The design theme of mass service determines that Scandinavian style design is popular all over the world. As early as 1930, this streamlined style shone at the functionalist Stockholm Exposition, marking its breakthrough in Scandinavia and its connection with the world. Scandinavian style combines German utilitarian ideas with local traditional craftsmanship, and its humane design has made it internationally renowned. It gradually formed a unique style of the system in the 40s. Scandinavian design is characterised by a respect for nature and traditional craftsmanship.

Scandinavian design seems to be casually matched, and everything is as dazzling as it is natural. In any space, there is always a visual center, and the dominant factor of this center is color, not using solid colors but using neutral colors for soft transitions, even if the use of black, white and gray to create a strong effect, there are always elements of stable space to break its sense of visual expansion, which is impressive.

Scandinavian modern style refers to the addition of large areas of lighting glass and modernist steel structures on the basis of inheriting the original pointed roof, sloping roof, stone and wood structure. Its structure is simple and practical, and the interior decoration style is reflected between the building structures, without excessive modeling and decoration. The original stone surface and wood grain are exposed to the interior, but the theme is biased towards the modern steel and wood structure, and the interior effect forms a combination of modern and classical.

In terms of tableware, there is no use of carving, decoration of the Nordic porcelain plate, all kinds of tableware, if they have anything in common, it must be simple, direct, functional and close to nature, a quiet Nordic style, by no means a demagogic vanity design.

Enjoy a meal at such a restaurant. It's definitely a happy thing, especially with the delicious venison and snow chicken.

Venison is a high-grade game that is tender, delicious, lean and has less connective tissue and can be used to cook a variety of dishes. Venison is rich in protein, fat, inorganic salt, sugar and a certain amount of vitamins, and is easy to be digested and absorbed by the human body.

When it comes to eating deer, many people may be as scruples as people who eat crabs for the first time, how can protected animals be easily eaten.

However, it is safe to know that the venison served in the restaurant is artificially bred and allowed to be sold, as long as it can afford its high price. Then there is absolutely no problem.

There are more than 40 species of deer in the world. And there are a large number of artificial farms distributed in New Zealand, Northern Europe, Russia, Xinjiang, Heilongjiang and other places. The main edible ones are red deer, red deer, sika deer, sambar deer, white-lipped deer, reindeer, slope deer, elk, etc. Westerners love to use red deer and elk, the meat is older, suitable for steak, but it may not be suitable for the taste of Chinese people. The stout and tender red deer taste best. This deer species is widely bred in Xinjiang, China. This kind of deer is mostly used in Chinese cuisine. The second is the way of cooking.

Venison is mild. It has the effect of tonifying the spleen and invigorating qi, warming the kidneys and strengthening yang. Traditional Chinese medicine believes that venison is a pure yang thing, and the function of nourishing kidney qi is the first of all meats. Therefore, for newlyweds and the elderly with declining kidney qi, eating venison is a good tonic food, and it also has a good warming effect on those who often have cold hands and feet. Venison has the characteristics of high protein, low fat, low cholesterol, etc., contains a variety of active substances, and has a good regulatory effect on the human blood circulation system and nervous system. Some foreign experts predict that venison will replace beef in the future, and the value of venison is becoming more and more important.

For Chinese, venison may be a novel ingredient, in fact, in the West, venison is as common as beef and lamb, and venison pie or venison sashimi is just commonplace.

Deer eating in the West has a long history, from the hunting era to today's environmentalism, and the meaning of deer eating has not changed: it is one of the most delicious gifts that nature has given to humans. In French restaurants, a main course made with elk is expensive, and on a grand holiday, in addition to turkey, there is also a pot of fragrant roast venison, which is the best courtesy.

In China, venison has been a dish on the table of emperors and generals since ancient times. The forty-ninth chapter of the food festival "Dream of Red Mansions" recorded that "the white snow and red plums in the glass world, the fat powder fragrant baby cut the fishy meat", the "cut the fishy meat" here refers to eating roast venison, Shi Xiangyun and Jia Baoyu and others chanted poems and appreciated the plum in the Luxue Nunnery, while not forgetting to chew the venison, what a poetic picture of color and fragrance.

Although venison has high nutritional value, it is not particularly sought after in China, of which the slightly higher price is one of the elements, but compared with other high-priced ingredients such as Wagyu beef or tuna, the price of venison is far lower than above, for Chinese who are addicted to food, the most important thing is that it is not delicious.

