As a famous country of immigrants, Canada's cultural and culinary traditions are as diverse and diverse as the characteristics of the countries of immigration, among which its special cuisine is the best embodiment.

In Canada, which has a small history, there is no traditional Canadian cuisine like Chinese or French cuisine, but since Canada is a country of immigrants, you can enjoy international meals using fresh ingredients in different regions, and they are abundant, inexpensive, and delicious, which can be said to be the characteristic of Canadian cuisine.

There are countless lakes and rivers in the vast land of Canada sandwiched by the sea, there are vast soils suitable for agricultural products and livestock, fresh seafood is abundant everywhere, and the foreign language on the menu Sikong Yao can't understand, Roman Monet is at ease, because in Canada, 42% of British residents and 26.7% of French residents, so this country speaks English and French, and the menu is also bilingual, and Roman Monet has no language barrier at all.

Sikong Yao muttered, the language barrier is the most headache for her to go out to practice, this is the case in Japan, and it is also the case in Canada, but one or two English words can still be understood, like the previous salmon and maple muffins were ordered by Sikong Yao, but Sikong Yao couldn't understand it in the future, for fear of ordering some strange dishes, so he had to hand it over to Roman Monet.

When it comes to Canadian cuisine, seafood is the main thing, and fresh seafood is a Canadian specialty, such as cod, salmon and other marine fish, trout, sea bass and other freshwater fish. The West Coast's best smoked salmon and salmon steaks await you to challenge your taste buds.

For example, lobster and Dungeness crab, lobster from Newfoundland and Prince Edward Island, mussels from the Atlantic Ocean, sea fans and other seafood are all kinds of treasures.

But it's late at night, and it's not too good, lobsters and crabs or something, so it's better to put up with it for the time being and keep it for tomorrow to have a great meal. So Roman Monet also only ordered a few Canadian oysters.

Canadian oysters contain low fat and rich trace elements, especially when eaten raw, the nutritional value is very high, is one of the ideal weight loss foods, and some of the active ingredients contained in oyster meat have anti-cancer, anti-cardiovascular disease, strong essence and aphrodisiac, beauty and anti-aging functions. Therefore, oysters are known as "milk in the sea", which is rich in sugar, zinc, hormones, taurine and 18 kinds of amino acids, which is really a good nourishing product in natural food.

To put it bluntly, oysters are common oysters, but the reason why Canadian oysters are called oysters. Mainly because the name oyster is too embarrassing, the size of the oyster in Canada is almost the size of Sikong Yao's palm, and an oyster is almost a bowl of rice.

Known for their tender, sweet and juicy meat, Canadian oysters are only grown in the deep Canadian sea below 16 degrees Celsius, in the many small, hidden bays on the east coast of Vancouver Island.

After harvesting, Canadian oysters are stored at low temperatures. By avoiding contact with fresh water, they can survive for a long time with their own juices, and the taste will never deteriorate.

There are many ways to eat oysters, generally speaking, they can be used to make soups, stir-fried foods, fried foods, hot pots, ginger and shallots, boiled food, iron plates, oil bubbles, etc.

The small oysters are grilled, minced garlic, ginger, sauce and other condiments, and cooked directly over the fire, which maximizes the freshness of the oyster meat and increases the game-like feeling of the oysters. But if you go to barbecue with the size of Canadian oysters, it is a bit overkill.

Romain Monet's oyster dish is top-notch even in France, but France is famous for its foie gras. Champagne is also one of the classics of champagne mixed with butter, boiled into a paste and then wrapped in oysters.

Melt the butter in a pan and add the small onions, pour in the vinegar and champagne, bring to a boil, then cook until the liquid is almost dry, add the liquid cream. Cook until half of the liquid remains, turn off the heat, add the remaining butter and champagne and stir well. While the cream is cooking, add a tablespoon of water to another pan, cook the oysters until they are dry, turn off the heat, remove the roasted oyster shells from the oven, put the oysters on top, drizzle with the boiled champagne cream sauce, and sprinkle with a little persillade, a favorite of French cuisine.

Persillade is a condiment made from finely chopped parsley and garlic mixed with oil and vinegar; Salad vanilla is a mixture of hay specially used as a salad dressing, the main ingredients in it are: parsley, green onions, red onions, onions, garlic, black pepper, red peppers, etc., and some local chefs also add Provencal grass.

