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.
Description: 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 the onion 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.
Description: French spicy pork chop
Features: fresh and tender meat, spicy and appetizing.
Ingredients: 4 pork chops, salt, coarse pepper, 250 ml concentrated milk, garlic, French mustard sauce and coriander leaves.
Production: pat pork chops evenly on both sides with the back of a knife, put them in a plate and sprinkle with salt and pepper; Heat the pot, put oil, add pork chops and fry until golden brown; Add cream, garlic slices and mustard sauce to a frying pan and bring to a boil. Add the right amount of salt to adjust the taste. When the soup is cooked into a thin paste, add chopped parsley to get the French steak 1 in the classic western French cuisine list.
The practice of French steak introduces the dishes and their functions in detail: French cookbook anemia cookbook
Taste: salty and delicious. Technology: frying.
French steak making materials:
Ingredients: 500 grams of steak.
Accessories: egg150g, bread150g, and wheat flour 50g.
Seasoning: salt 4g, pepper 3g.
Features of French steak:
The outside is brown and crisp, and the inside is bright red and tender.
Teach you how to cook French steak and how to make French steak delicious.
1. Beat the eggs into egg liquid, shell the edges of white bread, cut into rice grains, and mix with refined salt 1g for later use.
2. Cut the steak into pieces, break it loose with the back of a knife, spread it with salt and pepper, dip it in dry flour, then drag it into the egg liquid, dip it in bread crumbs, cover it with a layer of tissue paper, and gently press it on the paper with your palm to make the bread stick.
3. Put 250 grams of cooked vegetable oil in a baking pan, heat it at 250℃ for about 5 minutes, adjust it to 200℃, put the cattle into the oil, fry it for about 5 minutes, turn it over for 10 minute, and take it out when the surface is brown.
4. Serve with spicy soy sauce or ketchup. Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, steak with tomato sauce, turtle, carp, soybean milk and tea are all suitable for No.2.
The practice of tomato sauce steak introduces the dishes and their functions in detail: French recipes, ingredients for tomato sauce steak:
Ingredients: beef tenderloin1000g, onion and carrot100g, tomato150g, flour 50g and potato chips 50g.
Seasoning: edible oil 150g, fragrant leaves 1 slice, tomato sauce 100g, salt and pepper.
Characteristics of tomato sauce steak:
The smell is very strong.
Teach you how to cook ketchup steak, and how to cook ketchup steak is delicious.
(1) Wash beef tenderloin, cut it into 10 pieces, pat it into thin slices with meat, cut tendons with a knife, chop it into a circle, and marinate it with a little salt and pepper for a while; Wash and shred onions; Wash and slice carrots. Wash tomatoes and cut them into pieces for later use. (2) Heat the pan and pour in cooking oil. When the oil temperature reaches 50%, add the steak with flour and fry until yellow. Take it out and put it in a baking tray. Stir-fry shredded onion, carrot slices and fragrant leaves in the remaining oil until yellow. Add tomato soy sauce until the oil turns red, then pour in beef soup. After the tomato pieces are boiled, add salt to taste and pour them on the steak. Bake in the oven. With French fries. No.3 spinach salad
The practice of spinach salad introduces the cuisine and its function in detail: French recipe spinach salad making materials:
Ingredients: spinach 1.5 kg, boiled egg 500 g, chopped onion 150 g, vinegar sauce.
Characteristics of spinach salad:
Sour and slightly spicy, fresh and delicious.
Teach you how to make spinach salad, and how to make spinach salad is delicious.
