做西餐的简单方法（A simple way to make western food）

做西餐的简单方法（A simple way to make western food） 做西餐的简单方法(A simple way to make western food) Types of western style soup The soup in Western food can be divided into two major categories: clear soup and thick soup (velvet soup). Among them, there are hot and cold soup. Gelatin (gelatin) production may also be attributed to the soup. Because isinglass made products, mostly water, milk, wine, soup mix, isinglass itself has no nutritional value but it is what, solidification and crystallization, forming soluabilization reduction characteristics. Broth is a soup made from beef or chicken, or fish and vegetables. The soup is fat free. The soup is soup made with flour, butter, butter, egg yolk, etc.. Western-style food soup can be divided into the following categories: soup, cream soup, vegetable soup, thick soup, cold soup (putty), special soup, local or traditional soup. Western style soup is unique in flavor and varied in colour and variety, and its famous soup is famous all over the world. For example: French onion soup, Italy vegetable soup, Russian soup, American Cream seafood chowder, English cattle tea, bogey and so on. Soup in addition to the main ingredients, often in the soup surface put some small material to be added and decorated. Commonly used are the following: (1) deep fried diced bread. The bread cut into small butter fried or fried golden brown; (2) Steamed Egg Custard ding. The egg soup diced vegetables (3). Cut the vegetables into very fine silk; (4) diced vegetables. Cut the tuber vegetables into cubes; (5) cheese. The young cut into small pieces or powder or put the cheese on the bread baked yellow; (6) tasteless cookies, such as soda cake etc.. (7) Holland celery (tomato broken); (8) salted pork slices (sliced Bacon, fried incense) and so on, can be used as ingredients for soup, so as to increase the overall effect of soup. Don't look at these small ingredients, often play an important role, to achieve an unexpected effect. What is base soup? In accordance with western cuisine, especially French cuisine cooking habits, is the first to make soup base (Stock), also known as the base soup. The basic raw material containing animal soup is rich in protein, colloidal matter into the pot boiling water, the nutrient composition of the raw material is dissolved in water, has rich nutrition, fresh taste of the soup. Based on the use of general Western-style food dishes soup soup, chicken soup, fish soup with cow three categories. These three kinds of soup are beef and chicken and chicken bones, old frame, fish bones and fish do material, and add a flavor seasoning vegetables (onion, carrot, celery), spices (geraniol, Hu Jiaozi, thyme) common cooking out. The proportion of the raw material and water soup should have too much water, the soup is not thick, too little water Zhiyi mixed decoction. The ratio of raw materials to water is 1:3. Such as 500 grams of beef beef, put 1500 grams of water. When making, use the weak fire to boil for a long time, boil the flavor of the raw material thoroughly into the soup. The meat soup do not need to use expensive meat, cattle, cattle, cattle shoulder neck, chest, foot cattle meat can be; sometimes used as other raw materials scrap hanging soup. If the system can be the first bone soup hanging into the oven baked for a while, and then into the water, then the taste will be better. Here it must be emphasized that not only the temperature of hot soup, soup soup itself to heat, also must maintain appropriate temperature. This is important, but it is often overlooked. Generally speaking, the main ingredients of different dishes use different broth. Ox soup is mainly used in meat dishes, and is the basic broth for making yellow sauce or boiled juice. Its range of application is very extensive, almost all dishes can be added beef soup. It is widely used in making dishes of fish and shrimp, shellfish soup. In addition, a variety of other fish like dishes also cannot do without the fish soup. Chicken soup is more about chicken soup. In order to obtain high quality beef soup, fish soup, chicken soup, you must master the skill in making these basic soup. One of the techniques is to cook and simmer for a long time with a weak fire. Two of the techniques are to carefully remove foam from the surface of the liquid. Only in this way can the soup be made clear and transparent. The use of soup base is very extensive, in addition to its own spices and auxiliary raw materials directly after eating, most dishes are required to use it to assist. Especially the sauce, the basic soup is the essential raw material. Foundation soup is widely used in a variety of dishes, but also the basic raw materials for making dishes. Its quality is about the quality of the dishes. French cuisine and Italy cuisine, in particular, emphasize the preservation of the color, aroma, and taste of the dishes, so that the taste of the underlying broth determines the success and failure of the dishes to a large extent. How to make clear soup Usually in the C onsonmme for hanging soup, beef is the meat grinder or mince, add chicken stir protein; soak in water for about 1 hours, so that the meat protein is soluble in water; then add warm soup (mentioned above with bovine bone soup, beef hanging system) and put it in the egg shell, and cook for about 1.5 hours with a raging fire. When you cook with a wooden spoon (or stick) stirring, boiling soup cannot stir, the purpose is to keep the ground beef paste. (2) flat, put a small amount of oil stir fry curry flavor, the chicken pan fried color, add potatoes, carrots, celery, onion, salad sauce, salt, chicken seasoning low heat. Features: yellow and green color, luster, taste fragrant. 3, Gillette fish. Ingredients: 500 grams of purified fish. Potatoes, tomatoes. Spices: egg, flour, bread crumbs, salt and pepper. Operation: fish washed into two pieces, sprinkle with salt and pepper flavor, flour, egg roll, liquid, take bread, fried cooked, cut a plate, with cooked potatoes or tomatoes, fried potatoes, together on the table. Characteristics: fresh meat, meat flavor, blending, easy. 4, three yuan patty. Ingredients: 500 grams of beef, 250 grams of pork. Materials: onion 100 grams, 100 grams of milk, egg, salt, pepper, corn starch, the amount of. Operation: wash beef and pork chop stuffing, add chopped onion, egg, salt, pepper, starch (not water), transferred into a soft paste, into 100 grams of a spherical body, and even get the bread crumbs, pan fried into a flat, circular pie. Features: succulent tender, strong milk, winter tonic. Three, dessert: 1, stuffed pastry. Ingredients: rectangular bread tablets five tablets, 200 grams of sand filling. Ingredients: egg, flour, bread crumbs. Operation: the first piece of bread cut four red, on one side with a layer of sand filling, sticky uniform egg liquid, took bread, fried into light yellow, cut four pieces of disc. Features: crisp outside, sweet inside. Oil temperature should be hot, time should be short, the color should be shallow. 2, Indonesia Xinjiang nut cake. Raw materials: 500 grams of glutinous rice. Seasoning: coconut powder or Coconut Juice, a tablespoon of brown sugar 150 grams, 50 grams of sugar. Operation: (1) the glutinous rice panning clean, according to a bowl of rice and a bowl of water ratio, water poured into the pressure cooker, a small fire after 8 minutes off the fire. (2) open the lid into the red, mix of sugar, until sugar completely dissolved (3) will wrap shop on the chopping board, the billet fell on the fresh-keeping film Xinjiang nut cake with uniform pressure, cooled and cut into small pieces. Features: flour noodle soft, taste delicious. Western-style food Vegetable Soup. Ingredients: carrot, onion, potato, peas 50 grams each, two pieces of bread. Spices: salt, monosodium glutamate, pepper, broth, sesame oil