Pan fry (English: pan fry, French: fried, German: braten) is one of the oldest cooking methods. The history of pan fry can be traced back to the ancient Egyptian civilization in 2500 BC.

There are two types of heat-conducting materials used for frying: oil or fat.

Oil comes from plant-based raw materials, such as olive oil; fat comes from animal-based raw materials, such as beef tallow.

The only container used for frying in European kitchens is a flat-bottomed frying pan, and the English cooking vocabulary is far less rich than ours, so we simply add a "pan" (flat-bottomed frying pan) before "fry" to differentiate between frying and deep-frying (

deepfry).

Once it is called pan-frying, the amount of oil or fat in the frying pan is generally no more than one-third of the thickness of the ingredients.

Compared with the water temperature of 100 degrees, the temperature of the oil can reach more than 200 degrees, thus giving the surface of the raw materials a golden color and crispy taste.

There are countless dishes used for frying in European kitchens. Today I will give the example of "Swiss pork chop" (cordonbleu).

It is to take two pork chops of moderate thickness, sandwich them in the order of a layer of pork chops, a layer of cheese, a layer of smoked ham, a layer of cheese and a layer of pork chops, then seal the edges, wrap them in bread crumbs and cook them slowly over medium heat.

Fried.

When you cut into the steak, the melted cheese will flow out, and the aroma is overflowing; coupled with the bite of prosciutto and the crispiness of the pork chop, it is very delicious.

There are four theories as to the origin of the name "cordon bleu".

One, stems from a French cooking competition.

Second, in 1929, it was invented by a Swiss chef to celebrate the record set by the steamship "Bremen" for the fastest crossing of the Atlantic.

"cordon bleu" means "blue ribbon" in French, and the prize won by the steamship "Bremen" is exactly a blue ribbon.

3. In 1578, French Emperor Henry III founded the "Blue Ribbon" Knights. During the subsequent Bourbon dynasty's reign, the "Blue Ribbon" evolved into a synonym for the highest honor.

Later, the French Emperor Louis XV gave it to the chef of his mistress, Countess Du Barry (Madame du Barry), despite many objections. Later, the "blue ribbon" became synonymous with gourmet food.

4. A chef in Basel, Switzerland, invented this dish after being inspired by the blue headbands worn by girls playing in the courtyard.

It's up to you to decide which legend you like.

It is worth mentioning that Lidl supermarkets in Germany sell "cordon bleu" on a regular basis. All you need to do is fry it and eat it.

Deep fry (English: deep fry, French: fry, German: frittieren) means deep frying with high heat and lots of oil.

The amount of oil in the pot should be enough to submerge the raw materials and make the raw materials float on the oil surface.

Because there is no water involved in the frying process (otherwise you have to wear a mask into the kitchen), Westerners also classify it as a "dry cooking method".

Depending on the time and heat, the fried dishes can have different characteristics such as fragrant, crispy, burnt, crispy, tender, etc.

But in European kitchens, most fried dishes are golden in color, crispy on the outside and tender on the inside.

Putting aside the chicken drumsticks from KFC or McDonald's, the representative fried dish I want to introduce today is Fish and Chips, which is known as the British national dish.

A European folk song goes: "The French live to eat, the English eat to live."

In short, the reputation of British cuisine in Europe is basically as good as that of their Prince Charles.

To say that the British have no interest in cooking is not necessarily true.

But they put their only enthusiasm on breakfast.

For example, the writer William Somerset Maugham said: "If you want to eat well in London, please eat breakfast three times a day." At the risk of going off topic, I will briefly list the typical British breakfast items: Oatmeal

Porridge, Bacon and Eggs, Sausages, Baked Beans, Roasted Tomatoes, Roasted Kidneys, Fried Fish or Kippers, Toast, Butter, Jam

(Jam) or slightly bitter orange marmalade (Orange Marmalade).

"焗" (English: gratin, French: gratiner, German: gratinieren) "焗" is a phonetic character. I searched for it in the Ziguang input method for a long time and couldn't find it. I could only copy and paste it from a web page.

Baking is a cooking method that originated from France. It involves covering easy-to-cook or semi-cooked raw materials with butter or seasoning sauce, and then heating them at high temperature for a short period of time in a special oven (Salamander) until the butter or seasoning sauce melts and boils.

Remove the serving plate.

Baking not only ensures the freshness of dishes, but also gives them a rich aroma and bright color on the surface. It is an indispensable cooking method in high-end kitchens.

The cooking equipment such as ovens should also be briefly introduced.

It resembles a small oven, but has one open side and infrared heaters above and below.

The most primitive oven was composed of two red-hot iron plates.

Friends who are familiar with English may say that "Salamander" doesn't mean giant salamander?

That's right.