French stewed potato is a famous French dish with delicious taste. Fresh and palatable raw materials are 500g of potatoes, 40g of onions, 25g of butter, a little garlic, concentrated vegetable soup125g, 2 fragrant leaves, a little salt and pepper noodles, a little vegetable oil white wine and a little chopped celery. Wash potatoes with water, peel and dice, peel and chop onions. Peel garlic and pat it into pieces. 2. Use a thick-soled aluminum pot, put it on the fire, melt the butter, then add the onion and garlic, stir-fry until the onion is transparent, and add the diced potatoes and stir for a few minutes. Stir-fry diced potatoes until all the oil is out, add vegetable soup, fragrant leaves, a little salt, pepper noodles and monosodium glutamate and stir well. If there is less water, you can add more, but not too much, and it will boil slightly for about 45 minutes. Stir constantly, so as not to paste the bottom. Wait until the potatoes are cooked (the sauce thickens). Add some vegetable oil and wine and mix well. Sprinkle some celery powder on the plate.

Braised cucumber

The name of the dish is a famous French dish, sweet, salty, sour and crisp. Ingredients: 500g of tender cucumber, 2 fresh tomatoes, 25g of sour cream, 25g of yogurt, 25g of green garlic, 30g of spicy soy sauce, 5g of fennel, and appropriate amount of sugar, pepper and salt. The production process is 1. Cleaning cucumber, removing pedicels, sterilizing, and dicing; Peel fresh tomatoes and cut into pieces; Picking and cleaning green garlic, and cutting into powder; Stir-fried fennel and crushed. 2. Stir the yogurt in a bowl, add sour cream, fennel powder, diced cucumber, tomato pieces, minced onion and garlic, pepper, Chili oil, sugar and salt, stir well, adjust the taste, and store in the refrigerator. Take whatever you want.

Strawberry cucumber

The name of the dish is strawberry cucumber, which belongs to the famous French cuisine. It is cold, crisp, fresh, sweet and sour. The raw materials are 500g of cucumber, 200g of strawberry, 0g of white sugar100g and 5g of white vinegar. Salt, monosodium glutamate, water, the right amount. Production process 1. Wash cucumber with clear water, cut off both ends, cut into "comb-back" pieces, put them in a small pot, marinate them with refined salt for 10 minute, take them out, rinse them with cold water slightly, squeeze out the water gently, and put them on a plate. 2. Dissolve white sugar in cold boiled water, remove the pedicels of strawberries, wash, dry, crush, pour sugar water and white vinegar, add monosodium glutamate, mix well, and freeze in the refrigerator. Take it out and pour it on cucumber slices.

Mustard cucumber

Mustard mixed with cucumber is a famous French dish, salty and slightly spicy, sour and refreshing. Ingredients: fresh cucumber 500g, sesame oil 25g, white vinegar 5g, mustard sauce 10g, appropriate amount of pepper and salt. Production process 1. Wash and disinfect the cucumber, roll it into small pieces, add salt and marinate for 3 minutes, then rinse it with cold boiled water, squeeze out the water and put it in a plate. 2. Mix sesame oil, white vinegar, mustard sauce and pepper in a bowl, pour on cucumber slices and mix well.

Milk kelp

Kelp with milk, a famous French dish, is crisp, sweet and frankincense with a unique flavor. Ingredients: kelp 250g, honey 100g, sugar 20g, milk 250ml, whipped cream 10g, white wine 25g, and lemon 2 slices. The production process is 1. Wash kelp, dry it, cut it into rectangular pieces, cook it in a pot, take it out and dry it. 2. Put sugar and honey into a pot, add milk, whipped cream and white wine, boil, put into kelp blocks, simmer with warm fire, leave milk in kelp blocks, dry, cut into water chestnut blocks, put into a plate, and put lemon slices.

Kelp mustard sauce

The name of the dish is kelp mustard sauce, which is a famous French dish with yellowish color and spicy taste. Ingredients: 500g seaweed, 50g margarine, red pepper noodles 10g, mustard noodles 15g, lemon juice 10g, 25g white vinegar, 200ml milk and sugar 15g. The production process is 1. Steam kelp in a steamer for half an hour, and take out slices for later use. 2. Stir mustard powder with cold boiled water, add lemon juice, margarine, red pepper noodles, white sugar, white vinegar and milk, add water and boil for a while to make mustard sauce. 3. Add kelp slices to mustard sauce and mix well.

