How to cook a classic French dish? Where can I study on my own?

Specially to help you find a ** non-toxic... Introduction to French Cuisine The cooking techniques of French cuisine are very simple, and the most important thing is to bring out the original flavor of the ingredients. , France has a well-developed agriculture and food industry, and its products are relatively rich.

French cuisine likes to be seasoned with wine, France is rich in wine, so I also like to use wine in cooking, what kind of wine is used in what dishes are very particular, and the amount of use is also large, so that many French dishes have the aroma of wine! French cuisine is more particular about eating half-cooked or raw food, such as steak and lamb shank, which are characterized by half-cooked and tender. French cuisine is characterized by a wide selection of materials, fresh materials, delicious taste, pay attention to color, fragrance, taste, shape of the match, a wide variety of fancy varieties, heavy use of beef, vegetables, poultry, seafood and fruits, especially snails, black mushrooms, mushrooms, asparagus, lilies and lobsters, French dishes are burned relatively raw, seasoning likes to use wine, vegetables and wine have strict regulations, such as clear soup with wine, turkey with champagne.

The order of serving of French cuisine is as follows: the first cold pot dish, general sardines, ham, cheese, foie gras and salad, etc., followed by soup, fish, then poultry, eggs, meat, vegetables, then desserts and pies, and finally fruit and coffee, the more famous French dishes are foie gras, oyster cups, local snails, Malingu chicken, Messini chicken, onion soup, sirloin steak, Marseille fish soup.

Buy a book on French cuisine and follow it yourself.

French cuisine is world-famous, and many people want to learn it, so let's take French desserts as an example to teach you how to get started.

01. When getting started making French desserts, you should choose some desserts with low material penetration and plasticity requirements for introductory learning, such as cookies or margaritas and so on.

02. When the introductory dessert is more familiar, you can advance a little, you can try to make chiffon or sponge cake, as long as this kind of dessert is based on the corresponding ratio and the temperature control, it will basically not fail.

03. After practicing the control of the raw material ratio and temperature through chiffon and sponge cake, you can choose some more difficult desserts to learn, and it is recommended to practice the handling of dough more, because proofing and temperature will directly affect the taste.

How to get started with cooking your own French food.

04. In addition, the range of French desserts is very wide, and pasta desserts are only a small part of them, but they are more suitable for novices to learn to make.

05. It is recommended that novices should not spend too much money on buying molds when learning production in the early stage, and wait for the level to improve before purchasing.

Teach you how to make gimbap and how to make gimbap to be delicious.

1.First, add salt, white sesame seeds, and sesame oil to the warm rice, stir well with your hands, and set aside to dry.

2.After the eggs are beaten, add a little salt to taste them in a pan, fry them into egg skins and cut them into long strips, and fry the ham and carrots cut into strips while the oil pan is still hot.

3.When everything is ready, take out two sheets of nori and spread them carefully, pour the rice on top, pour three-quarters of the corners of the three-quarters covered with nori with your hands, without too much force, and then put on the eggs, carrots, hams, spinach, etc.

4.Roll the nori and be sure to roll it tightly. If the roll is not tightly cut, it will loosen out.

5.Finally, use a knife to cut the gimbap rolled into strips into small slices.

Description: French onion soup.

Characteristics: Typical French flavor with a fragrant taste.

Ingredients: 2000 grams of beef, 500 grams of onion, 150 grams of salad oil, 20 grams of salt, a pinch of pepper, a pinch of bread, a pinch of sauce.

Preparation: Slice the onion and sauté in salad oil until browned. Add the onion and beef broth to the pot and stir until boiling, add salt and pepper. When the soup is served, add slices of bread to the soup bowl and sprinkle with the sauce to serve.

Description: French spicy pork chops.

Features: The meat is tender and spicy and appetizing.

Ingredients: 4 pork chops, salt, coarse pepper, 250ml thick milk, garlic, mustard, coriander leaves.

Preparation: Pat the pork chops on both sides with the back of a knife, put them on a plate, sprinkle with salt and pepper; Heat oil in a frying pan, add pork chops, and fry until golden brown; Bring the cream, garlic slices and mustard sauce to a boil in a frying pan, add an appropriate amount of salt to taste, and when the soup is a thin paste, add the chopped coriander and serve.

