Sikong Yao, who couldn't resist Roman Monet, was terrified along the way, if he really met Bai Xia, what a big mess he would have to make, just thinking about the scene where Roman Monet would be furious, Sikong Yao was scared into a cold sweat.

Roman Monet saw that Sikong Yao beside him seemed to be in a very wrong situation along the way, so he asked with concern: "What's wrong with you?" Look at how uncomfortable you look. ”

Sikong Yao said embarrassedly: "I think it should be that I am not accustomed to the water and soil, and suddenly I changed the environment, and my body is not adaptable." ”

Roman Monet frowned with concern, and said with some surprise: "I have been to so many places and I don't see you adapting to the soil and water, why do you have a problem if you want to go to France." ”

Sikong Yao said aggrievedly: "I don't know, it is estimated that the stars are incompatible, or we don't want to go to France, I will take you back to China to enjoy Asian food." ”

Roman Monet couldn't help but say, "Asian food is to be appreciated sooner or later, but France is also going to go, I have to go home, by the way, I will go to that kid again, even if I lose, then I have to lose a prevarication, don't let me always feel that there is a stone in my heart to panic, do you understand this feeling?" ”

Sikong Yao's heart was almost broken, why didn't she understand this feeling? If Roman Monet has a stone in her heart, then there is a mountain in her heart, which weighs her down and is about to collapse.

Nodding helplessly, Sikong Yao said, "Understood...... Understood, how could I not understand. ”

Roman Monet saw Sikong Yao's strange look on his face, and he also muttered in his heart, why is this girl talking today. It's unpredictable.

The plane took off slowly, soaring in the blue sky, Sikong Yao knew that this catastrophe was inevitable, and the fear in his heart slowly turned into helplessness.

However, at this point, Sikong Yao couldn't think of any way, so she could only pray that before meeting Bai Xia, she could find an opportunity to only open Roman Monet, so that she and Bai Xia could have time to explain clearly. The two of them cooperated to fool the past. It's better to ask Romain Monet, but no one can say whether things will go as smoothly as imagined.

Up to now, Sikong Yao can only take one step at a time. We can only pray that the worst doesn't happen.

Fortunately, when the mood is irritable. There is always good food that can relieve the resentment in my heart. Romain Monet handed over a box of in-flight meals, which surprised Sikong Yao, who didn't expect the meals on the flight to Paris. It's a bit tempting.

The French meal is famous, and Air France's in-flight meal is naturally not of par, although it is loaded in a disposable recyclable plastic lunch box, but it can't hide the tempting aroma, which can't help but make Sikong Yao very concerned.

Although it is a simple baguette, it is served with pan-fried mushroom chicken, and the creamy taste is so delicious that you can't help but eat it bite after bite, and as a bulk food, the white asparagus cream soup is specially processed in a cold soup to maintain the constant texture of the soup itself.

Frozen soup is a delicious recipe, belonging to the Spanish cuisine, the main ingredients are overnight bread, salt, olive oil, etc., this dish can quench the heat and quench thirst, is a common cold dish in hot areas in summer, in the form of liquid, so it is called soup. It originated in Andalusia, southern Spain. When Christopher Columbus discovered the New World, he brought tomatoes and peppers to Europe with a mixture of bread, salt, olive oil, garlic, and vinegar overnight.

Today, frozen soup has become an inseparable and important member of Western soup, and its unique flavor has given him a place and cannot be shaken.

French cold soup is the frozen soup culture to the extreme, the white asparagus is beaten to remove the old skin, add water to the pot, put in the white asparagus, after the water is boiled, add the dry white, turn to low heat, cover the pot, and cook for about 15 minutes, so that the dry white taste penetrates into the white asparagus. Until the white bamboo shoots are soft and ripe, take out the cold water, cut off the bamboo shoots and let them go, beat the bamboo shoots into a paste, filter and remove the slag to get the original juice, and then pour fresh cream into the original juice, boil over low heat, add an appropriate amount of starch according to the viscosity, and use it as a starter or appetizing snack after cooling, which is refreshing and has the function of hangover.

The choice was made for this white asparagus soup because of the particularly interesting service features of Air France, which is the only airline in the world to offer champagne in all classes on long-haul routes, and passengers can choose a small bottle of wine from the six wines on offer.

After drinking wine, add a white asparagus cream soup to eliminate the paralysis of alcohol.

