Introduction of Turkey, Pizza and Sandwich

A turkey is a turkey. Chicken-like Toxostrongylus-a species of Toxostrongylus. Because the wings are open and the tail is fanned out during estrus, sarcoma and meat flap turn from red to blue and white, so it is also called seven-faced bird (or seven-faced chicken). Native to eastern North America and Central America, it is wild and has been domesticated as a meat bird. Now many countries have introduced breeding.

Turkey is a specialty of America and was domesticated by Indians before Europeans came to America. The English name of Turkey is "Turkey". Because Europeans think it looks like Turkish clothing: black and red, it is called "Turkey". Europeans like roast goose very much. After immigrating to the United States, there was a requirement to eat geese before raising them, so I ate turkey and found that turkey was more delicious than goose. There are many turkeys in North America. So roast turkey has become a big dish for Americans and an essential food for important festivals.

Chicken-shaped order is a general term for two birds of the family Triticeae. The most famous is the common turkey (Meleagris gallopavo), which is native to North America and is a kind of hunting bird. Now it has been widely raised as food. Another spotted turkey. Some unrelated birds in English are also called turkeys, such as Australian turkey, bush turkey and water turkey. See bustard and snake bird.

The domestication of common turkeys probably began with Mexican Indians before Columbus arrived in America. Turkey was first introduced to Spain in 15 19. Introduced to Britain on 154 1. After turkeys were widely raised in Britain, turkey-cock was used to refer to turkeys. Previously, it was used to refer to a kind of poultry from Islamic or Turkic regions. /kloc-in the 0 th and 7 th centuries, British colonists introduced turkey breeds raised in Europe to eastern North America. About 1935 years ago, turkeys were mainly raised to make use of their beautiful feathers. Later, people paid attention to cultivating varieties with good meat quality.

Today, the common turkey subspecies (Meleagris gallopavo) in Mexico is slightly different from the common turkeys in the southeast and southwest of the United States in feather spots and waist color, but their feathers are basically black with rainbow bronze and green. Adult men have bare heads and tumors on their skin, which are usually bright red, but turn white and bright blue when excited. Other obvious features of ordinary turkey are a long red fleshy ornament from forehead to beak; The throat is drooping, and the chest has black, rough, hairy clusters, called moustaches, which protrude from the feet. Male birds can reach 130cm (50 inches) in length and 10kg (22 pounds) in weight, but their average weight is light. Generally, the weight of a female bird is only half that of a male bird, and the skin tumor and fleshy droop on her head are also small. Domestic breeds have delicious meat and may be heavier.

In many European countries, people have always been used to eating roast turkey at Christmas. In America, people especially like to eat turkey on Thanksgiving Day. So turkey products are often seasonal. But in the United States and other countries, boneless turkey rolls can be bought all year round and can be cooked at home.

Wild turkeys like to live in waterside woodlands. Eat seeds, insects and occasionally frogs and lizards. When they are frightened, they will quickly run to a hidden place, but they can also fly short distances (about 0.4 km [0.25 mile]). In the United States, the population was initially reduced because of over-hunting, and now the States have implemented hunting management laws to restore its population.

When courting, the male spreads his tail feathers, hangs down his wings, shakes his feathers, strides with his head down, and gives a quick "giggle" cry. A male bird matches a flock of females, and each female gives birth to eight? 15 light brown spotted eggs, which are produced in low-lying places on the ground; The incubation period is 28 days.

