Category:catering food

Question:
introduce French meal?

Answer:
French cuisine Western cuisine still ranks first in the world. French cuisine is characterized by: a broad choice of materials (such as snails, foie gras is delicious French cuisine), processed fine, cooking known, color varieties; French cuisine is still relatively particular about eating half-cooked or raw food, such as steak, leg of lamb in order to Rare fresh characterized by seafood, oysters can be eaten raw; French cuisine attention to seasoning various types of seasonings. Seasoned with wine, what kind of food What kind of wine selection, there are stringent requirements, such as the broth with wine, brandy wine with seafood products, desserts, etc. with all kinds of rum or brandy.

France is a country rich in wine, so wine became French in the main material used for flavoring. Champagne, red and white wine, sherry, rum, brandy, etc., is commonly used in cooking liquor. Point of different dishes with different wines, there are strict requirements. Therefore, whether or dessert dishes, smell the rich aroma, fresh soak into the depths of the mellow. In addition to wine, French Lane also added a variety of spices, such as large garlic, parsley, rosemary, tower Li Gang, thyme, fennel, Sai-kit and so on. A variety of spices has a unique flavor, into a different cuisine, on the formation of a different flavor. French right has aligned our use of spices and what dish put the number of what kind of spices, have a certain proportion. It can be said, alcohol and spices, is composed of two major characteristics of French.

French cuisine at the sight, smell, taste, touch on, are very particular about.

In some places, French, which represents the most exquisite, romantic, elegant, expensive.

French vanilla  snail

materials: snail butter, crushed black pepper and even vanilla liquor

Pelargonium practices: 1. Full snails, to wash the meat; 2. will melt the butter in the pan, add garlic pieces and a few black pepper crushed, geraniol, and even vanilla, white wine saute, and then wash the snail meat and the pot, saute, add a small amount of gravy, Stew and a half hours, clean wok when you put some chopped parsley; 3. pot beef carcasses washed into Banhao vanilla butter into the snail shell, and then braise a good snail meat, butter vanilla top cast color can be baked into the oven.

taste: garlic butter and incense. Netherlands  salmon

Ingredients: 200 grams of salmon egg yolk, butter, salt, lemon juice, white pepper

practices: 1. The salmon with salt, lemon juice, white wine, pepper, a little salt after 10 minutes on the 200 ℃ Pa Grilled until golden on both sides of furnace can be; 2. butter to melt, with egg yolk and melted butter stirred into the Netherlands juice, pour in the Grilled salmon on a good.

flavors: butter lemon flavor. French tower-Wen Pai

sauce Shrimp Ingredients: shrimp eggs, flour, salt, white pepper, bread scraps, etc.

practices: prawns 200 grams, to the end of the first left, back surgery, with a few dozen meat hammer tap, salt, lemon juice, white wine, pepper marinated for 10 minutes, and then marinated shrimp dip row of flour, eggs, bread broken READY; take a pan, put a small amount of oil, till the Qicheng heat, to discharge into the side of fried shrimp, fried side, you can deep fry golden brown, topped with a tower of the text when vegetables juice.

taste: salad dressing flavor. French mint sauce lamb row

Material: lamb row of red wine salt, pepper mint sauce

approach: Pai 250 grams of lamb, salt, pepper, pine meat meal, red wine, a little salt for 10 minutes, and then placed in 200 ℃ for griddle fry color on both sides, to Qi Bafen cooked, it will do well in advance can be topped with mint sauce. Flavor: mint sauce and lamb row delicious.

Chinese:介绍法式大餐？

类别: 餐饮食品

问题:
介绍法式大餐？

回答:
法式大餐至今仍名列世界西菜之首。法式菜肴的特点是：选料广泛（如蜗牛、鹅肝都是法式菜肴中的美味），加工精细，烹调考究，花色品种多；法式菜还比较讲究吃半熟或生食，如牛排、羊腿以半熟鲜嫩为特点，海味的蚝也可生吃；法式菜肴重视调味，调味品种类多样。用酒来调味，什么样的菜选用什么酒都有严格的规定，如清汤用葡萄酒，海味品用白兰地酒，甜品用各式甜酒或白兰地等。

　　法国是盛产酒的国家，于是酒就成为法国菜中用于调味的主要用料。香槟酒、红白葡萄酒、雪利酒、朗姆酒、白兰地等，是做菜常用的酒类。不同的菜点用不同的酒，有严格的规定。因此，无论是菜肴或点心，闻之香味浓郁，食之醇香沁人。除了酒类，法国菜里还要加入各种香料，如大蒜头、欧芹、迷迭香、塔立刚、百里香、茴香、赛杰等。各种香料有独特的香味，放入不同的菜肴中，就形成了不同的风味。法国菜对香料的运用也有定规，什么菜放多少什么样的香料，都有一定的比例。可以说，酒类和香料，是组成法国菜的两大重要特色。

　　法国菜在视觉、嗅觉、味觉、触感上，都十分讲究。

　　在某些地方，法国菜即代表了精致、浪漫、高雅、昂贵。

　　法式香草蜗牛

　　材料：蜗牛黄油黑椒碎香叶什香草白酒

　　做法：1.完整蜗牛，去肉洗净；2.将黄油在锅里溶化，放入蒜碎和少许黑椒碎、香叶、什香草、白酒炒香，再将洗净的蜗牛肉下锅，炒香，加少量烧汁，烩半小时，起锅时放入一些欧芹碎；3.锅牛壳洗净，把拌好的香草牛油放进蜗牛壳内，再将烩好的蜗牛肉，上面抹上香草牛油入烤箱里烤上色即可。

　　口味：蒜香牛油香。荷兰三文鱼

　　材料：三文鱼200克盐柠檬汁白酒胡椒粉蛋黄牛油

　　做法：1.将三文鱼用盐、柠檬汁、白酒、胡椒粉略腌10分钟后，放在200℃扒炉上扒至两面金黄即可；2.牛油溶化，用蛋黄与溶化的牛油搅拌成荷兰汁，淋在扒好的三文鱼上。

　　口味：牛油柠檬味。法式塔文汁炸虾排

　　材料：大虾盐白酒胡椒粉鸡蛋面粉面包碎等

　　做法：大虾200克，去头留尾，背部开刀，用打肉锤轻拍几下，放盐、柠檬汁、白酒、胡椒粉腌制10分钟，再将腌制好的虾排沾面粉、鸡蛋、面包碎待用；取一个平底锅，放入少量的油，烧至七成热，把虾排放入边煎边炸，炸至金黄色即可，出菜时淋上塔文汁。

　　口味：沙律酱味。法式薄荷汁羔羊排

　　材料：羔羊排盐胡椒粉红酒薄荷汁

　　做法：羔羊排250克，用盐、胡椒粉、松肉粉、红酒略腌10分钟，再放入200℃的扒炉上两面煎上色，至七八分熟时，将预先做好的薄荷汁淋上即可。口味：薄荷酱及羔羊排的鲜香。