German gourmet

German food has a strong taste, and pork, beef, liver, spices, fish, poultry and vegetables are the first choice for materials. Lots of mustard, white wine, butter, etc. It is used as seasoning, while boiling, stewing or stewing is often used in cooking.

The application of German cuisine in meat has its own unique method. There are hundreds of kinds of ham, bacon and sausage alone, especially those produced in Bavaria, which are the first in quantity and quality. It also occupies a considerable position in the world's beautiful dishes; Its types and styles are salty, smoked, stuffed, mustard-seeded, and sausage made of pig blood, which is really endless. Most of these meat products are cold, but many sausages or bacon are mainly hot. These foods are usually served with sauerkraut, baked potatoes and mustard sauce. There are also many well-known foods in German cuisine, such as sour beef, which is marinated with vinegar and spices for a few days, braised or stewed, sliced when eating, and attached with fire potato sauce. There are also braised beef rolls and raw tartar steak. This steak is made of fine filet mignon, chopped, mixed with egg yolk, pickled cucumber and mustard, and served with some brown bread.

In addition, Germany is also rich in wine, mostly in the Rhine region; But the output of beer is even larger, about 2 billion gallons a year. Germany also holds a grand beer carnival in Munich in September and 10 every year, attracting millions of tourists from all over the world every year.

The eating habits of Germans are quite different from those of other ethnic groups in Europe. They usually pay more attention to breakfast and lunch, while dinner is more casual. Most of them eat cold meat, salad, potatoes, bread, beer and so on. But they pay great attention to the atmosphere of dinner, and usually put some music or light some candles to increase the atmosphere and appetite.

German food is mainly sour and salty, with strong seasoning. Cooking methods mainly include roasting, stewing, skewering and stewing. There is a basket of bread on Langer's tablecloth, and guests can enjoy it while waiting. German bread is very biting, and only people with good teeth can taste it. German-style soup is generally thick and likes to break the raw materials in the soup, which is probably related to the local freezing climate. It is said that Germany lives frugally, cooking sausages, a pot of thick potato and bean soup, as well as famous pickled sauerkraut and bread, and sending them away at one meal.

In addition, German cuisine also includes famous German mung bean soup, German sashimi, German roasted miscellaneous meat, German sausage, sauerkraut, German apple crisp, fried biscuits and so on.

French cuisine

French food culture has a long history. According to legend, in the/kloc-6th century, after the Italian woman Catherine married King Henry II of France, she brought the popular Italian Renaissance cooking methods such as beef liver, black fungus (black truffle), tender steak and cheese to France. Louis XIV also launched a cooking competition, which is the popular Cordenbroo Prize. Antony Clemmie was the chief chef of Emperor George IV and Russian Tsar Alexander I, and he wrote a diet dictionary, which became the basis of classic French cuisine.

/kloc-French cuisine has been continuously improved since the 0/7th century, pushing the traditional classical cuisine to the so-called NouvelleCuisine and using it together. The modulation method pays attention to the coordination of flavor, nature, skill, decoration and color. Due to different geographical locations, French cuisine is very popular in animal husbandry in northern France, which contains many regional dishes. All kinds of cream and cheese make people's index fingers move. Olives, seafood, garlic, fruits, vegetables and spices are abundant in the south.

French cuisine prefers beef (b? Uf), veal (veau), mutton (agneau), poultry (volaille), seafood (fruits de mer), vegetables (légume), snails (snails), truff, foie gras and caviar; In terms of ingredients, a lot of wine, butter, whipped cream and various spices are used; When cooking, heat plays a very important role. For example, beef and mutton are usually cooked to six or seven minutes. Seafood should be cooked properly, not overcooked, especially the production of sauce, which takes a lot of effort. It uses a wide range of materials, whether it is soup, wine, whipped cream, butter or various spices, fruits and so on. , and very flexible.

France is one of the proud producing areas of wine, champagne and brandy in the world, so the French are very particular about the collocation and use of wine in catering. For example, drink a cup of light wine before meals; When eating salad, soup and seafood, drink white wine or bogui wine; Drink red wine when eating meat; Have a little brandy or liqueur after dinner. ?

