Vegetable sauce, such as spinach and other green leafy vegetables;
Bean paste, such as peas, is made by squeezing;
Vanilla sauce, such as basil green sauce and mint sauce;
Mayonnaise, such as green mustard mayonnaise;
……
From the color point of view, the green sauce still depends on the green material made to divide the taste.
Question 2: I need a picture of my own western food! ! ! ! ! Just something simple, such as spaghetti with meat sauce and spaghetti with green sauce, don't beg online! Pass at 70 points
Question 3: In western food, put some green sauce on the plate and scrape it into a line. It looks good. What material is it made of? Any green sauce (mashed vegetables) is possible, such as spinach, depending on the collocation and use of that dish. It may also be green garlic sauce, and the most common one is basil garlic sauce (basil, pine nuts may have cheese and then mashed with olive oil). It may also be chimichurri, a sauce in South America, which is mainly a green herb, crushed with olive oil and may contain coriander, garlic and so on.
Question 4: How to make homemade green sauce, how to make it delicious and how to make homemade green sauce ingredients.
condiments
Purple basil
1 bowl
condiments
olive oil
Proper amount
pine nut kernel
50 grams
Cheese10g
garlic
30 grams
lemon
1
step
1. Wash fresh basil leaves and drain.
2. Lemon peel wet wipes filaments
3. It is best to use cheese. No cheese at home for the time being.
4. Peel garlic and cut it into filaments.
5. The pine nuts are shelled and taken out.
Cut into small pieces
7. Put basil leaves, cheese, pine nuts, garlic, lemon dander, salt and black pepper into the cooking machine.
8. Add olive oil one by one and beat well.
9. Beat until it looks like sauce. What can't be eaten can be put into a glass bottle, covered with a layer of olive oil and sealed.
10. Beat to paste. What can't be eaten can be put into a glass bottle, covered with a layer of olive oil and sealed.
Question 5: What are the common basil herbs in western food?
Basil in the western population is actually the "nine-story tower" that we have long been familiar with. Basil is native to West Asia and India. As early as Greek and Roman times, basil was regarded as the outstanding "king of vanilla"
There are many varieties of basil, among which sweet basil is the most representative. Basil leaves are tender and heat-resistant. They are often used to spread bread, make salads, make spaghetti with green sauce, or use them in hot dishes.
Thyme
Thyme, also known as thyme, is widely used in cooking in France, Italy, Greece and the Middle East. The taste is slightly bitter, the aroma is lasting and the smell is mild. Commonly used in spice vinegar, vanilla butter, stews, bacon and pickled fish.
Rosemary rosemary
The fragrance is rich, sweet and sour, and the dosage should not be too large when cooking. In western food, it is often used in steak, potatoes and other dishes. Its special taste goes well with most meats, and it is often used to make French fried lamb chops and rosemary roasted beer chicken.
Question 6: What is the Italian diet like? Diet: Italian food: Italian food in Italian life is divided into seven categories: first, we have an Italian food rating database, which is rated by selected Italian and American consumers. Secondly, we provide recipes for Venetian chef Francesco, who is the co-owner and chef of awa rd winning restaurant Remi in new york. Thirdly, we provide some general articles about Italian cooking, such as how to make Italian pizza and bread at home, and articles about Italian food, such as olives, cheese and herbs used in Italian cooking. Italian food: Italian food festival Life in Italy is divided into several categories: First, we have our Italian food scoring database, which is rated as the choice of Italian food, Italian and American consumers. Secondly, we provide recipes for Venetian chef Francisco, who is the co-owner and award-winning chef of Remy Restaurant in new york. Thirdly, we provide some general articles, such as how Italian food makes Italian pizza and bread at home, and use various articles about Italian food, such as olives, cheese and Italian herbs to cook. In new york City and our district (Washington), there are few real Italian restaurants. My subjective but experienced view is that 90% of Italian restaurants are in the United States, not all of Italy. If "Italian food" is reminiscent of American ideas, Italian pizza chain restaurants or red and purple soy sauce and a lot of garlic powder, there is no Italy at all! I personally hate this type of cooking Italian and American food with too many strange "additives". It can even be called "additive", because these powerful flavors cultivate consumers' taste orientation for food, which is not conducive to more subtle and healthier authentic Italian food. For example, this change in taste is like Italian salad dressing-Italian bread crumbs-Italian seasoning with a' supersaturated taste, which you will never find in Italy. In the minds of many people in the United States, Italian food will continue to eat spaghetti and meatball sauce as a pretty big guy-the reality is that almost no one in Italy eats spaghetti meatball sauce. The Italian team does have some meat sauce recipes that need long-term hard preparation (including red wine marinated for 3-4 days), but there are also some incredible changes, such as cooked vegetables or seafood in pasta. When mixing noodles, I said, it's not just spaghetti. Then there are amazing surfaces of various forms, shapes and sizes, with many unique specific areas. The diet of this Italian variety continues to rely heavily on fresh ingredients for cooking. The widely used vegetables, fruits and olive oil contribute to the overall health of Italy. On average, Italy seems to be much thinner than Americans, especially in the Middle East and later years. In my opinion, overweight and heavy industry are directly related to food consumption, drinking water and a lot of soda water to avoid fruits, vegetables and a reasonable amount of wine, not only in the United States, but also in Italy, where the younger generation likes to imitate the American lifestyle. Many written health benefits of the Mediterranean diet. I want to tell you that Italian food-found in Italy-is not only good for you, but also really delicious! Enjoying adventure and exploring authentic Italian cuisine is not only a happy feeling, but also a country that embodies cultural and traditional heritage.