A simple and easy-to-make French dish with creamy chicken thighs.

Material (this is for two people):

2 chicken thighs; 250g mushrooms (I used canned mushroom slices instead); 3 onions; butter 30g; Dry white wine 20cl (the cheapest one in the supermarket for cooking); whipped cream 20cl ; A pinch of salt and pepper.

Method: 1 Wash the chicken thighs and fry them with a little salt and pepper and butter, taking care to fry them on both sides. Remove and let cool.

2 Sauté the mushrooms (cut into slices) and onion (cut into cubes) with the remaining oil, about 3 minutes, then add 20cl white wine and 20 cl whipped cream, cook for about 2 minutes, then add salt and pepper (to taste) and add the chicken thighs to cook. It's all over medium heat.

3 After boiling, turn to low heat, about 30-40 minutes (depending on the size of the chicken thighs, and be careful not to boil the juice dry).

4 Okay, out of the pot, fragrant, ready to eat. It goes well with rice or spaghetti.

French bacon pan-fried mushrooms.

1. Wash the mushrooms first, control the drying, and put a cross knife.

2. Shred the bacon and onion and set aside.

3. Pour a little olive oil into the pot, heat it and add the mushrooms, fry them on both sides to color, add the bacon and fry them together until fragrant, so that the mushrooms can fully absorb the oil in the bacon.

4. After the mushrooms are fried over low heat for 10 minutes, add the onion, black pepper and salt, and fry for another 5 minutes on high heat.

It's absolutely easy!

Ingredients: Seasoning].

Cream 50g Cake flour 50g Broth 1L Corn Paste 200g Salt to taste Pepper Milk to taste.

Production process]1) Heat the pot over low heat, then put the cream in the pot and heat it at residual heat until it melts, then add flour and stir-fry.

2) The thickness of corn soup is the effect of stir-frying with flour and cream.

3) When the flour has been stir-fried and has a fragrant flavor, it is ready to add the piping hot broth.

4) At this time, use a whisk to stir quickly.

5) Cook over medium heat until the right amount of consistency is reached.

6) Filter out the particles of the cream soup with a strainer to make the taste smoother.

7) After straining the creamy soup, add the corn sauce and season with appropriate salt and pepper.

8) Add milk and mix well before cooking, it is a pot of fragrant corn soup.

Kosha Teahouse The most famous of the traditional dishes is the French cuisine with beautiful colors and flavors.

French cuisine Crab roe live shrimp.

Ingredients: 100 grams of canned crab meat, l00 grams of egg yolk sauce, 2 hard-boiled eggs, 250 grams of small river shrimp, 15 grams of minced shallots, 15 grams of minced ginger. Refined salt, monosodium glutamate, pepper oil, white vinegar, cooking wine, celery leaves, spicy soy sauce, minced green garlic, lemon juice, pepper, lettuce leaves, cream, sugar.

Method: 1 Remove the cartilage of the crab meat, tear it into pieces, rinse the lettuce and cut it into small pieces, peel the boiled eggs, and cut them into thin slices with string.

2 Gently mix the lettuce leaves and 2 3 crab meat with egg yolk sauce and refined salt, put them on one side, then put the remaining crab meat and egg slices on the surface, and garnish with celery leaves around them.

3 Cut off the thorns, whiskers and preserved parts of the head of the small river shrimp, wash them, drain the water, put them on the other side of the plate, buckle them with a bowl, and then mix the seasonings such as pepper oil, white vinegar, cooking wine, minced green onions, minced ginger, and white sugar into juice, open the bowl and pour it on.

French cuisine Frozen eggplant.

Ingredients: 2 eggplants, 50 grams of tomato juice, 25 grams of shallots, 25 grams of minced celery, 25 grams of lemon slices, 25 grams of green onions, 50 grams of peanut oil. Honey, white vinegar, pepper, and salt to taste.

Preparation: 1Wash the eggplant, remove the stems and cut into small cubes.

