2 liters of rapeseed oil, 3 liters of red vinegar, mustard powder 1 teaspoon, a little black pepper, a little instant juice,
Shredded vermicelli with a little salt.
Practice: add onion, garlic, green pepper, red pepper, green pepper, black olive and a little red vinegar to make a paste with a blender, then add British mustard powder and black pepper and mix well; Then slowly add vegetable oil and red vinegar to make juice, then add chopped Qian Fan and emergency juice and season.
Ingredients: 50g of vegetable oil (or olive oil), raw egg yolk 1 each, garlic10g, lemon juice12,
Less salt
Practice: Beat the egg yolk and French mustard sauce together in the salad until it is milky white, then add garlic and whitebait fillet.
Stir well, then slowly beat the vegetable oil into juice, add fresh lemon juice and stir well, then add bacon and cheese.
Season with cheese powder. Add lettuce and serve.
1 material:
2 egg yolks, 1 teaspoon garlic, 2 silver fillets.
1 teaspoon French mustard sauce, 1/4 cup olive oil.
2 seasoning:
3 tablespoons white vinegar, 1/4 teaspoons pepper juice.
A little salt, sugar and pepper.
Exercise:
1) Add the garlic whitebait fillet and stir it into garlic.
2) Add mustard sauce and egg yolk and mix well.
3) Add olive oil bit by bit and beat to get juice.
4) Finally, add seasoning and mix well to make salad juice.
Common practice of hot gravy
1. Black pepper sauce:
Ingredients: black pepper 10g, dried onion 25g, garlic 25g, butter 30g, yellow juice, brandy 4 teaspoons,
Less salt
Practice: Take a clean juice pot, heat it, add chopped black pepper and stir-fry until fragrant, and add some brandy and butter.
Stir-fry chopped black pepper for a while, then add chopped dried onion and garlic, stir-fry until fragrant, add yellow juice and cook for about 5 minutes.
Add soft butter and stir for 6 minutes.
2. Mushroom sauce:
Ingredients: 50 grams of sliced white mushrooms, 5 grams of garlic, 2 tablespoons of yellow juice, a little brandy and a little butter.
Practice: Stir-fry garlic with butter, then add white mushroom slices and stir-fry. After storing the brandy, add the yellow juice and cook for 5 minutes.
Stir in soft butter.
3. Name of sauce bear meat:
Ingredients: 5 grams of Talegen vanilla, 25 grams of dried onion, 5 grams of black pepper, 100 ml of red vinegar, 500 ml of white wine and a little transparent butter.
3 egg yolks, a little salt and a little chopped parsley.
Practice: Use red vinegar, dried vanilla, dried onion and black pepper to make vanilla vinegar juice, and then filter for later use. Take a
A clean ladle, beat 3 egg yolks with white wine until milky white, and then add vanilla vinegar, such as
Stir all the butter until it tastes good, then add the chopped parsley.
4. white cream sauce
Ingredients: butter100g, flour 250g, fresh milk (cream) 500ml, soup1.5l,
Pepper and salt geranium
Practice: stir-fry fragrant leaves, butter and flour into noodles, add the soup base and stir constantly to avoid caking, then add
Boil fresh milk, filter and season.
* White juice for various purposes depends on different soup bases, plus thin and thick blending.
What method is needed.
5. Brown seasoning
Ingredients: soup 30kg, chicken bone (beef bone, beef tendon, etc. ) 5kg, onion 1kg, celery 1kg, carrot 1kg,
Pc with fragrant leaves, a little grass, a little black pepper, 5 teaspoons of tomato sauce,
2 teaspoons of flour (yellow noodle fishing) and a little brandy.
Practice: chop all kinds of bones first (don't use sheep bones or duck bones, etc. ) and stir-fry until fragrant, and then save Jamlom brandy to burn.
Incense, and then put it in the oven with 230 degrees of local incense. Chopping celery, onion and carrot, stir-frying in oil, and adding
Stir-fry fragrant leaves, tomato sauce and flour with slow fire until they are red and black, and then stir-fry fragrant bones together.
After saving brandy, cook it in soup, add grass and chopped black pepper, cook for 3 hours, and filter to taste.
Do it.
Common practice of salad juice
1. Mayonnaise:
Ingredients: vegetable oil 1 l, egg yolk 1.5pc, mustard powder 1 teaspoon, a little salt and pepper,
2 teaspoons of lemon juice and a little hot water.
Practice: First, fully mix the egg yolk, mustard powder and salt and pepper until it is slightly white, then slowly pour in the vegetable oil, stir together until it becomes thick, then add lemon juice, then add vegetable oil until all the vegetable oil and lemon juice are completely used up, and finally heat the boiling water.
2. Thousand Island Sauce:
Ingredients: 2 liters of Wanni juice, chopped onion150g, chopped pickled cucumber150g, tomato sauce12 liters,
(Or add chopped eggs and chopped tomatoes)
Practice: break the onion and pickled cucumber with a blender, then add it to the Wanni juice, then add the tomato sauce and stir until pink.
3. Italian seasoning:
Ingredients: 50g onion, 50g garlic, 30g green pepper,10g red pepper, 30g green olive and 50g black olive.
2 liters of vegetable oil, 3 liters of red vinegar, English mustard powder 1 teaspoon, a little black pepper, a little instant juice,
Shredded vermicelli with a little salt.
Practice: add onion, garlic, green pepper, red pepper, green pepper, black olive and a little red vinegar to make a paste with a blender, then add British mustard powder and black pepper and mix well; Then slowly add vegetable oil and red vinegar to make juice, then add chopped Qian Fan and emergency juice and season.
4. French seasoning:
Ingredients: vegetable oil 1 l, red vinegar 2/3 l, French mustard sauce 1 teaspoon, egg yolk 1 piece, chopped onion10g,
5 grams of garlic and a little salt.
Practice: first mix mustard sauce and yellow mud until thick, then slowly add vegetable oil and red vinegar respectively, adding one side at a time.
Stir until all the vegetable oil and red vinegar are added with milk, then add chopped onion, garlic and seasoning.
Yes
5. Tartar sauce:
Ingredients: Wanni juice 1 l, onion100g, pickled cucumber100g, 50g of watermelon willow, and a little chopped parsley.
Practice: Chop onion, pickled cucumber and watermelon willow with a knife, add them to Wanni juice, then add chopped coriander and mix well.
6. Cocktail sauce:
Ingredients: onion100g, celery100g, red pepper 50g, ginger 50g, onion 50g, garlic 50g,
2 liters of tomato sauce, 30 grams of instant juice, vegetable oil 1/2 liters, 50 grams of Chili oil, geranium pc,
A little black pepper, 2 teaspoons of brandy and a little salt.
Practice: Beat celery, onion, red pepper, ginger, onion and garlic into paste, mix with tomato sauce to make juice, and add brandy for later use: boil the vegetable oil with fragrant leaves and mash it into mixed juice, and then season it with emergency juice, Chili oil and black pepper.
7. wine:
Ingredients: 2 liters of vegetable oil, 3 liters of vinegar, 50 grams of chopped onion (or dried onion), a little black pepper,
Shredded vermicelli with a little salt.
Practice: Mix all the ingredients evenly and season.
8. Caesar dressing:
Ingredients: 50g of vegetable oil (or olive oil), raw egg yolk 1 each, garlic10g, lemon juice12,
Less salt
Practice: Beat the egg yolk and French mustard sauce together in the salad until it is milky white, then add garlic and whitebait fillet.
Stir well, then slowly beat the vegetable oil into juice, add fresh lemon juice and stir well, then add bacon and cheese.
Season with cheese powder. Add lettuce and serve.