Fondue Savoyarde (fondue savoyarde)
This is a special cooking in the Savoie region of the Alps in southeastern France, also known as "cheese hot pot" and "cheese hot pot".
To make "cheese chafing dish", garlic is generally applied to the bottom of the pot, and then hard cheese with different flavors is ground into pieces, such as "Emmental" with the highest quality and many bubbles formed by carbonic acid during cheese fermentation. Or "Jura", "Penzel" and "Mints Cheese" are put into a ceramic flat-bottomed shallow-edged pot and heated to paste, then starch, white cherry wine and other white spirits, fruit wine, garlic, cream, etc. are added, boiled and slowly stirred until they are completely melted into thick condensed milk, and finally some new ones are added.
Pay attention to the heat when cooking cheese, not too big, or it will paste. Put the pot and basin on a solid alcohol lamp on a stainless steel shelf when serving; Guests will use a long-handled fork to dip the "Baguette" cubes cut into four or five centimeters long into the melted cheese in the pot while it is hot, and the shape is very similar to China's "pulled banana". In addition, when eating this hot pot, the French especially like to accompany various ham sausages. In addition, pickled cucumbers and onions are used as ingredients to relieve boredom and help digestion, and some restaurants also have lettuce salad as a bonus. Nowadays, different cheeses are used to make this famous French dish in different parts of France, so you can taste cheese hotpot with different flavors all over France. However, remember never to be too full. Although cheese is nutritious, it is not easy to digest. The reason why chefs use white wine to melt cheese is also because white wine helps digestion. Cheese chafing dish is very popular in France, Switzerland and northern Italy at the junction of Alps, and it is a must-have feature for skiers in winter.
Burgundy is a big province in France. Chinese people know that this area may be more through local red wine. As everyone knows, Burgundy hot pot is also very popular in France. When eating, people sit around the table, with one or several stainless steel oil pans or electric pans heated by solid alcohol in the middle. The bottom of the pan is generally olive oil or other vegetable oil. According to preferences, each person can order a plate of main meat, or several people can enjoy a plate, usually beef, chicken and mutton, plus mayonnaise, seafood sauce, mustard sauce, curry sauce and black pepper. I tasted this famous Burgundy hot pot for the first time at a friend's house during my student days. It tasted good. In order to get tired of it, the host also prepared mushrooms, cauliflower, carrots and other vegetables to accompany the meal. The taste was very special. But comparatively speaking, for orientals who are not used to eating raw meat, I still like Chinese hot pot, mainly because the meat in Chinese hot pot is cut into thin slices, which is easier to cook and taste than pieces of French hot pot.
Dessert "Fondue Chocolate"
In addition to "cheese hotpot" and "Burgundy hotpot", there are also "chocolate hotpot" in France. Chocolate (white, black or ordinary chocolate) is broken and turned into slurry. After adding a small amount of whipped cream and sweet wine (orange wine, cherry wine and brandy), it is slowly stirred with warm fire, and fresh fruit is cut. You can also prepare some marshmallows or crackers, and dip the chocolate juice in the pot with a long-handled fork. When the sour fruit meets the soft chocolate, it is the taste of love. If you pass the Haagen-Dazs store in February, you will see the scenery of lovers enjoying chocolate hot pot privately. ?
Of course, if you want to control calories, be reserved!
After talking so much, French and Chinese styles have their own advantages, and the same thing is a hot pot spirit: family and friends get together and talk and laugh. Taste delicious food and share happiness.