Frozen diced eggplant

Frozen eggplant diced, a famous French dish, is crisp and refreshing, which promotes appetite. Ingredients: 2 eggplants, 50g tomato juice, 25g onion, 25g celery powder, 25g lemon slices, 25g onion and 50g peanut oil. Appropriate amount of honey, white vinegar, pepper and salt. Production process 1. Wash eggplant, remove pedicle and cut into dices. 2. Turn the frying spoon over the fire, add peanut oil and burn it to 50% heat, add eggplant diced and fry until yellow, and remove the oil control. 3. Put celery, chopped green onion and chopped green onion into a frying pan, stir-fry until the teeth are yellow, add tomato juice and diced eggplant, and simmer for 10 minute. 4. Then, add white vinegar, honey, lemon, pepper and other seasonings, simmer for 10 minute, stir well, collect thick soup, add salt and mix well, take out the spoon, let it cool and put it in the refrigerator. 5. Eat with bread and biscuits.

Eggplant salad

Eggplant salad is a famous French dish. Eggplant is crisp and tender, with beautiful side dishes, salty and slightly sour. Ingredients: eggplant 1, garlic sprout 50 g, celery 25 g, peeled lemon 25 g, cooked duck egg 1, and water 300 ml. Salt, pepper, white vinegar and salad oil. Production technology 1: peeled eggplant, washed, diced and soaked in clear water to obtain black liquor; Boiled duck eggs are peeled and cut into pieces for later use. 2. Take stainless steel pot or enamel pot, add water to boil, pour in diced eggplant until cooked, remove and drain. 3. Put diced eggplant, diced garlic, diced celery, diced lemon and diced duck eggs into a dish, add salt, pepper, white vinegar and salad oil, mix well, send them to the refrigerator for cooling, and take them out when eating.

Sweet and sour lettuce

The name of the dish is sweet and sour lettuce, which is a famous French dish with bright color, sweet and sour crispness and refreshing fragrance. Ingredients: 500g of tender lettuce, 2 fresh tomatoes, 25g of green garlic, 75g of lemon juice (or fresh orange juice), 30g of sugar and 50ml of cold boiled water. The production process of a little refined salt is 1. Lettuce is defoliated, peeled and rooted, diced and blanched in boiling water; Peel fresh tomatoes and cut into pieces; Chop the green garlic. 2. Put the lemon juice, sugar, cold water and salt into a large porcelain bowl and stir well, adjust the taste, then add diced lettuce, tomato pieces and minced onion and garlic and stir well, store them in the refrigerator and carry them with you.

Pineapple lettuce

The name of the dish is pineapple lettuce, which belongs to a famous French dish. Sour, sweet and crisp, refreshing and delicious. The raw materials are 500g of lettuce, 200g of canned pineapple, 0g of white sugar100g and 5g of white vinegar. Salt, monosodium glutamate, water, the right amount. The production process is 1. Peel lettuce, wash its leaves and roots, cut it into comb-back pieces, blanch it in boiling water, dry it, soak it in refined salt for a while, rinse it in cold boiling water once, drain it and plate it. 2. Cut the pineapple into small bowls, add sugar water (white sugar is melted with a little cold water in advance), white vinegar and monosodium glutamate and mix well. After cooling in the refrigerator, pour it on the lettuce slices and serve.

Manatee mixed with lettuce

The name of the dish is Manas mixed with lettuce, which belongs to the famous French dish. It is crisp and delicious, appetizing and relieving summer heat, salty and sour. The raw materials are tender lettuce 2500g, Manas 15g, sesame oil 25g and white vinegar1g.. A little pepper and a little salt. Production process: 1. The lettuce is peeled and rooted, leaving young leaves. After washing, cut the lettuce into hob pieces, chop the tender leaves, marinate them with salt for 3 minutes respectively, then rinse them with cold boiled water and put them in a plate. 2. Put the white vinegar in a bowl, dilute it with 3 times of cold water, then mix it with Manas and Zanthoxylum bungeanum, pour it on bamboo shoots and bamboo leaves, and then pour it with sesame oil.

