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The Alluring French Baguette
The French baguette, a symbol of French cuisine. Crispy crust, soft interior. Ideal for sandwiches or on its own. A taste of France in every bite.
SkyTech Omega
Ava Lumos
Iron Conqueror
Maingear Rush
Roast Lamb Chops
SkyTech Omega
Ava Lumos
Ava Lumos
Iron Conqueror
Maingear Rush
GETTING INFORMATION
Cooking method of herbed snails:
1. Wash the snails and soak them in salt water for a while to make them spit out the sand.
2. Add butter to the pot, melt it, add garlic and herbs and fry until fragrant.
3. Add snails and stir-fry, add appropriate amount of salt and pepper to taste.
4. Add appropriate amount of white wine and cook until the snails are cooked.
5. Take out the snails, put them in a baking tray, sprinkle some cheese on them, and bake them in the oven until the cheese melts.
Kitchen equipment: steam oven, multi-purpose steam oven
Baguette cooking method:
1. Mix flour, yeast, salt and water and knead into dough.
2. Place the dough in a warm place to ferment until it doubles in size.
3. Divide the fermented dough into several portions, roll them into cylinders, and place them in a baking tray for secondary fermentation.
4. Preheat the oven to 220℃, place the baking tray, and bake until the surface of the baguette is golden brown.
Kitchen equipment: dough mixer, mixer, oven, proofing box
Seafood soup cooking method:
1. Wash all kinds of seafood and set aside.
2. Add olive oil to the pot, heat it up and add onions, garlic, tomatoes and other vegetables to fry.
3. Add appropriate amount of white wine and cook until the alcohol evaporates.
4. Add seafood and cook until cooked.
5. Add appropriate amount of salt, black pepper and herbs and other seasonings to taste.
Pour the seafood soup and sprinkle some coriander on it.
Kitchen equipment: electric stew pot, small soup pot
Cooking method of goose liver:
1. Fresh goose liver:
(1) Wash the goose liver and dry it with kitchen paper.
(2) Sprinkle salt, black pepper and vanilla on the surface of the goose liver.
(3) Put the goose liver in an oven preheated to 180℃ and bake until the surface is golden and the inside is cooked.
(4) Take out the roasted goose liver, let it rest for a while, and then cut it into small pieces.
2. Canned goose liver:
(1) Take out the canned goose liver, put it in a bowl, and press it into a paste with a spoon.
(2) Add appropriate amount of butter, milk and seasoning to the goose liver paste and stir well.
(3) Put the goose liver paste into a mold, press it, and then put it in the refrigerator to refrigerate until it solidifies.
(4) Take the solidified goose liver out of the mold and cut it into small pieces.
Kitchen equipment: steam oven, multi-purpose steam oven