Italian food

Italian cuisine originated from the court of ancient Rome and has a strong food charm in Florence during the Renaissance. Known as the "mother of European cooking", it enjoys a high reputation in the world. Italian food is mainly seafood, supplemented by cattle, sheep, pigs, fish, chickens, ducks, tomatoes, cucumbers, radishes, green peppers, kohlrabi and leeks. The production method is generally fried, fried, boiled, braised or braised, with garlic and dried Chili, which is slightly spicy and the temperature is generally 67% mature. It pays attention to the feeling of teeth, and it is beautiful for its hardness and elasticity, forming the characteristics of 12, which is mellow, fragrant, fresh, raw, raw, slightly spicy, hard and tough. This is manifested in Florence steak, Roman devil chicken, Neapolitan grilled lobster, Barry turtle, Osbock elbow, Za Magron salad, Milester macaroni, minced egg sauce, stewed chicken with green pepper, stewed prawns, grilled fish, cold chicken, white bean soup, ham and Daoxiao Noodles, and so on. Tourists from all over the world come in an endless stream.

Compared with Chinese food, spaghetti, pancakes, rice, sausages and drinks have to go up a flight of stairs. Spaghetti, also known as spaghetti, has a good reputation. It is divided into four categories: linear, granular, hollow and hollow fancy, and is made of flour, eggs, tomatoes, spinach or other auxiliary materials by machine. The most famous ones are macaroni, mussel shell powder, bow tie powder, shredded fish and snail powder, mung bean soup powder and tomato sauce powder, which are available in four colors: white, red, yellow and green. This kind of powder is chewy when cooked, and it is delicious with ham, bacon, minced meat, shredded fish, cheese, mushrooms, fresh bamboo shoots, peppers, onions, shrimps, green beans and various seasonings. Italy produces 2 million tons of noodles every year, with an average of 30 kilograms per person per year.

Italian food pays the most attention to the essence and true colors of raw materials, and the finished products strive to maintain the original flavor. In the cooking process, I like garlic, onion, tomato sauce and cheese very much, and pay attention to making sauces. Cooking methods are mostly frying, frying, roasting, braising and braising. Usually, the main ingredients are wrapped or pickled, fried or baked, and then cooked together with the ingredients, so that the taste of the dishes is extremely excellent, and a layered multiple taste is formed.

English cuisine

The Roman Empire once occupied and controlled Britain, which influenced the early English culture, but most of the cooking knowledge was later lost.

In A.D. 1066, William, Duke of Normandy, France, succeeded to the British throne, bringing splendid French and Italian food culture and laying the foundation for traditional British cuisine.

However, due to geographical and natural conditions, British agriculture is not very developed, and food is imported every year. Moreover, the British don't respect food as much as the French do, so English food is relatively simple, and the British often laugh at themselves for not being good at cooking, but English breakfast is rich, and English afternoon tea is particularly rich and exquisite.

English food can be described in one word-"simple". There are only two ways to make it: baking it in an oven or cooking it in a pot. When cooking, don't put seasoning. When eating, add some salt, pepper or mustard, spicy soy sauce and so on according to your personal preference. Respect everyone's likes and dislikes, but it is inevitable to cut corners.

Eating English food is love. Taste and love are both your own choices. It is not the tongue that judges the taste, but the heart. In British food culture, British food is very rich. The human body says that all kinds of nutrients it needs will be satisfied from these different foods. The standard of English breakfast includes bacon, black pudding, fried eggs, bread, tomatoes and tea.

1, material selection restriction

The choice of ingredients in British cuisine is relatively simple. Although it is an island country with a vast sea area, due to geographical and natural conditions, the fishing grounds are not very good, so the British do not pay attention to seafood and prefer beef, mutton and poultry.

2, the taste is light and original.

Simple and effective use of high-quality raw materials, as far as possible to maintain the original texture and flavor, is an important feature of British cuisine. There are not many choices of cooking materials for British cuisine. Generally, it is made of a single raw material, and the chef is required to keep the original flavor of the dish without adding ingredients.

British cuisine is known as "home cooking", and the British cooking method is rooted in home cooking, so only when the raw materials are made in China, made in China and made by ourselves can the dishes achieve satisfactory results.