Tomato and egg salad

Egg and tomato salad is a famous French dish, which is hot and sour and delicious. Ingredients: 500g eggs, 750g fresh tomatoes, onion 100g, celery leaves 10g, 25g green peppers, 25g red peppers, 5g Chili powder, 25g mustard sauce, 50g vegetable oil, 50g sugar, 50g white vinegar 15g refined salt 15. A little pepper. Production process: 1. Clean onion, green pepper, red pepper and celery leaves, cut into pieces, and add cold water, salt, sugar, white vinegar, Chili powder, vegetable oil, mustard sauce and pepper to make vegetable sauce. Put the eggs in a boiling pot, cook them, take them out and put them in cold water. 2. Wash, disinfect and slice fresh tomatoes; Peel and slice the boiled eggs, put an egg slice between every two fresh tomatoes, put it neatly on the plate and pour the vegetable sauce.

Spinach Salad

Spinach salad is a famous French dish, which is sour, fragrant, slightly spicy, fresh and delicious. Raw spinach 1.5 kg, boiled eggs 500 g, chopped onion 150 g, vinegar sauce. Manufacturing technology 1. Making vinegar sauce: Mash two cooked egg yolks, put them into a pot with reeds, add 10g white pepper, 20g mustard sauce, 30g refined salt and 5g monosodium glutamate, stir carefully with a spoon to make the egg yolks cloudy, and then pour in 10g raw vegetable oil in turn. Then pour 50 grams of vinegar essence, stir well, adjust the taste and put it into a clean bottle with a lid. When in use, shake the bottle and pour it out. Vinegar sauce, also called French sauce. 2. Pick and wash the spinach, scald it with boiling water, cut it into pieces, and pile it in the center of the plate into a hill shape. 3. Peel the boiled egg, cut it into 6 pieces with rope, and put it in half spinach. The rest are surrounded by plates. Mix minced onion with vinegar sauce and pour over spinach.

Chicken salad

Chicken salad is a famous French dish with yellow and white color, delicious taste and soft texture. Ingredients: 200g cooked chicken breast, 750g vegetarian salad, red cabbage 100g, fresh cucumber 100g, 50g Manas sauce, and cooked eggs 100g. A little lettuce leaf. The production process is 1. First, the production of vegetarian salad: potato 1.5kg, carrot 100g peeled and cut into small pieces; Cut the boiled eggs into small pieces; Peel 250 grams of fresh cucumber, first cut everything in half, and then cut it into small pieces. Then, mix potatoes, carrots, fresh cucumbers, sliced eggs, string beans, cream, refined salt, monosodium glutamate, white pepper, spicy soy sauce and Manas sauce, stir them gently with a wooden shovel, put them in a crock and store them in a refrigerator. 2. Cut the cooked chicken breast into small pieces, mix half of it into the vegetarian salad, put the salad in the shape of a pile of buns, and then put the remaining half of the chicken breast on the salad. 3. Peel the boiled eggs and cut the cucumbers diagonally. Then put red cabbage and lettuce leaves around the salad, and squeeze Manes sauce on the chicken breast with a cone-shaped paper roll (note).

Chicken salad

Chicken salad is a famous French dish with milky white color and delicious taste. It's cool and delicious. The raw materials are 1 chicken (about1.5kg), 400g liver mud, 500g cream sauce, 2 fragrant leaves, 25g carrots, 25g onions, 25g celery and raw leaves150g. Proper production process of refined salt: chicken 1. 1. Making cream sauce: put 200g butter in a steel frying pan, heat it with high fire, add 200g flour and stir it evenly with low fire. When it smells, add 1 .25kg of milk and100g of sour cream, then mix well, and then add1. Then add monosodium glutamate 10g, refined salt 10g, and 25g of spicy soy sauce, adjust the taste, blanch, put in a crock, pour butter on it to avoid dry skin, and get cream sauce. The finished product can be 2.5kg..2. Put the washed chicken in a water basin, and add salt, carrots, onions, and so on. 3. Cool the pre-made cream sauce, pour it on the chicken, cover the chicken with the sauce evenly, and put it in the refrigerator for a little freezing. 4. Put the slightly frozen chicken into the dish, then decorate the chicken breast with flowers, cubes and other patterns, and finally hang a layer of jelly juice on the pattern, which can be accompanied by lettuce, tomato slices and cucumber slices. This dish is a famous cold dish in France and can be used for banquets.

