舌尖上的加拿大，加拿大農業部長推薦的盛宴

加拿大農場主在潔凈自然的環境下種植出并收獲了具有最高品質的農業和海鮮產品。 

加拿大農業及農業食品部部長勞倫斯?麥考利對中國消費者表示，很高興展示美味可口的海鮮、牛肉、豬肉、藍莓、芥籽油、楓糖漿和葡萄酒。

加拿大一直努力滿足中國市場的需求?；ダセ莸纳虣C無窮，電子商務是推動商務發展的一個巨大因素。令人興奮的是，中國的顧客們只需輕輕一點鼠標或者出動屏幕就可以下單購買加拿大的食品和葡萄酒。
加拿大北極貝海鮮沙拉卷
Seafood salad rolls with Arctic clam

原 材 料:          
Ingredients:
              北極貝      Arctic clam                               150g                                         
              西    芹     celery                                           30g                                                                               
              越南春卷皮  Skin of spring roll                 3pieces                                              
              鹽               Salt                                               5g                                                                    
              香油          sesame oil                                    5g                                       
             黃芥末醬  yellow mustard                          10g                                         
              紅蟹子      crab roe                                      10g

制作方法:
Method:
 北極貝解凍，去掉根部洗凈。
The arctic thaw, washed to remove the root.
 北極貝用開水煮一下，撈出沖涼，改刀切絲，備用
The arctic with boiling water, remove showers, change knife wire, set aside.
 西芹洗凈去皮切絲
Shred celery wash peeled
 切好的西芹絲和北極貝絲，加鹽5克，香油5克，黃芥末醬5克，紅蟹子5克一起拌勻備用。
Chopped celery and arctic beth, salt 5 grams, sesame oil 5 grams, 5 grams, yellow mustard red crab 5 g mix together.
水盆打溫水，把一張越南春卷皮放入水中，泡軟后平鋪在案板上放入拌好的北極貝絲和西芹絲，卷成大拇指粗細，改刀成兩厘米長的段，裝盤即可。
Basin warm water, put a piece of Vietnam watching in the water, soft, flat out on the board in the mixed after the arctic beth and celery, roll into a thumb size, change the knife into two centimeters long, on the plate.
 再把紅蟹子5克，黃芥末醬5克點在切好的沙拉卷上，即可上桌。
  Put the red crab 5 grams, yellow mustard 5 g point on chopped salad roll, serve.                                                  

川香口水汁煎加拿大帶子
Pan-seared Canadian scallop with spicy Szechuan sauce

原 材 料:          

Ingredients:
加拿大帶子   Canadian scallop                    300g
芝麻醬            Sesame paste                           15g
水                     Water                                         12g
鹽                     salt                                               2g
辣椒碎            Chili powder                               8g
糖                     Sugar                                           6g
雞汁                 Chicken juice                             3g
香油                 Sesame oil                                  2g
辣椒油            Chili oil                                        4g
花椒油            Sichuan pepper oil                   3g
蔥姜蒜末        green ginger garlic each         8g
花生碎            Chopped peanuts                   10g

制作方法:
Method:
帶子洗凈，上煎鍋把帶子煎成兩面金黃色，取出用吸油紙把帶子中的水分和油吸凈.
Wash scallops and frying pan put tape on the Fried to golden brown; remove the tape with oil absorption of water and oil absorption net.
口水汁：芝麻醬15克，水12克，鹽2克，辣椒碎8克，糖6克，雞汁3克，香油2克，辣椒油4克，花椒用3克，蔥姜蒜末各8克。調勻即可.
Sesame paste : 15 grams of sesame paste, water 12 grams, 2 grams of salt and pepper 8 g, 6 g sugar, chicken juice 3 grams, sesame oil, 2 g, 4 g chili oil, prickly ash in 3 g, onion ginger, garlic eight grams each. to make it.
煎好的帶子裝盤擺好，將調好的口水汁點在帶子上，再撒上一點花生碎即可.
Fried good belt plate set, put the sesame paste point on the tape, then sprinkle with some chopped peanuts.

