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一、龙虾浓汤(8人食用) 用料:活小龙虾24只,黄油200克,杂素菜(洋葱丁、胡萝卜丁、芹菜丁、法国香菜及鲜百里香草)50克、白葡萄酒200毫升,精制鱼汤200毫升,白兰地酒60毫升,精盐、胡椒粉适量,精制鱼清汤3升,大米225克,淡奶油100毫升,一把杂菜(把切成条状的胡萝卜、芹菜、大葱用线绳系好)。 制法:(1)取一只煎锅在火上烧热,把100克的黄油溶化,把素菜丁小火炒软并出香味。 (2)把小龙虾倒入锅内翻炒,待虾壳发红发亮后加入白葡萄酒、精制鱼汤及30毫升的白兰地酒、精盐和胡萝卜调味,盖上盖,小火焖10～12分钟(要以龙虾的大小米决定加工时间的长短)。
First, the lobster soup (8 people consumption) Ingredients: Live crayfish 24, butter 200 grams, miscellaneous vegetables (onion Ding, carrot Ding, celery Ding, French parsley and fresh thyme) 50 grams, 200 ml of white wine, Refined fish soup 200 ml, brandy 60 ml, salt, pepper amount, refined fish soup 3 liters, 225 grams of rice, light cream 100 ml, a mixed vegetables (cut into strips of carrots, celery, green onions with the line Rope tied). System of law: (1) Take a frying pan on the heat on the fire, the 100 grams of butter melted, the small vegetable stir fried small soft and fragrant. (2) Pour the crayfish into the pot and stir fry until the shrimp is red and add white wine, refined fish soup and 30 ml of brandy, salt and carrot seasoning, cover with a small fire stew 10 ~ 12 Minutes (to the size of the lobster to decide the length of processing time).