What are the authentic French dishes? How?

Recommend some famous and delicious French dishes. Brief introduction of dishes: Fried scallops with foie gras

Features: through ingenious combination, matching of materials and techniques, elegant dishes are presented, which can be melted in the mouth

Ingredients: 3 slices of French foie gras, 6 fresh scallops, 6 asparagus, 1g onion, 3g carrot and 2g onion (sliced and added). Take out the foie gras, fry it slightly, put it on the fresh shellfish, and add the sauce to serve.

Description of the dish: French onion soup

Features: typical French flavor, fragrant taste

Ingredients: 2g beef, 5g onion, 15g salad oil, 2g salt, a little pepper, a little slice of bread and a little sauce

. Add onion and beef soup into the pot and stir until it boils. Add salt and pepper. When the soup is served, add slices of bread to the soup basin and sprinkle with sauce.

Description of dishes: French spicy pork chop

Features: fresh and tender meat, spicy and appetizing

Ingredients: 4 pork chops, salt, coarse pepper powder, 25ml thick milk, garlic, French mustard sauce and coriander leaves

Making: pat the pork chops evenly on both sides with the back of a knife and put them in. Heat the pan, add oil, add pork chops, and fry until golden brown; Add cream, garlic slices and mustard sauce to the frying pan and bring to a boil. Add appropriate amount of salt to adjust the taste. When the soup is cooked into a thin paste, Add chopped coriander, and you can get out of the pot. NO.1 French steaks

French steaks are introduced in detail: French recipes, anemia recipes

Taste: salty and savory technology: frying

French steaks are made of materials:

Ingredients: 5g of steak

Accessories: 15g of eggs.

Teach you how to cook French steaks, and how to make French steaks delicious

1. Beat the eggs into egg liquid, remove the crusts from the sides of white bread, cut into rice grains, and mix with 1 gram of refined salt for later use.

2. Cut the steak into pieces, beat it with the back of a knife, spread it with salt and pepper, dip it in dry flour, then drag it in the egg liquid, dip it in bread crumbs, cover it with a thin paper, and gently press the palm of your hand on the paper to make the bread stick.

3. put 25g of cooked vegetable oil into the baking pan, heat it at 25℃ for about 5 minutes, adjust the temperature to 2℃, put the steak in the oil, fry for about 5 minutes, turn over and fry for another 1 minutes, and take it out when the surface is brown.

4. It can be served with spicy soy sauce or tomato sauce. Pettitte-food phase grams:

eggs: eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is NO.2 suitable to eat steak with tomato sauce with soft-shelled turtle, carp, soybean milk and tea.

The method of steak with tomato sauce is introduced in detail. The cooking materials of steak with tomato sauce in French recipes:

Ingredients: 1g of beef tenderloin, 1g of onion, 1g of carrot, 15g of tomato, 5g of flour and 5g of fried potato chips.

Seasoning: 15g of cooking oil, 1 slice of fragrant leaves, 1g of tomato sauce, proper amount of refined salt and pepper

Features of steak with tomato sauce:

Clear and fragrant.

Teach you how to cook steak with tomato sauce, and how to make steak with tomato sauce is delicious

(1) Wash and cut the beef tenderloin into 1 pieces, pat it into thin slices with a meat racket, cut it into a round shape with a knife, and marinate it with a little salt and pepper for a while; Wash onion and shred; Wash and slice carrots. Wash tomatoes and cut them into pieces for later use. (2) Heat the pan and pour in cooking oil. When the oil temperature reaches 5%, add the steak dipped with flour and fry it until it is yellow. Take it out and put it into a baking tray. Stir-fry the onion shreds, carrot slices and fragrant leaves until it is yellow with the remaining oil. Add tomato soy sauce until the oil is red, then pour in beef broth. After the tomato pieces are boiled with strong fire, add salt to adjust the taste and pour it on the steak. Put it in the oven and bake. Serve with French fries. NO.3 spinach salad

The method of spinach salad introduces the cuisine and its function in detail: French recipe. The ingredients of spinach salad:

Ingredients: 1.5 kg of spinach, 5 grams of boiled eggs, 15 grams of minced onion, and vinegar sauce

The characteristics of spinach salad:

It is sour and slightly spicy, fresh and delicious.

