Hello everyone, welcome, today I share with you: what to eat western food, home made western food seasoning.
One, what to eat Western food
What we usually say Western food, Europe and the United States and other Western countries dishes of a general term. Whether it is a Western-style family dinner or go to a Western restaurant dining, if you do not know the Western food serving program is easy to appear awkward scene. The most basic serving procedure in western food is: cold dishes → soup → main course → dessert → coffee or black tea and fruit. Cold dishes are also called hors d'oeuvres, generally used with aperitifs; soup is divided into clear soup, cream soup and soup; main dishes are fish, pork, beef, chicken, etc.; sweet snacks are often ice cream, pudding, etc.; and finally coffee or tea, and fruit. Of course, in general family meals, can not have to stick to this rule, but banquets or go out to eat Western food, or to know these basic common sense.
What we call Western food can be divided into French, Italian, English, German, American, Russian and so on, people in different countries have different tastes and cooking habits. Like Western food, but also to briefly understand the characteristics of different Western food.
1. French Western
The French have always been known for eating and eating well, French cuisine is still ranked first in the world of Western food. French cuisine is characterized by a wide selection of ingredients (such as foie gras, snails, etc.), meticulous production, flavorful and tender.
The use of a variety of sauces is another feature of French cuisine, such as salad dressings, gravies, fish sauce, dessert juice, etc., it can be said that different restaurants make the sauce will have their own unique flavor. At the same time, in the flavoring of French cuisine attaches great importance to the use of wine, what kind of food selection of what wine have strict rules. Such as eating seafood to use brandy, white wine; game to use red wine; fruits and snacks to use a variety of sweet wine or brandy and so on. In addition, the French are very fond of eating cheese and fruit and a variety of fresh vegetables, and even each dish with two to three vegetables.
The more famous French dishes are "foie gras terrine", "roast beef sirloin", "pan-fried veal chop", "French seafood soup French seafood soup", "French onion soup" and so on.
2. Italian Western food
Italy can be said to be the originator of Western cooking, Italian Western food can be compared with French cuisine. Italian food is characterized by the original flavor and aroma. It is especially famous for its pasta, and there are more than ten kinds of spaghetti, and its pizza is a well-known delicacy.
The cooking method of Italian food is mostly braised, stewed, fried, stir-fried and deep-fried. Many Italians also like to have a tiramisu and a cappuccino with their meal, which is considered a full-fledged Italian meal.
Common Italian dishes include "Pan-fried Pork Chop with Cheese," "Tomato Tenderloin," "Macaroni and Vegetable Soup," "Roasted Hen with Parsley and Garlic Oil," "Tomato and Garlic Roast," and "Tomato and Vegetable Roast," as well as "Pesto and Garlic Roast.
3. British Western food
British food and drink cooking, there is a "family cuisine". British cuisine is characterized by less oil, light, condiments are mostly placed on the dining table, diners can choose at any time with their own preferences.
British cooking methods are mostly steamed, boiled, smoked, fried, deep-fried based on the cooking of tender, light flavor, in the selection of materials prefer to use seafood and vegetables.
The British like to drink tea, there are in the afternoon around 3 o'clock to eat tea habit, usually a cup of tea or coffee and then add a snack. The British take tea as a kind of enjoyment and as a way of socializing. The more characteristic British dishes are "oxtail soup", "paper wrapped chicken fillet", "apple sauce" and so on.
4. German Western food
German food is characterized by not looking for flashy only affordable and nutritious. Germans like to eat a lot of lettuce, but also like dishes with a sour flavor. Various types of sausages and a variety of methods of potato production, are the main character in the daily food. Germans must have beer or white wine with every meal, and even use beer as a condiment. Common German specialties include "German Farmer's Rice Soup", "Raw Beef with Raw Eggs", "Beer Braised Beef", "Sauerkraut with Pork", "Sour Pork", and "Sour Pork". "Sour pig's feet" and so on.
5. American Western food
American food is developed on the basis of British food, so also pay attention to the production of simple, light taste. The taste of American cuisine can be said to be salty with sweet, do not like spicy flavor, so commonly used fruits to make ingredients and dishes cooked together.
Americans do not have high dietary requirements, as long as the nutrition, fast, so Americans like to make salads. More than a variety of fruits and vegetables mixed with raw, with salad oil, salsa and whipped cream and seasoning, taste fresh and chic, nutritious and easy to make. In addition, the "iron steak" type of dishes in the American cuisine is also very common.
American specialties include: "Pineapple Ham", "Apple Roast Duck", "Apple Salad", "American Roast Turkey " etc.
6. Russian Western food
Russian cuisine can be said to be more influential in Western food. Russian-style dishes taste thicker, like to use a lot of oil, the production method is relatively simple, the taste is mostly sour, sweet, spicy, salty, such as pickles, sour cabbage, etc. are restaurants or family tables on the necessary food.
Russian cooking methods are mainly baked, smoked, pickled, etc., and in the cooking of most of the use of sour cream, milk residue, lemon, chili, cucumber, onion, cumin, allspice, etc. as a condiment. At the same time, Russians like hot food, love to eat with fish, other minced meat, eggs, as well as vegetables made of small buns and meat pie and so on. Typical Russian dishes include "Moscow beet soup", "Moscow grilled fish", "butter chicken rolls", "caviar" and so on.
