With the constant change of people's requirements for dishes, the taste, color and seasoning of French cuisine are also developing. French cuisine tends to be light in taste and plain in color, avoiding red and green, not using unnecessary decorations and pursuing elegant style. Soup dishes pay special attention to the original flavor of original sweat, and do not need auxiliary raw materials harmful to color, taste and nutrition. Take the common vegetable sauce soup as an example, it is required to break all vegetables into fine pieces and cook them with the soup, so that the original flavor of the soup can be pure and the concentration of the soup can be increased.
Another example is ketchup, which is widely used as a condiment in western food. However, in modern French cuisine, tomato sauce is rarely used, but a large number of fresh tomatoes are fried in oil and then replaced with tomato sauce, which highlights the true color and original flavor of the dishes.
French cuisine, in particular, attaches great importance to the production of sauces. Sauce is actually a mixture of sweat, seasoning, raw materials and wine. Fresh ingredients and delicious sauce can make a good dish.
Unique products:
French cuisine has many characteristics, mainly reflected in the following aspects:
1. The materials are extensive and exquisite. Generally speaking, western food has great limitations in the selection of materials, while French food has a wide range of materials.
Fresh materials, delicious taste, pay attention to the coordination of color, fragrance, taste and shape, and have a variety of patterns. Beef, vegetables, poultry, seafood and fruits, especially snails, black fungus, mushrooms, asparagus, lilies and lobsters, are reused, and they are very careful in selecting materials.
2. Pay attention to the freshness of dishes. French cuisine requires sufficient moisture and fresh texture. French cuisine pays more attention to eating semi-cooked or raw food, such as steak and leg of lamb, which is characterized by semi-cooked and tender. For example, steak generally only needs to be three or four times ripe, roast beef and leg of lamb only need to be seven or eight times ripe, and oysters are mostly eaten raw. It is stipulated that there should be no less than two kinds of side dishes for each dish, dozens of cooking methods and only one kind of potato.
3. Pay attention to the original flavor. French cuisine attaches great importance to the production of sauces, which are generally made by professional chefs, and what sauces are used for what dishes are also very particular, such as beef bone soup for beef dishes; Fish bone soup for cooking fish dishes. Some soups need to be cooked for more than 8 hours to make the dishes original.
4. Season with wine. French cuisine likes to be seasoned with wine, and France is rich in wine, so cooking also likes to be seasoned with wine. What kind of wine is used for cooking is very particular, and the dosage is also large, so that many French dishes have the aroma of a wine! There are strict rules on the collocation of food and wine, such as wine for clear soup and champagne for turkey.
Famous French dishes include foie gras, oyster cup, roasted snail, Malinggu chicken, Masini chicken, onion soup, sirloin steak and Marseille fish soup.
Not all the famous French dishes are made of precious raw materials. Some common raw materials, after careful preparation, can also be made into famous dishes, such as the famous "onion soup", which is made of common onions. Alcohol and spices are two important features of French cuisine.
Wine:
France is a country rich in wine, so wine has become the main seasoning material in French cuisine. Champagne, red and white wine, sherry, rum and brandy are often used in cooking. Different dishes use different wines, and there are strict regulations and large consumption. Therefore, whether it is a dish or a snack, it has a strong fragrance and the food is mellow. For example, red wine chicken, a famous dish, has only 1000 grams of chicken. In fact, it needs to be blended with about 4,500 grams of red wine and brandy, which can be seen from the large quantity.
Spices:
In addition to alcohol, various spices should be added to French cuisine to enhance the flavor of dishes and snacks. Such as garlic, parsley, rosemary, tarragon (wormwood), thyme, fennel, sage and so on. All kinds of spices have unique fragrance, and they are put into different dishes to form different flavors. French cuisine also has regulations on the use of seasonings, and there is a certain proportion of seasonings in any dish. French dishes are served in the following order: the first cold dish, usually sardines, ham, cheese, foie gras and salad, followed by soup, fish, poultry, eggs, meat and vegetables, then desserts and pies, and finally fruits and coffee. The traditional French menu has 13 dishes to choose from. Each dish is small and delicious. The content order is as follows:
The first course is cold dishes.
Second vegetable soup
The third course is appetizer.
The fourth course fish (Poisson)
The fifth course is the main course (disgusting piece)
Main course, sixth course.
The seventh course is the appetizer.
The eighth course is sorbet.
The ninth course is barbecue and salad (pancakes &; Salad)
The tenth course vegetables (beans)
The eleventh course dessert (dessert)
The twelfth course is delicious.
The thirteenth dessert (dessert)
With the accelerated pace of life, many restaurants simplify the menu arrangement to 3-5 courses, which is convenient for customers to choose. The menu is arranged as follows:
1. Frozen appetizers (cold cuts)
2. soup
3. appetizers
4. Main course (main course)
5. dessert
Three-course example:
1. frozen/hot appetizer (cold dish/hot soup)
2. Main course (main course)
3. dessert. Among French cuisines, French fried foie gras is known as the three major cuisines in the world.
