The bitterness of ham
By VicentaLakin
Endivesaujambon is a famous dish in the north of France, and Juju's first attempt was made with her mother-in-law a year ago
Recipe Recommendations
Steps for The bitterness of ham
1
pour water and a spoon of salt in the pot, remove a leaf from the outside of endive, wash it and boil it
2
A little fire, butter in the pot, when the butter melts into flour
3
Flour mixed with butter4
500 milligrams of milk fell three times, evenly mixed every time they were poured into the milk, and then warmed up to the thickness of the fire, then continued to pour the rest of the milk into the milk, and ended up with some white juice on the spoon, and a finger was drawn on it, and a clear and clear line was drawn
5
when you're done with white juice and you're 60 g cheese, you mix it evenly, and when the cheese melts, you're out
6
Put it in the oven
7
it is then poured into white juice, so that more than two out of three of the bitter ham rolls are immersed in white juice (jujuju does not have enough white juice due to two plates, which is not covered by two out of three, which is found to have a slight effect on the taste) and then the remaining 40g cheese is spilled into a preheated oven for 20 minutes。