Question 7: What sauces are the spicy milk sauce and sweet and sour sauce in western food? Where can I buy them? What brand is better? In western food, it is best not to write Chinese names for sauces (this is a very bad habit. If you write Chinese instead of English, it is difficult to understand the real thing. There are several Chinese translations of an English material noun). I also guess what is spicy milk sauce and what is sweet and sour sauce. If you want to ask, it's best to write down the recipe and whether the sauce is the finished sauce or the sauce that needs to be mixed. To answer.
Question 8: Who knows that all the spices in western food are sprinkled, that is, Sage Ali Genu. Tarragon often appears in dishes with mushrooms, which is just right in acidity and is a perfect match with mushrooms. Basil basil has many uses, such as pasta, green sauce, pizza and so on. Italian food is the majority. Rosemary Rosemary is often used in barbecues or potatoes, because rosemary goes well with meat or olive oil, especially lamb chops. Mustard Mustard is often used in some French dishes, such as steak. Mustard is also used in America, but it is a different spice. Bay leaves are often used to make soup or sauce, which is very common. For example, it will appear in spaghetti bolognese, tomatoes, chicken bone soup or vegetable soup. Mint mint is more used in snacks or drinks to make snacks look and taste fresher, but because mint tastes heavy, it is less used in other dishes. Thyme is a kind of spice, which is rich in flavor and delicious after cooking and is often used in rich dishes. For example, I will definitely use thyme to make rich red wine ketchup. Chive leek has not been widely used so far, so I used it to coat steak with Dijon mustard. Sage is often put into roast chicken and baked in the oven. This spice is as strong as thyme, so some people use honey to ease the taste.
Question 9: How to make barstow sauce? Please ask the chef to answer. Thank you. It is perilla sauce, fresh perilla leaves, olive oil, pine nuts, parmesan cheese and salt.
Question 10: Briefly describe the most Italian food in Italian cuisine: rich and rancid, famous for its original flavor, famous for cooking methods such as frying, frying, frying and stewing, and preferring noodles and rice as dishes rather than staple food. Italians usually eat at the age of 67, but other countries don't.
Hobbies: I like to eat roast leg of lamb, steak and other mellow dishes. I also like noodles, fried rice, wonton, jiaozi and acne.
Italian food is just like its culture: noble, elegant and unique in taste. Delicate and delicious pasta, cheese, ham and wine have become a paradise for gourmets all over the world.
The country's business card: spaghetti
Spaghetti, also called spaghetti, is the most acceptable western food in China.
Spaghetti is yellow all over, resistant to cooking and good in taste. In addition, mixing spaghetti sauce is more important. Generally speaking, spaghetti sauce can be divided into red sauce, green sauce, white sauce and squid ink sauce. Red sauce is mainly tomato sauce, which is the most common at present; Green sauce is a sauce made of basil, pine nuts and olive oil, which has a very strong flavor. White sauce is a kind of sauce based on salt-free cream, which is mainly used for pasta, lasagna and seafood. Black sauce is a sauce made of cuttlefish juice, which is mainly used for seafood pasta such as cuttlefish.
The flour used for making noodles is different from that used for making noodles in China. It uses a kind of "hard Turin wheat", so it won't burn if cooked for a long time. This is the biggest difference. Then its shape is different. In addition to ordinary straight flour, there are hundreds of tree types such as spiral, elbow, butterfly and shell.