(1) Livestock meat
Beef, especially veal, is the most used in western food. Followed by mutton and pork; Thirdly, there are some other animal meats, such as horse meat, dog meat and so on. But livestock meat is rarely used.
1. Beef
Western food is very particular about the use of beef. Generally, beef is divided into five grades, which are appropriately selected according to different meat qualities.
Super meat Super meat refers to the tenderloin of cattle. Because there is little activity in this part, the meat fiber is thin and soft, which is the most tender part of beef. Pork tenderloin is used in western food to make various high-grade dishes, such as fried pork tenderloin steak, shredded pork tenderloin with cream, roasted pork tenderloin and so on.
First-class meat First-class meat is the back of cattle, including the outer ridge and the upper brain. This part of the meat is fat and thin, soft and tender, second only to tenderloin, and it is also a high-quality raw material. It is most suitable for brain steak, bone steak, meat steak and grilled loin.
The upper part of the hind legs of secondary beef cattle is secondary meat, including Mi Long cover, Mi Long heart, cucumber meat, monk head and other parts. Mi Long pot cover is hard and suitable for stewing; Milong's heart is soft and can be used to replace the outer ridge. The meat of the monk's head is slightly hard, but the fiber is fine and the meat is tender. It can be made into stewed beef rolls and shredded beef.
Three-grade meat Three-grade meat includes front legs, chest and ribs. The front legs are coarse in fiber and the meat is old and hard. Generally used for stuffing and making all kinds of meat pies. Although the meat on the chest and ribs is old, it is fat and thin, fragrant and delicious, and it is most suitable for braised beef and boiled beef.
Four-grade meat Four-grade meat includes neck meat, breast meat and tendons. This part of the meat is thick and old, and it is suitable for soup. Tendons can also be made into sauce.
Oxtail muscle skin is rich, fat and thin, and can be used for soup or stewed oxtail, curry oxtail and other dishes.
In addition, the biggest feature of choosing beef in western food is that it pays great attention to veal and beef, which is different from Chinese food.
Veal: A calf is a cow about half a year after birth. This kind of calf is tender, juicy and low in fat. Its tenderloin is not only suitable for frying, but also suitable for making grilled tenderloin skewers. Calf hind legs can be used not only for frying, frying, stewing and stewing, but also for roasting calf legs. The calf's neck tendon can be cooked, fresh but not greasy, very beautiful. These uses are incomparable to ordinary beef.
Beef: Cattle here refers to calves within two months after birth. This kind of beef is tender and juicy with low fat content. It is considered to be the top grade of beef in western food, and has a wide range of uses, such as frying, frying, roasting and stewing.
2. Mutton
The largest amount of mutton is ordinary mutton. Also pay attention to using lambs.
Generally, the growth period is about 1.5 years, and the sheep with a meat yield of about 20 kg is the most ideal mutton. Generally speaking, mutton can be divided into three grades.
First-class meat includes tenderloin, outer tenderloin and hind leg meat, which is the most widely used three pieces of mutton, and can be used for frying, frying, roasting, stewing and other cooking methods. Common dishes are fried lamb chops, fried lamb chops and roast leg of lamb.
Secondary meat includes front legs, chest and ribs. This part of the meat is older. It can be used to stew meat or make soup.
The third-grade meat includes neck meat, breast meat and tendon meat. These three pieces of meat have more tendons and skins, which can be used to make meat pies.
Lamb, also called lamb, refers to a sheep that has been born for four or five months. Generally, the meat yield is about 10 kg, and the meat is fresh and tender, which is a very elegant raw material in western food. The charcoal kebabs made of mutton are delicious and often used in all kinds of high-end banquets. In the grand banquet of western food, the whole lamb is often roasted to add to the grand atmosphere of the banquet.
Pork: pork is rarely used in western food. Common pork dishes are fried pork chops and roast pork. But little suckling pigs are used as first-class raw materials in western food. This kind of piglet is tender and has little fat. Birth 1 month or so, the gross weight of 7.5 ~ 10 kg is ideal. It can be cooked and baked. In particular, the whole roast suckling pig can be used as the main course of a senior banquet.
In addition, the internal organs of various domestic animals, especially the liver, are also widely used in western food, and are often used to make all kinds of fried liver and liver mud.
(2) Poultry
Poultry meat is tender and delicious, rich in protein, vitamins and inorganic salts, and it is a good raw material for dishes. There are several kinds of poultry often used in western food.
1
Chicken is a common ingredient in western food.