3. Simple and distinctive cooking.

The cooking of English food is relatively simple, and the side dishes are relatively simple. Vanilla and wine are rarely used. Common cooking methods include boiling, stewing, roasting, frying and steaming. ?

Russian gourmet

As the country with the largest territory across Eurasia in the world, although Russia has a vast territory in Asia, its food culture is more influenced by the European continent because most of its residents live in the European part, showing the basic characteristics of the European continent food culture. However, due to the special geographical environment, humanistic environment and unique historical development process, it has also created a unique Russian food culture.

What are the characteristics of Russian cuisine?

Greasy: Because of the cold climate in Russia, people need to supplement more calories. Russian cuisine generally uses a lot of oil, and most soup dishes have oil slick. 2. Heavy taste: Russian food has a heavy taste, including sour, sweet, salty and spicy. I like garlic and onions. Pay attention to snacks: Russian snacks refer to all kinds of cold dishes, which are characterized by fresh and sour taste, such as caviar, pickled cucumber and cold and sour fish?

American vegetables

America is a typical immigrant country. Since Columbus discovered America in 1492, some European countries began to immigrate to and colonize North America. While developing the local economy, they also brought the living habits and cooking skills of their original place of residence to the United States, so American cuisine can be called the intersection of East and West and the confluence of North and South.

However, because most of the residents are British, and by the end of 17 and 18, the United States was ruled by Britain, so British culture dominated here. At present, most Americans are descendants of British immigrants, and American cuisine is mainly developed on the basis of British cuisine. In addition, it combines the cooking essence of Indians, France, Italy, Germany and other countries, eclectic, forming its own unique style. ?

Because most Americans are descendants of British immigrants, American food can be said to be developed on the basis of British food, which inherits the simple and light characteristics of British food and tastes salty and sweet. However, with the change of lifestyle, American cuisine has also formed its own characteristics, that is, the principle of paying attention to nutrition and convenience. Americans generally believe that chicken, fish, apples, pears, bananas, sweet oranges, cauliflower, potatoes, skim milk powder and coarse bread are the most nutritious foods, and fast food has become a typical diet in modern America, both of which have become indispensable elements in American food culture. ?

Chocolate brownie

Brownie,/kloc-originated in the United States at the end of 0/9, became popular in the United States and Canada in the first half of the 20th century, and later became a frequent visitor to American family tables. The texture of brownie cake is between cake and biscuit [1], which has both the sweetness of soft candy and the softness of cake. There are many styles of brownies. Brownie's raw materials usually include nuts, icing, whipped cream, chocolate and so on.

In the United States, brownies are a common lunch, usually eaten directly by hand, with coffee and milk. Chocolate brownies can be made by covering the surface with ice cream, whipped cream, almond candy or dusting with powdered sugar. Chocolate chip cookies are especially common in restaurants, so all kinds of desserts also appear on the menu. For example, the American dessert blondie ("Blond [e] Brownie" and "brookie") evolved from Brownie, and brown sugar was added to Blondie, but no chocolate was added.

In the United States, brownies are a very common family snack. Brownies taste between cookies and cakes. Some people classify brownies as biscuits. A brownie has a soft heart like a cake and a crisp appearance like a chocolate biscuit. ?

Apple pie (apple pie)

Apple pie originally originated in eastern Europe, but now it is a typical American food. Apple pies come in different shapes, sizes and tastes. Shapes are freestyle, standard two-layer and so on. Flavors include caramel apple pie, French apple pie, bread crumb apple pie, sour cream apple pie and so on. Apple pie is simple and convenient to make, and the raw materials needed are cheap. It is a common dessert in American life and can be regarded as a representative of American food. Apple pie is also a staple food, and many teenagers like it. It is simple, convenient and nutritious. Abroad, many families regard it as a staple food, which can not only fill their stomachs, but also save a lot of money. This is a very convenient food.

