Ordering: I know that western food can be divided into seven categories, so I must have at least one item in every step of formal western food activities. If individuals get together, the first course, soup, main course, dessert and coffee will be fine! As a side dish, you can order one or two slices of bread for each person, and add some butter according to your personal needs. ) Western food is divided into meals, and it is customary for individuals to order their own dishes, so people who treat guests should pay attention to this, instead of doing everything when ordering Chinese food. If guests can accept the taste of their hosts, they will generally say the same or similar dishes with their hosts.
Order wine: if the dish is meat, it should be accompanied by red wine, while the fish should be accompanied by white. Before serving, you might as well have a glass of light wine such as champagne, sherry or Jill, so you can usually choose more than one drink when eating western food. In addition, the acid in the salad of western food greatly destroys the mellow wine, so you can choose acidic wine to match it, so that the acid contained in the wine will be decomposed by the lactic acid of the salad, which is an absolute match.
How to eat: 1. Napkin: After ordering the food, open the napkin before the food is delivered, fold one-third inward, and let two-thirds spread flat on the legs to cover the legs above the knees. It's best not to stuff napkins into the neckline. 2. Drink soup: you can't suck it when you drink soup. You should first use a spoon to scoop up the soup from back to front, and the bottom of the spoon is placed in the lower lip to send the soup to the mouth. The spoon handle and mouth are at an angle of 5 degrees, and the upper part of the body leans forward slightly. When there is not much soup left in the bowl, you can lift the bowl slightly with your fingers. If the soup is filled in a bowl with a grip ring, you can drink it directly with the grip ring, but you can't drink it in other bowls. 3. Bread: First tear it into small pieces with both hands, and then eat it with your left hand. When eating hard bread, it is not only laborious to tear it by hand, but also crumbs will fall all over the floor. You can cut it in half with a knife and then tear it into pieces to eat. Don't cut bread like a saw. First, stick the knife into the central part, cut it near your body, and then turn the bread around to cut off the other half. When cutting, you can fix the bread to avoid making noise. 4. Eat fish: Fish is very tender and fragile, so the restaurant uses a spoon instead of a knife. This kind of spoon is slightly larger and flatter than common soup. It can not only divide dishes, but also scoop them up with sauce. If you want to eat other mixed vegetables, it is better to use a fork. For fish bones, you should first stab a straight line near the gill with a knife, and the tip of the knife should not pierce through, but pierce half. After picking up the upper body of the fish, start from the beginning, put the knife under the bone, cut it in the direction of the fish tail, remove the bone and move it to the corner of the plate. Finally, cut off the fish tail. 5. Meat dishes: British people hold a fork in their left hand, with the fork tip facing down, tie up the meat and send it to their mouths. If it is a burnt vegetable, they will put the dish on the fork with a knife and send it to their mouths. Americans cut the meat in the same way, then put down the knife in their right hand, change the fork, and put it under the meat with the fork tip up. Without a knife, they shovel the meat and send it to their mouths, and eat the burnt vegetables in the same way. 6. Seasoning sauce: The use of a spoon for seasoning sauce is the same as that of a general spoon. You should use a fork to push the dishes onto the spoon of the sauce, instead of fork the dishes and pour the sauce with the spoon of the sauce, because the latter is against etiquette.
Note of knife and fork: western food uses a knife and fork, so the basic action is: cut it with a knife in your right hand, and then fork it with a fork in your left hand. If there are more than two knives and forks, you should use them from the outermost one in turn. The way to hold a knife and fork is to gently hold the tail end and press the index finger on the handle. The spoon is held by holding the pen. If you feel inconvenient, you can change your right hand to hold the fork, but it is rude to change it frequently. When eating large vegetables, you can fold and cut them with a knife and fork. Soft food can be placed on the fork plane and tidied up with a knife. If you want to put down your knife and fork to rest or talk about something in the middle of the meal, you should put the knife and fork in the center of the plate in a figure of eight. If the knife and fork protrude out of the plate, it is not safe or beautiful. It is impolite to wave a knife and fork while talking. After eating, put the knife and fork at four o'clock.
The French people's attention to food is absolutely comparable to that of us in China, and they can even be said to be better than us in regarding food as art. In addition to paying attention to the color, smell and taste of food, the French also pay special attention to the mood of eating, such as exquisite tableware, faint candlelight, elegant environment and so on.
It is an "art" to match every dish and drink in French food. An aperitif before a meal is indispensable, and the types and even colors of wine are very particular during the meal. Order meat with red wine, eat seafood such as fish and shrimp with white wine, and some people like to drink a little brandy after dinner. The glass used in each wine is different. Looking at several tall and thin wine glasses in front of you, you don't have to be nervous if you can't drink well. Eating French food and wine is just a fun thing at the dinner, just taste it.
