KNOCK KNOCK WHO'S THERE COOKING COMPETITION - #1 (Cavin Soh 苏智诚)
1. Chicken Salad
2. Pumpkin mushroom chicken soup
3. Salmon cakes
1. Chicken Salad
4 chicken breasts
2 package salad vegetables
4 chicken breasts
2 package salad vegetables
Sauce for Chicken:
Lemon juice, olive oil, garlic (minced)
Small onion
Lemon juice, olive oil, garlic (minced)
Small onion
Practice:
1 with salt, pepper and marinated chicken least half an hour
2 wok, under olive oil; first sprinkle black pepper adds aroma point, fried chicken breasts until golden brown
3 chicken breast pot directly after the next onion, garlic until fragrant, add lemon juice, seasoning, turn off standby
4 salad bowl place the vegetables, cut into small pieces covered with chicken, topped with sauce and serve
1 with salt, pepper and marinated chicken least half an hour
2 wok, under olive oil; first sprinkle black pepper adds aroma point, fried chicken breasts until golden brown
3 chicken breast pot directly after the next onion, garlic until fragrant, add lemon juice, seasoning, turn off standby
4 salad bowl place the vegetables, cut into small pieces covered with chicken, topped with sauce and serve
2. Pumpkin mushroom chicken soup
2 tablespoons butter
2 onions (chopped)
2 canned mushrooms (diced)
600 ml chicken stock
240ml milk
1/2 Australia pumpkin (sliced, steamed)
2 teaspoons chicken bouillon powder
2 teaspoons black walnut are
1 package fresh mushrooms (diced)
1 chicken breast (cooked and diced)
Flour
2 tablespoons butter
2 onions (chopped)
2 canned mushrooms (diced)
600 ml chicken stock
240ml milk
1/2 Australia pumpkin (sliced, steamed)
2 teaspoons chicken bouillon powder
2 teaspoons black walnut are
1 package fresh mushrooms (diced)
1 chicken breast (cooked and diced)
Flour
Practice:
1 wok, the next butter, add black pepper and onion, stir-fry until the onion is translucent, add canned mushrooms, stir fry, add fresh mushrooms
(2) add chicken powder, chicken broth, bring to a boil
3 add milk, pumpkin and continue to cook
4 agitator to stir thin soup
5 filter, pour chicken soup will sprinkle capsules
1 wok, the next butter, add black pepper and onion, stir-fry until the onion is translucent, add canned mushrooms, stir fry, add fresh mushrooms
(2) add chicken powder, chicken broth, bring to a boil
3 add milk, pumpkin and continue to cook
4 agitator to stir thin soup
5 filter, pour chicken soup will sprinkle capsules
3. Salmon cakes
600g potatoes (peeled, steamed, pressed into the mud)
800g salmon
2 tablespoons plain yogurt
2 protein
