French cuisine is one of the three major cuisines in the world. Any chef will tell you that the cooking procedures of French cuisine cannot be sloppy at all. Even the simplest ingredient preparation must be handled with a very rigorous attitude. Cooking French cuisine is like carving an artistic masterpiece. French cuisine prefers beef, mutton, poultry, seafood, vegetables, foie gras and caviar in the selection of ingredients. The cooking of main ingredients is often lighter to retain the original flavor, and the ingredients, especially the production of sauces, are more laborious. , it uses a wide range of materials, whether it is stock, wine, fresh cream, butter or various spices, fruits, etc., they are all used very flexibly. Chefs in famous restaurants have their own original signature sauce recipes to attract customers.
Marseille fish soup, foie gras steak, Paris lobster, red wine pheasant, saffron chicken, chicken liver steak, etc.
Broiled snails
Ingredients: snails 8 pieces, 50 grams of butter, 20 grams of garlic, 10 grams of celery leaves, 50 ml of chicken broth, a little each of oil, rice wine, salt, pepper and alum.
Method: 1. First pick out the snail with a needle, cut off the tail, put the meat in a bowl, add a little water and alum and stir, then rinse it with water and set aside, and also remove the snail shell. Wash and set aside;
2. Heat the flange plate with a little oil, then put in the snail meat and fry for a while, add rice wine, salt, pepper, chicken stock, and simmer over low heat for 20 minutes , then take out the snail meat and set aside;
3. Peel the garlic, smash it, and chop it into a puree. Chop the celery leaves into a puree, put them into a bowl together, add butter, stir evenly, and then Stuff this butter into the snail shell, then stuff it into the snail meat, and finally seal the snail shell with this butter, put it in a baking pan and put it into the oven (the oven temperature is controlled at about 180℃), bake for about 5 minutes, the fragrance will be released It can be eaten after it comes out.
Spinach Salad
Ingredients: 1.5 pounds of spinach, 500 grams of boiled eggs, 150 grams of chopped green onions, vinaigrette.
Production process
1. Make vinegar sauce: Crush two cooked egg yolks, put them into a basin, and add 10 grams of white pepper powder and 20 grams of white pepper powder. Mix mustard sauce, 30 grams of refined salt, and 5 grams of MSG carefully with a spoon to make the egg yolk puree. Then pour in 100 grams of lettuce oil one after another, stir as you pour, and stir little by little. Then pour 50 grams of vinegar essence, mix well, adjust the taste, and then put it into a clean bottle and cover it for storage. When using, shake the bottle before pouring it out. Vinaigrette, also known as French sauce.
2. Pick and wash the spinach, blanch it in boiling water, cut into pieces, and pile them into a hill shape in the center of the plate.
3. Peel the hard-boiled eggs, cut them into 6 pieces with a string, place one half on top of the spinach, and surround the rest around the edge of the plate. Mix the minced green onions with vinegar and oil sauce, and pour it over the spinach. Go up and that’s it.
Features: Sour, slightly spicy, fresh and sharp.
Enoki mushroom soup
Ingredients: 6 enoki mushrooms, 12 shrimps, 3 tablespoons of flour, 1 tomato, 2 tablespoons of ham, 4 slices of shiitake mushrooms, 3 onions, 1/2 seasoning/ 1/2 teaspoon salt, 1/4 teaspoon MSG, 1 tablespoon tomato paste
Preparation method:
1. Remove the roots of the enoki mushrooms and wash them
2 .Slice the ham, onions and soaked mushrooms, blanch the tomatoes in boiling water while peeling and slicing them
3. Peel and devein the shrimps and submerge them in wine, salt and starch for 10 minutes
< p>4. Put butter in the pot, slowly add flour and fry until golden brown, add a bowl of water to scoop it up5. Put 5 bowls of water in the pot and bring to a boil, add ingredients 2, shrimps, enoki mushrooms and 4 Cook until the ingredients are cooked, then add seasonings and turn off the heat
Fry the steak
Ingredients: steak, onion juice, rice wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato strips Or lettuce and tomato slices.
Preparation method:
Cut the steak into 10-gram pieces, cut each piece into 1-inch and a half-diameter round slices with a knife, then chop a few times with the knife, and then Trim the meat into a round shape, put the steaks piece by piece into the marinade made with onion juice, rice wine, etc., take it out and marinate it for five minutes, then coat it with egg batter; fry both sides of the hot oil pan until golden brown, and cook until spicy. Add the soy sauce and tomato sauce, turn it over a few times, put it in a pot, and serve with cucumber slices, potato strips, or lettuce and tomato slices.
