The first thing to remember is the way to arrange meals. The arrangement of meals can be said to be a delicious meat food since ancient times, which means that the way of eating has naturally become the most basic way of delicious other meat foods, so we should try our best to do scientific research.
When adding steak, the waiter will first understand the level of mutton kebabs and serve them according to your favorite way. When eating, fork the meat from the left, and then cut it along the right side of the fork with a knife. If the cut meat can't be swallowed in one bite, you can cut it into small pieces with a knife and send it directly to the population with a fork.
(2) The focus is on the range when the knife presses the meat. In order to cut the meat quickly, the first thing is to loosen your shoulders and fork the meat with a fork. Then slowly and gradually use the knife to move back and forth, left and right. Use a little force when you extend the knife, not when you draw it.
(3) Put the sauce on the inside of the dish. A cup of sauce will be included when ordering. At the starting point, it is not inconvenient for the waiter to serve the sauce. First of all, take the sauce bowl to the edge of the dish, and be careful not to drop the tablecloth when taking the sauce with a rice spoon. The sauce can't be poured directly on the steak. You should choose an appropriate amount to put in the dish, and then cut the meat into a bite-sized dip. The optimum amount of sauce is about two tablespoons. After taking the sauce, put the rice spoon on the edge of the sauce bowl and give it to the next person.
(4) You can't cut all the meat into pieces at the beginning, or all the delicious gravy will flow out. How to fork the left side of braised pork but gradually cut it from the right side of braised pork; It will be difficult to cut meat. Because you have a fork in your left hand, you basically cut it gradually from the left.
Classic French dishes include French sea rainbow, French pig blood sausage, professional pancake fruit of mage, stewed beef with red wine, duck with sealed skeleton and so on. Haihong is a famous aquatic product at home and abroad. It tastes fat and tender and has comprehensive nutrition. Haihong is actually a national dish of Vera, but in France, Haihong has more than a dozen practices, especially the famous practice of adding dry white wine to traditional salt-free butter.
French pig blood sausage is a mixture of pork, pig viscera and pig blood. Braised beef with red wine is a common braised pork dish in France. Generally, the side dishes of hot pot are diced meat and mushrooms. This is a traditional classic dish, and the most important thing is the type of red wine. The strength of local red wine and the collocation of beef and mutton are the core of this dish. Duck sealing with skeleton is to immerse the meat in oil pollution and stew it gradually with slow fire.