It is difficult for busy office workers to have the energy and financial resources to enjoy expensive French dinners, let alone travel to France to enjoy French dinners in the charming scenery. But it doesn't matter, we specially invited Master Zheng Hongbin, the head of western food in Beijing VIP Hotel, to teach you how to make the most exquisite and romantic French dinner with the simplest raw materials.
Braised lamb chops with prunes
Suitable for the crowd: couples who can't afford foie gras in western restaurants.
Ingredients: New Zealand lamb chops 300g
Accessories: 50g prune, red wine, white pepper, salt, onion, celery and a little carrot.
Little jelly: similar to China jelly, except mint, there is garlic or rosemary. Little jelly is generally difficult to buy in China. If couples want to follow suit, they can use jelly from the supermarket instead.
The stuffed lamb chops with prunes give people a unique three-dimensional feeling of French cuisine, and achieve the characteristics of color, flavor and shape.
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Production process:
1. First, chop onions, celery and carrots, add salt and red wine, and marinate lamb chops for half a day, which takes at least 4 hours to taste.
2. After curing, rotate the lamb chops in a special container, and then brew the prunes into the lamb chops.
3. Because the heat is uneven when roasting, you should first put the sheep in the pan and fry them in oil until they turn golden yellow. Then put the lamb into the oven, adjust it to about 250 degrees, bake it for about 5 minutes, and the lamb chops will be 78% ripe.
4. Take out the lamb chops and cut them into large pieces, and put mint-flavored sauce around them.
French fried foie gras
Foie Gras is Foie gras in French, and the decoction is Saute, so if you see "Foie Gras Saute" in the appetizer in a French restaurant, it is French fried foie gras. When frying foie gras, it is best to match the sauce cooked with sweet wine, or add dried figs to fry it together, so that the fragrance of foie gras can match the flavor of figs and taste different. French-fried foie gras is known as the world's three great delicacies, and it has its own uniqueness in the process of raising French geese, but the gouty people in China can only condescend to choose China's foie gras when cooking this dish.
Suitable for people: suitable for all ages.
Ingredients: fine foie gras 150g.
Accessories: apples, potatoes, carrots, flour, black pepper, red wine, a little boiled juice.
Ingredients: sliced carrots and eggplant.
Boiled juice: Because of the addition of black pepper, the boiled juice is fresh and salty with a little spicy taste. You can make different sauces according to different tastes. The basic raw materials for cooking sauces are beef bones, onions, celery and carrots, plus tomatoes and ketchup. Then put all the raw materials in the oven and bake them at high temperature for at least 3 hours. In general, you can choose refined beef powder for cooking juice at home. When preparing, pour boiling water on the refined beef powder, then add a little salt and boil it in boiling water. At home, you can thicken it slightly to make the juice thicker.
Nutritional analysis: It is rich in vitamin D and tastes soft, delicate and nutritious. If you want to be fashionable, you should match it with red wine, and the taste will be more delicious.
Production process:
1. First, slice the foie gras, sprinkle with black pepper and salt, dip it in flour, and heat it with a torch.
2. Put the foie gras in the oil, fry the liver on both sides with a medium torch, and the fried foie gras is golden yellow. Foie gras slices of about 0.8 cm should be fried for about 5 minutes.
3. Peel and core the apple, and then slice it. Then dip it in flour and fry the apples in medium fire until golden brown. Carrots and mashed potatoes are fried to golden brown, and apples can help relieve boredom. Foreigners and China people eat differently. They like to eat fruits and cooked food together, which can get rid of boredom.
4. Mix the boiled juice and pour it on apples and foie gras, and serve with side dishes of various colors such as carrot slices and eggplant slices.
onion soup
Suitable for the crowd: insufficient blood gas, MM with cold hands and feet in autumn and winter.
Ingredients: onion (enough for two people) 250g.
Seasoning: 1 cup of white wine, 4 slices of bread, some butter and Swiss cheese, 3 tablespoons of olive oil, flour 1 spoon, salt and pepper.
Nutritional analysis: In the cool autumn season, drinking some soup rich in calories can promote human metabolism and speed up blood circulation. Women often feel cold hands and feet because of insufficient blood gas in autumn and winter. Drink more French onion soup to replenish your body energy and make you feel refreshed.
Production process:
1. Cut the onion into pieces, melt the butter in a large saucepan, add the onion and heat it for five minutes on medium heat.
2. When they become soft, sprinkle flour on them and stir until they are fully mixed.
3. Stir-fry for five minutes, add wine, warm water, salt and pepper, and heat with low fire 15-20 minutes.
4. Put the soup in a covered soup plate, add thin slices of bread on it, sprinkle grated cheese on the thin slices of bread, and finally bake in the oven for a few minutes.