2.Put a stir-fry spoon on the heat, add peanut oil and cook until it is 50% hot, add the diced eggplant and fry until it is yellow, remove it, and control the oil.

3.Then put the minced celery, green onion and shallots into a frying spoon, stir-fry until the tooth brown, add tomato juice and diced eggplant, and simmer over warm heat for 10 minutes.

4.Then, add white vinegar, honey, lemon, pepper and other seasonings, simmer for another 10 minutes, stir-fry evenly, collect the thick soup, mix well with salt, let it cool after scooping, and put it in the refrigerator to refrigerate.

5.Serve with bread, shortbread.

French cuisine Sweet and sour lettuce.

Ingredients: 500 grams of young lettuce, 2 fresh tomatoes, 25 grams of green garlic, 75 grams of lemon juice (or fresh orange juice), 30 grams of sugar, 50 ml of cold boiled water. A pinch of refined salt.

Preparation: 1Remove the leaves, peel and root the lettuce, cut into cubes and soak them with boiling water; Peel fresh tomatoes and cut into cubes; Finely chop the green garlic.

2.Put lemon juice, sugar, cold boiled water, and refined salt into a large porcelain bowl and stir well, adjust the taste, then put diced lettuce, tomato pieces, and minced green garlic and mix well, store in the refrigerator, and take as you eat.

I'll just list a few things for your reference.

French steak. Ingredients: 500 grams of steak.

Excipients: 150 grams of eggs, 150 grams of bread, 50 grams of wheat flour.

Seasoning: 4 grams of salt, 3 grams of pepper.

Features: Crispy and fragrant brown on the outside, fresh red on the inside.

Preparation: 1Beat the eggs into egg liquid, remove the crust on the side of the white bread, cut it into rice grains, mix with 1 gram of refined salt and set aside.

2.Cut the steak into slices, beat it loose with the back of a knife and pat it flat, smear it with refined salt and pepper, dip it in dry flour, drag it in the egg mixture, dip it in bread grains, cover it with a thin piece of paper, and gently press it on the paper with the palm of your hand to make the bread stick firmly.

3.Put 250 grams of cooked vegetable oil in a baking dish, heat it with 250 for about 5 minutes, adjust the temperature to 200, put the steak in oil, fry for about 5 minutes, turn over and fry for another 10 minutes, and pick it up when the surface is browned.

4.Serve with spicy soy sauce or tomato sauce.

French egg and ham salad.

Ingredients: 750 grams of hard-boiled eggs.

Excipients: 250 grams of cooked potatoes, 150 grams of fresh cucumbers, 150 grams of pickled cucumbers, 250 grams of lettuce.

Seasoning: 250 grams of ham, 15 grams of refined salt, 1 gram of pepper, 100 grams of vegetable oil.

Features: Waxed flavor is fragrant, fresh and salty.

Method: Peel the hard-boiled eggs and cut them into round slices with an egg cutter; Peel the cooked potatoes and cut into slices of the same size; Peel and seed the cucumber and slice it; Cut the ham into thin strips, put it in a basin together, add salt, pepper and vegetable oil, mix well and put it on a plate. Drain the sterilized and washed lettuce and put it on the edge of the plate.

French pan-fried pork liver.

Ingredients: 1750 grams of pork liver.

Excipients: 100 grams of potatoes (yellow skin), 150 grams of onions (white skin).

Seasoning: 50 grams of garlic (white skin), 75 grams of wheat flour, 10 grams of salt, 1 gram of pepper, 50 grams of spicy soy sauce, 180 grams of vegetable oil.

Features: The taste is strong and palatable, and the tulips are not greasy.

Preparation: 1Wash and boil the potatoes in advance, peel them and mash them into mashed potatoes; Wash the shallots and cut them into minced shallots; Peel and wash the garlic and finely chop it.

2.Cut the pork liver into 20 slices, sprinkle with salt, pepper, sticky flour, fry the yellow with hot oil, take out the liver, fry the minced green onion and garlic with the oil of the fried liver, adjust the taste with spicy soy sauce after frying the yellow, put the liver together and heat it, and serve it with mashed potatoes.