I will teach you how to make spinach salad. Put the reed into the pot, put 1g of white pepper powder, 2g of mustard sauce, 3g of refined salt and 5g of monosodium glutamate, stir carefully with a spoon to make the yolk into mud, then pour in 1g of vegetable oil one after another, and stir it as you pour it, stirring it a little bit. Then pour 5 grams of vinegar essence, stir well, adjust the taste, and put it into a clean bottle with a lid. When in use, you can shake the bottle and pour it out. Vinegar sauce, also called French sauce. NO.4 Multi-flavor Fish Soup:

Ingredients: 2 grams of marine fish (Cyprinus carpio, hake, eel, and haddock), 2 onions, 8 cloves of garlic, 1 leek, 3 tomatoes, 5 grams of wormwood, 1 celery, 1 fragrant leaf, 1 anemone, 1 dried pepper, and 1 leek. Red sauce, saffron, salad oil, salt and pepper.

Features of multi-flavor fish soup:

The fish is fresh and pleasant, with rich taste and moderate sour and spicy taste.

Teach you how to make multi-flavor fish soup, and how to make multi-flavor fish soup is delicious

1. Scale, gut, peel and remove fish bones from four kinds of fish, namely, Cyprinus carpio, hake, moray eel and jiangke, and block them. Chop the onion, garlic cloves and leeks together. Heat the oil pan, pour in chopped onion, garlic and leek, and stir-fry until fragrant. 2. Put the fish pieces in the pan, fry until both sides are yellow, and drain the fried oil. Add clear water, stir-fry onion, garlic and leek, then add tomato pieces, wormwood, parsley pieces, anemone, fragrant leaves and saffron, add salt and pepper powder, then add fish head, fish bones and cover, and cook for 3 minutes with high fire. 3. Make a red sauce: 3 cloves of garlic with seedless pepper are poured into a mortar, then saffron and a little salt are added and ground into paste; Peel the cooked potatoes, crush them, put them in a mortar, grind them while adding oil, and grind them into paste. 4. After the soup is cooked, remove the anemone and the fragrant leaves, grind the materials in the pot into mud, and then pour them into the field. 5. Pour the soup into the soup basin and eat it with red sauce and toast. NO.5 asparagus thick soup

The practice of asparagus thick soup introduces the cuisine and its efficacy in detail: French recipe asparagus thick soup making materials:

Ingredients: asparagus 1 g, chicken broth 4 ml, whipped cream 1 g, 2 egg yolks and 2 potatoes. Proper amount of salt and pepper

Features of asparagus soup:

Salty and fresh, light and refreshing. Rich in nutrition.

Teach you how to make asparagus thick soup, and how to make asparagus thick soup is delicious

1. Remove the hard skin of asparagus, wash it, put 5 ml of clear water in the pot, put asparagus in it for 15 minutes, and take it out. 2. Cut off the tender tip of the soft-boiled asparagus, cut the remaining part into sections, and then put it into the pot; Peel the potatoes, wash them and put them into the pot. Add chicken soup and water for boiling asparagus, and cook for 25 minutes on warm fire. 3. Remove the vegetables from the farm. Wringing into vegetable puree by a vegetable wringer; Add whipped cream to the egg yolk, beat it into egg liquid, mix the vegetable paste, stir it, pour it into the soup, beat it, add salt and pepper, adjust the taste, then boil it, and add the spare tender asparagus. Admission bowl, just serve. NO.6 French fried frog

The way of French fried frog is introduced in detail: French recipe French fried frog production materials:

Ingredients: 5 grams of salted bread, 2 grams of fresh frog

Accessories: 1 egg, 1 grams of carrot seasoning and

seasoning: 5 grams of peanut oil, 3 grams of salt, 3 grams of monosodium glutamate, a little pepper. (2) Beat the eggs, add the frog, carrot, salt, monosodium glutamate, cornflour and pepper and mix well, then brew the frog on the bread crust for later use. (3) Boil the pan and add oil. When the oil temperature reaches 1 degrees, add the brewed bread and fry it until golden. Take it out and serve. Other notes: Remarks: Frogs are boneless, so it is not advisable to cut into large grains. NO.7 tuna salad

The method of tuna salad introduces the cuisine and its function in detail: French recipe tuna salad making materials:

Ingredients: boiled tuna canned 5 grams cucumber 1/2 onion 1/8 tomato 3 salad dressing 15 grams

Teach you how to make tuna salad. Wash cucumber and tomato and cut into small pieces; Onion

is washed and finely chopped, soaked in clear water, and squeezed dry with a dry cloth for later use. 2. Put the materials from Step 1 and salad dressing into a bowl and mix well.

