Six Western Cuisine Dishes

German Cuisine

German cuisine is heavier in taste, with a preference for pork, beef, liver, spices, fish, poultry, and vegetables; it uses a large amount of mustard, white wine, and butter for seasoning, and is more often cooked in a boiled, stewed, or braised manner.

German cuisine in the application of meat has its own unique method, alone ham, bacon, sausage, etc. There are no less than hundreds of kinds of production, especially in the Bavarian province of the production, the number and quality are the first. In the world's cuisine also occupies a considerable position; its types of styles are salted, smoked, stuffed, some with mustard seeds, but also made of pig's blood sausage, can be said to be numerous, and most of these meat products are eaten cold, but there are also a lot of sausage or bacon is mainly hot food, and this kind of food in the consumption of food is usually accompanied by sauerkraut, roasted potatoes and mustard sauce. There are also many popular dishes in German cuisine, such as sour beef (SOUR BEEF), which is marinated in vinegar and spices for a few days, then simmered or braised and served in slices with fire-roasted yam sauce. There are also red braised beef rolls and raw steak tartare (TARTAR STEAK), which is made from the best Philly beef, which is minced and mixed with egg yolks, pickles, mustard, etc., and served with some black bread.

In addition, Germany also produces wine, mostly in the Rhine River region; but the production of beer is much larger, about two billion gallons per year. Germany also hosts an annual beer festival in Munich in September and October, which attracts millions of tourists from all over the world.

Germans eat habits and other European peoples have a very different, usually pay more attention to breakfast and lunch, while dinner is more casual, mostly eat some cold meat, salad, yams, bread, beer, etc., but they pay close attention to the atmosphere of the dinner, usually play some music or light some candles to increase the atmosphere and appetite

German food to sour, salty flavors, seasoning is more intense. The cooking methods are grilled, stewed, skewered and braised. Blue grid tablecloth with a basket of bread, guests can enjoy slowly while waiting, German bread is very bite, good teeth can taste the flavor. German soup is generally thicker, like to break up the ingredients in the soup, which is probably related to the local freezing climate. It is said that Germans are more frugal by nature, boiled sausages, a pot of thick potato and bean soup, plus the famous pickled sauerkraut and bread, a meal will be passed.

In addition, German cuisine is also famous for German-style clear bean soup, German-style sashimi, German-style roasted mixed meat, German-style meat sausage, sauerkraut, German-style apple crisp, fried sweetbreads and so on.

French cuisine

French cuisine has a long cultural history. It is said that Catherine, an Italian woman married to King Henri II of France in the 16th century, brought to France the cooking methods of porcini, black mushrooms (black truffles), tender steak and cheese that were prevalent in Italy during the Renaissance, and Louis XIV initiated the cooking competition, which is the Corden Bleu Awards. Anthony Kellemme, who was the chief chef of King George IV and Tsar Alexander I of Russia, wrote a book on food and drink. Caillemé wrote a dictionary of food and drink, which became the basis of classical French cuisine.

After the 17th century, French cuisine continued to improve, and the classical dishes of the past to the so-called Nouvelle Cuisine (NouvelleCuisine), and the use of each other, the modulation of the way to pay attention to the flavor, naturalness, skill, decoration and color coordination. French cuisine because of the different geographical locations, and contains many regional dishes special northern France, animal husbandry is prevalent, a variety of cream and cheese to make people eat. The south is rich in olives, seafood, garlic, fruits and vegetables, and spices.

French cuisine in the selection of materials preferred beef (b?uf), veal (veau), lamb (agneau), poultry (volaille), seafood (fruits de mer), vegetables (légume), escargot (escargot), truffles (truffe), foie gras (foie gras) and caviar (caviar). caviar); and in the ingredients using a lot of wine, butter, whipping cream and various spices; in cooking, the fire accounted for a very important part, such as beef, lamb is usually cooked to six, seven minutes cooked; seafood cooking must be cooked properly, not overcooked, especially in the sauce (Sauce) on the production of more special efforts, the use of a wide range of materials, whether it is stock (Stock), wine, whipping cream, butter, butter, and the use of the ingredients. It uses a wide range of ingredients, such as stock, wine, whipped cream, butter, or various spices and fruits, all of which are used very flexibly.

France is one of the world's proud producers of wine, champagne and brandy, so the French are very particular about the use of wine in dining. For example, they drink lighter open-flavored wines before meals; white or bourbon wines when eating salads, soups and seafood; red wines when eating meats; and a little brandy or sweet liquors after meals.