The earliest people who knew how to cook fried foie gras were probably Romans more than 2,000 years ago. More than a thousand years later, in the period of Louis XVI, France, foie gras was deeply loved by the court and became a widely used delicacy in the court. At that time, many famous musicians, writers and celebrities competed to praise it, and since then, it has established the status of top food.
Goose fatty liver contains 40-60% fat, including 65-68% unsaturated fatty acids. Other animals' livers may be at risk of high cholesterol, but foie gras can reduce the cholesterol content in human blood and inhibit the absorption of other fats, which is extremely beneficial to human body. The content of lecithin is as high as 4.5-7 grams per 100 grams of fatty liver, which is essential in health care drugs and foods on the international market today. It can reduce blood lipid and soften the occurrence of blood diseases: linoleic acid is necessary for human body, can not be synthesized in human body, and must be taken in food; The content of ribonucleic acid and deoxyribonucleic acid is as high as 9-13.5g/00g. The activity of enzyme is three times higher than that of common animal liver, which is more conducive to human metabolism and physical fitness.
Orange French foie gras
Raw materials:
French fresh foie gras salt pepper brandy
Assorted spices, oranges, olive oil and apple vinegar
Steps:
The liver is properly seasoned, mixed with spices and brandy, marinated for 8 hours, and roasted with slow fire for about 60~80 minutes.
Take out the foie gras, cool it, slice it in a plate, put an orange in a plate, and put some pulp in a plate. Mix orange juice with olive oil and apple vinegar and pour it around the cold foie gras.
Fried scallops with goose liver
Features: through ingenious combination, matching of materials and techniques, it presents an elegant food that melts at the mouth.
Ingredients: 3 slices of French foie gras, 6 fresh scallops, 6 asparagus strips, onion 100g, 30g carrot and 20g onion (sliced and fried with salt, twisted into paste).
Production: soak fresh shellfish in water, that is, soak them in ice water, then cool them quickly, add onion and ginger salt wine, fry until the stamens of yellow asparagus are taken out on both sides, and scald them with salt water as a dish decoration; Take out the foie gras, fry it slightly, put it on fresh shellfish, and add sauce to serve. French stewed potatoes
Name of dish: French stewed potatoes
Gourmet: French famous dishes
Features: delicious, soft and glutinous, palatable.
Raw materials:
500 grams of potatoes, 40 grams of onions, 25 grams of butter, a little garlic, concentrated vegetable soup 125 grams, 2 pieces of fragrant leaves, a little salt and pepper noodles, a little vegetable oil liquor, and a little celery.
Production process:
1. Wash potatoes with water, peel and cut into pieces, peel and chop onions. Peel garlic and pat it into pieces.
2. Use a thick-soled aluminum pot, put it on the fire, melt the butter, then add the onion and garlic, stir-fry until the onion is transparent, and add the diced potatoes and stir for a few minutes. Stir-fry diced potatoes until all the oil is out, add vegetable soup, fragrant leaves, a little salt, pepper noodles and monosodium glutamate and stir well. If there is less water, you can add more, but not too much, and it will boil slightly for about 45 minutes. Stir constantly, so as not to paste the bottom. Wait until the potatoes are cooked (the sauce thickens). Add some vegetable oil and wine and mix well. Sprinkle some celery powder on the plate.
French Onion Soup
Features: typical French flavor, rich fragrance.
Ingredients: 2000g beef, 500g onion, 0/50g salad oil/kloc-,20g salt, a little pepper, a little slice of bread and a little sauce.
Production: Slice beef and fry it in salad oil until brown. Add onion and beef soup into the pot and stir until it boils. Add salt and pepper. When the soup is served, put the slices of bread into the soup basin and sprinkle with sauce.
French Onion Soup
Strawberry cucumber
Name of the dish: strawberry cucumber
Gourmet: French famous dishes
Features: crisp, sweet and sour.
Ingredients: 500g of cucumber, 200g of strawberry, 0g of sugar100g, 5g of white vinegar. Salt, monosodium glutamate, water, the right amount.
Production process:
1. Wash cucumber with clear water, cut off both ends, cut into "comb back" pieces, put them in a small pot, marinate them with refined salt for 10 minute, take them out, rinse them with cold water, gently squeeze out the water and put them in a plate.
2. Dissolve white sugar in cold boiled water, remove the pedicels of strawberries, wash, dry, crush, pour sugar water and white vinegar, add monosodium glutamate, mix well, and freeze in the refrigerator. Take it out and pour it on cucumber slices.
French seafood pastry cream sauce
It is a fresh baked potato skin made of soft cheese and appetizing sour cream, with South American fish salad, fresh salmon, oil green pepper and French onion soup. It is sweet and sour, refreshing and delicious.
Smoked duck breast with Italian vinegar and honey
Paired with "Italian mature vinegar and honey juice", it tastes delicious, and the duck breast is fresh and tender with full flavor. Duck breast is a special dish in France.
Pan-fried Longli fish champagne sauce
Deep-sea fish are carefully selected and frozen immediately after being salvaged. The cooking is mainly fried, crispy outside and soft inside, and the meat is thick and juicy.
French lamb chop
Seven-finger ribs lamb chops are tender and smooth, and have no smell. They are excellent to enjoy with vanilla juice, mint juice or mustard juice.