Face shell intestine

The famous French cuisine has noodles, shells, intestines, golden color, crisp and soft, fragrant and delicious. Raw pork and garlic sausage 900g, egg 1, eighth generation powder 200g, mustard juice 25g, lettuce leaves 150g. Manufacturing technology 1. 1. Making Ba Tai noodles: put 90g butter, flour 150g, salt 8g and ice water 100ml into a large porcelain basin, stir well, make dough, knead well, sprinkle some flour on the surface, wrap it in plastic film, cool it in the refrigerator for 3 hours, take it out, and press the dough into 2 pieces. Stand by and watch. 2. Poke the raw pork and garlic sausage into 5 eyes with a fork to prevent heartburn, then put the sausage into the pot, add cold water (water should not pass through the sausage) and boil it on medium fire, simmer for 50 minutes, take it out, let it cool, and peel it. 3. Wrap the intestines on Ba Tai's shell, brush the egg liquid on the joint and put it on the oiled baking tray. Then make the remaining noodles into crescent, diamond or leaf shape for a while, brush the egg liquid, stick it on the shell, decorate it, brush the egg liquid evenly on the shell, send it into the oven at 150℃, bake it for 45 minutes, and take it out when the surface is brown. 4. When eating, cut into pieces and dip in mustard juice, and serve with lettuce leaves.

Hot and sour shredded pork

The name of the dish is hot and sour shredded belly, which belongs to a famous French dish. It is pink, fresh, sour and slightly spicy. Ingredients: 500g of pig liver skin (excluding abdomen), 50g of onion, 50g of mushroom slices, 50g of white pagoda oil100g, 50g of sour cream, 25g of spicy soy sauce and 50g of strawberry jam. Appropriate amount of salt and pepper. Production technology 1, belly cooked, shredded, sprinkled with salt and pepper and mixed well; Shred onion and belly, mix well and serve. 2. Heat the wok, melt the white pagoda oil, add strawberry jam, sour cream, spicy soy sauce and mushroom slices, stir fry evenly, cool and pour on the shredded pork belly.

Frozen pork

Pork jelly is a famous French dish with crystal clear color and refreshing taste. The raw materials are lean pork 1 kg, 2 eggs, 50 grams of Li Jie slices, egg white 1 piece, 250 grams of tomatoes, canned peas 15 grams, lettuce leaves 100 grams, 50 grams of carrots, horseradish sauce 125 grams. Salt, monosodium glutamate and chicken soup are appropriate. Production process 1, clean lean pork and remove fascia; Peel onions, remove tendons from celery, and wash; Peel carrots and wash them. 2, the eggs are cooked and shelled, and cut into round pieces; Soak Li Jie tablets in cold water for 40 minutes until they are soft, and then drain. 3. Put clear water in the boiling water pot, add onion, celery and whole carrot, bring to a boil, add lean meat, skim the floating foam when the water boils again, and move to warm fire for stewing; After carrots are cooked, they are taken out immediately, dried and cut into flower-shaped pieces; Lean pork is cooked and destroyed into pieces for later use. 4. After the soup has passed through the basket, put it into another pot, add the soft tablets, add the egg white, stir it slightly with rattan, and cook it on low heat for about 1 hour (the heat is better to keep it from opening). After the soup is clear, add monosodium glutamate and refined salt, filter with clean gauze once, put it in a clean container and let it cool for later use. 5. Put pork slices, peas, carrot flowers, egg slices and celery into a special mold for refrigerator freezing, pour chicken soup, put it in the refrigerator and cool it for a few minutes. After the main ingredients and ingredients are solidified, pour the remaining soup, put it in the refrigerator and cool it for the second time. 6. when eating, freeze the pork on a plate, put tomatoes and lettuce leaves around it, and follow the horseradish sauce.