NO.8

The method of vanilla roast chicken introduces the cuisine and its function in detail: French recipe. Preparation materials of vanilla roast chicken:

Ingredients: chicken legs, white wine, tomatoes, onions, celery, lemon salt, sugar, black pepper, salad dressing and tomato sauce

Features of vanilla roast chicken:

External coke.

Teach you how to cook a roasted chicken with herbs, and how to cook a roasted chicken with herbs is delicious

1. Boned the chicken leg, marinated it with fragrant segments, shredded onion, lemon slices, white wine, salt and black pepper for 15 minutes, and chopped onion and celery respectively; 2. Bake the chicken legs in the oven at 18 degrees for 1-15 minutes, take a small bowl, add minced onion and celery, add tomato sauce, salad dressing, white wine and white sugar and mix well to make a vegetable salad; 3. Slice the roasted chicken legs into plates, put tomatoes on the edge of the plates for ornament, and dip them in vegetable salad when eating. NO.9 French stewed potato

The method of French stewed potato introduces the cuisine and its function in detail: French recipe French stewed potato making materials:

Ingredients: 5g potato, 4g onion, 25g butter, a little garlic, 125g thick vegetable soup, 2 fragrant leaves, a little salt pepper noodles, a little vegetable oil and white wine, and a little chopped celery

French stewed potato. Peel garlic and pat it to pieces.

2. Use aluminum pot with thick bottom, put it on the fire, melt the butter, then add the onion and garlic, stir-fry until the onion is transparent, and add the diced potatoes and stir for a few minutes. Stir-fry diced potatoes until they are all oiled, add vegetable soup, fragrant leaves, a little salt, pepper noodles and monosodium glutamate and stir well. If there is less water, you can add some more, but not too much, and it will boil slightly for about 45 minutes. Keep stirring, so as not to paste the bottom. By the time the potatoes are ripe (the sauce has thickened). Add some vegetable oil and wine and mix well. Sprinkle some celery powder on the plate.

NO.1 fried pork chop

The method of fried pork chop introduces the cuisine and function in detail: French recipe for fried pork chop:

Ingredients: pork chop, pepper, flour, eggs, bread crumbs and potato chips.

Features of fried pork chops:

Western-style dishes with unique taste

Teach you how to cook fried pork chops, and how to make fried pork chops delicious

(1) Slim ten pieces of clean pork chops with the back of a knife, then cut their tendons with the tip of a knife, sprinkle with salt and pepper, dip them in flour, egg liquid and bread crumbs in turn, and fry them in hot oil. (2) when the dish is served, it is accompanied by fried soil strips. Boil vegetables and pour butter on them. Mainstream Faction 1. Classical French Cuisine/Haute Cuisine originated from the dishes popular among royalty before the French Revolution, and was later classified by Esoffee. The chef of the classical cuisine school is skilled, and the ingredients must be of the best quality. The commonly used dietotherapy includes lobster, oyster, steak and champagne, which are based on wine and flour, and then concentrated. The taste is rich and rich, and most of them are embellished with butter or ice cream.

2. Bourgeoise Cuisine originated from the traditional cooking methods of French civilians in past dynasties. It is a family-style dish with fresh ingredients and simple methods, and it was the most popular in 195-197.

3. Nouvelle Cuisine, initiated by Paul Bocuse, emerged in 197s and became very popular after 1973. The new cuisines use precious materials in cooking, emphasizing the original flavor, fresh materials and other characteristics. Most of the dishes are individually Plated with porcelain plates, and the taste is light. After the 199s, people paid attention to health, and Minceur Cuisine advocated by Michael Guerard became popular, using simple and direct cooking methods to reduce the use of oil. The sauce is mostly made from the original gravy, and cheese is used instead of ice cream to thicken the juice. Traditional menu French traditional menu * * * has 13 dishes to choose from, each dish is not heavy and delicious. The order of contents is as follows:

Hors-d'oeuvre Froid)

Potage)

Hors-d'oeuvre Chaud)

Poisson)

Grosse pie for the fifth course. Chaude)

Entree Froide)

Sorbet)

barbecue and salad for the ninth course (roti &; Salade)

Legume

Entremes

Savoury

Dessert