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Christmas recipe

Apple cider (CIDER)

Ingredients: 1 liter of cider, 2 cinnamon branches, 1 -2 cups of brown sugar (I don’t know what it is) (according to personal preference). Preparation method:

Pour the cider into a large pot (preferably not metal) and heat it on the stove , add brown sugar and stir until fully dissolved. Add cinnamon sprigs. Heat over medium heat and set aside. Be careful not to bring it to a full boil. If it boils, remove from the heat for a while. The cider will burn out some residue and lose its flavor if heated for too long. Heating time is approximately 1 hour. Then the whole room will be filled with Christmas spirit! ! !

BROWN BREAD

Ingredients: three cups of whole wheat flour, one spoon of salt, one cup of warm water, separate flour for kneading the dough, and sesame oil.

Method: Mix the flour and salt in a large bowl, add water and mix well. Knead the dough on a cutting board until the surface is smooth.

Put the dough into the bowl again, cover it, and let the dough rise for 2 hours. Divide the dough into several pieces and roll each piece into balls. Flatten the ball into slices. If there is any leftover dough, cover it with plastic wrap. Brush the small slices with sesame oil and put them in the oven to heat until you see the edges of the slices curled up.

COOKIES

Ingredients: half cup of butter, half cup of milk, one cup of sugar, 6 spoons of cocoa powder, half a spoon of salt, 3 cups of oats, 1 spoon of vanilla extract< /p>

Method: Put butter, milk, sugar and cocoa in a bowl and microwave for 5 and a half minutes. Take it out and stir every two and a half minutes. Add 3 cups oats and vanilla extract. Scoop out with a spoon and drop onto wax paper. Chill overnight in the refrigerator.

Broccoli Cream Cheese & Pear and Almond Soup

Ingredients: a 250g broccoli, a large onion, 2 leeks, 40 g crumbled butter, 855 ml stock, 1 50 g low-fat soft cheese, two 15 ml spoons of good oatmeal, four peeled pears, 175 g toasted dried almonds, 5 70 ml milk, salt and fresh black black pepper.

Method: 1. Carve the cabbage into florets and cut the stem into small pieces. Put the butter in a saucepan, dissolve it, add the chives, onions and broccoli (leave it out). Stir well, simmer (sweat) for 10 minutes, and add pears. 2. Add oatmeal and stir, gradually add almonds and milk and stir. Add stock and seasonings. Stir well and simmer for 10 minutes. While the soup is cooling, steam the vegetable leaves for 5 minutes. 3. Put the soup and soft cheese into the processor and stir. Add the vegetable leaves and reheat. Serve with French bread.

Eggnog (EGGNOG)

Ingredients: 8 egg yolks, 8 spoons of marshmallows, half a cup of Jamaican rum, half a cup of brandy, 1 cup of whiskey, 3 cups of full-fat cream , 8 egg whites, mix well, milk nutmeg.

Method: Mix the egg yolks well, add sugar, 1 spoon at a time, stir constantly. Add the wine, marinate for a few hours (covered), and place in the refrigerator. When ready to serve, beat the cream into foam and add the egg white. If the eggnog is too thick, add a little more milk. Serve in jelly cups with nutmeg.

Attracting Vegetable Grilled Chicken Legs

Ingredients:

4 chicken legs, 2 bellpeppers, 1 green pepper, 2 onions, 2 tablespoons of olive oil, 1 teaspoon of dried thyme, half a cup of unsweetened white wine, salt and pepper to taste.

Production process:

1. Preheat the oven to 230 degrees Celsius (about 450 degrees Fahrenheit).

2. Cut one chicken leg into two pieces and dry the surface with paper towels; cut green and red peppers into strips about 1 inch wide; slice onions.

3. Place chicken legs, green and red peppers and onions in a large baking pan that can be heated directly, sprinkle with olive oil, thyme, salt and pepper, mix until the chicken pieces and vegetables are evenly coated with oil and seasoning material.

4. Spread the chicken pieces and vegetables as evenly as possible on the baking sheet, with the chicken skin facing up; bake in the oven for about 30 minutes, or until the chicken is golden brown and cooked through.

5. Place the roasted chicken and vegetables in a large bowl, add white wine to the baking pan, mix with the chicken juice and remaining oil, heat over medium heat and stir for 1 minute to form a sauce. Pour the sauce over the chicken pieces in the bowl, stir briefly and serve.

