French pigeon meat floss tart
Fried foie gras with chef sauce
Fried foie gras blueberry juice
Truffle tomato tartar with fresh oysters
Black truffle tomatoes with fresh oysters
French salmon with caviar
Rose salmon with caviar
Vanilla vegetable cream soup
Fresh vanilla cream vegetable soup
Seafood soup
Huang Hailong soup
Sherbet
Kuxueba
Fromage roasted lobster and mutton.
French cheese lobster with vanilla lamb chops
American tenderloin and prawns with Bordeaux red wine sauce.
American beef tenderloin with prawns and Bordeaux red wine sauce.
Tiramisu with fresh fruit
H Tian mi na su ban fresh fruit
Strawberry souffle
Li Duo Lishu
Question 2: What are the famous French dishes? 1, gong orange French foie gras
2. Fried scallops with foie gras.
Features: through ingenious combination, matching of materials and techniques, it presents an elegant food that melts at the mouth.
3. French stewed potatoes
Features: delicious, soft and glutinous, palatable.
4. French onion soup
Features: typical French flavor, rich fragrance.
5, strawberry cucumber
6. French seafood pastry cream sauce
It is a fresh H potato skin made of soft cheese and appetizing sour cream. It is sweet and sour, refreshing and delicious with South American fish salad, fresh salmon, oil green pepper and French onion soup.
7. French lamb saddle steak
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.
Question 3: What is the order of eating French food? First course: I usually order cold dishes. The first course is cold dish, which is on the menu.
There will be a piece of bread before serving. If you want to butter the bread, you must break the bread into small pieces that can be eaten in one bite, and butter the small pieces before eating. Don't butter the whole bread. It is said that the custom of eating bread "bite by bite" has been passed down for centuries in order to distribute the leftover bread to the poor.
The second course: Soup is a delicious French soup, including thick soup, light vegetable soup and delicious seafood soup.
If the soup is too hot to drink, you can't blow it with your mouth. Wait until it cools down naturally.
The third way: hot dishes are the main courses of French cuisine here. The main courses are meat and seafood. You can order 1-3 main courses according to your appetite.
Don't eat too fast. Swallowing food with a big mouth not only affects your health, but also shows rudeness. If you are eating with others, you should pay attention to eating at the same speed as others.
Fourth: dessert after the main course, you can order a dessert, which can be food such as ice cream.
Don't talk with a spoon in your mouth, and don't talk with something in your mouth.
How to use:
When drinking soup, scoop the spoon out to avoid dripping. Drink soup from the side of the spoon and don't make any noise. When you drink soup, you can tilt the soup plate outward so that the spoon can scoop the last drop of soup.
Eat fish with a smaller knife and fork, hold a harpoon in your left hand, and the fork teeth are facing down. Fish knives are used to skin fish and push them onto the harpoon. The knife and fork that eats meat is the largest, and the index finger of the right hand holding the knife should be placed on the back of the knife, one inch away from the handle. Knife in left hand, teeth down. Salad knife and fork is also very special, it is the smallest fork knife. The use of snail pliers is very simple. Pick up the snail and pull out the meat with a special spoon.
Spoon on the right, fork and napkin on the left, liquid on the right and solid on the left. Tableware is used from the outside first.
Don't remind others of the mistakes in using tableware, and there is no need to apologize publicly if you are wrong.
Once the tableware is in your hand, you can't touch the table again; If you want to have a rest on the way, but don't want to take the plate away, you should put the knife and fork on the plate at 8: 20, with the knife below, the fork above and the fork teeth facing down, so that the knife and fork look like an inverted V-shape. After eating, put the knife and fork on the plate in parallel and obliquely, and the tip of the knife and fork points to 10.
Correct usage of fork knife:
A formal French meal requires at least 20 pairs of knives and forks. Not only French food, but also other western foods use knives and forks. There are many noteworthy places. Common people prefer snails and oysters, so they have more dining tools.
Placement of tableware:
After sitting in a French restaurant, do you feel a little confused in front of a pile of knives and forks? In fact, the position of tableware is to guide dining. If someone invites you to eat French food, just look at the tableware and you will know how many dishes are there at today's party.