Champagne cream stewed oysters, the final product of this dish was unexpectedly satisfying, the butter cream paste with the aroma of wine was moist, and the rich fragrance covered the fishy smell of the oysters, and its smooth taste complemented the softness of the oysters.

It turns out that oysters can be eaten like this in addition to being eaten raw and charcoal-grilled, Sikong Yao should really be glad that Roman Monet deliberately showed off his mystery, so that she could eat such a chic French cuisine.

In addition to the French style, the British style also plays a pivotal role in Canadian cuisine, and in various parts of Canada, the difference between French and British styles can be best appreciated, in addition to language, food is naturally the core competitiveness. Canadians usually have toast for breakfast, as well as fish, fried potato chips, scones, and small muffins, while French dishes include moon sprouts, baguettes, and delicious cakes.

The simple and effective use of high-quality ingredients, while maintaining their original texture and flavour as much as possible, is an important feature of British cuisine. British cuisine does not have many choices of raw materials, generally made with a single ingredient, requiring the chef not to add ingredients, to maintain the original flavor of the dish, a Finglan egg is definitely a must-see meal in British Western cuisine.

ScotchEggs, translated as "Scottish Eggs" in Chinese, is a classic British delicacy. It is said to have been invented in 1738 by a 300-year-old Fortnum & Mason department store in England, which is a food made of ground meat squeezed out of fresh sausage meat, wrapped in a boiled egg, rolled into a ball, coated with breadcrumbs, and finally fried.

British cuisine can be described in one word - "Simple". Some people even belittle British food and say that there are only two ways to make it: bake it in the oven, or put it in a pot to cook, don't put any condiments when cooking, and put some salt, pepper or mustard and spicy soy sauce according to personal preferences when eating.

It's a matter of respecting everyone's likes and dislikes, but it's hard to imagine that such a delicate dish as Finglan eggs can also appear in British cuisine, which can be described as a resounding slap in the face to those who are not optimistic about British cuisine.

The pork foreleg is minced into minced meat, shrimp, eggs, light soy sauce, starch, salt, vegetable oil, pepper, and flour.

Now the Canadian specialty of the shrimp is shelled, erased the shrimp line and left the shrimp, soaked in green onion ginger water and salt water for 5 minutes, this is to make the shrimp soaked in salt will be more elastic, plus the meat of the shrimp itself, the taste is self-evident, just thinking about it is mouth-watering.

After taking out the shrimp, use kitchen paper to absorb the moisture on the surface, pat the shrimp with a knife, and then chop the shrimp puree with the back of the knife to make the shrimp paste to facilitate the flavor and add to the taste.

Chop the pork foreleg meat into minced meat foam, then put the minced meat and shrimp puree into a bowl, add salt, salad oil, pepper, add a little water, and stir clockwise until sticky.

Then take a hard-boiled egg and remove the shell, some people may ask the Finglan egg to fill the egg with ingredients, but in fact it is not, but the egg is wrapped with ingredients.

The surface of the peeled egg is coated with a layer of flour, the chef's hands should be coated with a layer of olive oil, the meat foam is kneaded into meatballs, the egg is wrapped in the middle, the starch is glued after rounding, the egg wash is rolled, the breadcrumbs are sticked, put in a hot oil pan, fried over medium-low heat until the appearance is golden brown, remove and drain the oil.

In order to make the texture more crispy, drain and scoop up after the first frying, and then wait for the oil temperature to rise before putting it in for the second frying.

After such a fried Finglan egg is cooled, when you cut it, you will find that the egg is slightly separated from the meat filling, so it is not finished, you should put it in the microwave to heat it up, so that the meat filling swells up and clings to the egg surface, so that it can be regarded as a qualified Finglan egg.

Seeing such a delicate and complex Finglan egg, who can say that British cuisine is simply too simple to be cooked?

The edge of the knife gently pressed against the surface of the Finglan egg, and the elasticity of the shrimp meat almost bounced off the knife and fork, and after cutting it with a knife, the steaming heat suddenly burst out, and the aroma that came to the nose was irresistible.

The pork foreleg meat is chewy, and the shrimp is as elastic as puree, and the egg white taste is even more wonderful, and the egg yolk soaked in meat juice at that moment is even better.

In addition to the Finglan eggs to be eaten with a knife and fork, there is also a kind of quail eggs made of one bite, the happiness is simply outrageous, even if it is in danger of myocardial infarction due to overeating in the middle of the night, Sikong Yao will definitely not spare his life. (To be continued.) )