"The new school of French cuisine, since the 70s of the 20th century, is extremely popular after 1973, the new school of cuisine uses precious materials in cooking, focusing on the original taste, fresh materials and other characteristics, the dishes are mostly served on porcelain plates, the taste is light, after the 90s of the 20th century, people pay attention to health, adopt simple and direct cooking methods, reduce the use of oil, and the sauce is mostly prepared with raw gravy, and cheese is used instead of cream to thicken the juice. ”

Listening to Professor Abner introduce the history and development of French cuisine, Qu Lihua also learned a lot of knowledge, and she looked at the table full of French cuisine, and her appetite was great.

"Professor Abner, could you tell us a little more about how to cook French food? I didn't hear it clearly, so please tell us a little bit more!"

"Okay, since Miss Qu didn't hear it clearly, then I'll introduce it again, this time I said slower!"

"There are many cooking methods in French cuisine, including almost 20 cooking methods of Western cuisine, such as roasting, frying, stewing, baking, iron grilling, stewing, steaming, etc. ”

"In fact, many of these methods are similar to Chinese cuisine, and they also use various methods to cook the ingredients, and then find a way to match the ingredients or sauces to add to the taste of the food. ”

"What stands out is that French cuisine attaches great importance to the production of sauce, which is actually a mixture of raw juices, seasonings, ingredients and wines. ”

"Our chefs also attach great importance to sauce and spend a lot of effort and effort to make it just to taste good!"

Watching the waiter serve the food, Meng Wenjie was very curious, and he asked: "What is the order of serving French food?

"The order in which French cuisine is served is that the first cold pot dish is generally sardines, ham, cheese, foie gras and salad, etc., followed by soup, fish, then poultry, eggs, meat, vegetables, then desserts and pies, and finally fruit and coffee," said Professor Abner. ”

"The traditional French menu has 13 dishes, and the traditional dishes also have some etiquette, which is more cumbersome, and with the acceleration of the pace of life, many restaurants have simplified the menu arrangement to 3-5 courses, frozen appetizers, soups, hot starters, main courses, desserts. ”

"Let me introduce you to a few French main dishes," foie gras sauce fried fresh shellfish, fresh shellfish slightly soaked in water, that is, soaked in ice water to cool rapidly, add green onion and ginger salt wine, and then fry until the yellow asparagus on both sides take the stamens, blanch in salted water, make a plate decoration, take out the foie gras, fry slightly, put it on the fresh shellfish, add sauce and serve. ”

"This dish is characterised by a clever combination of ingredients and craftsmanship to present an elegant dish that melts in your mouth. ”

Qu Lihua tasted it, it was indeed very good, this dish looked very good, delicious and good-looking, melted in the mouth, very delicious, and it didn't cost teeth.

"French stewed potatoes, wash the potatoes with water, peel and cut into cubes, peel and chop the onion, peel and crush the garlic, use a thick-bottomed aluminum pot, put it on the fire, melt the butter, then add the green onion and garlic, fry until the onion is transparent, add the diced potatoes and stir for a few minutes. ”

"After the diced potatoes are fried until all the oil is hung, add the vegetable broth, bay leaves, a little salt, pepper noodles, monosodium glutamate, and stir well. ”

"If there is less water, you can add more, but not too much, about 45 minutes of slight boiling, keep stirring, do not make it paste, until the potatoes are cooked, the young division is also thickened, then put some vegetable oil and wine, mix well, sprinkle some chopped celery when serving. ”

"We often see French dishes paired with potatoes, is it common to have potatoes in France?"

"Yes, there are a lot of potatoes in France, this is a very common combination, and we also have many farms that produce potatoes, I will take you to visit them in the future, and I will keep them for later. ”

"Let's take a look at the French onion soup!" Professor Abner waved his hand to the waiter to bring the soup, and the waiter brought it and laid it on the plate, which was indeed very beautiful, and the French food was indeed very particular about the presentation.

