French cuisine plays an important role in modern European cuisine and is often used as a blueprint for serving and menu combination in first-class restaurants and hotels. In French cuisine, French fried foie gras is known as the three major cuisines in the world.
Since foie gras can be regarded as the top food in the world, the feeding process of geese also has its own uniqueness. Within 14 weeks after hatching, geese will be kept outdoors, providing a natural environment and greatly enhancing their immunity. 14 weeks later, the breeder began to force feed the geese with special millet three times a day for four weeks. In order to prevent the geese from being nervous or even dying in the process of forced feeding, all the geese will be fed one by one, and they will be patted or listened to music constantly to help them swallow and calm their emotions. This is also the reason why foie gras is so expensive, because its labor has almost accounted for most of the cost.
In French, foie gras is foie gras, and the soup is fried, so if you see that foie gras is fried in the appetizer of a French restaurant, it is French fried foie gras. When tasting fried foie gras, it is best to match the sauce cooked with sweet wine, or add dried figs to fry it together, so that the aroma of foie gras can match the aroma of figs and taste different.
[caviar]
Caviar, the three most familiar cuisines in the world, is actually salted fin fish eggs. This famous delicacy was known as the best in the world as early as13rd century. It is rumored in a Danish newspaper that a local factory received an order to make finfish caviar, which should be the earliest record of caviar.
In addition to fin fish, caviar also uses materials such as trout, sturgeon, cod and snakehead. Among them, snakehead is the most special, because its growing place is limited to the Caspian Sea and the Black Sea. Caviar can be paired with any material without losing its delicious taste, whether it is cold dishes, wine, cakes, etc. And caviar can be combined into a wonderful dish. If caviar is really the most commonly used place, it is probably an appetizer with champagne!
As for how to eat caviar, first spread it gently on your tongue, and slowly crush the caviar one by one with the tip of your tongue, and you will feel the rich, sweet and clear sauce. The higher the grade, the higher the fish fat content in caviar and the lower the salt content. Therefore, caviar with high quality and trade generally has a sticky taste and a more refined flavor.
Besides eating, pay great attention to the spoon used to scoop caviar. In order not to let the vessel overwhelm its elegance, but also to prevent the quality of caviar from being affected by high temperature, it is generally eaten with a shell spoon. As for the metal spoon used in general dining, it will seriously damage the aroma of caviar, so it is definitely forbidden to use it.
[Truffle]
Truff, also known as "black mushroom", "foie gras" and "caviar", is an underground mushroom. Truffles, which have the reputation of "black diamonds" in France, are not mushrooms strictly, because they are parasitic on tree roots and buried deep in the soil, so they must be discovered by well-trained dogs with a keen sense of smell.
Truffles are very sensitive to temperature and humidity. If it is not handled properly, it can be "thin" by one tenth in just three days. Losing weight means losing money, which often makes bosses feel distressed. So in order to preserve truffles, it is like someone putting truffles in a sealed rice bucket or sharing a room with eggs. The result was unexpected. Rice and eggs fully absorb the taste of truffles, and at the same time, the moisture of truffles will not evaporate quickly, creating another taste of truffles. The best tasting season for truffles is1February to March of the following year. Bordeaux wine can be drunk with ordinary red wine.
[buttermilk]
Fromage is world-famous, and cheese is absolutely indispensable on the French table. In France, there are 345 kinds of cheese only through official regulations, and each kind of cheese has its own unique personality. No wonder someone once said that in France, you can eat different kinds of cheese every day from 65438+ 10 to 65438+February. In addition, some French people say, "As long as a good piece of farm cheese, a glass of wine and a piece of freshly baked bread is the supreme enjoyment on earth." This shows that the French like cheese.
