French cuisine has a lot of cooking methods, including almost all of the Western cuisine nearly 20 kinds of cooking methods. Generally commonly used grilling, frying, braising, baking, iron steak, stewing, steaming and so on.

With the constant changes in people's requirements for dishes, the taste, color and seasoning of French cuisine is also constantly developing. The taste of French cuisine is light, color partial yu original color, plain, 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, requires that all the 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, ketchup used less, but with a large number of fresh tomatoes sautéed in oil later instead of ketchup, highlighting the original color and flavor of the dish.

Particularly prominent is that French cuisine attaches importance to the production of sauce. Salsa is actually the raw material of the original sweat, seasoning, get material and wine mixture. The ingredients are fresh and the salsa is flavorful in order to make a good dish.

The production of unique:

French food production has many characteristics, mainly reflected in the following aspects:

1. Selection of a wide range of materials, pay attention to. Generally speaking, Western food in the selection of materials on the limitations, but the selection of French cuisine is very wide,

Fresh materials, fresh taste, pay attention to the color, aroma, taste, shape of the coordination, fancy varieties, heavy use of beef, vegetables, poultry, seafood and fruits, especially snails, black mushrooms, mushrooms, asparagus, lilies and lobster, and in the selection of materials is very fine.

2. pay attention to the freshness of the dish. French cuisine requires dishes with plenty of moisture and tender texture. French cuisine is more concerned about eating half-cooked or raw food, such as steak, leg of lamb to half-cooked tender as a feature, such as steak is generally only required to three or four mature, roast beef, roast leg of lamb only seven or eight mature, and oysters, a class of mostly eaten raw. Provide for each kind of dish can not be less than 2 kinds of side dishes,?'? and require a variety of cooking methods, only one kind of potato, there are dozens of ways to do.

3. French cuisine attaches great importance to the production of sauces, generally made by professional chefs, and what dishes with what sauces, but also very careful, such as beef dishes with beef bone broth; fish dishes with fish bone broth. Some of the broth to be cooked for more than 8 hours, so that the dishes have the characteristics of the original flavor.

4. Flavoring with wine. French cuisine like to use wine seasoning, France is rich in alcohol, so cooking also like to use wine seasoning, do what dishes with what wine is very careful, the use of a large amount, so that many of the French dishes with wine aroma! The pairing of food and wine is strictly regulated, such as wine for broth and champagne for turkey.

The most famous French dishes are foie gras, oyster cups, baked escargot, chicken marinara, chicken marsala, chicken marsala, onion soup, steak sirloin, and Marseille fish soup.

French cuisine in the famous dishes, not a fact all with expensive raw materials, some very common raw materials after careful modulation, can also be made into a famous dishes, such as yarrow famous "onion soup", the use of is very common onions made. Wine and spices are two important features of French cuisine.

Wine:

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 wines, sherry, rum, brandy, etc. are commonly used in cooking. There are strict rules on the use of different wines for different dishes,?'? and they are used in large quantities. As a result, both the dishes or dim sum, smell the aroma of rich, mellow and refreshing food. Such as the famous dish red wine chicken, only more than 1,000 grams of light chicken, actually need to blend into the red wine and brandy about 4,500 grams, the amount of its large by the citation can be seen.

Spices:

In addition to alcohol, French cuisine, but also to add a variety of spices to increase the flavor of dishes, snacks. Such as garlic head, parsley, rosemary, tarragon grass (Inchcape), thyme, fennel, Sage and so on. Various spices have unique aroma, put into different dishes, the formation of different flavors. French cuisine also has rules for the use of spices, and there are certain ratios for how many and what kind of spices should be put into what dishes. French cuisine is served in the order of the first cold dish, generally sardines, ham, cheese, foie gras and salad, followed by soup, fish, poultry, eggs, meat, vegetables, and then desserts and pies, and finally fruits and coffee. The traditional French menu*** has 13 courses to choose from, each of which is small in size and delicate in taste, in the following order:

First course: Hors-d'oeuvre Froid (frozen appetizer)

Second course: Potage (soup)

Third course: Hors-d'oeuvre Chaud (hot appetizer)

Third course: Chaud (hot appetizer)

Third course: Chaud (hot appetizer)

Third course: Chaud (hot appetizer)

This is the first of a series of dishes to be served in the French menu. )

Fourth course Fish (Poisson)

Fifth course Grosse Piece

Sixth course Entree Chaude

Seventh course Cold dish (Entree Froide)

Eighth course Sorbet

Ninth Course Barbecue & Salad (Roti&salade)

Tenth Course Vegetables (Legume)

Eleventh Course Desserts (Entremets)

Twelfth Course Savory (Savoury)

Thirteenth Course Dessert

With the the accelerated pace of life, many restaurants have simplified the menu arrangement to 3-5 dishes, easy for customers to order, the menu arrangement reference is as follows:

1. Frozen Appetizer (Hors-d'oeuvre Froid)

2. Soup (Potage)

3. Hot Starter (Hors-d'oeuvre Chaud)

4. Entree (Grosse Piece)

5. Dessert

Three-course example:

1. Frozen/Hot Appetizer (Hors-d'oeuvre Froid/Hors-d'oeuvre Chaud/Potage)

2. Grosse Piece)

3. Dessert. In French cuisine, the world's top three delicacies is the French fried foie gras.

The first people who knew how to cook foie gras were the Romans more than two thousand years ago. After more than a thousand years, by the time of Louis XVI of France, foie gras was brought to the court was very popular, and from then on it became a widely used at the court of the rare flavor. At that time, many famous musicians, writers and celebrities have been praised, since then to establish its status as a top food.