Italian food

Italian cuisine from the court of the ancient Roman Empire, with a strong Renaissance Florence meal rhyme, known as the "mother of continental European cooking", enjoy a high reputation in the world. Italian cuisine is mostly made of seafood, supplemented by beef, lamb, pork, fish, chicken, duck, tomatoes, cucumbers, radishes, peppers, daikon, and scallions. System commonly used frying, stir-frying, deep-frying, boiling, braising or stewing, like to add garlic and dried chili, slightly spicy, the fire is generally six or seven mature, pay attention to the teeth of the feeling to a slightly hard and elasticity for the beauty of the formation of mellow, thick, fragrant, fresh, broken raw, original juice, slightly spicy, hard and tough 12-word characteristics. This is expressed in the Florentine steak, Roman devil chicken, Naples grilled lobster, Bari snapper, Osbrook beef elbow meat, Zamagrone salad, Mirelester macaroni, egg and minced meat sauce, plate meat and white bean salad sub, green pepper stewed chicken, braised prawns, grilled fish, cold chicken, white bean soup, ham and cut spaghetti and other famous food, four-way tourists are endless.

Compared with the big dishes, Italy's pasta, pancakes, rice, meat sausage and beverages are a step up. Spaghetti, also known as fettuccine, has a great reputation. It is divided into four main categories: linear, granular, hollow and hollow fancy, made from flour with eggs, tomatoes, spinach or other auxiliary ingredients by machine processing. The most famous ones are macaroni, clamshell, bow tie, fish screw, green bean soup and tomato sauce, which come in white, red, yellow and green colors. Most of these pastas have a bite when cooked, and are delicious when accompanied by ham, bacon, haricots verts, minced meat, shredded fish, cheese, mushrooms, fresh asparagus, peppers, onions, shrimp, green beans, and a variety of colorful toppings. Italy's annual production of various kinds of pasta up to 2 million tons, per capita consumption of 30 kilograms per year.

Italian cuisine pays the most attention to the essence of the raw materials, the original color, finished products strive to maintain the original flavor. In the cooking process very much like to use garlic, green onions, tomato sauce, cheese, pay attention to the production of sauces. Cooking methods such as stir-frying, frying, grilling, braising, stewing, etc. are mostly used. Often the main ingredients are coated or marinated, fried or grilled, and then cooked with the toppings, resulting in dishes with exceptional flavors and multiple layered textures.

British cuisine

The Roman Empire, which occupied and controlled Britain, influenced early British culture, but most of the culinary knowledge was lost.

William, the French Duke of Normandy, succeeded to the English throne in 1066 AD, bringing with him a splendid French and Italian culinary culture that laid the foundations of traditional English cuisine.

But limited by geography and natural conditions, British agriculture is not very developed, food has to be imported every year, and the British people are not as revered as the French people, so the British cuisine is relatively simple, the British people often laugh at themselves for not being good at cooking, but the English breakfast is richer, and the English afternoon tea is extraordinarily sumptuous and exquisite.

British food can be described in one word - "Simple" (simple). There are only two ways to make it: bake it in the oven, or boil it in a pot, cook it without any seasoning, and then put some salt, pepper, mustard, hot sauce and so on according to your personal preference when you eat it. It's a matter of respecting each person's preferences, but it's also a matter of cutting corners.

Eating British food is in love, flavor and love, are their own choice. Not with the tongue to judge the flavor, but with the heart. British food culture, British food is very rich, the human body said to need a variety of nutrients will be satisfied from these different foods, in which the standard of the English breakfast are included bacon, black pudding, fried eggs, bread, tomatoes and tea drinks.

1, the selection of material limitations

British food selection is relatively simple, although it is an island country, the sea is vast, but by the geography of the natural conditions of the limitations of the fishery is not very good, so the British people do not pay attention to eat seafood, more favored beef, lamb, poultry and so on.

2, light taste, original flavor

Simple and effective use of high-quality raw materials, and as far as possible to maintain its original texture and flavor is an important feature of British cuisine. British cuisine cooking on the raw materials of the trade-offs are not much, generally with a single raw material production, the chef is required not to add ingredients, to maintain the original flavor of the dishes.

British cuisine is known as "family cuisine", the British cooking method is rooted in home cooking, so only the raw materials are home-grown, home-bred, home-made, the dishes can achieve satisfactory results.

