Chinese Cabbage

French hot Marfan

The original recipe for private chefs in Paris is tasty because there are three ingredients that havent been changed slightly for the time being. And its a very simple fast food. Friends and girlfriends come here and make this a good first dish.

Food Material List

  • 1 White toast 3 tablets
  • 2 Bacon 1 tablets
  • 3 Egg 3
  • 4 cheese Appropriate amount
  • 5 White sauce Appropriate amount
  • 6 butter Two spoons

Operational steps

  • 1 Peel the white toast and roll it half as thick as it used to be.
    French hot Marfan
  • 2 Brush melted butter on both sides
    French hot Marfan
  • 3 Squeeze in a muffin mould
    French hot Marfan
  • 4 Pan-fry bacon, tear it into small pieces and stuff it in
    French hot Marfan
  • 5 Its better to add a small egg. If its a big egg, its better to get the egg white out. Or find a deeper mold or a small baking bowl because theres room for white sauce. I add a little salt and a little black pepper to taste the egg.
    French hot Marfan
  • 6 Its very simple to put in white sauce and white sauce for 3 minutes. Melt a spoonful of butter, add a spoonful of flour, heat it over a small fire, stir it continuously, add 100 ml milk, stir it until its sticky and season (originally adding a pinch of nutmeg powder and a spoonful of Dijon mustard instead of a spoonful of salad sauce) and add a little salt and black pepper.
    French hot Marfan
  • 7 Melt butter on toast side brush
    French hot Marfan
  • 8 Put it in the oven 180 degrees 15 minutes and take out the fresh cheese with cheese at the top. I dont have it. I dont have a special store in China. I dont buy it in France. Mazurilla cheese or Parmeson cheddar cheese are all right.
    French hot Marfan
  • 9 When baked, take out and sprinkle some parsley on myself.
    French hot Marfan
  • 10 Wire drawing ~
    French hot Marfan

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