Food gives people physical pleasure and love gives people spiritual satisfaction.
When food meets love, it becomes the ultimate beauty in the world.
Full of affection, it may just be a side dish made by myself, in a hurry in the kitchen. No matter how messy the scene is and how unsatisfactory the dishes are, it is a meaningful picture in the eyes of lovers.
Among people who love it, it has already melted into a dense and mellow peerless delicacy.
If you miss someone at this moment, you should also remember your favorite salmon dish when you are together, and stubbornly believe that it is delicious that you will never get tired of in your life.
If you lose someone at this moment, you should also think of the spaghetti you knocked over when you left, so that you can't adjust the sweet and sour taste for many years to come.
In fact, we never love the food itself, but the people we share common experiences with.
Today, we sit together and taste the delicious food that lives up to our love.
Couples recommend avocado salad for dinner.
Ingredients: avocado, 3 cherry tomatoes, 5 salt, a little black pepper and a few drops of lemon juice.
1, draw a circle horizontally with a knife (because there is a core inside, don't worry about drawing it where it can't be opened); After drawing a circle, you can easily turn it away with a turn of your hand; Knock down the half with a knife and take it out (or dig it out)
2. Cut out the grid shape with a knife like a mango; Dig it out with a spoon (the hollowed-out peel can be used as a container); Avocado is perfect with a little salt and black pepper (with a little lemon juice, mayonnaise or English mustard)
Cheese salmon
Ingredients: salmon 1 cheese slices 1 black pepper, a little whisky, 2 teaspoons of butter, 2 small pieces of salt, 1/2 teaspoons of basil.
1. Wash the surface of the bought salmon a little.
2. Carefully tear off the fish skin on the back by hand. Don't throw it away. You can eat it cold. You can keep the fish skin if you like. When frying, only the side with fish skin will be tender.
3. Change the knife into thick pieces and marinate with whiskey and a little freshly ground black pepper for 15 minutes.
4. Melt a small piece of butter (and prepare such a small piece of butter).
5. Add fish pieces and fry over high fire. Sprinkle some salt on the surface. Before turning over, add the second piece of butter to melt.
6. Turn over and fry until the surface is slightly yellow (it doesn't take too long to fry, and it doesn't take many times to turn over, just fry once).
7, take out the code in the plate, the surface can add a little salt.
8. Add cheese slices, sprinkle with a little dried basil, and microwave for ten seconds until the cheese melts.
Diced chicken curry
Ingredients: chicken breast 450g carrot 150g potato 150g persimmon pepper 50g ginger 1 2 tablespoons small vegetable oil curry 100g cooking wine 2 tablespoons salt 5 grams water 2 soup bowls.
1. Preparation materials: chicken breast 450g, carrot 1 50g, potato150g, green pepper 50g, ginger1.
2. Prepare seasoning: block curry 100g, 2 tablespoons of cooking wine, 5g of salt and 2 bowls of soup bowl water.
3. Remove the fascia from the chicken breast, wash, drain and dice, add cooking wine and salt and marinate evenly 15 minutes (until the liquid is fully absorbed by the diced chicken, it is a little sticky, so that the fried diced chicken is tender).
4. Dice carrots, potatoes and green peppers respectively.
5. After the ginger slices in the oil pan are fragrant, pour in the diced chicken and stir-fry until it changes color, and then serve it out for later use (serve it out immediately after it changes color, and the chicken fried for too long is not tender).
6, another oil pan, add carrots and potatoes and stir fry until they are basically soft and rotten (stir fry more, stir fry until the potatoes are basically crisp and rotten).
7. After adding water to boil, continue to add curry and cook slowly with medium and small fire (stir constantly during cooking to prevent the pot from being burnt).
8. Finally, add diced chicken and green pepper and cook until the taste is blended.
Fried steak
Ingredients: 2 steaks, 2 carrots, 2 lemons, half a chicken feather dish, 1, 2 tablespoons olive oil, 2 tablespoons sea salt, and 2 teaspoons black pepper1/.
1. If the steak is frozen, please put it in the freezer to thaw naturally.
2. Wipe the thawed steak with kitchen paper.
3. When the steak pot is hot, add olive oil. When the white smoke rises slightly, add the steak and don't move.
4, when frying, turn to a small fire, the time needs to be judged according to the size of the steak, I probably fried 1 minute. After scalding the bottom, rotate 70 degrees to continue frying. When the gravy leaves the surface, sprinkle with chopped black pepper and sea salt and turn over.
After the steak is turned over, you can change it to medium heat and continue frying according to the method just now. In the meantime, season with black pepper and sea salt. Medium rare steak should have pink in the middle. At this time, you can observe the maturity of the steak from the side.
6. If the steak is thick and fried on both sides, you can stand up the meat and continue frying around, and seal the gravy to prevent the gravy from flowing out from the side. Garnish with vegetables and put them on the steak.