Tableware is used in turn from outside to inside, with knives and spoons on the right; Forks and napkins are on the left; The glass is on the right; The dishes (salad, butter dishes) are on the left.
Question 4: What are the basic seasonings of French cuisine? French cuisine is very particular about spices. Commonly used spices are: thyme, rosemary, laurel (fragrant leaves), parsley, tarragon, nutmeg, saffron, clove bud and so on. Pepper is the most common vegetable factory in France, and it is used in almost every dish, but monosodium glutamate is not used and coriander is rarely used. There are more than 100 kinds of sauces, which not only pay attention to the subtle differences in taste, but also consider the different colors. All kinds of sauces are full of flavor, which makes consumers have endless aftertaste and gives people beautiful enjoyment. French cuisine has the characteristics of wide selection of materials, fresh materials, exquisite dishes and diverse varieties. Vegetables are generally raw and have the habit of eating lettuce. In seasoning, wine is more important, and what raw materials and wine are used are emphasized. They are rich, tender and spicy. Pork, beef, mutton (tender), chicken, fish and shrimp, eggs, braised sausages, vegetarian dishes and fruits are all their favorite foods, especially pineapples. When eating, the cold dish is a whole piece of meat, which is eaten while cutting. French cuisine is superior to other western foods in ingredients, cooking time, collocation of dishes, freshness of selected materials, diversity of dishes in different regions, delicacy, rationality and artistry of cooking. French cuisine as a whole includes bread, cake, cold food, cooked food, meat products, cheese and wine.
Question 5: What are the main courses of French cuisine? Black truffle tomatoes with fresh oysters
Question 6: What are the classic French cuisines? 1. Classic French cuisine/fine cuisine originated from the royal family before the French Revolution.
Popular dishes among nobles were later classified by Esoffee. The chef of the classic cuisine school is skilled, and the choice of ingredients must be
Is the best quality, commonly used diet includes lobster, oysters, steak and champagne, mostly with wine and noodle sauce, and then.
Concentrated and rich in flavor, thickened with butter or ice cream.
2. Bourgeois cuisine originated from the traditional cooking methods and material selection of French civilians in past dynasties.
Fresh and simple, it is also a home-cooked dish, and it is the most popular in 1950- 1970.
3. New cooking is a new genre of French cooking, which appeared in 1970s and was founded by Paul boogers.
(Paul Bocuse), which is very popular after 1973. New cuisines use valuable materials in cooking, with emphasis on
Original flavor, fresh materials and other characteristics, dishes are mostly served separately in porcelain plates, and the taste is light and blended. exist
After 1990s, people paid attention to health, and Michael Gaillard advocated healthy French cuisine (Minceur).
Cooking) is popular, using simple and direct cooking methods to reduce the use of oil; This sauce is mostly made from the original gravy.
Thicken the juice with cheese instead of ice cream.
Question 7: What are the main courses of French cuisine? Usually potatoes (cheese, fried potato chips, pressed mud or whole foods, etc.). ), all kinds of noodles (such as crozet in the southeast), rice. No matter what the main course is, you can ask for free bread in French restaurants. This is also a staple food, but it is not a staple food. Eat if you want, not necessarily a baguette.
Question 8: What are the authentic French dishes? How come? Recommend several famous and delicious French dishes: fried scallops with foie gras.
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. & gt
Question 9: What are the basic seasonings of French cuisine? Sage: It has been used for 1000 years and is called the elixir of life. People sigh: "Why do people die when they have a virtuous field?" . It is mostly used to enhance fragrance, and can be made into fruit juice or sauce, curry juice, etc. Because it is slightly bitter or astringent, it is suitable for seasoning meat and fish. In Europe, sage beer, sage tea and sage soup are often drunk after adding lemon juice or vinegar.
