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#Mr.Ling米其林餐厅报告#
TheMichelinReportbyMr.Ling
本期推荐:
Birdsong
米其林一星
下面,来为大家介绍一些菜品吧:
ShrimpAguachilefromourFishBoxthisweek.Perfectchilledsoupforthiswarmweather.Savoryandtangysoupmadewithtomatillos,cucumber,avocadoandcilantroandservedwithdelicatebayshrimpandradishes.
本周从我们的鱼箱里取虾。在这种温暖的天气里,冰镇的汤是再好不过的了。用西红柿、黄瓜、鳄梨和芫荽叶做成的美味浓汤,配以精致的海湾虾和萝卜。
Sonomaduck,stuffedwithhay,andthenhunginourdryagingroom.Wegrilltheduckontheboneandcarveittoorder;servedwithdriedhachiyapersimmonsthatarestuffedwithbraisedchestnutsandasauceofslowlycaramelizedchestnuts.Thissauceisfermentedfor30daysandcookeddownuntilitturnsdarkincolorandtakesonatamarindlikeacidicflavor.Lastly,thedishisdressedwithawarmspicemadewithanoilofthegrilledchestnutshellsandsauceofgrilledduckbones.
索诺玛鸭,塞满干草,然后挂在我们干燥房里。我们把鸭子切好放在骨头上烤;再配上干的八角柿子,里面塞满了红烧栗子和慢慢焦糖化的栗子酱。这种酱汁发酵30天,煮至颜色变暗,呈现出罗望子般的酸味。最后,这道菜是用烤栗子壳油和烤鸭骨酱做成的一道温暖的香料。
RadishButter.Part2ofoursoupandsaladsequence.Manysimilar
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