Professor Abner is very professional, he knows every French dish by heart, and he slowly tells everyone as if he is a professional chef.

"Slice the beef, fry it in salad oil until browned, put the onion and beef broth in the pot and stir until it boils, add salt and pepper, and when the soup comes out, add slices of bread in the soup basin and sprinkle in the sauce to serve. ”

Qu Lihua tasted it, and the taste was also very good, it was really delicious, and then, Professor Abner introduced a few dishes to everyone, and everyone listened to it with relish.

"Strawberries and cucumbers, cucumbers are washed with water, cut off the two ends, then cut into a comb back block, put them in a small basin, add fine salt and marinate for 10 minutes, remove them, rinse them slightly in cold water, gently squeeze out the water, and put them on a plate. ”

"Dissolve the sugar in cold boiled water, remove the strawberries, wash them, control the drying, crush them, pour in sugar water and white vinegar, add monosodium glutamate and mix well, freeze them in the refrigerator, take them out, pour them on the cucumber pieces, and it is ready. ”

"The French seafood puff pastry cream sauce is made with silky cheese and appetizing sour cream to make freshly baked potato skins, with South American special fish salad, tender salmon, plus green peppers and French onion soup, sweet and sour, refreshing and delicious. ”

"Smoked duck breast with Italian vinegar and honey, served with Italian vinegar and honey sauce, the taste is very fragrant, the duck breast is tender and full of flavor, duck breast is a specialty in France. ”

"Pan-fried dragon fish champagne sauce is made of deep-sea fish, the fish is immediately frozen after being caught, and the cooking is also mainly fried, crispy on the outside and soft on the inside, and the meat is thick and juicy. ”

At this point, Professor Abner paused slightly, he looked up at everyone, and added, "I also like to eat fish, let's try it!"

Qu Lihua ate a piece, a little sour and a little sweet, very refreshing.

"It was delicious, we loved the dish!"

"Hahaha, if you like it, let's eat more!"

"French lamb saddle chop, made from seven-finger rib lamb chops, is exceptionally tender and has no sheep's smell, and is served with vanilla, mint or mustard juice. ”

"The menu of French cuisine is very simple, there are only about 10 kinds of main dishes, but they are all beautifully made, the order of ordering is that the first course is usually cold or soup, although there are many varieties of first courses for you to choose from, but you can only choose one, there will be a loaf of bread before serving, and after eating, the waiter will help you remove the plate and serve the second course. ”

"The second course is the soup, a delicious French soup with a thick broth, a light vegetable soup and a delicious seafood soup. The third course is the main course of a meal, and it is the most dramatic dish in French cuisine. ”

"Often delicate, elegant, and unforgettable, the most in the main meal is a variety of steaks, a chicken chop, fish steak, steak, pork chops, this so-called steak is the net meat with bones and thorns removed, and then poured with a unique sauce, delicious and easy to eat. ”

Head Xia said: "Professor Abner will introduce us to the etiquette of eating French food, what do you need to pay attention to when eating French food?"

"Okay, eating French food is basically red wine with red meat, white wine with white meat, as for desserts, most of them will be accompanied by sweet wine, after eating a main course, after eating the first course, usually seafood, the waiter will send a glass of sorbet, made with juice or champagne, in addition to refreshing the mouth, it will help increase your appetite for the next dish. ”

"Eating French food is the same as eating Western food, remember to start with the outermost utensils when using knives and forks, and start from the outside to the inside, don't pounce on the food when you see it, it's too rude. ”

"After eating each dish, put the knives and forks around, or cross them around, which is very ugly, and the correct way is to put the knives and forks side by side on the plate, with the forks facing up. ”

Professor Abner told while personally demonstrating for everyone, Qu Lihua looked at it carefully, listened attentively, she felt that Professor Abner was erudite, explained in great detail, and was very patient, listening to him talk, can quickly understand French cuisine and the etiquette of eating French food, it is really worth the trip.