The year after next is the most suitable for cooking. It is 1 year old and weighs about1.25kg.. This kind of chicken contains more soluble protein, which is most suitable for soup. It is used to cook all kinds of dishes and tastes delicious. It can be made with bones or used without bones, depending on different parts of the chicken.
For example, chicken breast and chicken fillet are the main parts of chicken. This part of the meat has less tendons, and the meat is white and fine, which is the best part of the chicken. Suitable for frying, frying, frying and other cooking methods, and can be made into various dishes, such as butter chicken rolls, fried chicken chops, shredded chicken with cream, etc. Chicken legs are full of tendons and old meat, which can be used for stewing, stewing or cooking soup. Boiled chicken legs can also be fried chicken legs, fried chicken legs and so on.
Chickens in those days were the most ideal hens in those years. This kind of chicken is commonly called big chicken, and its meat is fat and tender. Chicken breast and chicken leg can be used together or instead of old chicken. Can be fried, fried, roasted and braised, and is an ideal raw material.
Bamboo shoots, also known as chicks or chicks, refer to chicks that have just hatched in that year, and the most suitable is 250 ~ 300 grams. This kind of chicken is tender and can be eaten immediately after boiling. It can be fried, fried and braised. It is often used in western food. Such as braised bamboo shoots in yellow oil and grilled bamboo shoots in iron. , are all valuable dishes.
Turkey, also known as native chicken, originated in North America and is a unique cooking material in western food. Its meat is extremely white, delicate and delicious.
The names of the parts of the turkey are the same as those of other chickens. The breast meat is white and tender; Leg meat is gray and older. Turkey is not suitable for cooking soup. Suitable for cooking, the main method is baking. And they're all baked in one piece. You can do it as a whole, or you can make small noises. Crops can also be stuffed or used with legs and breasts. The heart, liver and gizzard (stomach) of turkey can be boiled in water, braised in brown sauce or roasted with chicken, which is very delicious. Turkey is a necessary food for Christmas and New Year's Eve in western countries.
2. ducks and geese
Duck and goose are also common ingredients in western food. The consumption of ducks is second only to that of chickens, while the consumption of geese is less due to insufficient supply. Duck and goose are not as widely used as chicken. But ducks and geese are generally fatter than chickens and have a very strong taste, so they are more expensive than chickens at the dinner table and are often used for more advanced banquets.
(3) Aquatic products
Aquatic raw materials are characterized by sufficient moisture and delicious taste; There is less water loss in the cooking process, and the dishes cooked with various seafood are soft and easy to digest, which is very popular among people. Aquatic food plays an important role in western food. From the point of view of nutrition, the nutritional value of aquatic products is ideal. Here is a brief introduction to some aquatic products widely used in western food.
1. mandarin fish
Mandarin fish, commonly known as mandarin fish, also known as mandarin fish and crucian carp, is a very precious fish in western food. Siniperca chuatsi has tender meat and no earthy smell of herbivorous fish. Siniperca chuatsi is widely used in western food, which can be used as a general western food or a high-class banquet, and can be fried, roasted, boiled, stewed, cold or hot. The more famous dishes are fried mandarin fish in Jilin, baked mandarin fish in milk, mandarin fish in Manez and so on.
2.flounder
Its scales are very small, its skin is very thick, and its whole body has only 1 big thorn, so it is the fish with the highest meat yield. The meat is delicious and has no bad taste. Flatfish can be used in cooking methods such as frying, frying, roasting, boiling and stewing in western food. But it is not as expensive as mandarin fish, so it is rarely used for high-class banquets.
perch
Its meat is white and thin, but slightly fishy, not as expensive as mandarin fish and not as delicious as flounder. However, this kind of fish has a large output and has been used in western food in China in recent years. Perch has a wide range of uses, and various cooking methods can be used.
4. Salmon
It is a rare cold-water fish, which is distributed in the North Pacific Ocean and Heilongjiang River Basin in China. Salmon is widely used in Russian cuisine. Its fish eggs are very nutritious and are a rare cold food in Russian cuisine.
5.sardines
Widely distributed in temperate waters, it is an important marine economic fish in the world and is also widely used in western food. Sardines are small in size and high in yield, so they are suitable for canning. Canned sardines, with soft meat and crisp bone spurs, are widely used in western-style cold dishes.
6. Shrimp
Also known as prawns, prawns are produced in the Yellow Sea, Bohai Sea and the western coast of Korea. Its meat is tender and delicious, and it is widely used in western food. Prawn can be used for both soup and cooking. All kinds of cooking methods are suitable and are ideal cooking materials. Often used for banquets, it is more expensive.