3, cooking is simple, rich in character

British cooking is relatively simple, side dishes are also relatively simple, the use of herbs and wine is less common cooking methods are boiled, braised, baked, fried, steamed, etc.

Russian cooking is also known as "Russian cooking", which is the most common cooking method in the world.

Russian cuisine

As a trans-Eurasian continent of the world's largest country in terms of territory, although Russia's territory in Asia is very vast, but because the vast majority of its residents live in the European part of the country, and therefore more of its food culture to accept the influence of the European continent, presenting the basic characteristics of the continent's food culture, but because of the special geographic environment, the humanities, and unique historical development process, it is also a very important factor in the development of the country's food culture, as well as in the development of the country's food culture. and unique historical development process, also created a unique Russian food culture.

Russian cuisine characteristics?

Larger grease: due to the cold climate in Russia, people need to supplement more calories, Russian dishes are generally more oil, most of the soup dishes on the floating oil.2. Strong taste: Russian dishes have a strong taste, and sour, sweet, salty, spicy, and like to eat garlic, scallions.3. Speaking of snacks: Russian snacks refers to a variety of cold dishes, which are characterized by raw freshness, sour and salty taste, such as caviar, pickled cucumber, Cold sour fish, etc. ?

American food

The United States is a typical immigrant country. Since Columbus discovered the American continent in 1492, a number of European countries have been continuously migrating to North America to develop colonies here. In the development of the local economy at the same time, they also live in the original habits, cooking techniques and so on brought to the United States, so the American cuisine can be described as east meets west, north and south.

But because most of these residents were British, and because by the late 17th and 18th centuries the United States was under British rule, British culture dominated here. Now, most Americans are descended from British immigrants, and American cuisine has developed mainly on the basis of British cuisine, in addition to blending the culinary essence of the Indians and France, Italy, Germany and other countries, and eclecticism, forming its own unique style.?

Since most Americans are descended from British immigrants, American cuisine can be said to have developed on the basis of British cuisine, and has inherited the simple, light characteristics of British cuisine, with a salty-sweet flavor. But with the change of lifestyle, American cuisine has also formed its own characteristics, is concerned about nutritional matching and the principle of convenience, Americans generally believe that chicken, fish, apples, pears, bananas, sweet oranges, cauliflower, potatoes, skimmed milk powder, pumpernickel bread are the most nutritious food, and fast food has also become the typical diet of the modern U.S., both of which have become an indispensable element of the U.S. food culture.

Chocolate Brownie

Brownies, which originated in the United States at the end of the 19th century, became popular in the United States and Canada in the first half of the 20th century, and then became a regular feature of the American family table. The texture of a brownie is somewhere between a cake and a cookie[1] and it has both the sweetness of a creamy fudge and the fluffiness of a cake. Brownies can be made in a variety of styles. Brownie ingredients usually include nuts, frosting white sugar, whipped cream, and chocolate.

In the United States, brownies are common for lunch and are usually eaten straight from the hand and served with coffee and milk. Brownies can be made by covering them with ice cream, whipped cream, marzipan, or sprinkled with powdered white sugar, among other things. Brownies are especially common in restaurants, and have evolved into a variety of desserts displayed on menus. For example, the American dessert blondie ("blond[e] brownie", "brookie") is derived from the brownie, which has yellow sugar added and no chocolate.

Brownies are a common household snack in the U.S. The texture of a brownie is somewhere between that of a cookie and a cake, and some people categorize it as a cookie, which has a cake-like soft interior and a chocolate chip cookie-like crunchy exterior.

Apple pie

Apple pie is a food that originated in eastern Europe, but today it's a quintessentially American food. Apple pies come in a variety of shapes, sizes and flavors. Shapes include free-form, standard two-layer, and more. Flavors include caramel apple pie, French apple pie, crumb apple pie, and sour cream apple pie. Apple pie is simple and easy to make, and the ingredients needed are inexpensive. It is a common dessert in American life, and is considered a representative of American food. Apple pie also belongs to a kind of staple food, many teenagers like to eat, it is both simple and convenient, but also nutritious. In foreign countries, many families use it as a staple food, so that you can fill your stomach and save a lot of money, it is a very convenient food.

Clam Chowder

1. Soak the clams in salt water for more than two hours and spit out the sand. Wash them in fresh water and steam them under water until they open. ?

