INGREDIENTS
- FRENCH TOAST:
- – Slices of previous bread.
- – Egg.
- – Leche.
- – Sugar.
- – Butter.
- FRIED RICE (CHAO FAN):
- – 200 g of rice from the day past.
- – 2 eggs.
- – 100 g of cooked jamón or pancetta.
- – Inexperienced onion.
- – Grams of corn.
- – Soy sauce.
- – Sesame oil
- PANCAKES:
- – 60 g of oats.
- – 1 egg.
- – 150 cc of milk.
- – 1 tsp baking powder.
- – 1 pinch of salt.
- – Sweetener to style.
- HOMEMADE VANILLAS:
- – Yolk 4 models.
- – Clara 4 models.
- – Flour 0000 100 g.
- – Vanilla essence.
- – Sugar 100 g.
- – Impalpable sugar.
- Decor:
- – Melted chocolate.
THREE BREAKFASTS: French toast, fried rice, pancakes and home made vanilla
PROCEDURE:
FRENCH TOAST:
1. Move the bread slices first via milk, then egg and eventually brown them in a pan with butter and add sugar to caramelize them.
FRIED RICE (CHAO FAN):
1. Warmth a wok with a splash of oil; Throw within the egg and blend to make scrambled eggs, as soon as prepared, take away and put aside.
2. Put oil again within the wok and sauté the bacon or cooked ham (every individual’s alternative) plus the inexperienced onion. After two minutes, add the rice and corn grains, sauté and eventually add the soy sauce. , combine and plate.
3. Serve with just a few drops of sesame oil and inexperienced onion on prime.
Tip 1: it’s best to use the rice you’ve got left over from the day past
Tip 2: you could stir consistently in order that it doesn’t stick
Tip 3: the hearth have to be sturdy
Tip 4: Add the soy sauce on the finish and on the sting of the wok so it would not stick.
PANCAKES:
1. Mix all of the substances. The combination must be thick however we have now to have the ability to pour it from the blender glass. If it is vitally thick, add milk a tablespoon at a time to keep away from the alternative impact.
2. Warmth a non-stick frying pan nicely over medium warmth.
3. Pour a bit of combination from the blender glass, with out transferring the glass in order that the combination falls evenly and the pancake is spherical.
4. When the floor has bubbles, flip and cook dinner for just a few extra seconds on the opposite facet.
5. Serve accompanied by a dulce de leche sauce.
HOMEMADE VANILLAS:
1. Beat the yolks with the vanilla essence and two tablespoons of sugar.
2. Individually, beat the egg whites till stiff with the remainder of the sugar (about 10 minutes).
3. Incorporate the egg whites into the yolks with round actions, alternating with the flour (sifted) additionally with round actions.
4. Place the combination in a sleeve, and on a greased plate with buttered parchment paper, type the vanillas. Sprinkle with powdered sugar.
5. Bake in a powerful oven (200 levels) for 8 minutes.
6. When you took them out of the oven, allow them to cool, soften the chocolate and coat one finish with the vanilla.
