Chinese Food
Retro Blue Benedict
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I get up late in the morning on weekends. So I will make a brunch after I get up. The family will enjoy the good time of the weekend leisurely. The TV animation the spirit of the halberd is a food comic series around the son of the owner of the ordering house in the small town. In the 13th picture, the Benedict egg painted by the eldest lady of rinai is becoming a popular bunch on the Internet recently because of its simple and beautiful shape. The traditional way is to use toast or English muffin as the base + bacon / HAM / Salmon + vegetables (usually more spinach) + poached eggs + Dutch juice. It's not difficult. The taste is great. The sour taste of Dutch sauce can quickly open your taste buds. This time, the ingredients in the fridge have been improved into the favorite flavor of our children. Use the European baopian, lettuce, bacon, poached egg and avocado. Then add my breakfast magic weapon. The energy rich cheese chip. The children like this taste very much, and can get more nutrition and calcium. It helps to
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients read
Step2:1. The butter shall be melted in the microwave oven with medium and small heat or in hot water. It shall be put aside for use. At this time, take out the original baguifu cheese from the refrigerator and warm it up a little at room temperature.
Step3:Take a small milk pot and boil half the pot of water. Sit the glass bowl slightly larger than the small pot on the small milk pot (make sure that the bottom of the bowl does not touch the water in the milk pot). Take the yolk of an egg and put it into the glass bowl. At the same time, squeeze in 1 / 4 lemon juice. Mix it with the egg pump and stir it continuously and quickly until the yolk thickens like mayonnaise and does not drip from the egg pump. The glass bowl is quickly separated from the heat source and placed in cold water to soak it The cloth is stirred to cool.
Step4:Add a little bit of liquid butter to the egg yolk paste. Stir while adding. Stir thoroughly every time and then add another time. Then add a little salt and stir well. Set aside.
Step5:Knock the eggs in the bowl separately. Take a deeper pot and boil most of the water. Pour in a teaspoon of white vinegar and a little salt and mix well. Take a spoon or chopsticks with a long handle after the water is boiled. Stir the water in the pot until it comes out of the vortex. Put the egg bowl close to the water surface and slide the egg into the vortex. Turn off the fire.
Step6:Put the lid on and let it stand for three minutes. Open the lid and take out the boiled eggs with a small spoon to control the water content.
Step7:Fry bacon on both sides. Place the slices in the oven for 180 degrees. Take them out and put them on the plate. Place a piece of baguifu cheese on each slice. (baguifu cheese is a regular product in our refrigerator. It is often used for breakfast. Sometimes it is also used for pizza or baked rice. It is simple, convenient, nutritious and delicious.
Step8:Put fried bacon, washed lettuce leaves, peeled avocado, and sprinkle black pepper on the avocado.
Step9:Put the boiled water wave egg on the top. Then pour on the Dutch juice. Sprinkle a little black pepper to finish. The best condition of Shuibo egg is to cut the runny egg which will flow. The original Benedict egg has no cheese chip. Baguifo cheese chip is based on French traditional cheese. It combines Chinese taste. It has strong flavor and rich nutrition. Therefore, the cheese chip is added in this replica version. The taste is better and richer. Everyone loves it.
Step10:This is the TV animation Morinda
Cooking tips:1. When heating and stirring the mayonnaise and lemon paste with Dutch juice, pay attention to the state of the mayonnaise paste at any time. When the mayonnaise paste is as thick as the salad dressing, quickly remove the glass bowl from the heat source, and put it on a cold wet rag to stir and cool down (in this step, if you are not careful, it is easy to heat too much yolk to ripen. The state of the mayonnaise paste is very rough). Add a little bit of butter. Add a little stir and smooth, then add another time until it is smooth. If all butter is too thick after adding, add a little water to adjust it (I think all butter is in good condition after adding Dutch juice). 2. Deep pot is needed for boiling water wave egg. The whirlpool is deep enough. When the egg slides into the water, it will slowly turn down with the whirlpool. Before it reaches the bottom of the pot, the protein will start to solidify. In this way, the protein will not stick to the bottom. It's the best condition for a loose egg to be put into water and cover immediately for three minutes. 3. Heat the omelet slice. The skin is slightly crispy. Put cheese on it when it is hot
