Health care is not divided into morning and evening ... Today, France Travel will introduce you to several "drunk" French cuisines with a package of recipes.
It must be remembered
Life is not just a wolfberry in front of you.
There is rice wine stewed chicken in the distance.
Let's charge together, so that we can continue to indulge in work ... and study ... and work. ...
Burgundy-Franche-Conte
Burgundy-France-Conte region
Welcome to France's most famous wine kingdom, where the signature hard dish Burgundy stewed beef with red wine has long been famous and well known!
So I won't introduce this road. ...
What we want Amway today is other alcoholic foods in Burgundy.
A glass of wine
Stewed chicken with yellow rice wine
Vin Jaune only describes his color. In fact, he is a liquor from Jura producing area and has the reputation of "Jura Gold". Compared with ordinary white wine, it has rich aroma and various spices, and is an essential element in Franche-Comt cuisine.
750 grams
This kind of rice wine stewed chicken (can't be called yellow stewed chicken for short, thank you) cooked with rice wine can not only go to class, but also become a home-cooked dish in mom's hands. The difference between them depends largely on the choice of ingredients:
People-friendly version = penis+ordinary mushrooms
Deluxe Edition = Stewed Chicken+Morchella
The picture comes from Nanmao, a user in Zhihu.
Look at the color scheme. It's light but absolutely wonderful. Users on Zhihu describe its taste like this:
"The chicken is very tender and keeps its original flavor. The sauce completely concentrates the flavor of morel and chicken. Wrap the tender chicken in a mushroom-flavored sauce and eat it in one bite. You must taste this taste! "
Formula of stewed chicken with yellow rice wine
condiments
1 chicken 1.5 kg, cut into 8 pieces.
250 grams of fresh morel or 75 grams of dried mushrooms.
Half a bottle of yellow rice wine
20 ml whipped cream
2 shallots
2 tablespoons oil
80 grams of butter
1 tbsp vinegar
A pinch of nutmeg
Appropriate amount of salt and pepper
working methods
Simply marinate chicken with salt, pepper and nutmeg.
Heat butter and oil in a pan, fry the chicken until brown, and keep warm.
Add chopped green onion and half a cup of yellow wine, cover the pot and simmer for 20 minutes.
Wash Morchella with vinegar water. If the morel is too big, you can cut it in half along the grain and drain it.
If it is dry, put it in warm water 15 minutes and then drain it.
Heat the remaining yellow wine in the pot, and then pour it into the stew pot.
Add Morchella, stir gently, and simmer 15 minutes.
Add cream sauce and cook for another 5 minutes.
Finally, pour the morel and wine sauce on the chicken.
serve the dishes
Oeufs en Meurette
Eggs in red wine sauce
After eating all the chickens, there is no room for eggs.
The picture is from seriouseats.com.
This red wine sauce with water and eggs is an outstanding representative of Burgundy red wine food series. Do you think the color of that sauce is very red?
The picture is from marmiton.com.
The key to this dish is the sauce mixed with red wine. The sauce includes diced meat fried with butter, onions, small onions and mushrooms. The finishing touch is the garlic toast under the egg.
You can try recipes, and visually breaking eggs will have great happiness!
Red wine sauce and egg recipes
condiments
6 eggs
100 ml vinegar
6 slices of bread
50g butter
3 onions
200 grams of mushrooms
1 bottle of mellow red wine
150g diced bacon
1 tbsp flour
Thyme and laurel spice package
working methods
Sliced bread is fried in butter and set aside.
Fry the diced smoked pork with chopped onions and small pieces of yellow oil in a pan.
Slice the mushrooms until golden brown.
When all the ingredients are fried to golden brown, add 1 tbsp flour, pour wine while stirring, and add thyme and laurel.
Collect the juice on low heat for 45 minutes to thicken the sauce (until the smell of alcohol is gone).
Break the eggshell, put it in boiling water mixed with vinegar, cook for about 2.5 minutes, and then blot it with absorbent paper.
Put the eggs on the toast and pour the sauce on it.
serve the dishes
Normandy
Normandy region
When it comes to Normandy wines, there are three kinds that are most familiar:
Cidre pomme, pear wine (Poir) and calvados wine (calvados province).
The picture on the left is from objectifsfitness.com.
Image from poiredomfront.com 2.
The picture on the right is from calvados-huet.com.
But I guess you may not know that there is another kind of nectar, which can be called a sacred product for health.
Conocophillips cooked with it exudes a healthy and delicious taste from the inside out. ....
Cabillaud la Fcampoise
Conocophillips cod
Telling a story should start with wine.
Liqueur Bndictine is a liqueur, which is also translated into friar wine and Benedictine wine ... it was invented by Benedictine friars in Fekamp, Normandy in the middle ages. In the brewing process, 27 kinds of medicinal materials are distilled and refined, which is similar to traditional Chinese medicine soaking wine.
Benedictine Palace in falcon, Normandy.
Legend has it that this recipe was lost for hundreds of years, and it was not until 1863 that a capitalist, Alexandre Le Grand, stumbled upon it in his collection that it was re-carved and rediscovered.
The picture is from www.cuisineaz.com.
And then the lovely Cabillaud la Fcampoise. Not only the French medicinal liquor "Langjiu" is used, but also dry white or Normandy cider is added, which will definitely enrich the taste.
Falcon cod recipe
condiments
600g cod (4 slices)
400g fresh mushrooms
150g butter produced by Isigny.
1 carrot
1 onion
4 shallots
1 liter dry white (or Normandy cider)
1 cup of langjiu
1 Pack parsley, thyme, laurel and other spices.
lemon juice
pepper
working methods
Slice the onion and shred the onion.
Melt 50 grams of butter and cut the rest into pieces.
Always put water, white wine, carrots, onion slices, shredded onions, spice bags and peppers in a pot and cook cod pieces.
Put the drained cod pieces on a rocking baking tray, pour in melted butter, wrap them in tin foil, and bake them on medium heat 15-20 minutes.
Boil the sauce, simmer it, add Langjiu, and then add it to the blender with the butter.
Cut the mushrooms into small pieces, fry them and spread them on a plate.
Put the roasted cod on the mushroom slices, pour the sauce and sprinkle with chopped parsley.
serve the dishes
People who love life (and work) generally love cooking.
To sum up, the key to French wine health is to mix sauce with wine. Then you can use your imagination to make a sauce to go with other meats ~ ~ or take the diced meat in the sauce formula and make a vegetarian version.
Today's health education class is here for everyone. I wish you good health and delicious food!
Related reading regional food series