roast mutton

Roast mutton is a famous French dish, which tastes fresh and not greasy. Ingredients: 2kg of clean meat from sheep's hind legs, 200g of onion, 200g of celery150g, 200g of carrot, 50g of raw vegetable oil, 50g of garlic slices, 250g of pickled cabbage, 250g of diced red cabbage, 250g of red stone, 3 slices of fragrant leaves, 50g of raw vegetable leaves150g, and pepper. Refined salt and white vinegar are suitable. The production process is 1. Remove the thin white skin from the mutton, wash it with clear water, add refined salt, rub it evenly by hand and sprinkle with a little white vinegar. 2. Peel carrots and onions, dish celery, wash it, cut it into pieces, put it on mutton with fragrant leaves and peppers, embed garlic slices in the mutton, marinate for 2 hours, then put the mutton in a baking tray, pour in raw vegetable oil and put it in the oven. 3. Turn it over and bake it. After baking for half an hour, add 400 ml of water to the baking tray. Bake for about 1.5 hours. When the mutton is golden on all sides, you can fork it. If the mutton juice is white, it proves that the meat is cooked and can be taken out to cool. 4. Cut the roast mutton into 70 pieces, 7 pieces for each guest, about 125g. When eating, mutton slices are served with diced sauerkraut, diced red cabbage and sliced tomato, surrounded by lettuce leaves.

Bundle chicken

Bouquet chicken, a famous French dish, is characterized by milky white color and delicious taste. It's cool and delicious. The raw materials are 1 chicken (about1.5kg), 400g of liver mud, 500g of cream sauce, 2 slices of fragrant leaves, 25g of carrots, 25g of onions, 25g of celery and 50 slices of raw leaves/kloc-0. The appropriate production process of refined salt is 1. 1. Making cream sauce: put 200g butter in a steel frying pan, heat it with strong fire, add 200g flour, and stir it evenly. When it is fragrant, add 1.25kg milk and 100g sour cream, stir it evenly, and then add 1.25. Then add monosodium glutamate 10g, refined salt 10g, and 25g of spicy soy sauce, adjust the taste, blanch, put in a crock, pour butter on it to avoid dry skin, and get cream sauce. The finished product can be 2.5kg..2. Put the washed chicken in a water basin, and add salt, carrots, onions, and so on. 3. Cool the pre-made cream sauce, pour it on the chicken, cover the chicken with the sauce evenly, and put it in the refrigerator for a little freezing. 4. Put the slightly frozen chicken into the dish, then decorate the chicken breast with flowers, cubes and other patterns, and finally hang a layer of jelly juice on the pattern, which can be accompanied by lettuce, tomato slices and cucumber slices. This dish is a famous cold dish in France and can be used for banquets.

Steamed egg meat roll

The name of the dish is steamed egg meat roll, which belongs to a famous French dish. It is yellow, transparent, fragrant, soft and delicate. The raw materials are lean pork 1 kg, eggs 600g, vegetable oil100g, nutmeg10g, milk 250ml, refined salt 30g, pepper 5g, corn flour100g, monosodium glutamate 20g and oiled paper/kloc-0. Production process 1. Remove fascia from pork, cut it into small pieces, clean it, mince it in a meat grinder for three times, put it in a porcelain basin, add 200 grams of eggs, 25 grams of refined salt, pepper, nutmeg and monosodium glutamate, stir vigorously, then add corn flour and continue to stir, and then add milk in turn to stir evenly. Make it into paste. 2. Put a small frying pan on the fire, add 50g of raw vegetable oil, heat it and pour the oil back. Rub the pork fat with a fork in a small frying pan, spread the spilled eggs into four thin omelets, and spread the omelets in pieces, not too big. 3. Put four more egg cakes on the chopping board, dip the remaining eggs in the cakes with a brush, then divide the meat into four parts, spread them on the four egg cakes, roll them into rolls, and pinch them at both ends with your hands. 4. Wipe the enamel plate with vegetable oil, put the egg roll on it, cover it tightly with oil paper, steam it in a steamer for about 40 minutes, take it out, take off the oil paper, and pour a little vegetable oil on the egg roll to prevent it from drying. When eating, cut the egg roll into 3 cm thick slices with a saw knife, code it into waves or trapezoid, and serve with the surrounding red cabbage.