French stewed potatoes
Ingredients: 500 grams of potatoes, 40 grams of onions, 25 grams of butter, a little garlic, 125 grams of thick vegetable soup, 2 bay leaves, salt and pepper noodles, vegetable oil, A little white wine each, cut into pieces?/td>
Production process
1. Wash the potatoes with water, peel them and cut them into cubes, peel and chop the onions. Peel the garlic and smash into pieces. 2. Use a thick-bottomed aluminum pot, place it on the fire, melt the butter, then add the onion and garlic, stir-fry until the onion becomes transparent, add the diced potatoes and stir for a few minutes. After frying the diced potatoes until all the oil is coated, add vegetable soup, bay leaves, a little salt, pepper, MSG, and stir evenly. If there is less water, you can add some more, but not too much. Let it boil slightly for about 45 minutes. Stir constantly to prevent it from sticking to the bottom. When the potatoes are cooked (the sauce has also thickened). Add some vegetable oil and wine, mix well, and sprinkle with some minced celery when serving.
White wine French escargot
Characteristics of milk, garlic, wine, and strong exotic flavor
Raw materials
Escargot 6~8. 2 sheets of lasagna dough. White grape wine 20CC． 15 grams of yellow butter. Crush a little garlic. 40 grams of butter. Fresh cream 10CC
Production process
1. Heat the pot and saute the snail meat until fragrant. Prepare a pot of hot water to blanch the dough, put it into a plate, and set aside another pot. Melt the butter and saute the chopped garlic until fragrant. 2. Add the snail meat and white wine, let the alcohol evaporate, add butter and fresh cream, place it on a plate, partially stuff it into the dough, and pour the remaining white wine juice around it.
Paris Cabbage
Famous French cuisine
Specially rich and fragrant, suitable for both hot and cold, salty and delicious
Ingredients< /p>
1 cabbage, 1 onion, 1 bay leaf, 1 parsley, 5 grams of thyme powder, 2 cloves of garlic, 150 grams of ham, 50 grams of butter, 50 grams of white sauce, chicken < /p>
Production process
1. Cut the cabbage into 4 pieces, peel off the outer old leaves, blanch for 6 minutes, remove, remove the water, and cut into large pieces. 2. Put butter into a pan, add onion slices and celery cubes, stir-fry for 5 minutes, add cabbage, reduce heat to low, add garlic cloves, chicken broth, bay leaves, parsley, thyme powder, cook over low heat for 15 minutes. 3． Make a white sauce (see oyster soup), mince the cabbage into a puree, add it to the pot, pour in the white sauce, and add salt and pepper. 4. Cut the ham into thin slices and put it into the soup, add parsley slices and toast slices alone. 5. Another way to eat it is not to bake bread, but use sandwich chocolate balls, add salt, a little butter, pepper, mix well, drink together, unique flavor
Red juice cucumber
French cuisine
Characteristics: sweet, salty, sour, spicy, crisp, tender and fragrant
Ingredients
500 grams of baby cucumber, 2 fresh tomatoes, 25 grams of sour cream , 25 grams of yogurt, 25 grams of green garlic, 30 grams of Worcestershire sauce, 5 grams of cumin, sugar, pepper, salt?/td>
Production process
1. Wash the cucumbers Clean, remove stems, sterilize and dice; peel fresh tomatoes and cut into pieces; pick, wash and mince green garlic; fry and crush fennel. 2. Put the yogurt in a bowl and mix well. Add sour cream, minced fennel, diced cucumber, tomato cubes, minced green garlic, pepper, chili oil, sugar and salt. Mix well. Adjust the taste and store in the refrigerator. Eat as you go.
French onion soup
Dish name French onion soup
Famous French cuisine
Characteristics: more typical French flavor, delicious taste concentrated.
Ingredients beef soup 2000g onion 500g salad oil 150g salt 20g mustard powder a little bread slices a little sauce
Production process
(l ) Slice the onion and fry in salad oil until brown. (2) Add onion and beef broth to the pot, stir and bring to a boil. Add salt and pepper. (3) When the soup is served, add slices of bread into the soup basin, add the sauce and serve.