Of course, what Sikong Yao cares about the most is dessert, a French egg skin toast, enough to conquer Sikong Yao's taste buds, this egg skin toast looks very simple and fast, but the nutrition is comprehensive and balanced, the taste is fresh and refreshing, especially suitable for after-dinner pastime, it looks a bit like the thick egg roast eaten in Japan, but there is obviously a difference, but it is more like replacing the flesh in the mango pancake with toast, and the taste is more worth pondering.

The ingredients of this quick dessert are also simple, you only need to prepare three slices of toast, half a cucumber, and a square ham, first take a slice of toast, smear a little salad dressing, neatly yard the cut cucumber slices, and the other slice of salad dressing on the cut ham, stack the toast neatly, cut off the bread crust on all sides with a serrated knife, and then cut it in half, pour it into an electric baking pan or a hot frying pan that has been brushed with melted butter, quickly fry it into an egg skin, put the toast in the middle of the egg skin, roll it up and wrap it. It doesn't take five minutes to add up to before and after, and the most convenient materials are also very convenient and easy to take, and the only thing worth figuring out is the process of omelette.

The heat control of the egg crust is very important, if the temperature is too high, it will be blackened, and if the temperature is too low, it will become a dead dough cake, so the heat of the electric baking pan or frying pan should be well chosen. Be sure to choose a high heat, when the pan is going to be very hot, quickly pour in the egg mixture and rotate the bottom of the pan to fry a perfect piece of egg skin.

If you don't like the taste of cucumbers, you can also replace it with lettuce and tomatoes, and ham can also be replaced with bacon or fried pork slices.

However, Air France's food is delicious, but it is still lacking, and Air France is the leader of the international airline group, which welcomes tens of millions of passengers from all over the world every year. The so-called crowd is difficult to reconcile, and it is difficult for passengers to accept the "French meal" on the plane. From 1 April 2014, Air France will continue to improve its in-flight catering service. It is expected to add 5 more choices of oriental traditional cuisine and special seafood from Asian countries, so as to keep up with the trend of internationalization of passengers and meet the needs of the masses as much as possible.

More choices, more fun, and service-oriented Air France offers six cuisines: Chinese, Japanese, Korean, Thai, as well as Indian and Special Seafood.

However, in the end, the food you eat on the plane cannot reflect the entire food culture of a country, and if you want to truly taste French cuisine, you should really go to that country to experience the local customs in person.

Sikong Yao took this opportunity and said to Roman Monet: "Uncle, what do you say is delicious in France?" ”

Romain Monet frowned, but his expression was obviously very proud, he had unparalleled confidence in the cuisine of his country, and the reason why he seemed a little embarrassed was because he didn't know how to start in order to introduce the cuisine of his country in an all-inclusive way, so he was a little embarrassed to say: "You can't tell me this question, French cuisine is not clear in a word, French cuisine as a whole includes these major aspects: bread, pastries, cold food, delicatessen, meat products, cheese and wine." These are indispensable elements of the French diet, and the most proud of them are wine, bread and cheese, and as for the main course, the sautéed snails and foie gras are very famous. ”

Sikong Yao hesitated, the name of this snail is indeed a little scary, I have heard that the French will wash the cooked and offal snail meat and put it back into the whole snail shell, send it to the high-temperature oven or microwave oven, infrared oven for a few minutes, and serve it with bright red tomatoes to eat, but I have never seen it with my own eyes, now I think about it, but I am both a little scared and a little expectant.

Roman Monet seemed to grasp Sikong Yao's joy and surprise, and then said: "If you don't dare to eat snails, then frog legs should be much easier to accept, right?" If you don't like it anymore, then roast suckling pig and roast lamb leg, there should be no problem, right? ”

Sikong Yao nodded hurriedly, in contrast, these ingredients that are often contacted on weekdays are much more acceptable, the roasting in Western food culture and the roasting in Chinese food culture are probably two concepts, Chinese cuisine is good at using natural utensils to directly act on the ingredients themselves, cooking authentic food with oil and fire, an iron pot and a kitchen knife can go all over the world, and the roasting in Western food culture is about borrowing the heat of the oven to force the ingredients to cook, which are two flavors that are completely different from Chinese cuisine.

It is meaningless to evaluate who is high and who is low, the two food cultures have their own merits, and they are all fascinating food, no matter who is good or inferior, as long as it is delicious, then they will all come to the last one, where do you need to care about so many differences, just imagining the roast suckling pig in the French meal, the crispy and delicious crispy skin, permeated with a little grease but not greasy, has made Sikong Yao salivate, forgetting countless troubles. (To be continued......)