1. Preparation of vinegar sauce: Mash two cooked egg yolks, put them in a pot with reeds, add 10g white pepper, 20g mustard sauce, 30g refined salt and 5g monosodium glutamate, stir carefully with a spoon to make the egg yolks cloudy, and then pour 10g raw vegetable oil in turn. Then pour 50 grams of vinegar essence, stir well, adjust the taste and put it into a clean bottle with a lid. When in use, shake the bottle and pour it out. Vinegar sauce, also called French sauce. No.4 Multi-flavor Fish Soup Making Material of Multi-flavor Fish Soup:
Ingredients: 2000g of marine fish (carp, hake, eel and haddock), 2 onions, 8 cloves of garlic, 3 leeks 1 root, 3 tomatoes, 5g of wormwood, celery 1 root, fragrant leaves 1 slice and anemone/kloc-0. Red sauce, saffron, salad oil, salt and pepper.
Characteristics of multi-flavor fish soup:
The fish is fresh, tender and pleasant, with rich taste and moderate sour and spicy.
Teach you how to make multi-flavor fish soup, and how to make multi-flavor fish soup is delicious.
1. Scales, viscera, skins and bones of four kinds of fish, such as carp, hake, eel and Jiang Ke, were removed and cut into pieces. Chop onions, garlic cloves and leeks together. Heat the oil pan, pour in onion, garlic and leek, and stir-fry until fragrant. 2. Put the fish pieces into the pot, fry until both sides are yellow, and drain the fried oil. Add water, stir-fry onion, garlic and leek, then add tomato, wormwood, coriander, anemone, fragrant leaves and saffron, add salt and pepper, then add fish head and bones, cover the pot and cook for 30 minutes. 3. Making red sauce: pour 3 cloves of garlic with seedless peppers into a mortar, then add saffron and a little salt and grind into paste; Peel the cooked potatoes, mash them, put them in a mortar, grind them while adding oil, and grind them into paste. 4. After the soup is cooked, take out the anemone and fragrant leaves, grind the materials in the pot into mud, and then pour them into the ground. 5. Pour the soup into the soup basin and eat it with red sauce and toast. No.5 asparagus soup
The practice of asparagus thick soup introduces the dishes and their functions in detail: French asparagus thick soup making materials:
Ingredients: asparagus1000g, chicken soup 400ml, whipped cream100g, 2 egg yolks and 2 potatoes. Appropriate amount of salt and pepper.
Features of asparagus soup:
Salty, light and refreshing. Rich in nutrition.
Teach you how to make asparagus soup, and how to make asparagus soup is delicious.
1. Peel the asparagus, wash it, put 500ml of clean water in the boiling water pot, put the asparagus in the boiling water pot15min, and take it out. 2. Cut off the tender tips of the soft-boiled asparagus, cut the rest into sections, and then put them into the pot; Peel the potatoes, wash them and put them in the pot. Add chicken soup and water for boiling asparagus, and cook for 25 minutes on warm fire. 3. Remove the vegetables from the farm. Wringing into vegetable puree by a vegetable wringer; Add whipped cream to egg yolk, beat into egg liquid, mix vegetable paste, stir, pour into soup, stir, add salt and pepper, adjust the taste, then boil, and add spare tender asparagus. Admission bowl, just serve. No.6 French fried frog
The method of French fried frog introduces the cuisine and its function in detail: French menu, French fried frog making materials:
Ingredients: 50 grams of salty bread, 200 grams of fresh frog.
Accessories: egg 1 piece, carrot 10g, seasoning.
Seasoning: 50 grams of peanut oil, 3 grams of salt, 3 grams of monosodium glutamate, a little pepper, and a proper amount of raw flour.
Teach you how to cook French fried frog, and how to cook French fried frog is delicious.
(1) Slice the salted bread, the frog killed the diced carrot. (2) Beat the eggs, add the frog, carrot, salt, monosodium glutamate, corn flour and pepper and mix well, then soak the frog in the crust for later use. (3) Boil the pot and drain the oil. When the oil temperature is 100℃, add the brewed bread and fry until golden brown. Take it out. Other notes: Note: Frogs have no bones and should not be cut into large pieces. No.7 tuna salad
The practice of tuna salad introduces the dishes and their functions in detail: French tuna salad making materials:
Ingredients: boiled canned tuna 50g cucumber 1/2 onions 1/8 tomatoes and 3 salad dressings 15g.