Central American spotted turkey is smaller than ordinary turkey; The head is blue, and the fleshy structure from forehead to beak is red and yellow; Feather tips are sharp; Like a peacock; In addition to the sarcophagus under the beak, there is a yellow protrusion on the top of the head. This species has never been domesticated. Legend has it that raising turkey can extinguish fire, commonly known as "turkey" Thanksgiving is a traditional festival in western countries. We have a three-day holiday and get together with our families. At the festival banquet, there is an indispensable special dish-"roast turkey". Why do you eat turkey on Thanksgiving? This starts with the origin of Thanksgiving. 1620, a group of Puritans who advocated reform in Britain withdrew from the state religion and became independent Protestants because their ideals and ambitions could not be realized, which aroused the hatred of British politicians. Unable to bear the persecution and discrimination of the rulers, these Puritans fled to the Netherlands first. In early September, they crossed the ocean and prepared to go into exile in the United States. The ship drifted in the rough sea for 65 days, and finally arrived at the east coast of the United States in 5438+065438+ 10, and landed in Provis Town, Rhode Island. At that time, it was still a desolate virgin land, and wild animals such as turkeys could be seen everywhere. It's cold winter now, and they come to a strange place, lacking clothes and food, and the harsh environment threatens their lives. At this critical moment, the local Indians sent them turkeys and other foods, as well as some daily necessities and production tools to help them build their new homes.

After settling down in their new home, these British people thanked the Indians who helped and supported them in times of crisis, and also thanked God for giving them "gifts". Every year, on the fourth Thursday of 10, 165438+ they make the hunted turkey into delicious food, warmly treat the Indians and get together with them. The celebration lasted for three days, except for hosting Indians to eat roast turkey. Since then, such a celebration will be held every year on the fourth Thursday of June165438+1October. 194 1 year, the US Congress officially designated the fourth Thursday in June 1 1 as "Thanksgiving Day". Since then, this festival has become popular in western countries.

[Edit this paragraph] Eat turkey at Christmas.

Turkey has been eaten for nearly 400 years. The "diner" in the "Christmas dinner" and "Thanksgiving dinner" symbolizing bumper harvest and reunion did not originally refer to dinner. It should be eaten at noon. Thanksgiving Day is the fourth Thursday of June165438+1October every year. It is very close to Christmas, the biggest festival of the year. Christmas is a time to thank Jesus for coming. Therefore, the turkey dinner symbolizing gratitude extends to Christmas.

This custom has a history of more than 300 years.

It is said that on Christmas Day of 1620, a large number of immigrants from Britain arrived at Plymouth Mountain in the American continent. At that time, there were only turkeys in Shan Ye, so they grabbed turkeys as the main course of the festival.

So besides ham, sweet potatoes, vegetables, raisins, pudding, fruitcake and cocktails, of course, turkey is indispensable for Christmas dinner.

[Edit this paragraph] Turkey's practice

The most traditional turkey cooking method is very simple. All you need to do is smear the inside and outside of the turkey with salt and pepper, and then bake it in the oven for about 3 hours.

Turkey with vinegar pepper

Ingredients: turkey leg, green pepper, pickled pepper, ginger slices, garlic slices, 1 teaspoon soy sauce, 1 teaspoon vinegar, half a teaspoon sugar, salt, chicken powder and water starch.

Exercise:

1. Wash and cut chicken into wide strips, and mix well with chicken powder, water starch and salt to taste; Cut green peppers into wide strips, and chop pickled peppers for later use.

2. Mix soy sauce, vinegar, sugar, chicken powder, salt, water starch and a little water into a sauce.

3. Put the wok on a big fire, pour in an appropriate amount of oil, and heat the oil to 60%. Stir-fry the chicken until it changes color, add pickled peppers, ginger slices and garlic slices, stir-fry until fragrant and colorful, add green peppers, stir-fry until it is not cooked, cook the sauce and collect the juice.

Note: the chicken leg meat should be cut evenly, not too big, otherwise it will not be easy to taste; Without pickled peppers, you can also use bean paste; When adjusting juice, you should highlight the sour taste, but not too sour; Stir fry quickly when frying.

Turkey chop with garlic sprout

Ingredients: garlic sprout 1 rootlet, onion 1, tomato 1, turkey (thick thigh), a few drops of oil, salt, roughly ground pepper, instant soup powder 1 4 teaspoon, a little water, French fresh cheese1tablespoon.

Exercise:

1. Wash garlic seedlings and cut into sections. Peel the onion and cut it into rings. Remove the pedicels from the washed tomatoes and cut them into pieces. Grease the whole turkey, fry it in a non-stick pan for 2 minutes, then switch to medium heat and continue frying for 8 minutes. After adding salt and pepper, wrap it in aluminum tissue paper to keep warm.