Rosemary: a precious natural perfume plant, it will give off a fragrant smell during the growing season, and it has the effect of clearing the heart and refreshing. Provence people believe that the aroma of rosemary can make people feel high and make the air pure. Chinese cook the meat or fried rice can also be added. But more often, rosemary is used as a sacred grass for cosmetic external use. You can also learn from the ancient Hungarian queen's bathing with rosemary, which can soothe the nerves. Rosemary is a strong taste in Cologne.
Thyme: Thyme was recorded as a spice 2000 years ago. It is used as a condiment in making cheese and wine. Leaves can be used with all kinds of meat, fish and shellfish dishes, and fried foie gras with boletus mashed potatoes and black mushroom mayonnaise is a representative dish using thyme. Add thyme to the heated butter, mix the two spices, and pour it on the foie gras layer by layer until the foie gras is half-cooked. This method is slow frying, which can keep the foie gras fresh and tender, and can also penetrate the aroma of thyme and butter. Thyme tea can also help digestion and hangover. Adding honey to the immersion liquid can cure colds and sore throats.
Laurel: It tastes bitter, warm and fresh. Putting it in the garage can ease the momentum in the garage. Laurel is a common condiment in picnics, which can remove the fishy smell in meat barbecue.
Dill: meaning calm and elimination, it was called "fennel" in ancient times. Strong and lasting fragrance, with a little cool taste, can remove the peculiar smell in the mouth. Dill seeds have a strong smell and are used for curing, and leaves have a mild smell, also known as dill grass. Chopping them into soup, lettuce salad and seafood can enhance the flavor. Suitable with fish, seafood, vegetables, sauces, etc. The fragrance in the mouth, the peace in the heart.
The combination of herbs and ingredients, skillfully using spices to match different ingredients and practices, stir-frying, stewing and cold salad are all useful. Markets, small shops, big supermarkets and spices can all be easily obtained during the trip. It is important to preview the basic cooking knowledge first. Although everyone has different taste preferences, the collocation habits passed down from generation to generation must have their subtleties.
1. Dill leaves are mostly used to season chicken and marinate salmon to prepare cold soup.
2. Rosemary leaves are used for barbecue, veal, mutton, suckling pigs, river fish and so on. , also used to decorate pizza and bread.
3. Thyme can inhibit the fishy smell and can be directly sprinkled on the cooked fish dishes. It can also be mixed with other aromatic materials to make stuffing, which can be stuffed in the cavity for baking chickens, ducks and other poultry.
4. Sweet perilla leaves are used for cooking fish, shrimps and crabs to detoxify and deodorize; You can also appetize scones before meals.
5. Basil sauce is made of basil leaves mixed with cheese, pine nuts, garlic and olive oil, which can greatly increase appetite with vegetables and meat.
6. Peppermint is mainly used as a seasoning for cakes and desserts, or as an ornament.
Recommended spice varieties and prices
Dry bottled spices are easy to carry and store, and the purchase price in France is subject to ducros brand:
Duclos basil (basil)100ml 1.93 euro.
Ducros tarragon (tarragon, which can be soaked in olive oil to increase fragrance and keep longer) 100ml 1.93 euros.
Duclos mixed herbs (mixed spices) 100ml 1.93 euros.
Duclos oregano100ml 1.93 euro.
Duclos thyme from Provence 100 ml 1.93 Euro.
Nutmeg powder/nutmeg powder (nutmeg powder)
Question 10: What are the famous French dishes? Pigeon puffs
French pigeon meat floss tart
Fried foie gras with chef sauce
Fried foie gras blueberry juice
Truffle tomato tartar with fresh oysters
Black truffle tomatoes with fresh oysters
French salmon with caviar
Rose salmon with caviar
Vanilla vegetable cream soup
Fresh vanilla cream vegetable soup
Seafood soup
Huang Hailong soup
Sherbet
Kuxueba
Fromage roasted lobster and mutton.
French cheese lobster with vanilla lamb chops
American tenderloin and prawns with Bordeaux red wine sauce.
American beef tenderloin with prawns and Bordeaux red wine sauce.
Tiramisu with fresh fruit
H Tian mi na su ban fresh fruit
Strawberry souffle
Li Duo Lishu