large saucepan, add the onion and heat for five minutes on medium heat.
When they are soft, sprinkle flour on them and stir until they are completely mixed.
3. Then stir fry for five minutes, add wine, warm water, salt and pepper, and heat over low heat 15-20 minutes.
4. Put the soup in a soup plate with a cover, put bread slices on it, sprinkle grated cheese on the bread slices, and finally bake in the oven for a few minutes.
Mediterranean rice
Materials:
Rice 1/2 cups, tomato 1, onion 1, garlic 3 petals, fennel 1 teaspoon, oil 1/4 cups (60ml), salt 1/2 teaspoons, and tomato sauce 2 teaspoons.
Exercise:
1. Wash and drain rice, dice tomatoes and onions, and chop garlic for later use.
2, the pot is hot, put oil, pour rice when it is hot, and fry until golden brown, about 3-5 minutes.
3. Add salt, fennel, onion and garlic and fry for about 1 min.
4. Then add tomatoes, ketchup and boiled water, bring to a boil, turn off the fire, cover the pot and stew for about 20 minutes until the water is dry.
Tip:
1, this rice smells delicious, a bit like spaghetti.
2. The last step is to add boiling water. The rice will be eaten bit by bit, and there is no sticky feeling. If you like something soft, you can add more water and simmer for a while.
Salmon tea soaked rice
Ingredients: salmon, rice, seaweed, green mustard, green tea, salt and soy sauce.
Exercise:
1. Slice the salmon, smear salt on both sides, and marinate on a plate for about half an hour. Dry the marinated salmon fillets with paper towels, add a little oil to the pan, don't touch it, add the salmon, fry both sides into beautiful golden yellow, and take it out after frying. If you don't like to see obvious oily flowers floating on the soaked rice, gently dry the oil on the fish fillet with a paper towel, and then cut the fish fillet into small pieces with a fork or chopsticks.
2. Cut the seaweed into small strips with clean scissors, or tear it into small pieces by hand. And prepare green mustard, of course, if you like mustard.
Make tea. Generally, the tea-soaked rice in Japan is made of "fried tea", which is a very fine green tea, both in bags and in bulk. If there is no fried tea, I think it is ok to use other ordinary green tea. Some people make it with oolong tea, but I haven't tried it.
4. Put the cooked hot rice in a bowl (if the rice is leftover cold rice, you can blanch it with hot water first, or if you are lazy like me, you can turn it in the microwave oven a little), add salmon pieces, add shredded laver, pour in tea, then add a proper amount of mustard according to your personal taste, sprinkle a few drops of fresh soy sauce (or salt) and mix well when eating.
Braised seasonal vegetable bibimbap with curry.
Materials:
Broccoli and cauliflower 150g each.
1 carrot
Potato (potato) 1
Onions and lemons 1/2 each.
Original yogurt 250ml
Fennel10g
2 teaspoons curry powder (10g)
Salt 1 teaspoon (5g)
3 tbsp oil (45 ml)
Brown rice composition:
Brown rice100g
Oats 80g
Purple rice 80g
Exercise:
1. Wash cauliflower and broccoli and divide them into small flowers. Peel carrots and potatoes, wash and cut into pieces. Chop the onion.
2. Add oil to the wok, heat the wok to 70% heat, add fennel, add chopped green onion, stir fry a few times, then add carrots and potato pieces, and continue to stir fry for 5 minutes. Then add 700ml of water, cover it, bring to a boil, add salt and curry powder, and stir well. After cooking for 10 minutes, add cauliflower and broccoli and continue cooking for 3 minutes.
3. Squeeze the lemon juice into the wok, then add the yogurt and stir well.
4. Wash the brown rice and soak it in water for 8 hours.
5. Wash oats and purple rice, put them into the rice cooker together with brown rice, add appropriate amount of water and stew until cooked.
Tips:
Curry powder can also be replaced with curry blocks and oil curry. However, since curry blocks and oil curries contain salt, please be careful when adding salt when cooking.
I hope it helps you.