As one of the oldest cooking methods, the history of frying can be traced back to the ancient Egyptian civilization in 2500 BC. There are only two kinds of heat-conducting raw materials for frying: oil or fat. Oil comes from plant materials such as olive oil; Fat comes from animal raw materials such as animal fat. There are almost only frying pans in European kitchens, and the cooking vocabulary in English is far less abundant than ours, so we simply add a pan before "fry" to distinguish between deep frying and deep frying. Once it is called frying, the amount of oil or fat in the frying pan generally does not exceed one third of the thickness of the raw materials. Compared with the water temperature of 100 degrees, the temperature of oil can reach more than 200 degrees, thus giving raw materials golden color and crispy taste. There are countless dishes used for cooking in European kitchens. Today I will give an example of "kolton Blue". It takes two pork chops with moderate thickness, clamps them in the order of a layer of pork chops, a layer of cheese, a layer of smoked ham, a layer of cheese and a layer of pork chops, seals the edges, and slowly fries them with bread flour on medium fire. When eating, the steak is cut, and the melted cheese immediately flows out, and the aroma is overflowing; With the bite of smoked ham and the crispy pork chops, it's delicious.
There are four theories about the origin of the name "Blue Ribbon".
First of all, it originated from a French cooking competition.
Secondly, 1929 was invented by a Swiss chef to celebrate the record of the fastest transatlantic crossing set by the steamboat Bremen. "Blue ribbon" means "blue ribbon" in French, and the prize won by the ship "Bremen" is just a blue ribbon.
Third, in 1578, the French emperor Henry III founded the Blue Ribbon Medal, and in the subsequent Bourbon dynasty, the Blue Ribbon became synonymous with the highest honor. Later, the French emperor Louis XV gave the blue ribbon to his mistress, Madame du Barry, for cooking. Since then, "blue ribbon" has become synonymous with food.
Fourthly, a chef in Basel, Switzerland, was inspired by the blue headband worn by girls playing in the courtyard and invented this dish.
It's up to you to decide which kind of legend you like. It is worth mentioning that cordon bleu is officially sold in Lidl supermarket in Germany, and all you need to do is stir-fry and eat.
Fried (English: fried French: fried German: fried)
To put it bluntly, speculation is more fire and more oil. The amount of oil in the pot should be able to drown the raw materials and make them float on the oil surface. Because there is no water in the frying process (or you can only go into the kitchen with a mask), West Renye Fang classifies it as a "dry burning method". According to the different time and heat, cooking can have different characteristics such as fragrance, crispness, scorch, crispness and tenderness. But in European kitchens, most stir-fried dishes are golden in color, crisp outside and tender inside. Aside from the chicken legs of KFC or McDonald's, the representative stir-fried dishes I want to introduce today are fish and chips, which are called British national dishes.
European folk songs say, "French people live to eat, and English people eat to live." In short, the reputation of British cuisine in Europe is basically equal to that of their Prince Charles. It seems that the British are not interested in cooking at all. But they put their only passion on breakfast. For example, the writer Mao Mu once said, "If you want to eat well in London, please have breakfast three times a day." At the risk of digression, let me briefly list what a typical English breakfast has: oatmeal, bacon and eggs, sausage, baked beans, baked tomatoes, roasted kidneys, no fish or pickled fish, toast, butter and so on.
Artificial Intelligence (English: Crispy French: Crispy German: Crispy Man)
"Ai" is a pictophonetic character. I searched for a long time in the purple light input method, but I didn't see it. I had to find a web page to copy and paste it. This cooking method comes from France. Cover butter or sauce with easy-to-cook or semi-cooked raw materials, put it in a special oven and heat it at high temperature for a short time. After the butter or sauce melts and boils, take it out and eat it. Baked food not only ensures the freshness of dishes, but also endows dishes with rich fragrance and bright color on the surface, which is an indispensable cooking method in senior kitchens.
Oven, a kind of cooking equipment, should also be briefly introduced. It is similar to a small oven, but one side is open and there are infrared heaters at the top and bottom. The most primitive oven is two red-hot iron plates. Friends who are familiar with English may say that "salamander" doesn't mean giant salamander? That's right. According to the ancient Greek legend, the giant salamander can recover itself after being severely burned, hence the name "focus".
The famous French dish is French snail. In fact, in Europe, the history of eating snails can be traced back to the Neolithic Age. In ancient Rome, it was common to boil snails with milk. In the Middle Ages, snails became a typical food in monasteries, because they were neither fish nor meat, and they could be eaten safely during lent, without worrying about breaking the precepts (as if people all over the world would scratch the ball). Not all known 1 16 species of snails are edible, but the wild snails in Burgundy, France stand out because of their huge size and tender meat. Because wild snails feed on soil, decaying plants and various leaves, food residues in their stomachs may be harmful to human health. Therefore, before cooking, snails will be fasted to excrete the food left in their bodies, and then their digestive system will be cleared before cooking. The typical French way is to mix the snail meat with garlic, coriander and butter, then bake it in the oven, and then put the snail meat and soup into the shell to eat. In order to prevent it from rolling, the snail plate will be grooved. In order to eat comfortably, the French specially invented forks and pliers, among which the pliers look like female eyelash pliers, and the fork is a very thin two-fingered fork, which can be described as well-intentioned.