1.Smoked salmon croissant
200g of onion
15ml olive oil
12 croissants (25g)
180g of Cream cheese
10ml of Lemon juice
60g of cream
36g of Red Amaranth
360g of Smoked salmon fillet
12g of Capers
15g of Sugar
15ml of White vinegar
1 Shred the onion. Take a bowl and add in the shredded onion, sugar, white vinegar and olive oil
2 After mixing well, put it in the refrigerator and leave it for about 2 hours.
3 Take the croissant and split in half without cutting it, put it in the oven and bake at 180°C for 3 minutes. Then, take it out for uses later.
4 Take out a mixing bowl, mix the lemon juice and cream cheese well and set aside.
5 Spread cream on the croissant.
6 Fill in the red amaranth, smoked salmon fillet, candied onion, and cream cheese from in sequence. Lastly, add a few capers and you are done.
2.Tuna croissant sandwich
1 Canned of tuna
2 slices of lettuce
1/2 of large tomato
1/3 of onion
2 tablespoons of beauty milk
1 teaspoon of sesame oil
1 Take the tuna out and drain, chop the onions and slice the large tomato before setting aside.
2 Cut the croissants diagonally with a bread knife and set aside.
3 Mix the tuna, onion, green onion and all seasonings into the filling.
4 Put the cut croissant with lettuce, tomato slices and finally with the filling.
3.Smoked chicken croissant
2 big croissant
4 slices of lettuce
2 sliced of tomatoes
40g of Smoked chicken
8 pickled cucumber slices
1 Cut the croissant horizontally from the middle and put it in the oven to bake until it softens.
2 Spread the salad dressing in the roasted croissant , add in vine leaves, onion rings and tomato slices.
3 Finally, add the smoked chicken and pickled cucumber slices and sprinkle with black pepper.
1 big croissant
50g of Small flower branches
50g of Small octopus
100g of Boneless fish
1 large grass shrimp
20g of Yogurt
20g of Parmesan cheese powder
1 teaspoon of salt
2 beef tomatoes
10g of olive oil
10cc of Liquor
100g of Fish stock
1g of Italian Mixed Spices
1 Make the sauce first. Remove the stems and dice the beef tomatoes. Take out a saucepan and add olive oil
2 Add in the diced tomatoes and sauté over low heat for fragrant, then add in Italian mixed spices, white wine and fish stock and simmer over low heat for about 20 minutes. Then, turn off the heat and set aside.
3 Remove the shells of the grass shrimp, wash them and fry them in a pan with small octopus, twigs, fish meat, etc. Cooked them for about 2 minutes until they are 70% cooked.
4 Pour the sauce, salt and pepper and mix well . Then, start up the pot.
5 Cut out the breaded meat from the top of the croissant and stuff the seafood in it.
6 Bake in the oven at 180 degrees Celsius for about 2 minutes, then take it out and sprinkle with Parmesan cheese powder and drizzle with yogurt to complete.
5.Egg Salad Croissant
2 big croissant
2 slices of lettuce
6 slices of Tomato
8 pieces of boiled egg
Thousand Island Salad Dressing
1 Cut a croissant from the middle and put it in the oven and bake until it softens.
2 Take the croissant and spread salad dressing on the cut surface
3 Put in the lettuce, tomato slices and boiled egg slices in order. Then, pour the Thousand Island salad dressing on top of it to finish.
A. 1 potato, 1 hard-boiled egg, 1/2 cucumber, 50 g of diced ham, 100 g of mayonnaise, salt and pepper
B. 1 croissant, 1 large slice of lettuce, 3 slices of ham for sandwich
1 Cook the potatoes with the skin intact, then peel the skin and diced the potato, hard-boiled eggs and cucumbers.
2 Mix the ingredients with the diced ham and add mayonnaise, pepper and salt. Mix well to form a potato salad.
3 Cut the croissant bread from the side without cutting it off, Put in the washed American lettuce, ham slices and 1 cup of potato salad into the sandwich.