French roasted scallop
Ingredients: scallop 6 carrots 1/2 onions 1/2 flour 25g cheese, garlic 2 cloves butter 25g water 100g whipped cream 150g salt, sugar and coriander (chopped).
1, carrot, onion and garlic are minced for use.
2. Heat butter in a pan and stir-fry carrots, onions and minced garlic.
3. Sprinkle flour and stir fry several times, pour water and stir fry flour, then add fresh cream and stir until it is thick.
4. Season with salt, sugar and black pepper, and sprinkle with basil before serving.
5. Thaw the frozen scallop naturally, wash it with water to separate the scallop meat from the shell, scald it with boiling water in scallop meat for 10 second, and take it out for later use.
6. Prepare a baking tray to set the scallops, and put the scalded scallop meat back into the scallops.
7. Put the fried white sauce on scallops, sprinkle with cheese and bake in the oven at 200 degrees for 7-8 minutes.
Microwave tomato and shrimp
Ingredients: shrimp 13, cooking wine, tomato sauce, 2 tablespoons soy sauce, steamed fish soy sauce 1 spoon, sugar, vegetable oil 1 spoon, onion 1 spoon, ginger 1 slice, coriander 1 slice.
1. Wash the fresh shrimps and cut off the whiskers and thorns; Pick out the catgut of the second section of shrimp back with a toothpick.
2. After all the fresh shrimps are treated, wash them again, wipe off the excess water and add half a spoonful of cooking wine.
3. Add half a spoonful of steamed fish soy sauce, 1 spoonful of soy sauce, 2 tablespoons of tomato sauce, and appropriate amount of sugar.
4. Onions and ginger are ready; In the container for microwave oven, add a proper amount of vegetable oil, 1 spoon is enough, and then add onion and shredded ginger.
5, put the container in the microwave oven, high fire 1 min.
6, take out the container, put the shrimp in, try to tile, do not overlap; Cover the plastic wrap, punch a hole in the plastic wrap with a toothpick, put the container in a microwave oven, and heat it for 2.5 minutes on high heat.
7. Take out the container, carefully tear off the plastic wrap and mix in the coriander.
Fried duck breast with spice orange sauce
Ingredients: 2 ducks, 2 oranges, 2 honey, 50 grams of ginger powder, 2 teaspoons of Chili powder.
1, peel the orange and break it into pieces by hand, leaving a few pieces to squeeze into orange juice for later use.
2. Cut the fat side of the duck breast into a grid with a knife.
3. Add orange juice to all the ingredients of the seasoning, put it in a bowl and stir well. Brush on the side of duck chest muscle with a brush.
4. Preheat the oven to 200 degrees, put the duck breast in the baking tray with the fat face down, bake for 10 minutes and then take it out.
5. Wrap the roast duck breast in tin foil and wait for 5 minutes. Slice it and serve with fresh orange slices.
French cream onion soup
Ingredients: onion 1 root baguette 1 slice of garlic 1 clove of brandy 1 spoonful of fragrant leaves 1 slice of cheese, 3 slices of butter, 30g of pepper and a little salt in chicken soup1.5g.
1. Prepare materials, shred onion, mince garlic, and cut thick slices with French stick.
2. Put the butter in the pot, heat it on low heat to melt, then add the shredded onion and stir fry.
3. After the onion is fragrant, turn off the heat and continue frying for about 10 minutes. Stir-fry onion until brown, add minced garlic and stir-fry.
4. Add brandy, pour chicken soup and add fragrant leaves.
5. After the fire is boiled, add salt and pepper to taste, and simmer for 10 minutes. Pour the cooked soup into the baking bowl.
6. Put a baguette, put the cheese slices on the bread slices, and bake in the preheated oven 180 degrees for about 20 minutes.
Spaghetti with tomato and beef sauce
Ingredients: spaghetti 100g beef 1 tomato, 2 onions14 carrots, 2 tablespoons garlic, 2 cloves butter 15g salt, half a teaspoon monosodium glutamate, a little black pepper and a little basil.
1. Prepare the required materials, chop beef (or pork), dice garlic, onion and carrot, and dice tomatoes.
2. Melt the butter in a hot pot with low heat, then add garlic and onion and stir-fry until the color turns golden yellow.
3. Stir-fry minced beef until raw, stir-fry diced carrots and tomatoes several times, and add tomato sauce to stir-fry evenly.
4. Add chopped dried basil, black pepper, salt and monosodium glutamate, and slowly simmer into a fragrant tomato beef sauce.
5, put another pot to boil, add pasta, add a little salt and cook for about 7-8 minutes.
6. Take out the cooked spaghetti and put it on a plate. After serving, pour the cooked tomato beef sauce on the pasta.