Western traditional vegetables

Appetizers, also known as appetizers, appetizers, starters or pre-dinner snacks, are rich in variety, including all kinds of small cold dishes and hot dishes. The appetizer is the first course of western food. In western food, the main purpose of appetizers is to stimulate and improve appetite. Therefore, the characteristics of western appetizers are very obvious. Generally speaking, they all require small quantity, fresh taste and beautiful color, mainly sour and salty. There are many kinds of appetizers in western food, including appetizers, cocktails, dipping sauce and so on. Appetizers in a broad sense also refer to appetizing soup and appetizers. First, open the appetizer. The main feature of appetizer is that it is made of crispy bread, biscuits, crispy vegetables or eggs with a small amount or small pieces of cold meat, cold fish, sliced eggs, caviar or foie gras. The weight is small, usually once or twice. Requirements: soft on the top, tender on the bottom, crisp on the bottom and fragrant on the bottom, with a slight garlic flavor. Ingredients: 4 small tomatoes, 60g cheese, 1g garlic, 10g olive oil, 1/2 French bread, and some fresh herbs (such as tarragan and basil). Production: (1) Cut tomatoes into crescent shapes. Cut the cheese into cubes. Chop garlic. Cut the bread into thick slices. (2) Spread a part of garlic evenly on both sides of the bread slice. Bread is baked in the oven. (3) Put the baked bread on a plate, put fresh herbs, tomatoes and cheese in turn, and pour olive oil. Note: (1) Choose soft white cheese, preferably mozzarella cheese. (2) When mixing raw materials, the action should be light, otherwise the raw materials will be fragile. Analysis of double-flower-shaped dish: this dish has made some shapes for bread, which is the foundation of batch, making this dish more beautiful and attractive. Requirements: Rich colors, crisp bread and sour and delicious stuffing. Ingredients: 8 slices of toast, white cheese 120g, 60g of cherry tomatoes, 50g of canned olives, 6 quail eggs, 30g of butter 100g, salad oil, vinegar 15g, a little mustard sauce and sugar, and a proper amount of salt and pepper. Production: (1) Cut cherry tomatoes in half, and cut white cheese into small pieces. Cooked quail eggs, cut into crescent shapes. (2) Cut off the four sides of the toast and make it square. Brush with melted butter and put it into a flower-shaped (such as plum blossom) mold to make a flower-shaped bread lamp. (3) Put the bread lamp on 190. (2) The oven is crispy and browned. Take it out to cool. (4) Put olives, tomatoes, cheese and quail eggs in a bowl for stuffing. Mix salad oil, vinegar, mustard sauce, a little sugar, salt and pepper to make a sauce. (5) Put the bread cup on the plate, add the stuffing, pour the sauce and decorate with celery leaves. Note: (1) Master the temperature of the toast. (2) Put the stuffing and sauce in the bread before serving. Second, the appetizer of the chicken tail is translated from English Cocktail, which mainly refers to seafood or fruit as the main raw material, accompanied by acid or thick sauce. Because these dishes are often put in beautiful cups, such as cocktail glasses, they are attractive and appetizing. Analysis of melon and chicken tail cup dish: this dish uses honeydew melon as the main raw material, and after shaping, it has good color, fragrance and taste. Requirements: sweet taste and beautiful color. Ingredients: honeydew melon (orange flesh) 700g, honeydew melon (turquoise flesh) 150g, grape 150g, 40ml pot wine, fresh lemon 1 piece, honey 10g, and a little salt and pepper. Production: (1) Wash honeydew melon and grape separately. Lemon juice (2) Put the wine into a bowl, add lemon juice, honey, salt and pepper, and stir well to make sweet juice. (3) Dig the orange-yellow honeydew melon into a ball with a ball digger, cut the turquoise honeydew melon into strips, put it in a bowl with grapes, and mix in the sweet juice. (4) Put the above raw materials into a cocktail glass and decorate with knotted watermelon peel. Note: the dishes will taste better after refrigeration. How to eat: Take a proper amount of agar, soak it in warm water of 30 _ 40 degrees, filter it out after 20 minutes, and mix it with condiments such as coconut milk, sugar, peanuts, sesame seeds and hot sauce. Use10g agar, add 500g water, cook until dissolved, mix with sugar, milk or fruit juice, and then cool in the refrigerator. Edible agar-dessert DIY Yangmei tofu Ingredients: agar, Yangmei juice, rock sugar Practice: 1. Soak agar in clear water. After 2 hours, boil half a pot of water, add agar and cook until it is completely dissolved. 2. Put the rock sugar into the red bayberry juice and simmer until the rock sugar is dissolved in the red bayberry juice. 3. Mix the rock sugar bayberry juice with agar, boil it with low fire, and keep stirring evenly. 4. Quickly pour the cooked juice into the container, cool it and put it in the refrigerator. Efficacy: Myrica rubra contains a variety of organic acids, and the content of vitamin C is also very rich. Not only can it directly participate in the metabolism and redox process of sugar in the body, enhance the permeability of capillaries, but also reduce blood lipid and prevent the formation of cancer cells in the body. The fruit acid contained in Myrica rubra can stimulate appetite, promote salivation, promote digestion and relieve summer heat. Agar cake: Take one or two pieces of agar, four kilograms of clear water, cook it with slow fire until it is completely dissolved, add one and a half kilograms of white sugar, appropriate amount of essence and food coloring, and put it in the refrigerator for refrigeration. 4。 Cold salad: take an appropriate amount of agar, soak it in warm water at 10~20℃ for 20 minutes, then filter it out, and add seasonings such as white sugar, vinegar, onion, hot sauce, sesame oil, coconut milk, pineapple, cucumber, peanuts and sesame seeds according to everyone's taste to make it soft and smooth. Dosage: The addition degree of agar in various products is as low as 0.005% and as high as 3%, which can be selected as required. ◆ Features of healthy milk salad: sweet and sour appetizing materials: yogurt, kiwi fruit, mango, banana, plum and bayberry. Practice: 1. Peel and dice mango, banana, plum and kiwi fruit, and put them into the cup in turn. 2. Pour the yogurt into the cup, and finally add a waxberry as an ornament. Key points: if it is too sour, add a little condensed milk, or adjust the amount of yogurt according to your own taste; The collocation of fruit is determined by personal preference, but it is best not to use watermelon, because there is too much water, which will "water out" after a long time, and the flavor of mixed sauce will be diluted, resulting in insufficient flavor. Master, let me remind you-because salad dressing is easy to dehydrate raw materials, try to use fruits and vegetables that are not easy to deform and have relatively moderate moisture. Materials must be completely drained after cleaning or bleaching. ● Don't add seasoning sauce too early, because most vegetables will release water and dilute the seasoning when they are salty. So you'd better mix the sauce when you are ready to serve. ● Fresh herbs are often not the protagonist of the whole salad, but they have the effect of making the finishing point. From stimulation to sweetness, the tastes of various herbs are different, so it is necessary to weigh the weight and characteristics. ● Pay attention to the way of loading plates, and consider the taste and color of materials. Simply put, it is to catch the eye. A good salad should also give people a well-designed impression visually.