raw material
Beef soup 2000 g onion 500 g salad oil 150 g salt 20 g carrot powder a little bread a little sauce.
manufacturing process
Slice the onion and fry it in salad oil until brown.
(2) Add onion beef soup to the pot, stir-fry and boil, and add salt and pepper.
(3) When the soup is served, put the slices of bread into the soup basin and take out the sauce to serve.
It has typical French flavor and rich flavor.
French people have always been famous for their good food and good food, and French food still ranks first in the world. In a formal French dinner, the order of serving is appetizer, soup, fish, jelly and side dishes, followed by barbecue, salad, dessert and coffee. When ordering, you don't need to fill in the bread column; When ordering wine, you should clearly indicate the wine that goes with each dish.
Appetizers.
This is the first dish to stimulate appetite. Generally, it is a small cold dish, and the dishes are mainly smoked silver carp, oysters or bread. The taste, color and food shape of appetizers will avoid repetition in the next dish.
soup
There are mild stews and thick soups made of various ingredients.
Fish poisson
Fish, shrimp, crab or shellfish are cooked by steaming, frying, roasting and frying. Generally speaking, the shells and bones will be removed, cooked and topped with sauce before serving.
Frozen sorbet
A kind of frozen fruit, which is used to highlight the taste of wine and keep the sweetness in the mouth.
main course
There are many ways to make meat. Add sauce with main ingredients and add some coriander to make it more delicious. The main types of dishes are steak, stew, steak and barbecue.
Barbecue pancake
Boneless meat will taste better if it is put in the oven with some seasoning.
Salad salad
Mix fresh raw vegetables with salad dressing and stir. Besides vegetables, eggs, chicken, processed meat and other materials will be added.
dessert
French desserts include cakes, cookies, ice cream or pudding, most of which are beautifully decorated.
Coffee cafe /the
Although there are many kinds of drinks, coffee or black tea is usually served at the end of dinner. Appetizers are also divided into cold dishes and hot dishes, and hot dishes should be served after soup.
material
Goose liver, red apple, mixed lettuce, strawberry, edible gold paper, milk, cream, salt, pepper, white wine.
manufacture
(1) Wash the foie gras, soak it in milk to drain the blood, remove the tendons and grind it into a paste, and then marinate it with white wine, salt and pepper for one day.
(2) Put the foie gras into a mold, steam it in water until it condenses, take it out and cool it, remove the floating oil on the surface, dig it into a spindle shape with a spoon, and put it into a basin.
(3) Red apples are cored, cut into pieces and mixed with whipped cream.
(4) Put the vegetables beside the foie gras, put red apples and strawberries on them, and then spread them with edible gold paper.
Special care
The blood of foie gras should be soaked.
Raw materials/seasonings]
50 grams of cream, 50 grams of low-gluten flour, 1 liter of corn paste, 200 grams of salt, appropriate amount of pepper and appropriate amount of milk.
[production process]
(1) Heat the pan with low heat, then put the cream in the pan and heat it with waste heat until it melts, then add the flour and stir fry.
(2) The thick feeling of corn thick soup is the effect of frying with flour and cream.
(3) When the flour has been fried and tastes delicious, prepare to add the boiled broth.
(4) At this time, use an egg beater to stir quickly and evenly.
(5) Cook it slightly over medium heat until it is medium thick.
(6) Filter out the precipitated particles in the cream soup with a strainer, and the taste will be smoother.
(7) The filtered cream soup is seasoned with corn sauce and appropriate amount of salt and pepper.
(8) Add milk and mix well before taking the pot, which is a pot of fragrant corn thick soup.