7.lobster
Lobster is often used in French cuisine, British cuisine and American cuisine, and is most used in Japanese cuisine. Meat is delicious. It can be cooked cold or hot. Because the lobster shell is beautiful, it is often served on the stage with the shell, elegant and full of flavor, and is often used for banquets.
8. Crab and shellfish aquatic products
It is also used in western food, but the dosage is not large, so I won't introduce it here.
(4) Games
Wild game raw materials are the general name of wild edible animals. The nutrition of game is similar to that of poultry and livestock. All kinds of wild animals are fattest in winter, and many western countries have the habit of eating game in winter. Generally speaking, because wild animals are foraging everywhere, the amount of activities is large, and the food they are looking for is also miscellaneous, so the muscle fiber is rough, the fat is low, and it smells earthy, so it is not a very particular raw material in western food. However, due to the scarcity of wild animals and unique flavor, it is also a good food to adjust the pattern and enrich life.
Common game in western food includes pheasant (commonly known as pheasant), wild duck and hare. Game contains more soluble protein, but it has peculiar smell and is not suitable for making soup. The main methods are roasting, stewing and stewing, and pheasants can also be fried and fried. Such as roast pheasant, fried pheasant skewers, braised wild ducks with cream, braised rabbit meat with red wine, etc.
(5) milk
Milk food is widely used in western food, and almost every meal is indispensable. There are many kinds of milk, such as milk, yogurt, cream, butter and cheese.
1. milk
Milk is widely used in western food. In addition to being used as a beverage, it can also be used as soup and vegetables, which consumes the most in breakfast.
2.yogurt
Generally, yogurt is a semi-liquid food that milk is fermented by lactic acid bacteria and formed by chymosin. It has high nutritional value, helps digestion and is easily absorbed by human body. It is usually used for breakfast in western food.
3. Cream
There is cream and sour cream. They are all separated from milk after processing, and the main components are milk fat and water. Cream is milky yellow, liquid, semi-liquid when stored at low temperature, soluble in liquid when heated, and fresh and fragrant. Fresh cream was fermented by lactic acid bacteria to make sour cream. Sour cream is thicker and creamy yellow than fresh cream, and has the rich aroma of yogurt products. Cream and sour cream are widely used as condiments for various soups, vegetables and meals in western food.
4. Butter
It is separated from cream, but it is not pure fat, and it is a pale yellow solid at room temperature. Butter is easily absorbed by the human body, rich in vitamins A and D and some inorganic salts, and has a fragrant smell. Butter is widely used in western food, which can be eaten directly, and can also be used as seasoning in soup, vegetables and snacks. As long as you come to the western kitchen, you can smell the rich butter fragrance. This unique fragrance is a major feature of western food.
5. Cheese
Also called cheese, cheese (transliteration of English cheese). Milk is concentrated and solidified by protease and fermented by various microorganisms. Pale yellow solid. In order to facilitate storage, the finished product is packed with waxed skin of waxberry color. Cheese is rich in nutrition, which can be sliced and eaten directly, and can also be used to make various dishes. Cheese has a strange taste, and people who don't eat it often are not used to it. Actually, the more you chew, the more fragrant you get. It is a unique dairy product in western food.
(6) vegetables
Vegetables play an important role in western food, which can be used as both main ingredients and auxiliary materials and ingredients. Hot and cold dishes are inseparable from it. At present, westerners are more and more interested in vegetables. There are many kinds of vegetables used in western food, many of which are local varieties. Western food in China can only use representative vegetables as raw materials, among which potatoes, onions, cabbages, carrots, celery, spinach, tomatoes, cucumbers, lettuce, cabbage heads, peas and horseradish are widely used. These vegetables are almost essential for every meal. The following only introduces the unique vegetables in western food.
1. red cabbage head
Cabbage head, also called laver head, looks like a flat radish with thin skin and dark brown; The meat is purple and the color is extremely rich; It tastes a little sweet. Mainly produced in Russian, but also cultivated in northern China. Cabbage head is the main raw material of cabbage soup, and it is also used to make cold dishes and side dishes.
lettuce
There are two kinds of common lettuce and raw peanut vegetables. Lettuce is shaped a bit like a small green vegetable; Peanut vegetable has no obvious pit, and its leaves are open, like antlers, slightly bitter. These two kinds of lettuce are very fragrant and refreshing, suitable for raw food. Mainly used for cold salad and side dishes.
horse-radish
Horseradish originated in Europe and is also cultivated in China. It is the root of a herbaceous plant, with thick skin, yellowish white, white root meat and extremely spicy taste. Mainly used for seasoning in western food. Rub peeled horseradish into mud, add sugar, vinegar essence and salt, then mix with cold boiled water and stir evenly to form horseradish sauce, which can be eaten with cold roasted or cold fish dishes. The taste is fragrant and spicy, and all seven orifices are connected, which is a unique flavor of western food.