Fruit cocktail

Ingredients: (serves 6-8 people):

12 strawberries, 1 grapefruit, 2 kiwis, a glass and a half of white wine , a cup and a half of soda water (soda), 3 tablespoons of sugar, and an appropriate amount of ice cubes.

1. Peel the grapefruit and cut into small pieces for later use. Wash the strawberries and cut them in half. Peel the kiwi fruit and cut into small pieces for later use.

2. Use 2 tablespoons of hot water to dissolve the sugar first, put sugar water, wine, soda water (soda) and cut fruit into the cocktail container, stir well, and then add an appropriate amount of Just ice cubes.

Milk mashed potatoes

250 ??grams of potatoes, 1 egg, 50 grams of flour, 15 grams of chopped green onions, 100 grams of vegetable oil, appropriate amounts of salt and pepper, and a little butter.

1. Wash and peel the potatoes, add appropriate amount of water to the pot, cook over high heat for about 40 minutes until soft and mushy, decant the water, and mash the potatoes into puree. Add eggs, salt, pepper, 25 grams of flour, and mix evenly.

2. Cut the onions into mince, fry them in butter until brown, pour into the mashed potatoes, and mix evenly.

3. Sprinkle flour on a plate, divide the mashed potatoes into three parts, roll them all in flour, use a knife to press them into an oval cake shape with sharp ends and a wide middle, and use a knife to press a strip in the middle. , and then install several short lines alternately on the edge; it is leaf-shaped.

4. Heat the frying pan, add a little vegetable oil to heat, add the potato cakes, and fry until golden brown. Then put it on a frying pan, bake it in the oven for a few minutes, pick up the potato cakes, shovel them into the pan, and it's done. Serve topped with sour cream or a little butter.

Jinsha Bao

Ingredients:

A: Dough: 250g low-gluten flour, 50g sugar, 7.5g baking powder, 2.5g yeast, 75g warm water, red One radish (juiced)

B: Fillings: 3 salted egg yolks (steamed), 50g butter, 50g sugar, 35g corn flour, 25g milk powder

Method:

1. Ingredients A: 1. Melt the sugar and yeast in warm water. Pour into the sifted flour and baking powder. Stir evenly. Add carrot juice and knead until the surface is smooth. Ferment for two hours. < /p>

Two, B ingredient: Whip the cream, crush the cooked salted egg yolk, mix all the B ingredients and put it in the refrigerator.

Third, roll the dough into long strips and divide it into small portions , flatten the small dough and wrap it with fillings, then let it sit for 30 minutes and steam for 10 minutes.

Christmas protein cookies

Ingredients: 100g butter, 100g sugar, 2 eggs , 200 grams of flour.

Preparation method:

1. Beat the egg whites and sugar and set aside.

2. Add the heated sugar water to the ingredients prepared in step 1 and stir evenly.

3. Wrap the ingredients prepared in step 2 with oil paper, squeeze them onto the baking sheet, and bake in the oven at low temperature (about 90°C) for about 40 minutes.

Christmas pudding

Ingredients: 8 slices of bread, 100 grams of brown sugar, 1 lemon, 4 eggs, 3 taels of raisins, 100 grams of white sugar, 100 grams of rum, raw 100 grams of flour, 1 tael of butter, some dried fruits and nuts.

Preparation method:

1. Tear the bread into small pieces the size of a fingernail, add the lemon peel of one lemon, 3 ounces of raisins, 100 grams of rum and about 100 grams of rum. of brown sugar stir together and set aside.

2. Mix 4 raw eggs and 100 grams of sugar in one direction and set aside.

3. Mix 100 grams of flour with the ingredients to be used in steps 1 and 2 until even.

4. Brush butter on the inside of the mold and sprinkle a layer of sugar evenly on the surface.

5. Pour the materials prepared in step 3 into the mold and press it tightly, then put it into a steamer and steam it over high heat for 1 hour and then take it out. You can use fresh and delicious dried fruits and nuts to decorate the surface and wait until it cools down.