Foie gras contains 40-60% fat, which contains 65-68% unsaturated fatty acids, other animal livers may have high cholesterol risk, but the foie gras can reduce cholesterol content in the human blood, inhibit the absorption of other fats, the human body is extremely beneficial; per 100 grams of fatty liver content of up to 4.5-7 grams of lecithin is the most common type of lecithin, which is the most common type of lecithin, and it is the most common type of lecithin. -7 grams of lecithin is essential in health care drugs and food in today's international market. It can reduce blood lipids, soften the efficacy of blood diseases: linoleic acid for the human body must be, and can not be synthesized in the body, must be ingested by the food; ribonucleic acid, deoxyribonucleic acid per 100 grams of content as high as 9-13.5 g. The enzyme activity is higher than that of ordinary animal liver. Enzyme activity than ordinary animal liver increased three times, more conducive to the body's metabolism, to enhance the body.

Orange French foie gras

Raw materials:

French fresh foie gras salt, pepper, brandy

Mixed spices orange olive oil apple cider vinegar

Steps:

Liver properly seasoned, mixed spices, brandy, marinated for 8 hours, slow-roasted in the water for about 60 to 80 minutes.

Take out the foie gras, let it cool down and put slices on a plate, take part of the pulp of an orange and put it on a plate, mix olive oil and apple cider vinegar with orange juice and pour it around the cold foie gras.

Foie gras sauce fried fresh scallops

Features: through the clever combination of materials and craftsmanship, presenting elegant dishes, melt in the mouth

Raw materials: French foie gras 3 slices, 6 fresh scallops, 6 asparagus, onion 100 grams, 30 grams of carrots, 20 grams of onion (sliced with salt and stir-fried, twisted into a puree sauce)

Preparation: Fresh scallops slightly soaked, that is, soaked in ice water and quickly cooled, and then soaked in ice water. That is, bubble ice water cooled rapidly, add onion, ginger, salt and wine, and then fried to both sides of the yellow asparagus to take the stamen part, scalded in salted water, as a plate decoration; take out the foie gras paste, slightly fried, placed on the fresh shells, plus sauce can be served . French braised potatoes

Name: French braised potatoes

Cuisine: French cuisine

Features: delicious flavor, soft and tender

Raw materials:

Potatoes 500 grams, 40 grams of onion, 25 grams of butter, garlic, 125 grams of vegetable broth, 2 pieces of parsley, salt and pepper, vegetable oil, white wine, a little bit of each chopped A little celery

Making process:

1. Wash the potatoes with water, peel and cut into cubes, peel and chop the onion. Garlic peeled and crushed.

2. Use a thick-bottomed aluminum pan, place it on the fire, melt the butter, then add the onion and garlic, sauté until the onion is transparent, add the diced potatoes and stir for a few minutes. After the diced potatoes are sauteed until all the oil hangs, add the vegetable broth, parsley leaves, a little salt, pepper, monosodium glutamate, and stir well. If the water is low, add more, but not too much, and boil for about 45 minutes, stirring constantly to keep it from getting mushy. By the time the potatoes are cooked (and the shaoji has thickened). Add some more vegetable oil and wine, mix well and serve on a plate sprinkled with some chopped celery.

French onion soup

Characteristics: typical French flavor, flavorful

Raw materials: 2000 grams of beef, 500 grams of onions, 150 grams of salad oil, 20 grams of salt, a little pepper, a little bit of bread slices, a little bit of salsa

Production: the beef slices, and fried in salad oil, until brown. In a saucepan, stir in the onion and beef stock until it comes to a boil, add salt and pepper to taste. To serve, add bread slices to the soup pot and sprinkle with salsa.

French Onion Soup

Strawberry Cucumber

Name: Strawberry Cucumber

Cuisine: French

Characteristics: Cool, crunchy, sweet and sour.

Raw materials: 500 grams of cucumber, 200 grams of strawberries, 100 grams of sugar, 5 grams of white vinegar. Salt, monosodium glutamate, water.

Process:

1. cucumber washed with water, cut off the two heads, and then cut into a "comb back" block shape, put into a small pot, add refined salt for 10 minutes, fish out, a little rinsing in cool water, gently squeeze out the water, plate.

2. dissolve sugar in cool water, remove the strawberries, wash, dry, crushed, pour into the sugar water, white vinegar, add monosodium glutamate and mix well, into the refrigerator after freezing. Take out, pour on the cucumber pieces, that is ready.

French Seafood Puff Pastry Cream Sauce

It is a freshly baked potato skin made with soft and smooth cheese plus appetizing sour cream, together with special South American fish salad, fresh salmon, plus oily green peppers and French onion soup, sweet and sour, wake up the stomach and delicious

Smoked Duck Breast with Aged Balsamic Vinegar and Honey

with "balsamic vinegar and honey sauce", the flavor is very tangy, duck breast meat is very tender, rich in flavor, duck breast is a specialty in France

Sautéed lobster champagne sauce

It is the use of deep-sea fish, the fish was salvaged immediately after the frozen, cooking is also to fry the main, crispy on the outside and soft on the inside, the meat is thick and juicy

French Lamb Saddle Steak

The seven-finger ribeye lamb chop is exceptionally tender and smooth, without the stink of sheep, and is served with herb, mint, or mustard sauce, which is simply a great treat.