Clams soup

1. Clams soak in salt water for more than two hours and spit out sand. Wash with clear water and steam until boiling. ?

2. Cut the onion into small pieces. Cut garlic into small pieces. ?

3. Put the butter into the pot, melt it on low heat, and stir-fry the onion until it is transparent. ?

4. Add garlic slices and stir fry until the fragrance appears. ?

5. Pour in white wine. Cook for about 5 minutes. ?

6. Add clams, cover the lid and continue to cook for about 5 minutes. ?

7. Open the lid, add salt, add onions and cook for a few more minutes. ?

Guota biscuit

First make cassava flour: soften the butter in cassava flour, then add sugar powder and salt, and stir by hand before using electric egg beater.

Add the egg mixture twice and stir well.

Sift in low-gluten flour, mix well into dough, cover with plastic wrap, and refrigerate 1 hour.

4 Put the refrigerated dough on the chopping board and roll it thin, and finally roll it into a dough sheet with a thickness of about 3 mm..

5. Move the dough piece to the tower mold, press the dough piece to make it close to the tower mold, fold the extra dough piece at the edge inward, stick it on the side, and finally flatten it to make the edge 2~3mm higher than the tower mold.

Poke a hole in the bottom with a fork, then bag it and let it stand for 30 minutes.

After 7 15 minutes, the oven is preheated, and the setting condition is biscuit/egg tart mode, 180 degrees for 40 minutes.

8. Take out the refrigerated cassava flour, spread a layer of oil paper on the surface, cover it with beans, and send it to the middle layer of the preheated oven to start baking. 15 minutes later, take out the oil paper and beans, continue baking for 5~ 10 minutes, take out and cool for later use.

9 Preheat the oven to 170 degrees, and then make almond cream: after the butter softens, add fine sugar and beat well.

10 Add the egg liquid several times and stir well.

1 1 Add almond powder and continue to stir evenly.

12 spread the prepared almond paste in the cooling tower, send it to the middle layer of the preheated oven, bake for about 15 minutes, and take it out and cool it for later use.

13 cream for surface decoration: take 30g strawberries and chop them for later use.

14 add powdered sugar to the whipped cream, then add strawberry pieces, stir well and put them in a paper bag.

15 Squeeze strawberry cream into the tower in a spiral shape, and then decorate various fruits.

American lobster?

Production process:

1, a big lobster, rinse with running water, cut off all the feet and tails, twist off the head, pour olive oil into the pot and heat it, add lobster and stir-fry until it changes color, add brandy and heat until the water evaporates, and turn off the heat.

2. Add two green onions to the broth and cook until soft. Peel the tomatoes and dice them. Dice carrots, onions and celery. Spread garlic, melt the butter in the pan, add garlic slices and stir-fry until fragrant. Add carrots, onions and diced celery and stir fry. Add the fried lobster meat, add the soup stock cooked with green onions, add diced tomatoes and tomato sauce, add Italian comprehensive spices, boil for 7-8 minutes, and then remove all the lobsters.

3. Peel the middle meat, cut into pieces, dice Pleurotus eryngii and Lentinus edodes, melt the butter in the pot, add Pleurotus eryngii and Lentinus edodes, stir fry, pour the remaining stock and cook for a few minutes.

4. Put the lobster in the original position, put two cooked green onions on the body, put the cut lobster meat on the green onions, put the soup cooked in the pot into the cooking machine, add a spoonful of light cream, and make a thick soup. Pour the soup on the lobster. Put the fried mushrooms aside and decorate with dill.

Buffalo fried chicken wings

Buffalo spicy chicken wings were first introduced at the anchor bar near the North Street of Buffalo Commercial Street on10.3/964. As the companion of her husband Frank, Teressa Bellissimo greeted her son Minnich and his friends with fried chicken wings in sauce, which was immediately welcomed-before that, chicken wings were inferior, and they were either cooked or thrown away.

In Buffalo, the authentic shops are Anchor Bar and Duff on sheridan Avenue, and sheridan Avenue is located on the edge of the city. Most pizzerias and roadside pubs around here sell chicken wings. Anchor bar sells 36 thousand Jin of chicken wings every month. This dish is called Buffalo Chicken Wings in other parts of the United States, but it is called chicken wings or chicken wings around Buffalo and in most parts of Northeast China.

The degree to which chicken wings are deeply rooted in people's hearts can be reflected in the development of their eating methods. Among them, many people use broken bones to twist or crush bones with smaller middle wings to increase interest and make eating more convenient.