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 you are together, the first course, soup, main course, dessert and coffee will be fine! As a side dish, you can order a piece or two of bread for each person and add some butter according to your personal needs. ) Western food is divided into meals. It is customary for individuals to order their own dishes, so the guests should pay attention to this, instead of doing everything when ordering Chinese food. If the guests can accept the host's taste, they will generally say the same or similar dishes as the host.
Order wine: If the dish is meat, it should be served with red wine and fish with white. Have a glass of champagne, sherry or Jill before serving, so that you can usually choose more than one drink when eating western food. In addition, the acid in western-style salad has greatly damaged 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 absolutely matched.
How to eat: 1. Napkin: After ordering the food, open the napkin before the food is delivered, fold it inward by one third, and let two thirds lie flat on the leg to cover the leg above the knee. It's best not to stuff napkins into the neckline. 2. Drink soup: you can't suck when you drink soup. You should first scoop up the soup from back to front with a spoon, and put the bottom of the spoon on your lower lip to deliver the soup to your mouth. The handle of the spoon forms a 5-degree angle with the mouth, and the upper body leans forward slightly. When there is not much soup left in the bowl, you can lift the bowl slightly with your fingers. If you put the soup in a bowl with a grip ring, you can drink it directly with the grip ring, not with 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, tearing it by hand is not only laborious, 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, insert the knife into the central part, cut it near the body, and then turn the bread around to cut off the other half. You can fix the bread when you cut it to avoid making noise. 4. Eat fish: Fish is tender and crisp, so the restaurant uses a spoon instead of a knife. This kind of spoon is slightly bigger and flatter than ordinary spoons. It can not only divide vegetables, but also scoop sauce. If you want to eat other mixed vegetables, you'd better use a fork. For fishbone, you should first stab a straight line near the gills with a knife, and the tip of the knife should not pierce through, but should pierce through 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 tip of the fork facing down, and tie up the meat and send it to their mouths. If it is a burnt vegetable, they will put it on a fork with a knife and send it to their mouth. Americans cut meat in the same way, then put down the knife in their right hand and put on a fork, with the tip of the fork facing up under the meat. Without knives, they shoveled the meat into their mouths and ate the burnt vegetables in the same way. 6. Sauce: The use of a spoon for sauce is the same as that of a general spoon. You should use a fork to push the dish onto the sauce spoon, instead of fork the dish and pour the sauce with the sauce spoon, because the latter is against etiquette.
Precautions for knives and forks: western food uses knives and forks, so the basic action is: cut with a knife in your right hand and fork with a fork in your left hand. If there are more than two knives and forks, you should use them in turn from the outermost one. The way to hold a knife and fork is to gently hold the tail end and press the index finger on the handle. Hold the pen and hold the spoon. If you feel inconvenient, you can change your right hand to hold the fork, but it is impolite to change it frequently. When eating big vegetables, you can fold and cut them with a knife and fork. Soft food can be put on a fork and arranged with a knife. If you want to put down your knife and fork to have a rest or talk about something in the middle of a meal, you should put your knife and fork in the center of the plate in a figure of eight. If the knife and fork stick out of the plate, it is neither safe nor beautiful. It's impolite to wave a knife and fork when talking. Put the knife and fork at four o'clock after eating.
The French pay absolutely equal attention to food as we do in China, and even better than us in treating food as an art. In addition to paying attention to the color, fragrance and taste of food, the French also pay special attention to the artistic conception 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 cuisine. An aperitif is essential, and the variety and even color of wine are very particular when eating. Order meat with red wine, eat seafood such as fish and shrimp with white wine, and some people like to drink brandy after meals. The glass used for each kind of wine is different. Look at the tall and thin glasses in front of you. Don't be nervous if you can't drink well. Eating French food and wine is just an interesting thing at the dinner party, just a taste.
It is difficult for busy office workers to have the energy and financial resources to enjoy expensive French dinners, let alone travel to France and enjoy French dinners in charming scenery. But it doesn't matter. We specially invited Master Zheng Hongbin, the head of western food in Beijing VIP building, 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 people: couples who can't afford to eat foie gras in western restaurants.
Ingredients: New Zealand lamb chops 300g.