2. Fry onion rings in a hot pot for 2 minutes. Add garlic sprouts and tomato pieces, stir fry a little, then pour water and instant soup powder into the pot, stir well and cook for 5 minutes on low heat. Then add French fresh cheese and mustard and cook for 3-5 minutes until the soup is thick. Add salt and pepper to taste.

3. Cut the meat into thick slices and pour the gravy into the garlic sprouts. The sliced meat is spread on the plate, and then the garlic sprouts are placed next to the sliced meat. Serve with French bread.

Turkey sandwich

Ingredients: baguette (slender body is suitable for the whole sandwich), cooked turkey, lettuce, tomato and black pepper.

Exercise:

(1) Cut the French stick in half and slice the turkey.

(2) Wash lettuce, wash tomatoes and slice them.

(3) Spread the turkey slices on the bread and sprinkle with appropriate amount of black pepper according to personal taste.

(4) Finally, spread tomatoes and lettuce on the turkey in turn.

Sandwiches and sandwiches are transliterated through the English word sandwich. Sandwiches, hamburgers and hot dogs are all fast food.

Sandwich is a typical western food, made of two pieces of bread with a few pieces of meat, cheese and various seasonings. It is easy to eat and popular in western countries. The history of sandwich is almost as long as bread, but it doesn't seem to have a specific name at first. There is an interesting story about the origin of sandwiches.

Sandwich was originally an unknown town in southeast England. There is a sandwich count named John montague in town. He is a card lover. He is addicted to card games all day and forgets to eat and sleep. It was difficult for the servant to serve his diet, so he put some vegetables, eggs and sausages between two pieces of bread and let him eat while playing cards.

Unexpectedly, montague was overjoyed to see this kind of food and casually called it "sandwich". When he was hungry, he shouted, "bring sandwiches!" " Other gamblers followed suit and began to eat sandwiches while playing cards. Soon, sandwiches spread all over the British Isles, to the European continent, and later to the United States.

Sandwiches today are no longer as simple as they used to be. It has developed many new varieties. For example, a "nightclub sandwich" with chicken or turkey slices, bacon, lettuce and tomatoes, a "capital sandwich" with Russian-style black bread slices covered with corned beef, Swiss cheese and pickles, and a "tea sandwich" with fish sauce, cucumber, celery and tomatoes. In France, sandwiches are usually made with bread rolls or flour rolls instead of bread slices. Sandwiches made of French sticks are also called "submarine bags"!

Ingredients: one slice of toast, six eggs, six tomatoes, six lettuce and six Jinhua ham.

Seasoning: salt and pepper, tomato sauce.

Practice: ① Wash lettuce leaves with salt water for later use.

(2) Take six pieces of toast and press them into a hollow disc with a cup for later use.

(3) Preheat the baking tray with high fire for 3 minutes, then put in a piece of toast, then put in a hollow piece of toast, beat eggs in the hollow, cover with a piece of ham, cover with toast, bake over high fire for 40 seconds, turn it over for another 40 seconds, take it out, turn the toast over again, uncover the top toast, add tomato slices, lettuce leaves, salt and pepper, tomato sauce, and cut into plates.

(4) After the second toast, the baking tray only needs to be preheated by high fire 1 min, then baked by high fire 1 min, and turned over 1 min.

"Pizza" is a kind of food with Italian flavor, which is baked with special cake bottom, cheese, sauce and stuffing. This kind of food has transcended the barriers of language and culture, swept the world and is loved by consumers all over the world. But it is hard to know when and where this food originated. Nowadays, faced with millions of pizzas baked by Pizza Hut restaurant, a "pizza expert" all over the world, people naturally think that this was initiated by a baker in Naples, Italy 400 years ago.

In the third century BC, the first History of Rome mentioned: "Add olive oil, spices and honey to the round cake and bake it on the stone"; And "put cheese and honey on pancakes and season them with fragrant leaves." In Pompeii, archaeologists also found a place similar to today's pizza shop. Although the above food is very similar to today's pizza, the two essential ingredients of pizza-tomatoes and mozzarella cheese-have not yet spread to Italy and the Mediterranean.