Beef ball soup

Beef meatball soup is a famous French dish, with rich soup flavor, tender and fragrant meatballs, salty and refreshing. Ingredients: 750g of beef ham, 0/50g of egg/kloc-0, 400g of onion, 300g of carrot, 500g of potato, 50g of pea, 400g of chicken oil, 5g of salt/kloc-0, and 2 portions of beef soup. 5 kg, half a fragrant leaf, 1 dried pepper. Pepper and monosodium glutamate are appropriate. Production process: 1. Wash beef, cut into pieces, peel onion 100g, mix with beef, wring it twice with a reamer, chop it with a knife, put it in a pot, add 5g of refined salt, 50g of chicken oil, pepper, monosodium glutamate and eggs, stir well, add water 150ml, and stir while pouring to make meat. 2. Boil the water in a soup pot to squeeze the meat stuffing into i20 pills, put it in a boiling pot, burn one, float the balls, decant the original soup, put the balls in cold water to wash off the floating foam, and transfer them into a colander to control the water purification. 3. peeled carrots and onions, washed and diced, peeled potatoes, washed and cut into 40 pieces. 4. put 200 grams of chicken oil in the pot and heat it to 50% heat. Add diced carrots and diced onions, then add fragrant leaves, prickly ash and dried peppers, stir-fry the vegetables until cooked, add beef soup, monosodium glutamate and refined salt, adjust the taste, put the potatoes in a pot until they are 90% cooked, then add pills, cook them twice, and put them in a pot with low heat. 5. When eating, divide it into 10 customers, 5g peas each, 12 beef balls and soup.

Chicken balls in soup

Chicken balls are a famous dish in France, which is characterized by rich flavor, delicious taste and attractive chicken flavor. Raw chicken breast 100g, potato 75g, carrot 50g, celery 40g, onion 50g, egg white 1, bread 20g, milk 150ml, fragrant leaves 1, and butter 30g. Salt, pepper, monosodium glutamate and chicken soup. The production process is 1. First, put 0.30g of washed onion on the raw chicken breast, grind it into fine mud with a meat grinder, put it into a porcelain bowl, add egg white, milk and bread to soften it, add salt and monosodium glutamate, and stir well to make stuffing. 2. Squeeze the stuffing into small balls. After the chicken soup is boiled, add the meatballs and take them out after cooking. 3. Filter the cooked chicken meatball soup, peel the remaining onion and slice the carrot, and clean the celery and cut it into sections; Wash, peel and cut potatoes. 4. Heat the pan, melt the butter, stir-fry onion slices, carrot slices and fragrant leaves with 50% heat, and stir-fry the fragrance. Then, pour in the filtered chicken soup, cook the diced potatoes in the chicken soup first, then add meatballs and celery powder, and add refined salt, monosodium glutamate and pepper to taste. 5. When eating, each serving can contain 8 small balls and soup.

minestrone

Plain mud soup is a famous French dish. The raw materials are potato 150g, radish F 150g, celery 50g, onion 50g, 2 eggs, whipped cream 50g, fresh fragrance 200g and salt 15g. Monosodium glutamate, corn flour, right amount. Production process 1. Wash potatoes and carrots, peel and cut into pieces; Selecting celery, cleaning, and cutting into sections; Peel the onions and divide everything into four parts. Put it aside. 2. Put 1.5 kg of water into a boiling pot, add all kinds of chopped vegetables, add salt and part of corn flour, and simmer 1 hour. If the water is not enough, it can be increased appropriately. When vegetables are ripe, they will turn into mud. 3. Or use potato soup 1.5 kg, potato 100 g, carrot 50 g, celery 25 g, onion 25 g, salt 15 g, a little pepper, cream 50 g, 2 eggs, whipped cream 50 g and fresh fennel 200 g. ..