2. Onion cut into small pieces. Garlic cut small slices. ?

3. Melt the butter in a pan over low heat and sauté the onion until transparent. ?

4. Add the sliced garlic and sauté until the flavor appears. ?

5. Pour in the white wine. Simmer for about 5 minutes. ?

6. Add the clams, cover the pan and continue to simmer for about 5 minutes. ?

7. Open the lid, add salt, add green onions, and cook on high heat for a few more minutes before serving. ?

Fruit Tart Cookies

First, make the crust: soften the butter in the crust ingredients, add the powdered sugar and salt, and then beat well by hand and then use an electric beater to beat

2 Add the egg mixture in batches, and beat well

3 Sift in the low-gluten flour, and mix well to form a ball, then cover the plastic wrap and refrigerate for 1 hour

4 Put the refrigerated dough onto a board, and roll it thinly as you press it. Roll out the dough to a sheet about 3mm thick

5 Transfer the sheet to the tartlet mold and press the dough to fit the mold, fold in the excess dough around the edges and press the edges inward so that they fit snugly on the sides, and then flatten the dough so that the edges of the tartlet mold are about 2-3mm high

6 Poke holes in the bottom of the tartlet mold with a fork and let it sit in the refrigerator in a bag for 30 minutes

7 Preheat the oven to 350 degrees Fahrenheit (15 mins) and set it to Cookie/Egg Tart Mode. Set the conditions to cookie/tart mode, 180 degrees, 40 minutes

8 Take out the refrigerated tartlets, spread a layer of greaseproof paper on the surface, fill with beans, and send them to the middle of the preheated oven to start baking, after 15 minutes, take out the greaseproof paper and beans, and continue to bake for another 5-10 minutes, then remove them from the oven and let them cool down

9 Preheat the oven at 170 degrees, and then start to make the almond cream. Add the softened butter and whisk in the sugar

10 Add the egg mixture in batches and beat well

11 Add the ground almonds and continue to beat well

12 Spread the almond cream in the cooled tower and send it to the middle of the preheated oven for about 15 minutes, then remove from the oven to cool and set aside

13 The following is the beginning of the surface decoration of the cream Make: Take 30g of strawberries and chop them

14 Whip the powdered sugar into the light cream, then add the strawberries, mix well, and then put them into a piping bag

15 Squeeze the strawberry cream into the tower in a spiral shape, and then decorate with all kinds of fruits, then it will be ready to serve.

American lobster?

Production process:

1, a large lobster, rinsed with running water to cut off all the feet, tails, twisted off the head, pour olive oil in a pan and heat, into the lobster sautéed until browned, add brandy to burn until the water evaporates off the fire.

2, broth add two large onions boiled soft, the tomatoes peeled and cut in small dice, carrots, onions, celery are cut into small dice, garlic patted, pot of butter melted, into the garlic slices popping aroma, into the carrots, onions, celery diced and sautéed. Add sautéed lobster meat, add onions burned broth, add diced tomatoes and tomato paste, add Italian spices, boil and cook on low heat for 7-8 minutes after the lobster are fished out

3, the middle section of the meat peeled out, cut into slices, apricot mushrooms, mushrooms, cut into dices, the pot of butter melted, add the apricot mushrooms, mushrooms and sautéed a little bit, pouring in the rest of the previous broth, cook for a few minutes

4, the lobster in place, the body of the location of the two boiled onions, will cut the lobster body meat placed in the onions, the pot of boiled soup into the cooker, add a spoonful of light cream, beat into a thick soup, the soup will be poured on the lobster. Put the sautéed mushrooms on the side and garnish with dill

Buffalo Hot Wings

Buffalo Hot Wings debuted on Oct. 3, 1964, at the Anchor Bar on Buffalo's Commercial Street near North Avenue. Teressa Bellissimo, who was her husband Frank's partner in the business, fried the wings and served them with a sauce to greet her son Dominic and his friends, and they were an instant hit - until then, wings were a lower class item, either made into soup or thrown away.

In Buffalo, the authentic joints are Anchor Bar and Duff's on Sheridan Drive in Amherst, on the edge of town. Chicken wings are available at most pizzerias and roadside taverns in the surrounding area, and Anchor Bar sells 36,000 pounds of wings each month. The dish is known as Buffalo wings elsewhere in the United States, but around Buffalo and much of the Northeast it's known as chicken wings or wings.

The extent to which chicken wings have become popular can be seen in the development of ways to eat them. Some of the more popular methods include the small bone twist or the smash method of removing the bone from the center wing to add interest and ease of eating.