(The above is a reference provided by Baidu Encyclopedia, /view/655946.htm)

Caesar Salad

Ingredients: 3 strips of bacon, 2 slices of white toast bread , 1 hard-boiled egg, 1 romaine lettuce, 2 asparagus, appropriate amount of black olives, half a piece of Parmesan cheese, 20 grams of Parmesan cheese powder

Seasoning: 40 grams of mayonnaise, appropriate amount of Anchovy according to personal taste, black 4 grams of peppercorns, 8 ml of Worcestershire Sauce, 15 ml of British black vinegar, and 1 head of garlic pressed into puree

Method:

1. Remove the edges of the white toast bread slices and cut them into cubes. Mix the garlic oil evenly, put it on a baking sheet, and bake it in the oven at a high temperature of over 200°C until it turns golden. Use kitchen paper to absorb excess oil and make a Crouton. Cut the bacon into cubes and fry in a pan until fragrant. Set aside.

2. Cut the romaine lettuce into random slices, cut the black olives into rings, cut off the older parts of the roots of the asparagus, and then cook it with water, divide the hard-boiled eggs into 4 pieces, and parmesan cheese Cut into strips and set aside.

3. Add Anchovy, black peppercorns, Worcestershire Sauce, minced garlic and British balsamic vinegar to the mayonnaise, stir to make a sauce and set aside.

4. Place the Crouton and diced bacon mixture on the bottom of the plate, place romaine lettuce on top, garnish with asparagus and Parmesan cheese strips on the side, sprinkle with black olives, and place the sliced ??hard-boiled eggs on top. Serve with the prepared sauce on the side.

Tips:

1. The romaine lettuce can be replaced with ordinary lettuce or other leafy vegetables of your choice.

2. You can cook hard-boiled eggs to be fully cooked or half-cooked according to your preference. You can even make a poached egg and cut it open and put it on top.

3. The original Caesar salad does not have Anchovy, but it tastes better with this one. If you can't find it, you can use other salty canned fish instead.

4. If you don’t have British black vinegar, you can replace it with freshly squeezed lemon juice to bring out the flavor.

Fresh shrimp and asparagus salad

Ingredients: 3 asparagus, half lettuce, 1 small handful of cabbage, 5 shrimps, 20 grams of kiwi, 20 grams of cantaloupe, 2 chives , appropriate amount of oil, vinegar and sesame salad dressing

Seasoning: 8 grams of fine salt, 15 ml of fruit vinegar, 10 ml of light soy sauce, 5 drops of cooking oil, 2 drops of sesame oil, a little sugar, a little sesame seeds

1. Cut off the older part of the end of the asparagus, then boil it in water for 2 minutes, remove it from the cold water and set aside.

2. Take the whole lettuce leaves, wash them together with the cabbage sprouts, drain the water, and set aside.

3. Cut off the beards and legs of the shrimp, open the back of the shrimp and remove the mud line, then make a few cuts across the abdomen of the shrimp, blanch it in water and set aside.

4. Roll the lettuce leaves into a cup shape and place it on the corner of the plate. Place the cabbage sprouts in the middle of the lettuce leaves and add the chives for decoration. Place the shrimps on the plate and serve with asparagus. Peel the kiwi and cantaloupe and cut into small cubes, sprinkle with fine salt and set aside.

5. Mix fruit vinegar, light soy sauce, cooking oil, sesame oil, sugar and sesame seeds evenly, mix it into juice and pour it on the plate.

Tips:

1. Make a few cuts across the abdomen of the shrimp to ensure that the shrimp remains tall and straight after it is cooked.

2. Mixing diced kiwi and cantaloupe with fine salt not only increases the taste of salt, but also ensures the freshness of these fruits.

Halibut with spinach cream and vanilla sauce

Ingredients: 150g halibut meat, 2 vanilla pods, 200g basil leaves, 300g spinach leaves, 7 garlic cloves, 8 black pepper grams, half squid, 45 ml cooking oil, 150 ml milk, 80 ml butter, about 10 g salt

Method:

1. Wash the cranberries and mix with sugar in a pot Cook together, stirring constantly, then add orange juice and finely chopped orange peel, remove the white part, until no grains are visible in the soup, set aside.

2. Debone the roasted turkey legs, cut the neat parts into large pieces, then chop the corners, cut the long eggplant into thick slices, and cut the green apple into thin slices, set aside.

3. Steam the potatoes, peel them and grind them into puree. Mix with the chopped turkey legs and pat them into small cakes. Melt the butter in a pan and fry the surface of the potato cakes over low heat. Once browned, fry the small long eggplant slices and green apple slices until soft. Also put the thickly sliced ??turkey legs in the pot to reheat and set aside.