Shrimp jelly with water bamboo

The name of the dish, Zizania latifolia, is a famous French dish, which is characterized by red and yellow, sweet and salty, and the wall of China and France is combined. Ingredients: 300g of British white, 250g of pigskin, 200g of prawns, 25g of cooked peas, 2 eggs, 25g of cooked carrots, 25g of onions, 2g of celery, 25g of sugar and L slices of fragrant leaves. Salt and pepper are appropriate. Production process: 1. Shell and peel the water bamboo, wash it, pat it loose, cut it into 5 cm chopstick strips, fry it in 70% hot oil, and take out and drain the oil when it is light yellow; Two diced eggs in a bowl? Take out the egg white and yolk respectively. 2. Wash pigskin, add pepper, salt, fragrant leaves and shallots in water, then cook, add two egg whites and salt, stir well, cook on fire, filter out impurities, and cool to become green and freeze for later use. 3. Cook the onion slices, celery slices, salt and prawns in water, peel off the shell and head and tail, cut into large pieces, and fry two egg yolks in oil; Ripe carrot cutter, set aside. 4. Thaw the green jelly, pour it into the refrigerator mold little by little, pour the prawns, carrots, cooked peas and eggs into it, then pour the remaining green jelly, freeze it in the refrigerator, and then cut it into pieces and put it on one side of the plate. 5. Heat butter in a pan and stir-fry onions. When the fragrance comes out, add the white strips and sugar, stir well and put them on the other side of the plate. Serve.

Sino-French double pine

The name of the dish belongs to the famous French cuisine, which is red and yellow, sweet and sour, and combines China and France. 250g raw chicken liver, 4 soybean pancakes (about 75g), 2 prawns, 25g fresh tomatoes and tomato sauce; 5 g, onion 25 g, brandy 25 g, sugar 40 g, green onion 25 g, vegetable oil 500 g (actual consumption 150 g), butter 50 g, Jiang Mo 15 g, red wine 15 g, salt and monosodium glutamate. Production process 1. Wash the shrimp head, chop it into mud, stir-fry it with butter, stir-fry the minced onion and scallion, add beef soup, red wine, diced tomatoes and tomato sauce, boil, filter the residue with a colander or a small sieve, add brandy and mix well to get French juice. 2. Remove the tendons from the chicken liver, wash it, cook it in clear water, cut it into fine particles, put it on one side of the plate and pour it with French juice. 3. Then, stack the soybean pancakes (made of beans and sold in the market), roll them into oblate strips, cut them into filaments, shake them loose and put them on a big plate. 4. Put the vegetable oil out of the pot. After the wok slides evenly, when the oil is 40% hot, remove the spoon from the fire, sprinkle the shredded bean cake into the spoon and turn it constantly. When fried to golden brown, remove the oil control. Then, put it on the other side of the plate, shake it quickly with chopsticks, then sprinkle with salt, sugar, monosodium glutamate and Jiang Mo and mix well.

Shrimp jelly with water bamboo

The name of the dish, Zizania latifolia, is a famous French dish, which is characterized by red and yellow, sweet and salty, and the wall of China and France is combined. The raw materials are 300g of water bamboo, 250g of pigskin, 200g of prawns, 25g of cooked peas, 2 eggs, 25g of cooked carrots, 25g of onions, 2g of celery, 25g of sugar and L slices of fragrant leaves. Salt and pepper are appropriate. Production process: 1. Shell and peel the water bamboo, wash it, pat it loose, cut it into 5 cm chopstick strips, fry it in 70% hot oil, and take out and drain the oil when it is light yellow; Two diced eggs in a bowl? Take out the egg white and yolk respectively. 2. Wash pigskin, add pepper, salt, fragrant leaves and shallots in water, then cook, add two egg whites and salt, stir well, cook on fire, filter out impurities, and cool to become green and freeze for later use. 3. Cook the onion slices, celery slices, salt and prawns in water, peel off the shell and head and tail, cut into large pieces, and fry two egg yolks in oil; Ripe carrot cutter, set aside. 4. Thaw the green jelly, pour it into the refrigerator mold little by little, pour the prawns, carrots, cooked peas and eggs into it, then pour the remaining green jelly, freeze it in the refrigerator, and then cut it into pieces and put it on one side of the plate. 5. Heat butter in a pan and stir-fry onions. When the fragrance comes out, add the white strips and sugar, stir well and put them on the other side of the plate. Serve.

