3. 將義大利面與魷魚，芒果丁，蛋黃醬，三色蔬菜混合拌勻，放在生菜上即可

Mango squid salad

 Material :The Italian car theory —100 grams   three color vegetable-100 grams   fresh vegetable-200 grams   mangos--1   mayonnaise — 56 grams squids can-1 bottle.

Way of doing :(1) The Italian c to reduce the heat cooks thoroughly, putting to reduce the heat in the ice water, drag for the cool and already cold and keep in reserve.

              (2) The fresh vegetable slices the silk ,put into the ice water to 10 minutes and then already cold ,put it into the plate; take mango to skin and keep in reserve.

              (3) The Italian and squid, the mango stares at, mayonnaise, three colors brush to just mixs with to mix evenly, putting in fresh vegetable.

5. 羅宋湯

材料：牛肉—250克 番茄—1個  胡蘿蔔---1個  洋蔥—半個  土豆—半個 番茄醬—2匙 牛

高湯—1000毫升

調味料：鹽 黑胡椒粉 糖  個少許

做法：1牛肉切成塊，汆燙後洗淨備用。

        2番茄，胡蘿蔔，土豆切成小塊，洋蔥切成小片備用。

        3 把牛肉塊放在鍋一 ，加上水，用中火煮沸後再煮八分鐘，撈出。

        4 另去一鍋，放入所有材料，用小火熬煮約1.5小時至全部材料熟軟，加調味料即可

The soup of Sung

Material: Beef — 250 grams  tomato —1  carrot-1  onions — half  potato— half tomato ketchup — 2  cows stock for cooking — 1000 milliliters

Seasoning: salt，black pepper powder，sugar is few

Way of doing: (1) the beef cuts into piece, quick-boil and washes the back up clearly after using very hot.

             (2)tomato, carrot, potato cuts into the small piece, the onions cuts into the crumb back up.

             (3) Put beef piece is in the pot ,add the water, boil again eight minutes after boiling with the fire of inside, fish for.

             (4) Another go to a pot of, put into all materials, boil with the small fire cook roughly 1.5 hours is familiar and soft to all materials, adding the seasoning then.

6. 洋蔥濃湯

材料：奶油—20克   月桂葉—1片 培根末—30克 洋蔥末—100克 低筋麵粉—13克  牛高湯—600毫升 牛肉餡—50克  吐司—半片  乳酪片—1片]

調味料：鹽 黑胡椒粉  個少許

做法：1.將乳酪放在鍋裏融化，放入月桂葉，培根末炒香。

      2. 放入牛肉餡拌炒，聞到香味後放入洋蔥末，用小火拌炒約10分鐘，等到洋蔥呈咖啡色時，加入麵粉略炒，再加入牛高湯煮約10分鐘，加調味料後熄火

      3. 吐司烤至表面呈金黃色，切成塊備用。

      4. 放入烤箱預熱