脆皮香辣金沙加拿大三文魚
Wok –fried crispy Canadian salmon with dried garlic and hot pepper

原 材 料:          
Ingredients:
三文魚       Salmon                       200g
蒜茸           Chopped garlic           80g
七味鹽       Salt                                4g
蔥段           Scallion                        10g
脆漿粉      Crispy fried paste     100g
干辣椒段   Dry chili                         3g
雞粉           Chicken powder           2g
油               Cooking oil                    1.5ml 
車萵草       Chervil for garnish
制作方法:
Method:
三文魚切成1，5厘米方塊，蒜蓉炸至金黃色，小蔥花，切好，備用.
Salmon, garlic cut into 1 cm square fry until golden brown, small scallions, cut well and set aside
三文魚放入鹽，雞粉，腌制入味.
Salmon into salt, chicken powder pickled flavor.
放入脆漿糊裹均勻，放入加熱七成熱的油鍋中炸至金黃色至全熟撈出備用
In fried paste evenly, put in a pan of hot oil heating seventy percent fry until golden brown and cooked remove and set aside
鍋中放入干辣椒段，小蔥段，蒜蓉炒香.
The dried chili, spring Onions and garlic into pot and sautéed 
再放入炸好的三文魚，加入七味鹽，蔥花兒，翻炒出鍋即可.
Add the fried salmon, seven flavor salt, green flowers sautéed and put into the plates.

72小時慢燉加拿大牛肋排配燴野米
72 hours slow braised Canadian beef short ribs with wild rice stew 

原 材 料:          

Ingredients:
牛小排         Short ribs                                500g
野米        Wild rice                                   50g
鹽                   Salt                                             2g
醬油               Soya sauce              120g
蠔油         Oyster sauce               80g
雞汁               Chicken sauce                        20g
白胡椒粉      Pepper                                2g
生粉                Cornflower                           15g
糖                        Sugar                                  15g
黃酒          yellow wine                            10g 
八角            Anise                            5g
桂皮          Cinnamon                            5g
干辣椒段        Dry Chili                               6g
干花椒            Sichuan pepper                   3g
香葉                Bay leaf                             1g
白豆蔻            White cardamom             0.5 g
李錦記辣醬 Lee kum kee chili sauce  20 g
干蔥頭             Dried onion                       50g
生姜                   Ginger                             20g
蔥                       Onion                             30g
制作方法:
Method:
煎鍋熱鍋涼油鍋上油，放入牛小排煎至涼面金黃色
The hot cold oil in oil pot, frying pan fry short ribs to cold noodle golden
野米用水浸泡6分鐘后蒸25分鐘備用
Wild rice soaked in water for 6 minutes after steaming 25 minutes to spare
熱鍋上油，把以上香料放入鍋中炒香，放入以上調料，待湯鹵燒開后，放入煎好的牛小排，慢火燉72小時
Hot pot, put more spices in the sauté pan, add sauce above, after being halogen soup to boil, add Fried good short ribs, and simmer for 72 hours
把蒸熟的野米，放入盤中，再放入鹵制熟的牛小排，澆上勾好芡的湯汁，即可食用
Put the steamed and wild rice, into the pan, add the short ribs marinating cooked, pour to hang up good thicken the sauce and serve