Second, the family to make Western food seasoning
Western food attaches great importance to the choice of seasoning, in addition to the global common salt, sugar, etc., there are many special seasonings, these seasonings are generally divided into spices, oils, sauces, juices, and dairy products and other categories, with the gradual entry of Western-style food into our lives, most of the seasoning can be purchased in the domestic market (medium- to high-grade supermarkets or Western-style food seasoning stores), some of the seasonings, and some of the seasonings can be purchased in the domestic market. ) can be purchased in the domestic market (medium and high-end supermarkets or western food seasoning stores), some seasonings used to be purely imported products, but now many of them are localized.
1. Spices
Saffron: also known as saffron, native to southern Europe. It adds a bright orange color to dishes with a special flavor and spice.
Thyme: is one of the herbs used in Western cuisine. Fresh or dried thyme can be used in dishes, for all kinds of meats and sauces, with antiseptic and flavor blending properties.
Scented Leaf: Also known as bay leaf and touch of incense. When dried and processed, it has a sweet fragrance and can be used in almost any liquid-containing dish, as well as mixed with other spices.
Fennel fronds: In Italian and French cuisine, fennel fronds can be tossed directly into salads, while the stalks and seeds can be tossed into fillings or stewed with other foods.
Mint leaves: Mint has a very refreshing flavor and can be used as a garnish or in a tea to fill the belly.
Rosemary: Rosemary, with its needle-shaped leaves, is a common herb used in Western cuisine and is suitable for use in lamb, chicken and beef.
Pepper: pepper can be said to be the oldest spice, and divided into two kinds of black pepper and white pepper, they grow on a vine, black pepper is while the fruit is still green when picking, dried by the sun and become, western food is used in red meat dishes; white pepper is picked after the fruit becomes red, soak the skin dried, can be stored for more than a decade, mostly used in white meat dishes.
Cardamom: Also known as nutmeg, this seasoning is used in a wide range of dishes, from desserts to any kind of cooking, and adds a tantalizing aroma.
Basil: A common spice in Italian cuisine, it has a distinctive flavor and can be added to most preparations.
Capsicum Powder: Powdered dried chili peppers, one of the spices used in cooking, can be used to "color" sauces with a reddish hue because of their eye-catching red color. Mustard powder: natural mustard seeds crushed into a powder, pungent odor, light straw yellow, in addition to spicy and greasy, but also can be sterilized to cure colds, mustard powder and meat with more. It is also known as mustard sauce, and the flavor of mustard powder/sauce varies from country to country. Meat Loaf: Also known as meat tenderizer, it contains papaya enzyme, which can make meat taste smooth and tender.
2. Oil and Sauce Sauce
Tomato Sauce: It is made from the concentrated product of fresh tomatoes by adding seasonings, and is usually used in chowders or soups with heavy flavors.
Cucumber Sauce: made from crushed cucumber, vinegar, sugar, chopped onion, pepper, etc. It is sweet and sour and appetizing. It can be used directly as a dipping sauce or eaten in sandwiches.
Curry paste: good curry is brownish-yellow in color and consists of 20 to 30 spices such as cloves, turmeric, fennel, black pepper, cardamom, cinnamon, mustard seeds and chili peppers. Each of these spices has a distinctive aroma and flavor, and when mixed can give off a pungent and enticing odor that is slightly acidic. Curry goes well with all meats and vegetables.
Mayonnaise: also known as salad dressing and marvelous sauce, it is the most commonly used and basic sauce, made with vegetable oil, vinegar, egg yolks, salt, mustard powder, and sugar. It is curd-like, sweet and sour in flavor, and can be served with salads, hamburgers, or varied into other sauces.
Olive Oil: Extracted from fresh olives, the oil is clear, odorless and a beautiful yellow-green color. Olive oil is low in fumes, heat-resistant and non-greasy, and is generally used for cooking, as well as making dipping sauces or spreading it directly on bread for a warm, refreshing flavor.
Wine: refers to dry white/red wines that are 100% naturally brewed. When used as a seasoning, it can remove fishy flavors and add sweetness to food, and is generally used when cooking white meat, white soups, and white sauces; red wines are suitable for red meat dishes, such as beef, pork, and lamb. As a cooking seasoning, you can buy domestic wines.
Dairy products and other butter (also known as "cream" and "butter"): milk fat extracted from natural fresh milk. It is about 80% milk fat, has a strong flavor, and contains a small amount of water. It is generally used with bread, but can also be used when sautéing vegetables, baking pastry, and sautéing or grilling meats.
Light cream: also known as "cream", is a product between milk and butter, containing high-fat rich milk, with different fat content is divided into many varieties, can be used to make sauces, soups, desserts, generally higher prices.
Cheese: is one of the oldest preservation of concentrated nutrients products, varieties have reached thousands of species, France, Italy, the most famous cheese. It is usually smeared on Western pasta dishes or used to make sauces.
Cocoa powder: Usually used for desserts or decoration.
Breadcrumbs: Dry breadcrumbs, often used when frying meats.
Bacon: is the pork ribs cured, smoked and then cut into long thin slices of frozen pork products, can be used to wrap the meat frying, but also can be chopped and fried into bacon crumbles in salads, soups, spaghetti, in order to increase the flavor, change the texture