Teach you how to make tuna salad, and how to make tuna salad is delicious.
1. Take tuna out of canned tuna and crush it with a spoon; Wash cucumber and tomato and cut into small pieces; onion
Clean and cut into fine powder, soak in clear water, and squeeze out the water with a dry cloth for later use. 2. Put 1 ingredients and salad dressing into a bowl and mix well.
No.8 vanilla roast chicken
The practice of vanilla roast chicken introduces the dishes and their functions in detail: French recipes, the materials for making vanilla roast chicken:
Ingredients: chicken leg, white wine, tomato, onion, celery, lemon salt, sugar, black pepper, salad dressing and tomato sauce.
Characteristics of vanilla roast chicken:
Tender outside and fragrant inside, fragrant and mellow.
Teach you how to cook vanilla roast chicken, and how to cook vanilla roast chicken is delicious.
1, deboned chicken leg, marinated with fragrant segments, shredded onion, lemon slices, white wine, salt and black pepper for 15 minutes, and chopped onion and celery respectively; 2. Bake the chicken legs in the oven 10- 15 minutes 180 degrees, take a small bowl, add chopped onion and celery, add tomato sauce, salad dressing, white wine and white sugar and mix well to make a vegetable salad; 3. Cut the roasted chicken leg into pieces and put it on the plate, put the tomatoes on the edge of the plate for ornament, and dip them in the vegetable salad when eating. No.9 French braised potatoes
The method of French potato stew introduces the cuisine and its function in detail: French menu, French potato stew and making materials:
Ingredients: 500g potato, 40g onion, 25g butter, a little garlic, concentrated vegetable soup 125g, 2 fragrant leaves, a little salt and pepper noodles, a little vegetable oil liquor and a little chopped celery.
Characteristics of French stewed potatoes:
Delicious, soft and delicious.
Teach you how to cook potatoes in French style and how to cook potatoes in French style.
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.
10 fried pork chop
The practice of fried pork chops introduces the cuisine and its function in detail: the making materials of fried pork chops in French recipes;
Ingredients: pork chop, pepper, flour, eggs, bread crumbs and potato chips.
Features of fried pork chops:
Western food has a unique taste.
Teach you how to cook fried pork chops, and how to cook fried pork chops is delicious.
(1) Thin ten pork chops with the back of a knife, then break their tendons with the tip of a knife, sprinkle with salt and pepper, dip them in flour, egg liquid and bread crumbs in turn, and fry them in hot oil. (2) When the dish is served, it is accompanied by fried soil strips. Boil vegetables and pour butter on them. Mainstream school 1. Classic French cuisine (haute cuisine) originated from the dishes popular in the royal family before the French Revolution, and was later classified by Esoffee. The chefs in classical cooking school are skilled, and the ingredients must be of the highest quality. Commonly used dietotherapy includes lobster, oyster, steak and champagne, all of which are based on wine and flour and then concentrated. The taste is rich and rich, decorated with butter or ice cream.
2. Bourgeois cuisine originated from the traditional cooking methods of French civilians in previous dynasties, with fresh ingredients and simple methods. It is also a home-cooked dish, and 1950- 1970 is the most popular.
3. Nouvelle Cuisine advocated by Paul Bo Gu since 1970s is very popular after 1973. New cuisines use precious materials in cooking, emphasizing the original flavor and fresh materials. Most of the dishes are served in porcelain plates alone, and the taste is light. After 1990s, people paid attention to health, and Minceur food advocated by Michael Gaillard became popular, adopting simple and direct cooking methods to reduce the use of oil. Sauce is mostly made of raw gravy, and cheese is used instead of ice cream to thicken the sauce. Traditional menu French traditional 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 and prepare menus.
The line references are as follows:
Five-course example
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)
Step 3: dessert