Some people think that pizza originated in China. It is said that Kyle Poirot, a famous Italian traveler, likes to eat a kind of scallion cake popular in the north when traveling in China. After returning to Italy, he always wanted to try it again, but he couldn't bake it and couldn't find it anywhere. One Sunday, he and his friends held a party at home. One of them was Kyle Poirot, a Neapolitan chef. He had a brainwave, called the chef to his side and described the leek cake in northern China. The chef also cheerfully made it according to the method described by Kyle Poirot. But after a busy day, I still can't put the stuffing into the dough. It's almost 2 pm, and everyone is hungry. So Kyle Poirot suggested putting stuffing on bread. Everyone calls it "good" after eating. After returning to Naples, the chef cooked several times and served it with Naples cheese and seasoning. Unexpectedly, it was very popular with diners, and since then, "pizza" has spread.

According to statistics, there are more than 20,000 pizzerias in Italy, including 1 200 in Naples. Most people in Nablus eat pizza at least once a week, and some people eat pizza almost every day for lunch and dinner. Diners, rich or poor, are used to folding pizza and eating it in their hands. This has also become one of the signing bases for the quality of pizza technology. Pizza must be both soft and hard, even if it is folded like a wallet, the outer layer will not break.

At present, the most famous pizza monopoly chain in the world is the emergence of Bisenke, which was founded in Kansas, USA on 1958. In more than 90 countries and regions around the world, Pizza Hut has more than 654.38+0.23 million branches, including 50 restaurants in China, which receive more than 4 million customers every day and bake more than 654.38+0.7 million pizzas.

Types of pizza:

New york-style pizza.

New york-style pizza can be traced back to17th century. When Spanish soldiers occupied Naples, one of the soldiers' favorite snacks at that time was a kind of soft and crisp bread with stuffing on it, which Neapolitans called "Sfiziosa". Just as new york locals fold a pizza and eat it while walking, Spanish soldiers fold flat bread into small notebooks and eat them in their hands. A main feature of new york-style pizza is that it is thin and chewy at the bottom, but it is not a complete definition of new york-style pizza. Many people may say that eating it will leave a yellow oil stain on the elbow, otherwise it is not a new york pizza. This is due to the high-fat cheese they use. Big DaveOstraner said that most New York pizzerias use Grande's mozzarella cheese to achieve this function. For new york-style pizza, fresh mozzarella cheese is not an option, but a rule. Most new york-style pizzas are baked in fireplace ovens and template ovens, and the pizza sauce used is very thin, with only a few top fillings. Dough is made of flour with high protein and gluten (usually protein content is 13.5- 14.5%), and it is slightly chewy. There is an old legend in new york. Because of the unique hard water here, real New York pizza can only be made in new york. New york does have hard water sources, but it is still controversial whether this is its secret recipe.

Chicago flavor pizza

A major feature of Chicago-style pizza is deep-dish pizza. 1943, Ike sewell invented a deep-dish pizza. Ike thinks that if you make a pizza with a lot of stuffing (especially sausages), it will become a rich food choice for people. It turns out that he is right. He opened a pizza shop called PizzeriaUno, which specializes in deep-dish pizza, thus starting the Chicago-style pizza phenomenon. Generally speaking, Chicago-style pizza is better to eat with a knife and fork than with your hands, because it is thick and heavy. Contrary to many people's imagination, the dough is not very thick, but it has the texture of American muffins, fermented in a frying pan soaked with spices, and holds all the fillings. The cheese is placed directly at the bottom of the cake, and then the filling is placed on it. Pizza is topped with cheese and thick pizza sauce, and a small amount of cheese is scattered on the pizza sauce. Because pizza is thick, it usually takes a long time to bake. The dough of this pizza usually has a protein content of10.5-11.5%. Using margarine in the baking pan can add a faint crispy feeling of frying and bring out a strong fragrance, so pizza can be easily taken out of the baking pan.