Chop is a special cooking technique, in Chinese cuisine, refers to the use of green onions, ginger in a pot, then raw or steamed semi-finished products into other condiments, add the soup and then cook over a warm fire until crispy, and finally thicken the pot. There are red steaks, white steaks, fish fragrant steaks, oyster sauce steaks, chicken fat steaks, etc., which are different according to different condiments. Whether it is Chinese or Western food, "grilled" dishes are the main cooking techniques. The "grilled" dish in Chinese Lu cuisine is more authentic and famous. The "grilled" dish in Lu cuisine is to change the raw materials that have been preliminarily processed into a knife and shape, face down, neatly put into the spoon or put into a pattern, add an appropriate amount of soup and condiments to heat and mature over slow heat, turn the spoon to thicken, turn the spoon over, pour the good side up, pour in the oil, and drag it into the plate The method is called "grill". It is very important to do a good job of "grilling" dishes, and every link is very important.

In Western cooking techniques, grill is a more delicate cooking method, the first is to choose high-end, delicate, rotten quality, such as shark fin, abalone, dried scallops and other seafood products. Second, it is generally used to make clinker, such as "grilling three white", and the raw materials used are cooked chicken breast meat and cooked cabbage strips, and the purpose of selecting such raw materials is to be easy to taste, and it also has the effect of deodorizing the smell.

However, Chinese and Western cuisines are inseparable from the processing of ingredients. According to the nature of the raw materials and the different purposes of cooking, the raw materials should be processed into blocks, slices, strips and other shapes or whole raw materials, no matter what shape the main ingredients are, they should be placed into a certain shape or pattern when cooking dishes, and the raw materials should be preliminarily cooked. For example, dry raw materials should be raised in advance, and vegetable raw materials should be blanched and cooled, which has the effect of shortening the heating time and harmonizing the taste.

The second is the heat, although Western cuisine is accustomed to using the oven to heat the ingredients, but when using the technique of grilling for cooking, it will not use the power of the oven, but return to nature, and use the "fire" in the cooking industry. "It can be seen that heat is one of the key factors that determine the success or failure of a dish." The heat requirements of the dish are stricter, the fire is heated and boiled, and the medium and low heat is used to simmer for a long time, so that the raw materials have a taste, and finally the fire is thickened, the dishes are ripe, the taste is moderate, and it is done in one go.

The key to grilled vegetables is seasoning. Due to the characteristics of the ingredients and condiments, "grill" is also divided into red grill, white grill, green onion grill, and cream grill in Chinese cuisine. The red steak is characterized by its bright red color and rich sauce aroma, such as "red steak shark's fin". The characteristics of white steak are white, bright, and salty and fresh in taste, such as "steak three white". The characteristic of the green onion steak is that you can eat the taste of the green onion without seeing the green onion, and the green onion is fragrant. The cream steak is characterized by the addition of milk, sugar and other condiments to the soup, and has a creamy flavor, such as "cream grilled asparagus". There are also methods of making chicken fat steak, and in the West, there are black pepper steak and tomato steak.

Venison is not stronger than beef, but with a mutton-like smell, perhaps it is an inevitable attribute of game, so before cooking, venison also needs to be soaked in water for a long time to remove the fishy smell.

The fishy venison is cut into large pieces, fried, fried as much as possible in a dry pan, the so-called dry pan is not oiled, in the Western cooking techniques are extremely dry frying, because there is no oil, so the heat conduction medium used to cook the food is mainly the water and oil carried by the food itself, the use of dry frying can heat the ingredients to the water to burn dry, so that the food will maintain the original flavor to the greatest extent, but if the heat is not well controlled, it is easy to burn or burn the situation is not cooked.

After frying the venison until slightly browned and locking in the juices, it is necessary to transfer it to another hot pan with olive oil, because the venison itself does not contain much oil, if it is heated until it is cooked through, the fat of the venison will be depleted, and the meat will become tougher, so it is necessary to add a little olive oil in order not to affect the taste.

The venison is cooked, olive oil is poured into the pot, and milk, cream, butter, milk powder, and sugar are added to the oven, and the process is changed to low heat, which slowly forces the flavor of the cream into the venison, which is very mild and can quickly absorb the aroma.

When stirring, be careful to gently stir your hands clockwise as if you were boiling caramel, and make sure that the movements are clean and coordinated, so that the ingredients can fully absorb the flavor of the sauce.

Grilled venison is definitely a favorite dish of Finns, the creamy aroma and mild venison are combined, the taste of the venison comparable to beef is blended with milk, which retains the texture of the meat itself, but also brings the aroma of cream, which is full of admiration, and the tender venison is extremely smooth under the moisturization of the cream, giving people a melt-in-your-mouth texture, whether it is the decoration of the restaurant or the taste of the food, it is of the first class.

In addition to venison, there is another ingredient that is also loved in Finland: snowfowl. (To be continued......)