4. Onions, carrots and celery
In addition to making various dishes, these three dishes are also widely used as seasonings in western food. Because these three kinds of vegetables all contain volatile substances, which have unique fragrance and can stimulate appetite, they are used to enhance the taste of western food when making various roasted, braised vegetables and clear soup.
(7) fruit
Fruit is one of the indispensable foods in western food. It is not only used for raw food, but also for making various dishes, such as fruit salad and apple steak. Commonly used fruits are apples, lemons, pineapples, pears, peaches, strawberries and cherries. Here are some lemons and strawberries that are rare in the market.
lemon
Lemon is a transliteration of English lemon, which can also be literally translated as peach. Lemon is a tropical plant, oval, with a skin similar to that of orange, but thicker. Very fragrant, very sour juice, widely used in western food seasoning. West Renye Fang is often eaten raw, or sliced into black tea to make lemon tea. Lemon tea is sweet, sour and fragrant, appetizing and healthy, and westerners generally like it.
2. Strawberries
Also called cranberry, it is a kind of herb, which looks like a big mulberry, purple in color, thin in skin, sour in taste and juicy. Strawberries are mainly eaten raw, and they can also be made into strawberry jam for meals. The common way to add cream to strawberries is to remove the stalks of strawberries, wash them, then put them into a tall glass and pour in the sweetened whipped cream. Red and white, sweet and sour, very beautiful, is a very popular meal in western food. You can also make a big cake with strawberries and add a layer of frozen powder juice, which is bright and red.
(8) Condiments
Condiment is the key raw material to determine the flavor of dishes. Western food condiments are very different from Chinese food condiments. Some condiments are native products of some countries, so it is not easy for us to see them. At present, the common condiments used in western food in China are salt, sugar, monosodium glutamate, spicy soy sauce, vinegar essence, tomato sauce, fragrant leaves, black pepper, white pepper, curry powder, Chili powder, clove, meat, wine and so on.
1. ketchup
It is a canned product made of fresh tomatoes, with reddish color and sour taste, and retains the fragrance of fresh tomatoes. Ketchup is generally used for seasoning and adding gorgeous colors to dishes. Various western dishes are widely used and are one of the important condiments of western food.
Tomato sauce contains a lot of organic acids, which can stimulate appetite and help digestion, especially in the off-season of vegetables, and is a good product for regulating diet. Don't store the canned tomato sauce in the original jar after opening to avoid oxidation. You can add the same volume of water and the right amount of sugar, and use oil on low heat until the oil is dark red, then store it and eat it at any time. This treatment can make tomato sauce have good color and taste and easy to store.
Step 2 eat less tomatoes
It is a sauce made of tomato sauce after further processing, mostly bottled. Tomato paste is thick, dark red in color, sweet and sour. It can be eaten directly or used for seasoning. Westerners like to eat it.
3. Spicy soy sauce
It is a condiment made of many raw materials. Dark brown, spicy, sour and salty, with the aroma of various condiments. Shanghai Meilin brand spicy soy sauce is the best product in China. The role of spicy soy sauce in western food is similar to that of Chinese food, and it is one of the most widely used condiments.
curry
Curry is a transliteration of English curry, which is a condiment made of various spices, and the quality produced in India is the best. Curry powder is dark yellow, fragrant, spicy and slightly bitter, and is widely used in western food. At present, the domestic curry powder is mainly turmeric powder, mixed with white pepper, coriander, fennel, cinnamon and star anise.
5.pepper, pepper
Pepper is a tropical plant, which is cultivated in southern China. Its berries turn black after drying and are called black pepper granules. After peeling, it is called white pepper granules, and it can also be made into black and white pepper. Pepper granules and peppers are both spicy and fragrant, among which black pepper is particularly rich in flavor and is widely used as a condiment in Chinese and western meals.
6. Fragrant leaves
This is laurel leaf. Laurel is planted in the south of China, the origin of China. This kind of leaf has a strong fragrance and is widely used in western food.
7. lilacs
Originated in Southeast Asia, it is also cultivated in the south of China, which is different from the lilacs enjoyed in the north. Clove contains aromatic substances such as eugenol, which is used in western-style cold dishes.