French cooking has always been famous in the world. French cuisine is not only delicious, but also has a wide variety of dishes and unique cooking methods. Many first-class big hotels or restaurants in Europe have big chefs who are almost all French.
French cuisine is characterized by a wide selection of materials. French cuisine often use rare and valuable raw materials, such as snails, frogs, foie gras, black mushrooms and so on. With snails and frogs legs made of dishes, is the French cuisine in the famous, many foreign guests in order to have a good taste and go to France. In addition, also like to use a variety of game, such as pigeon, quail, turtledove, deer, hare and so on. Because of the wide selection of materials, species can be changed in a timely manner according to the season, so that diners always maintain a sense of freshness to the dishes. This is one of the attractive factors of French cuisine. French cuisine is also very concerned about the cooking of vegetables, the provisions of each dish can not be less than 2 kinds of vegetables, and requires a variety of cooking methods, only a potato, there are dozens of practices. French cuisine in the famous dishes, and not all with expensive raw materials, some very common raw materials after careful modulation, the same can be made into a famous dish, such as the famous "onion soup", the use of is extremely common onions made.
There are many cooking methods in French cuisine, including almost all of the nearly 20 kinds of cooking methods in Western cuisine. Generally commonly used grilled, fried, braised, baked, iron steak, stewed, steamed and so on. With the constant changes in people's requirements for dishes, the taste, color and seasoning of French cuisine are also constantly developing. The taste of French cuisine is on the light side, the color is on the original color, plain color, avoid big red and green, do not use unnecessary decorations, the pursuit of elegant style. Soup dishes pay particular attention to the original flavor, without the use of auxiliary raw materials detrimental to the color, taste and nutrition. To ordinary vegetable sauce soup, for example, the requirements of all vegetables broken into fine velvet with the soup to cook, so that the soup's original flavor is pure, but also to increase the concentration of soup. Another example is tomato sauce, which is widely used as a seasoning in Western cuisine. But in modern French cuisine, tomato sauce used less, but with a large number of fresh tomatoes sautéed in oil later instead of tomato sauce, highlighting the original color and flavor of the dish. Especially prominent is that French cuisine attaches importance to the production of salsa. Salsa is actually a mixture of raw material juice, seasoning, ingredients and wine. Raw materials are fresh, salsa flavor, in order to make a good dish.
France is a country that produces a lot of wine, so wine has become the main ingredient used for flavoring in French cuisine. Champagne, red and white wine, sherry, rum, brandy, etc. are commonly used in cooking. Different dishes with different wine, there are strict rules, and the amount of large. Therefore, whether it is dishes or snacks, the smell of the aroma of rich, mellow food refreshing. Such as the famous dish red wine chicken, only more than 1000 grams of light chicken, but also need to enter the red wine and brandy about 4500 grams, the amount of its large can be seen. In addition to alcohol, French cuisine, but also to add a variety of spices to increase the flavor of dishes, snacks. Such as garlic, parsley, rosemary, tartaric, thyme, fennel, Sage and so on. Various spices have unique flavors, and when put into different dishes, they form different flavors. French cuisine on the use of spices also has rules, what dishes put how much of what kind of spices, there is a certain ratio. It can be said that wine and spices are two important features of French cuisine.
French cuisine, the name of the dish is interesting, many dishes are often named with the name of the place or person to name. Such as "Lyon potatoes", the onions and garlic used in this dish, are from Lyon, where onions and garlic are abundant, hence the name. For example, "Marseille fish soup", this dish soup is made of sea fish, because Marseille is a harbor city, rich in sea fish. Interesting dish name, often attract diners, easy to give people an impression, and when you sit down ready to eat, ordering food has become a funny thing, people have a good mood. The most representative of the chemical elements of the country's flavor of the dishes are snails, foie gras, lobster, frog legs, milk cool and roast suckling pig, roast lamb saddle, roasted game, duck with blood, cream pangolin, Prouvène fish soup, Strasbourg's creamy round cake and so on.
French cuisine is the world's more famous French cuisine. The general public attaches more importance to dinner. Eat cold cuts are customarily whole, cut and eat yourself. Some people like to drink afternoon tea, mint tea for dinner, after each meal to drink coffee and eat fruit.
The French like to eat fat and tender pork, beef and lamb, but also like fish, shrimp, chicken, eggs, a variety of intestines, lettuce and a variety of fresh vegetables. Ingredients like to use garlic, cloves, parsley and crispy snacks. Love to drink soda, beer, coffee, milk, black tea, wine, brandy. Taste like fat and tender, with tomato sauce cabbage, thick, sour, sweet, salty, do not eat spicy.
Examples of food: cold chicken, cold fish, cold meat, ham, all kinds of intestines, fried eggs, scrambled eggs, dry-roasted fish, sweetened prawns, daxi pork, fried shrimp balls, shredded pork with peanuts and rice, all kinds of platters, creamy veggie soups, chicken soups, noodle soups, triple-boiled soups, muxu soups, and stir-fried assorted fresh mushrooms.
Gold in meat--French snails
The snail is regarded as the "gold in meat" is rich in nutrients and has great medicinal value. In many countries where snails are consumed, French snails are the most famous.
French snails are high in protein, low in fat, and contain a variety of vitamins, trace elements and amino acids that cannot be synthesized by the human body. According to the French Dietetic Association, snails have the role of clearing heat, detoxification, swelling, etc., can regulate blood pressure, prevention of cardiovascular and cerebrovascular diseases, long-term consumption of beauty, prolong life.
The French have always regarded the consumption of snails as a symbol of fashion and affluence. Whenever a happy holiday, the first cold dish on the family feast is snails. According to statistics, the French people every year to eat 60,000 tons of snail meat, equivalent to 300,000 tons of live snails, of which more than 90% rely on imports. Paris specializes in snail food stores have more than 500.
French snail cooking is unique, generally baked mainly: in the snail meat coated with a layer of cream, and then the snail meat with onions, garlic, etc. together with crushed, mixed with butter and seasoning, stuffed with cleaned and intact snail shells, and then the "modified" "snail! Then put the "modified" snails into a round iron plate with 6 holes underneath and bake them on the stove. When the cream has melted, the snails are ready to be taken out and eaten. The French eat snails with a special fork and tongs. Snail eaters use the pliers to hold the snail in one hand, and use the fork to pick the snail meat out of the shell, dipped in sauce or chili sauce, the flavor is delicious.