What's delicious in France?

Caviar French people are only qualified to make caviar with sturgeon eggs. Good quality caviar is low in salt, so it is best to stutter when all is silent and enjoy it alone. Listen carefully to the sound of caviar popping in your mouth. The transformation of fish eggs into delicious caviar depends entirely on the processing process, and the skillful skills and knowledge required for this processing can be called art, and it takes about 15 minutes to complete more than ten processes.

As long as the time is long, the fish eggs will not be fresh and caviar will not be made. Red wine sandwich People think that French sandwiches are nothing more than fried eggs and ham stuffing, but now, you can put roast mutton in bread to make delicious sandwiches. This oriental snack is very popular with young people and immigrants. Although the ingredients of barbecue sandwiches are simple, barbecue and vegetable salad are sandwiched in thick white bread, but they taste a lot. Barbecue kebabs made by North Africans, Arabs and Turks. The stuffing barbecue is mainly veal and mutton with French fries. Whole wheat bread and vegetables can reduce the greasy feeling of barbecue, which is very suitable for meat eaters; Jewish food is called Shawema. There are many vegetable salads, but no French fries.

It is the lightest and healthiest one. The barbecue sandwiches made by the Greeks are very special on salads, including fresh onions, tomatoes, cheese and sauce made with whipped cream. They are delicious. The romance of French desserts reflects their attention to desserts to some extent. For thousands of years, the French have always regarded dessert making as an art and science. The taste of dessert is not just a combination of various sweetness. The combination of visual charm and cooking is often more appreciated. This is the attraction of French desserts. Fromage is known as the land of cheese. Its original text is La france aux 1000 fromages, which means boasting that France has 1000 kinds of cheese.

In fact, there are about 400 kinds of cheeses in France, and new products often come out. The raw material is mainly milk or goat milk. There is also a saying that in France, if you eat one kind of cheese every day, you can get non-repetitive cheese within a year or two. Perhaps most people in China still can't get used to the taste of cheese, but in France, every household can't live without cheese. There are many cheeses here that have not been sterilized by bath. They are primitive and have a fresh taste. According to the different milk sources, fromage family can be divided into seven categories: 1. Fresh cheese: soft, immature and popular; Because the fermentation process has not been completed, the shelf life is short, the water is sufficient, the taste is fresh, and the frankincense is soft. Because the shelf life is too short, most of them are sold and eaten in the country of origin and rarely exported.

2. Soft cheese with floral skin: it is the most representative mature cheese in France, with rich milk flavor and soft and delicate taste. Different from fresh cheese, soft cheese is the most popular cheese because it has matured through fermentation and has the unique flavor of cheese products. Common types: Brie cheese is good, Camembert cheese is heavy.

3. Wash soft cheese: This kind of cheese is made in the same way as soft cheese with flower skin, but it needs to be washed frequently during the whole mature period to make its skin orange-red. After washing with light salt water, cheese dough and crust can keep humidity and softness. The taste is quite mellow. This kind of cheese needs to be kept in a humid environment. The humidity should be close to 90%, and the temperature should be between 12C and 15C. Common types: Munster cheese, Rivaro cheese and Poseidon cheese.

4. Blue cheese: the hardness varies from semi-soft to ointment, with beautiful blue-green marbling or dotted patterns, which are fermented by special beneficial bacteria contained in it. This is a very special fromage family, which exudes unique fragrance and fresh and special taste. Common types: Brescie blue, Rogoff, Gex blue, etc.

5. Hard immature cheese: This kind of cheese needs to be squeezed, but not cooked. Cheese has a longer maturity. In the long-term aging process, milk is rich in fragrance, hard in quality, salty in taste and changeable in appearance color. Common types: Cantar cheese (Cantal) and Le Blau Hungarian cheese (Reblochon).

6. Hard mature cheese: the nature is close to medium hard cheese, and the skin is hard; Some cheeses have air holes in the middle, which is the change caused by gas during ripening. This excellent flavor is cultivated by traditional French farms and alpine aquatic plants. The entrance is slightly salty, and the more you chew it, the more delicious it becomes. Common types: le Comt cheese good, Le Emmental cheese, Le Gruy re cheese, Le Comt cheese.

7. Goat cheese: It belongs to small cheeses with various appearances, and some of them are covered with taupe skins. As the name implies, it is made of goat's milk, which has a completely different fragrance from milk cheese. It tastes delicious, slightly sour and irritating, and tastes like nuts. The best season to eat goat cheese is March and October. Generally, local liquor is used to make the finishing touch. Common types: Chavroux, buchette couturier fresh goat cheese, sainte-maure, chabichou, etc.

8. Soft melted cheese: One or more extruded cheese balls, cooked or immature, can be made by melting and adding milk, cream or butter. The advantage of this kind of cheese is that it can be preserved for a long time, has a light taste and is full of frankincense, and is the main raw material of cheese chafing dish. Common type: Raclette. Like wine, fromage has an AOC legal producing area system. Cheese in each production area must be produced in accordance with the regulations and traditional production rules.

The AOC method of cheese originated from alkali in15th century, and was formally legislated in 1955. 1990, it was officially taken over by inao-Institut national des claims d origins. At present, 35 legal producing areas of cheese AOC have been marked. Since there are more than 500 kinds of fromage, what is the point? According to its origin from different AOC, consumers can identify it according to the markings on its skin or inkstone. The following are the main standards of AOC system: * Geographically speaking, marking the AOC production area means that it must be produced in this production area, including its milk source, manufacturing and maturity. * Must strictly follow its traditional production methods and order different cheeses? There are different manufacturing methods and? Settings.

* Typical cheese, in order to maintain its flavor, must be made strictly and accurately in terms of size, epidermis, structure and minimum fat content. * All cheese manufacturers must abide by the laws and regulations formulated by industry associations and the government to ensure the quality and standards of their products. If we use the method of marking the map of France in wine producing areas, we will certainly find that a large number of cheeses can also divide the territory of France into more than a dozen producing areas.