The essence of cheese is determined by the difference of climate, geographical environment, pasture, cattle and sheep. The texture and flavor of cheese are subtly influenced by yeast, container, preparation method and ripening time. In Normandy near the sea, cattle and sheep ate slightly salty grass, which gave birth to distinctive dairy products. This barren inland land is famous for goat cheese. Cattle and sheep eat fertile pasture in spring and summer and produce abundant milk. In addition to processing and drinking, farmers also make all kinds of cheese for storage in winter. Every autumn, it is the time when cheese turns yellow slowly. "Gourmet" recognized that the cheese at this time had the best texture, the most charming taste, and was sweet and delicious.
Fried scallops with foie gras.
Features: through ingenious combination, matching of materials and techniques, it presents an elegant food that melts at the mouth.
Ingredients: 3 slices of French foie gras, 6 fresh scallops, 6 asparagus strips, onion 100g, 30g carrot and 20g onion (sliced and fried with salt, twisted into paste).
Production: soak fresh shellfish in water, that is, soak them in ice water, then cool them quickly, add onion and ginger salt wine, fry until the stamens of yellow asparagus are taken out on both sides, and scald them with salt water as a dish decoration; Take out the foie gras, fry it slightly, put it on fresh shellfish, and add sauce to serve.
Thin steak mixed with cauliflower mixed with cabbage buckwheat pancake Ble Noir avocado raw salmon avocado and fresh salmon stewed veal spinach cheese roasted oyster stewed oyster spinach and cheese frozen eggplant diced frozen eggplant cabbage mint cabbage and mint chrysanthemum lettuce salad lettuce salad cucumber skin cucumber and vermicelli roasted asparagus butter and cheese anchovies fried mushrooms with anchovies kelp mustard sauce kelp and mustard salad salmon cream jelly salmon and butter jelly toast mushrooms. Omelet mushroom and omelet chicken salad chicken salad pancake egg fried fish fried fish with protein and sugar mixed lettuce with mayonnaise noodles shell sausage milk kelp kelp wit milk and butter. Fried beef with lemon fried sirloin steak with butter stuffed chicken pie stuffed chicken tomato thyme cod tomato thyme braised cod crab roe live shrimp crayfish and shrimp. Onion Soup Steamed Egg Meat Roll Steamed Egg Meat Roll Pork Frozen Cucumber Salad Cucumber Salad Cucumber Salad Canned Duck Braised Duck Fried Pork Chopped Silk Vegetable Assorted Salad Vegetable Assorted Salad Vegetable Salad Vegetable Salad Lobster Salad Shrimp Salad Foie gras Fried Scallop Foie gras Red wine stewed beef red wine spiced snail spiced snail creamed chicken leg Brai. Buttered chicken leg chicken meatball soup chicken meatball soup French and French double grouse liver and soybean pancakes with French sauce frozen shrimp, sugarcane bamboo shoots and shrimp jelly. Ly hot and sour pork tripe cold roast chicken game soup crispy orange French foie gras fried lobster fried prawn meat Goose liver warm salad Goose liver salad balsamic roast chicken roast chicken eel egg roll roasted mutton (France) roasted mutton wedding soup Dongfang lucky soup fried snail and white strawberry cucumber diced with strawberry sauce curry lampblack shrimp with curry sauce braised prawn braised pork braised pork braised pork braised pork braised pork braised jade soup eel soup eel soup betel nut and mamai sauce ribs eggs tomato salad tomato egg salad. Pineapple, lettuce, pineapple, pineapple, lettuce, spinach salad, spinach salad, red sauce, cucumber, mixed soul butter and cheese, diced beef and tomato soup, tomato soup, tomato soup butter and diced beef, fish rolls, fish R. Oll stewed potato chicken meatball soup chicken meatball soup asparagus thick soup mustard cucumber mixed mustard multi-flavor fish soup salty fish soup eggplant salad. D crab, yellow river shrimp, crab yellow river shrimp, tomato flower, tomato egg flower, sweet and sour lettuce, sweet and sour lettuce, braised chicken in cream sauce, Paris cabbage.
French bread is also super famous. Almond cakes called girls' breasts are also desserts for many people.