Accessories: 50g plum, red wine, white pepper, salt, onion, celery and a little carrot.
Small jelly: similar to China jelly, except mint, garlic or rosemary. Small jellies are generally hard to buy in China. If couples want to follow suit, they can use jelly from the supermarket instead.
Plum-stuffed lamb chops give people a unique three-dimensional sense of French cuisine, and achieve the characteristics of color, fragrance and shape.
What is the cure? ⑾ ⑾ ⑾ ⑾ ⑾ ⑾ ⑾? ⒑? Crab, bad saddle, shit, ass? It is rich in minerals and nutrients such as niacin, copper, zinc, calcium, phosphorus and iron.
Production process:
1. First, chop onions, celery and carrots, add salt and red wine, and marinate the lamb chops for half a day, which takes at least 4 hours to taste.
2. After curing, put the sheep in a special container to rotate, and then brew the dried plums into lamb chops.
3. Because the heat is uneven when roasting, you should first put the sheep in the pot and fry it in oil until it turns golden yellow. Then put the mutton in the oven, adjust it to about 250 degrees, and bake it for about 5 minutes, until the lamb chops are 78% mature.
4. Take out the lamb chops and cut them into large pieces, and spread mint-flavored sauce around them.
French fried foie gras
Foie gras is foie gras in French, and the soup is fried, so if you see "fried foie gras" in the appetizer of 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 together, so that the aroma of foie gras can match the aroma of figs, and the taste is different. French fried foie gras is known as the three most delicious foods in the world, and it has its unique features in the process of raising French geese. However, gouty people in China can only condescend to choose foie gras from China when cooking this dish.
Suitable for people: suitable for all ages.
Raw materials: fine foie gras 150g.
Accessories: apples, potatoes, carrots, flour, black pepper, red wine and a little boiled juice.
Ingredients: sliced carrots and eggplant.
Cooking juice: Due to the addition of black pepper, the cooking juice is fresh, tender and salty with a little spicy taste. You can make different sauces according to different tastes. The basic ingredients for cooking sauce are beef bones, onions, celery and carrots, plus tomatoes and ketchup. Then put all the raw materials into the oven and bake at high temperature for at least 3 hours. Generally speaking, refined beef powder can be selected for cooking juice at home. When preparing, pour boiling water on the refined beef powder, then add a little salt and cook it in boiling water. You can thicken it a little at home to make the juice thicker.
Nutritional analysis: rich in vitamin D, soft and delicate in taste and rich in nutrition. If you want fashion, it will taste more delicious with red wine.
Production process:
1. First slice the foie gras, sprinkle with black pepper and salt, dip in flour and heat it with a torch.
2. Put the foie gras in the oil and fry the livers on both sides with medium fire. The fried foie gras is golden yellow. The foie gras slices of about 0.8 cm should be fried for about 5 minutes.
3. Peel and core the apple, then slice it. Then dip it in flour and fry the apple over medium heat until golden brown. Carrots and mashed potatoes are fried until golden brown, and apples can help relieve boredom. Foreigners and China people eat differently. They like to eat fruit and cooked food together, which can relieve boredom.
4. Mix the cooked 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 people: insufficient blood gas, MM with cold hands and feet in autumn and winter.
Ingredients: onion (enough for two people) 250g.
Seasoning: 1 cup of liquor, 4 slices of bread, some butter and Swiss cheese, 3 tablespoons of olive oil, 1 tablespoon of flour, salt and pepper.
Nutritional analysis: In the crisp autumn season, drinking some soup rich in calories can promote human metabolism and speed up blood circulation. Women often feel cold feet because of insufficient blood gas in autumn and winter. Drink more French onion soup to replenish your energy and refresh yourself.
Production process:
1. Slice the onion, melt the butter in a large saucepan, add the onion and heat for five minutes on medium heat.
When they are soft, sprinkle flour on them and stir until they are completely mixed.
3. Then stir fry for five minutes, add wine, warm water, salt and pepper, and heat over low heat 15-20 minutes.
4. Put the soup in a soup plate with a cover, put bread slices on it, sprinkle grated cheese on the bread slices, and finally bake in the oven for a few minutes.