加拿大楓糖漿燒烤豬排配紅加侖果醬
Maple syrup roasted Canadian pork ribs with currant berry jam

原 材 料:          
Ingredients:
加拿大豬肋排     Canadian pork ribs                8 labs               
棕    糖                    Packed brown sugar 1/4 cup
甜紅粉                   Paprika 2 tablespoons
辣椒粉                   Chili powder 2 teaspoons
胡椒                        Pepper 1 teaspoon
蒜碎                        Garlic minced 1 clove
卡鹽辣椒               Cayenne pepper 1/2 teaspoon
鹽                             Salt 1/4 teaspoon
Rib Sauce:
番茄沙司            Tomato  Ketchup                    1/2 cup
棕糖                       Packed brown sugar            3 tablespoons
加拿大楓葉糖漿 Canadian maple syrup      200g
甜紅粉                  Paprika                                   1 tablespoon
辣椒粉                  Chili powder                           1 tablespoon
李派林英氏醬油Worcestershire sauce          1 tablespoon 
蒜碎                      Garlic minced                          2 cloves
辣椒汁                 Hot pepper sauce                   1 dash
制作方法:
Method:
去掉排骨筋膜, 在一個大的容器里將糖, 紅粉,辣椒粉,胡椒,蒜,卡鹽辣椒及鹽混合. 涂抹在排骨上腌制, 密封好,放入冰箱8-24小時.
Remove membrane from underside of ribs, if attached. In large dish, combine sugar, paprika, chili powder, pepper, garlic, cayenne pepper and salt. Add ribs and rub all over with spice mixture. Cover and refrigerate for 8 hours or for up to 24 hours.
汁:   同時,取一個大的鍋燒熱,把番茄沙司,糖, 楓葉糖漿,紅粉, 辣椒粉,英氏辣醬油,蒜,及辣椒汁,放在一起,燒開.改小火收濃至二分之一,放在一旁備用.
Rib Sauce: Meanwhile, in saucepan over medium heat, combine ketchup, sugar, maple syrup, paprika, chili powder, Worcestershire, garlic and hot pepper sauce; bring to boil. Reduce heat to medium-low; simmer until reduced to about 1/2 cup (125 mL), about 15 minutes. Set aside.
取一個烤架放在錫紙盤上,或者放在炭火烤架上.中火.
Set foil drip pan under 1 rack of 2-burner barbecue or under centre rack of 3-burner barbecue. Heat remaining  burner(s) to medium heat. 
先將排骨放在烤架上考上印,翻過來繼續烤.在放入烤箱里加蓋中火烤一小時取出.
Place ribs, meat side down, on greased grill over unlit burner. Close lid and cook, turning once, until meat is tender and pulls away from ends of bones, about 1 hour. 
在排骨表面上刷上熬好的汁及楓葉糖漿,改高火繼續烤,翻一次面,繼續烤,直到表面上色,大概10分鐘. 裝盤時放一些紅加侖果及汁在盤子旁邊.
Brush ribs with about half of the sauce and maple syrup, cook, turning once, until glazed, about 10 minutes. Serve with remaining rib sauce on the side.

意式燕麥布丁

Oats Panacotta 

原 材 料:          
Ingredients:
Milk -100g 牛奶100克
Cream -325g 奶油325克
Caster sugar -35g 細砂糖 35克
Vanilla pod -1 pc 香草棍 1根
Canadian oats -50g 加拿大燕麥 50克
Leaf gelatin -3 pcs 魚膠 3片
制作方法:
Method: 
Place gelatin in cold water, bring to the boil the milk, cream and cater sugar, Squeeze the excess water from the gelatin and add to the hot liquid.
Cool down over ice then mix in the oats, Set in desired mold. 
將魚膠在冷水中泡軟，然后將牛奶，白糖和奶油一起煮開，將魚膠中多余的水分擠出然后加入攪拌直至化開。
冷卻后加入燕麥，放到模子里。

原 材 料:          
Ingredients:
Mango pulp -575g 芒果果蓉 575克
Caster sugar -110g 細砂糖 110克
Agar Agar -5g 瓊脂 5克
Leaf gelatin -2.5g 魚膠2.5克

制作方法:
Method: 
Soak the gelatin in cold water, Mix the pectine with a little of the caster sugar, Bring the pulp and the remaining sugar to the boil.
Add the pectin and cook for a few minutes whisking continuously, add the gelatin and chill before blending in a thermomixer Assembly.
Place the Panacotta in desired dish, using a squeeze bottle pipe the gel. Garnish with blueberries and edible flowers. 
將魚膠在冷水中泡軟，將其與少量砂糖，芒果蓉一起煮開，瓊脂一點一點加入，注意攪拌均勻， 然后冷卻。
將意式布丁放到模子里，使用擠瓶。最后加藍莓和可食用鮮花裝飾。