| Seafood chowder |
菜系及功效：墨西哥餐 Seafood chowder的制作材料： 主料：400g assorted fish and seafood, 500ml milk,1kg potatoes, peeled and diced,50g butter,25g lean smoked bacon, cut into thin strips,1 large onion, peeled and thinly diced,100g white of leek, thinly sliced,75g celery heart, finely sliced,2-3 cloves garlic调味料 : Peeled and sliced, 50g plain flour, 500ml London Gold, 750ml cooking liquor from the fish,50g creamed horseradish, Dash of Worcestershire Sauce ,Pinch of ground mace,2 tbsp. chopped fresh herbs, parsley, tarragon, chives etc. Seasoning 100ml London Gold 教您Seafood chowder怎么做，如何做Seafood chowder才好吃 Poach the fish and seafood in milk until just cooked. Drain off milk and reserve for the liquor. Remove bones or skin from fish and flake into small bite size pieces. Cook the potatoes. Gently fry, without coloring, the bacon, onion, leek, celery and garlic in the butter. Stir in the flour and make a white roux, allow to cool a little. Bring the fish liquor to the boil along with the London Gold .Place the roux back onto the heat and stir in the cooking liquor a little at a time until a creamy consistency is formed. Stir in the horseradish, Worcestershire sauce, mace and blanched potatoes. Bring back to the boil over a low heat for 20-30 minutes until the potatoes are cooked. Add seasoning if desired. |
菜谱是烹调厨师利用各种烹饪原料、通过各种烹调技法创作出的某一菜肴品的烧菜方法。现代餐厅中，商家用于介绍自己菜品的小册子，里面搭配菜图，价位与简介等信息。“菜谱”一词来自拉丁语，原意为“指示的备忘录”，本是厨师为了备忘的记录单子。现代餐厅的菜单，不仅要给厨师看，还要给客人看。我们可以用一句话概括：“菜谱是餐厅提供的商品目录和介绍书。它是餐厅的消费指南，也是餐厅最重要的名片。
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