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北京华侨大厦下属的粤海皇都酒店从1995年起,推出了一套做工精美的正宗法式西菜,颇受顾客的喜爱,许多人向我们询问制作过程,现在精选几款,详细介绍于后.一、甜橙鸭胸原料:甜橙1个 菠菜叶5O克橙汁(罐头)1000克 橄榄油10克BaLsamic Viegar(一种意大利产的醋)10克日本酱油10克 白糖、精盐、胡椒粉各少许 烧汁(Demi—gLaze)500克红葡萄酒100克带皮鸭胸1只(约100克)黄油1块制法:(1)鸭胸汁的制法:把800克橙汁倒入一锅中烧开,以小火继续加热,使之浓缩到200克左右时,加入红葡萄酒、烧汁、糖,再继续浓缩至200克左右,加入精盐、胡椒粉和1块软黄油.
Since 1995, the Huangdu Hotel of Guangdong, a subsidiary of Beijing Overseas Chinese Mansion, has introduced a set of exquisite French authentic Western cuisine and is very popular with customers. Many people asked us about the production process. Now we have selected a few paragraphs After a sweet orange duck breast Ingredients: Orange 1 spinach leaves 5O grams of orange juice (canned) 1000 grams of olive oil 10 grams BaLsamic Viegar (an Italian vinegar) 10 grams of Japanese soy sauce 10 grams of sugar, salt, pepper 500 grams of red wine 100 grams of skinless duck breast 1 piece (about 100 grams) butter 1 Method: (1) Duck breast juice: Put 800 grams of orange juice into a pan In the boil, continue to heat to a small fire, so concentrated to about 200 grams, add red wine, shavings, sugar, then continue to concentrate to about 200 grams, add salt, pepper and a soft butter.