California flavor pizza

A notable feature of California pizza is toppings. California pizza tends to use attractive fillings and combinations of fillings. However, it is difficult to determine the origin of California pizza. Some people think it started in the 1970s or early 1980s. In 1970s, culinary experts like Wolfgang Puck began to try different unconventional fillings. Then, in the mid-1980s, restaurants like California PizzaKitchen started selling pizza on the west coast. The protein content of dough is the same as that of Chicago pizza, but the dough is smooth. The dough can be fermented inch by inch in a baking pan. Many times these cakes are pre-baked, which helps to maintain the height of the baked pizza and also reflects the crispy taste characteristics. The bottom of the cake is light, porous and soft, which comes from flour and fermentation. The choice of fillings ranges from shrimp and asparagus to smoked salmon, and vegetarian dishes are also very popular.

Pan pizza

It's called pizza on a baking tray, because pizza is actually baked in a baking tray, but there are other things besides that. Because there is oil in the baking pan, compared with the conventional baked pizza, the bottom of the pizza will have a faint crispy feeling, and it will have a different taste when baked. Pizza dough is a bit thick, which is the result of fermentation in the baking pan before baking. Pizza toppings and cheese are usually not limited to baked pizza, so you can take them at will. This kind of pizza is very popular in the southeastern United States.

Coarse style

Thick pizza is just a thickened version of thin pizza. They are usually baked on a sieve, a baking tray or directly in an oven. The height or thickness of this pizza is achieved by the weight and fermentation of dough, however, it is not fermented like a baked pizza. After fermentation, the pizza sauce and topping ingredients are quickly added and baked in the oven in the usual way. The baked pizza has a moderate thickness, a slightly crisp bottom and a moderate chewiness. This kind of pizza has no geographical distinction, and it is found all over the United States.

Cookies and thin ones

In the fifties, Pizza Hut's crispy cake bottoms were very popular, and they still have this feature until now. According to TomLehmann of the American Baking Institute, when mixing dough, stir the dough until white flour can still be seen (only about five minutes). The dough of this pizza needs to be fermented for five or six hours, and a dough press must be used to obtain the ideal thickness and biscuit-like texture. The bottom style of shortbread is to flatten the dough and then spread it out by hand. The texture of the real shortbread bottom should be crispy in the shell and soft in the inside. This kind of pizza usually adds a proper amount of toppings and cheese, and uses thinner pizza sauce to achieve the best effect.

Roasting style

This kind of pizza is the latest style in the pizza revolution. It started at Papa Murphy's restaurant on the west coast. In the past year or two, you may have heard of this pizza style, unless you are trapped in a desert isolated from the pizza world. These pizzas are just like other pizzas you make, the only difference is that they are baked by your customers instead of you. This trend originated near Oregon and northern California, and quickly spread to the eastern region in the past two years.

Stuffed pizza

Some people confuse pizza with Chicago pizza. They may look similar, but they are very different. A stuffed pizza starts with a medium-thick dough or cake bottom, and then adds pizza sauce, topping and a layer of cheese. Then spread a thin layer of cake bottom on top of the pizza, and then add a layer of pizza sauce and cheese on top. It usually takes about 30 minutes to bake this pizza.

Focaccia style

Because Focaccia pizza does not use pizza sauce, it is easy to distinguish it from other kinds of pizza. This kind of pizza is made of round flat bread (focaccia) with a thickness ranging from 3/8 to 1 inch. They are oiled and topped with roasted vegetables and other ingredients, which can be found in many gourmet pizza shops. Focaccia is the oldest pizza. It was the first pizza before European explorers brought tomatoes back to Europe from Mexico and Central America.

Other styles

The type of cake bottom is one of the key points to distinguish different styles of pizza. But you may have noticed that the choice and use of top fillings have also created many different types and styles of pizza. To make pizza with local flavor, you can use the same ingredients as them. For example, in pizza parlors in Pennsylvania and Ohio, people use Provolone cheese more often than mozzarella cheese. Northern California tends to use seafood and smoked salmon as stuffing.