Western cuisine usually refers to dishes represented by France, Britain, the United States, Italy, the Soviet Union (Russia) and other countries, that is, European and American cuisine. It is distinguished from the main characteristics of Chinese cuisine: the ingredients used in Western cuisine, in livestock with beef (steak, beef, milk...).) is the most abundant, the vegetables are the most potatological, and bread is the staple food, which is related to the abundance of cattle, potatoes and wheat in these countries. As for rice, noodles, wontons, and dumplings, they are not used as staple foods in Western cuisine, but as dishes.
Western cuisine likes to use large pieces of raw materials, such as large pieces of beef steak, large pieces of fish, large pieces of chicken, large pieces of duck, etc., and bread is also large pieces, which must use knives, forks, plates, and plates in order to divide them. In Chinese cuisine, except for a few large pieces of raw materials, most of the raw materials are cut into shreds, slices, strips, segments, etc., and rice is added, so chopsticks and bowls must be used instead of knives, forks, and plates.
Since it is difficult for the condiments to penetrate the large pieces of ingredients during the cooking process, sauce (i.e., sauce) is generally added at the end of cooking or after serving.
In Western cuisine, except for raw materials such as pork chops and lamb chops, which must be burned until nine years of maturity, steaks are generally only cooked until seven or eight years of maturity or three or four years of maturity, and some dishes are even eaten raw. Chinese food is generally cooked and eaten.
Europeans have always attached great importance to food and are good at cooking, and have been studying the art of concoction for a long time, whether it is a large dish or a snack, they are very particular about the ingredients, taste and nutritional value. Particular attention is paid to the artistic sense of the layout and color of the dishes.
Today, I would like to introduce the technique of stewing in Western cuisine, in which stewing is usually used in the cooking of meat to make it crispy. Simmering dissolves the fascia and connecting tissues in the muscles, and some of them become soft and tender, and some of them turn into gum and melt into the soup. Without the link tissue, the muscles become loose, supple, and melt in the mouth.
There are three main types of cooking utensils.
1) Pressure cooker: The quickest tool that can quickly dissolve the tissues in the muscles. The simmering time is determined according to the tenderness of the meat, which is generally controlled at 15 to 60 minutes. The pressure cooker will turn the meat into firewood and lose too much moisture.
2) Oven: It takes 2 to 3 hours to simmer meat in the oven, and the temperature of the soup is 80 90, which will slowly dissolve the linked tissues in the muscles. The meat cooked in the oven is softer and has a better texture.
3) Slow cooker: It will take a long time to use a slow cooker to cook meat, and it may take 6 to 8 hours depending on the size of the meat. The soup temperature is the lowest of the 3 tools, only 75 80 °C, and the juice in the meat is retained to the maximum and the taste is excellent.
Take a traditional French classic dish --- stewed oxtail.
1.Description of the dishes.
Braised oxtail is a seasonal dish of the French winter and a very traditional French dish. The French will simmer oxtail rich in protein, fat and vitamins with local red wine and seasonal vegetables until soft, so that the sweet vegetables, slightly sour wine, and salty oxtail are fully combined and complement each other.
2.Raw materials for crafting.
Ingredients: 250 grams of oxtail.
Excipients: 50 grams of bacon, 50 grams of onion, 50 grams of carrots, 50 grams of celery, 10 grams of garlic, 100 grams of peeled tomatoes.
Seasoning: 10 grams of French incense, 10 grams of thyme, 10 grams of oregano leaves, 60 ml of red wine, 1 liter of brown beef base broth, 20 grams of tomato paste, 3 grams of salt, 5 grams of pepper.
3.Process.
The main ingredients are processed and marinated, the auxiliary materials are processed in the hot pan, the main ingredients are fried and fried, the auxiliary materials are added to red wine and brown beef, the basic soup and the main ingredients are stewed, salt and pepper are added to taste, and the pot is put on the plate.
4.Production process.
1) Peel the large pieces of oxtail, remove the excess fat and fascia, and marinate with salt, pepper, garlic, thyme, oregano leaves Preparation: bacon, onion slices: carrots cut into small pieces: celery pieces: garlic flattened: peeled tomatoes finely chopped.
2) Heat the oil in a pan and fry the oxtail until golden brown on all sides. Fry the bacon with the remaining oil in the pot to force out the fat, first put the onion and garlic to fry the fragrance, then add carrots and celery to fry soft, add tomato paste and peeled tomatoes to fry soft, add red wine, wait for the alcohol to evaporate, add the brown beef base soup and boil, add salt, pepper, thyme, and French incense, cover and simmer until soft.
3) Remove the oxtail and serve with the simmered vegetable sauce.
The main points of making the dish (1) grasp the amount of soup and immerse the ingredients 1 2. (2) Oxtail must be fried until it is colored to increase the flavor. (3) When simmering, stir regularly to avoid simmering the bottom.