4. Place the green apples, potato cakes, and turkey leg slices alternately on the plate. Place small long eggplant slices next to them. Decorate with French fries. Pour the cranberry juice on the plate. , that’s it.

Tips:

1. When battering the halibut, add water gradually in batches, and do not change the direction when stirring. The amount of water added is about 2 times the amount of fish, so that it can be steamed The resulting fish rolls will be very delicate and soft.

2. The plastic wrap must be made of high-temperature-resistant kitchen products. You can moisten it with water before applying the fish paste, so that the surface of the final fish roll will be smoother.

Roast turkey

Ingredients: 1 commercially available roast turkey leg, 1 small eggplant, 1 green apple, half French fries, 2 potatoes, 10 grams of butter< /p>

Seasoning: 1 small handful of cranberry, 1/4 of the amount of cranberry sugar, 1 orange

Method:

1. Remove the sides of the white toast bread slices Cut into cubes, mix with garlic oil, place on a baking sheet, and bake in an oven at a high temperature of over 200°C until the color turns golden. Use kitchen paper to absorb excess oil and make a Crouton. Cut the bacon into cubes and fry in a pan until fragrant. Set aside.

2. Cut the romaine lettuce into random slices, cut the black olives into rings, cut off the older parts of the roots of the asparagus, and then cook it with water, divide the hard-boiled eggs into 4 pieces, and parmesan cheese Cut into strips and set aside.

3. Add Anchovy, black peppercorns, Worcestershire Sauce, minced garlic and British balsamic vinegar to the mayonnaise, stir to make a sauce and set aside.

4. Place the Crouton and diced bacon mixture on the bottom of the plate, place romaine lettuce on top, garnish with asparagus and Parmesan cheese strips on the side, sprinkle with black olives, and place the sliced ??hard-boiled eggs on top. Serve with the prepared sauce on the side.

Tips:

1. Be sure to stir constantly when cooking cranberry, otherwise it will be easy to burn the bottom.

2. Mixing turkey leg pellets into mashed potatoes can increase the texture and flavor without wasting raw materials. Roast turkey legs are already seasoned, so there is no need to add salt.

3. Green apples can relieve greasiness and help digestion. The fried green apples will have a very sweet burnt flavor.

(The above is Xinhuanet’s “4 must-do Christmas dinners on Christmas Eve”. For details, please refer to /food/2008-12/04/content_10453962_3.htm)

Christmas dinner Most of them include appetizers, soups, appetizers, main dishes, snacks and drinks. The appetizers and appetizers are in small portions. Most of them are served as cold cuts, such as raw salmon, caviar cakes, etc. However, high blood pressure, diabetes and high blood lipids You should choose less animal offal such as foie gras, fish eggs and pickled products. You can choose dishes made by steaming, grilling, etc. Remember to use less sauce!

Choice of Soup

Christmas dinner should be delicious and healthy!

When choosing soups, clear soups and vegetable soups are the best. People with gout should not choose soups with strong flavors such as thick soups and beef soups. People with diabetes should not choose thick soups.

Selection of main dishes

In terms of main dishes, because the portions are large, you must choose carefully, and there are different suggestions for people with different needs:

1. Patients with hyperlipidemia should consider grilled beef short ribs, lamb short ribs and other parts with less fat. Grilled, smoked fish and chicken jelly are all good choices. Remember to use a small amount of sauce.

2. Those who are afraid of getting fat can consider grilled chicken leg steaks, charcoal grilled short ribs, steamed crabs, stewed beef, smoked fish, etc. Remember to remove the animal skin before eating, so the fat intake will be much less!

3. Patients with high blood pressure may consider dishes such as steamed shrimp with garlic, steamed orange fish, grilled salmon and other dishes that do not use sauces

BROWN BREAD

BROWN BREAD

Ingredients: three cups of whole wheat flour, one spoon of salt, one cup of warm water, additional flour for kneading the dough, and sesame oil.

Method: Mix the flour and salt in a large bowl, add water and mix well. Knead the dough on a countertop until it is smooth.

Put the dough into the bowl again, cover it, and let the dough rise for 2 hours. Divide the dough into several pieces and roll each piece into balls. Flatten the ball into slices. If there is any leftover dough, cover it with plastic wrap. Brush the small slices with sesame oil and put them in the oven to heat until you see the edges of the slices curled up.