This might be an excellent vinaigrette variant, but there is nothing basic about it. A really basic french vinaigrette uses plain wine vinegar (not balsamic) and no herbs or garlic. Salt and pepper are allowed though. It is very common to flavor it with Dijon mustard (and I recommend it)...
油醋汁-Vinaigrette(配沙律W/Salad)法汁-FrenchDressing(配沙律W/Salad)千岛汁-ThousandIslandDressing(1000)(配沙律W/Salad)它它汁-TartarSauce(配炸海鲜或鱼W/Deep-friedSeafoodorfish)俄罗斯汁-RussianSauce(配沙律或咯嗲W/Saladorcocktail)芝士汁-RoquefortSauce(BlueCheeseDressing)(配沙律W/Salad)
The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For my personal taste, that's a little too oily — but it's totally up to you. My simple system is: In a small screw-top jar, place vinegar and a pinch of salt; cover and shake...
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Notes Greek Vinaigrette: Add 1 teaspoon chopped oregano and 1/2 teaspoon finely grated lemon zest. Dill Pickle Vinaigrette: Puree with 1 chopped large kosher dill pickle. Miso Vinaigrette: Add 1 tablespoon white miso paste. French-Style Vinaigrette: Add 1 teaspoon chopped tarragon. ...
which stressed the use of color and the creation of After the American civil war continued for four years north finally to win In the years after the Civil War most American painters received their training in Europe, the majority studying in the French schools at Paris or Barbizon, and a ...
I was going to write on article on Cold Japanese Ramen/Hiyasi Ramen/冷やしラーメン when I realized I would have to introduce one main element first, namely Chyashyu (in Japanese) or Char Siu (in Chinese). Therefore, here is the basic Japanese-style Char
Drop the udon into a strainer and wash them quickly under cold clear water. They will look far more appetizing this way and easy to conserve until you drop them into soup, fry them or dress them into a salad! As for the soup, there are many ways to make it, whereas you are vegan,...
To add hot or spicy ingredients such as cayenne pepper, mustard or Tabasco sauce to a food. Sauce Diable is a classic French sauce made with demi-glace and Dijon mustard. Dice To cut food into cubes. The cubes can be small, medium or large. Dicing is slightly less exact as cubing is...
Steamedtocookbyallowingsteamtoheatfood 13.炒--用少量的油,高热中炒。Sauteedtocookquicklyinalittlehotoilorfat 14.熏--把食物放在烟中熏,带给食物一个特别的味道。 SmokedTopreserveandgiveaspecialtastetomeatbyhanginginSmoke 15.烘--把食物放近高热,烘成棕色。Toastedtobrownfoodbyplacingitclosetoheat. 汤类...