Cucumber skin

Cucumber vermicelli is a famous French dish, which is characterized by green and white, sour and salty, and the wall between China and France. 2 raw cucumbers, 2 boiled eggs, lemon 1 piece, mayonnaise100g; L vermicelli, lean pig 100g, onion 25g, ginger 15g, garlic 25g, coriander powder 15g. Salt, monosodium glutamate, pepper and dried seaweed are all suitable. Production process 1. Wash and disinfect the cucumber, soak it, and take it out without peeling. Cut the strip vertically, put salt after seed extraction, and control it in the inverted tray; Cut the boiled egg with a thin thread; Cut the lemon in half, slice everything and juice. 2. Mix the boiled diced eggs, mayonnaise and lemon juice into stuffing, put them in the yellow melon pulp, smear the remaining mayonnaise and set aside. 3. Put the lemon slices in the middle of the plate. 4. Wash the vermicelli and cut it into long strips; Shred lean meat; Chop onion, ginger and garlic. Dice dried seaweed. Stand by and watch. 5. Put a little cooked peanut oil in the frying spoon, add chopped onion, ginger and garlic, stir-fry until fragrant, and then add shredded pork, refined salt, monosodium glutamate and dried rice. After the shredded pork turns white, add vermicelli, stir well quickly, take out the spoon, put it on the other side of the dish, and sprinkle with coriander powder.

Crab yellow live shrimp

This dish is called crab yellow live shrimp, which is a famous French dish with bright color, freshness and delicacy. Canned crab meat, mayonnaise, 2 boiled eggs, shrimp, minced onion and Jiang Mo are100g and15g respectively. Salt, monosodium glutamate, pepper oil, white vinegar, cooking wine, celery leaves, spicy soy sauce, minced onion and garlic, lemon juice, pepper, lettuce leaves, cream and sugar. Production process 1. Remove cartilage from crab meat, tear it into pieces, wash lettuce and cut it into small pieces. After peeling the boiled eggs, cut them into thin round pieces with string. 2. Gently mix lettuce leaves and 2/3 crab meat with mayonnaise and salt, set aside, and then put the remaining crab meat and egg slices on the surface, surrounded by celery leaves. 3. Cut the thorns, whiskers and pickled shrimps from the head, wash them, drain them, put them on the other side of the plate and buckle them with a bowl. Then mix pepper oil, white vinegar, cooking wine, chopped green onion, Jiang Mo, white sugar and other seasonings into juice, open the bowl and pour it.

Cabbage mint

The name of the dish is Chinese cabbage mint, which is a famous French dish with white and yellow color, sweet and sour taste and a combination of China and France. The raw materials are 300g of Chinese cabbage, 30g of mint leaves, 85g of onion, 3 oranges, 5g of celery powder, 0g of almond10g, and 60g of hawthorn cake. Raw vegetable oil 100g, white vinegar 10g, white sugar 75g, baking powder paste 50g, nutmeg powder 3g, and proper amount of salt. Production process 1. Wash the cabbage, cut it into filaments, soak it in clear water for 5 minutes, and take it out to control the water; Then cut the onion into slices, the thinner the better, remove the salt and knead it, soak it in cold water for 2 minutes, and remove the water. Then, peel the orange and cut it into 2 mm thick slices; Cleaning celery, selecting, and chopping; Peel and chop almonds. 2. Mix white sugar, white vinegar, nutmeg powder (available in Chinese medicine shops) and salt, mix well with shredded Chinese cabbage, onion slices and orange slices, and put them on the edge of the plate. 3. Cut the hawthorn cake into mint leaves, each piece is 5 mm thick, and each piece is *** 15. Clip L hawthorn slices with two mint leaves (available in Chinese medicine shops), then dip them in baking powder paste, fry them in a 70% hot oil pan until golden brown, take them out, drain the oil, and stick two holes on one side of the fried mint leaves blank with chopsticks. 4. Put the cooked celery powder in the middle of the plate and serve. Note: Mix 50g baking powder paste with 400ml warm water, add proper amount of flour and mix well.