1 carrot (chopped)
1 onion (chopped)
Bell pepper (chopped tablets)
2 teaspoons lemon juice
600g potatoes (peeled, steamed, pressed into the mud)
800g salmon
2 tablespoons plain yogurt
2 protein
1 carrot (chopped)
1 onion (chopped)
Bell pepper (chopped tablets)
2 teaspoons lemon juice
Yolk bread crumbs
Practice:
A Salmon Bake until half cooked, dry excess water seal, spare
2 mix all ingredients, refrigerated one hour
3 made into cakes, dip both sides of egg yolk, bread crumbs
4 deep-fried to a golden brown to
A Salmon Bake until half cooked, dry excess water seal, spare
2 mix all ingredients, refrigerated one hour
3 made into cakes, dip both sides of egg yolk, bread crumbs
4 deep-fried to a golden brown to
4. Chocolate Plum Parfait
340g low-fat yogurt
3 spoons of cocoa powder
10 spoon powdered sugar Meizai Xing Ren broken (roasted)
Mint leaves
340g low-fat yogurt
3 spoons of cocoa powder
10 spoon powdered sugar Meizai Xing Ren broken (roasted)
Mint leaves
Practice:
1 the yogurt, cocoa powder, powdered sugar mixed, depending on personal preferences including Sweetness
2. Into dessert cups, plum and mint leaf embellishment 1 the yogurt, cocoa powder, powdered sugar mixed, depending on personal preferences including Sweetness
1.鸡肉沙拉
4 块鸡胸肉
2 包沙拉蔬菜
2 包沙拉蔬菜
Sauce for Chicken:
柠檬汁
橄榄油
蒜头（剁碎）
小洋葱
柠檬汁
橄榄油
蒜头（剁碎）
小洋葱
做法:
1. 以盐、胡椒腌制鸡胸至少半小时
2. 热锅，下橄榄油；先撒点黑胡椒增添芳香，油煎鸡胸肉至呈金黄色
3.鸡胸肉起锅后，直接下洋葱、蒜头爆香，加柠檬汁，调味，熄火备用
4.沙拉碗内放置蔬菜，鸡肉切成小片铺上，淋上浆汁即成
1. 以盐、胡椒腌制鸡胸至少半小时
2. 热锅，下橄榄油；先撒点黑胡椒增添芳香，油煎鸡胸肉至呈金黄色
3.鸡胸肉起锅后，直接下洋葱、蒜头爆香，加柠檬汁，调味，熄火备用
4.沙拉碗内放置蔬菜，鸡肉切成小片铺上，淋上浆汁即成
2. 南瓜蘑菇鸡浓汤
2 大匙牛油
2 粒洋葱（剁碎）
2 罐头蘑菇（切粒）
600 ml 鸡汤
240ml 鲜奶
1/2 粒澳洲南瓜（切片，蒸熟）
2 茶匙鸡精粉
2 茶匙黑胡均
1 包新鲜蘑菇（切粒）
1 鸡胸肉（煮熟，切粒）
薯粉
2 大匙牛油
2 粒洋葱（剁碎）
2 罐头蘑菇（切粒）
600 ml 鸡汤
240ml 鲜奶
1/2 粒澳洲南瓜（切片，蒸熟）
2 茶匙鸡精粉
2 茶匙黑胡均
1 包新鲜蘑菇（切粒）
1 鸡胸肉（煮熟，切粒）
薯粉
做法:
1. 热锅，下牛油，加黑胡椒和洋葱，炒至洋葱呈半透明，加罐头蘑菇，略炒，加新鲜蘑菇
2. 加鸡精粉、鸡汤，煮滚
3. 加入鲜奶、南瓜，继续煮
4. 搅拌器把汤料搅细
5. 过滤，倒入汤碗后将鸡肉粒撒上
1. 热锅，下牛油，加黑胡椒和洋葱，炒至洋葱呈半透明，加罐头蘑菇，略炒，加新鲜蘑菇
2. 加鸡精粉、鸡汤，煮滚
3. 加入鲜奶、南瓜，继续煮
4. 搅拌器把汤料搅细
5. 过滤，倒入汤碗后将鸡肉粒撒上
3. 三文鱼饼
600g 马铃薯（去皮，蒸熟，压成泥）
800g 三文鱼
2 大匙原味酸奶
2 只蛋白
1 胡萝卜（剁碎）
1 洋葱（剁碎）
灯笼椒（剁粒 ）
2 茶匙柠檬汁
600g 马铃薯（去皮，蒸熟，压成泥）
800g 三文鱼
2 大匙原味酸奶
2 只蛋白
1 胡萝卜（剁碎）
1 洋葱（剁碎）
灯笼椒（剁粒 ）
2 茶匙柠檬汁
面包糠
蛋黄
蛋黄
做法:
1. 三文鱼烤至半熟，印干多余水分，备用
2.将所有 材料混合，冷藏一小时
3. 拍成饼状，两面沾蛋黄液、面包糠
4. 下锅油炸至呈金黄色即可
1. 三文鱼烤至半熟，印干多余水分，备用
2.将所有 材料混合，冷藏一小时
3. 拍成饼状，两面沾蛋黄液、面包糠
4. 下锅油炸至呈金黄色即可
4. 巧克力梅子芭菲
340g 低脂酸奶
3匙可可粉
10匙糖粉
梅子
杏仁碎（烤香）
薄荷叶
340g 低脂酸奶
3匙可可粉
10匙糖粉
梅子
杏仁碎（烤香）
薄荷叶
做法:
1. 将酸奶、可可粉、糖粉混合均匀，视个人喜好调整甜度
2．放入甜品杯内，梅子和薄荷叶点缀
1. 将酸奶、可可粉、糖粉混合均匀，视个人喜好调整甜度
2．放入甜品杯内，梅子和薄荷叶点缀
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