Izitsha zokupheka eFrance.

IFrance yaziwa kabanzi nge-cuisine yayo ecebile kanye nesiko le-gastronomic. Nazi ezinye izitsha edume kakhulu Culinary eFrance:

I-Bouillabaisse: isobho lezinhlanzi elivela eMarseille elenziwe ngezinhlobo ezihlukahlukene zokudla kwasolwandle nezinhlanzi.

Escargots: snails oqoshiwe noma wabhaka wakhonza ibhotela garlic.

I-Cassoulet: i-stew ye-goose noma idada, isoseji nobhontshisi omhlophe.

Coq au Vin: inkukhu kuphekwe iwayini namakhowe.

Crepes: pancake mncane wakhonza ezihlukahlukene ukuhlukahluka amnandi noma okunomsoco.

Ama-Croissants: ama-dumplings amancane, egolide agcwele kangcono ujamu, ujamu noma ushokoledi.

I-Quiche Lorraine: i-quiche ehlanganisa i-ham, amaqanda kanye nokhilimu.

I-Ratatouille: isobho semifino elenziwe nge-zucchini, isitshalo seqanda, utamatisi kanye nopelepele.

Tarte Tatin: a caramelized apula tart wabhaka ekhanda.

I-Bouef Bourguignon: isidlo senkomo esiphekwe eBurgundy iwayini nemifino.

Lezi zimbalwa nje zezitsha eziningi ezimnandi ezingatholakala eFrance. I-cuisine yaseFrance ibonakala ngokusetshenziswa kwezithako ezisezingeni eliphakeme, izindlela ezilula kodwa eziphumelelayo zokulungiselela kanye nesiko eliqinile le-gastronomic.

Bouillabaisse.

I-Bouillabaisse iyisobho lezinhlanzi zakudala ezivela eMarseille ogwini oluseningizimu yeFrance. Isobho lenziwe ngezinhlobo ezihlukahlukene zokudla kwasolwandle nezinhlanzi futhi liyingxenye ebalulekile yesiko le-gastronomic lesifunda.

Ngokwesiko, i-bouillabaisse ilungiselelwe ngezinhlanzi ezifana ne-sole, i-sea bass, i-rouget ne-scampi. Kuvame ukukhonzwa ngamazambane nemifino efana no-anyanisi, utamatisi kanye ne-celery. Isobho lilungiswa kumhluzi ocacile wekhanda lezinhlanzi, amathambo nemifino, enongiwe ngezinongo ezifana ne-thyme, i-fennel ne-garlic.

I-Bouillabaisse iyisidlo esithatha isikhathi esivame ukuphekwa ekhaya, kodwa singatholakala nasezindaweni zokudlela eMarseille nakwezinye izingxenye zaseFrance. Kuvame ukukhonzwa njengesitsha esifudumele, esinamandla futhi sithandwa ikakhulukazi ebusika.

UBouillabaisse uyaziwa futhi ukuthi unomlando omude oqala eGrisi yasendulo. Kuye kwaguquka ngokuhamba kwesikhathi futhi manje ingenye izitsha edume kakhulu eFrance.

Escargots.

Ama-Escargots angama-snails aqoshiwe noma abhakwe asebenza njenge-appetizer eFrance. Ama-snails aphekwe ibhotela le-garlic futhi ethulwa ezitsheni ezikhethekile noma izinkomishi.

Ama-Escargots ngokuvamile enziwe kusuka kuma-helix snails, aziwa eFrance ngokuthi "petit gris". Ama-snails ahlanzwa kahle ngaphambi kokupheka futhi asuse igobolondo lawo. Bese ziphekwa ibhotela le-garlic, elivame ukucwengwa ngamakhambi afana ne-thyme ne-parsley.

Escargots kubhekwa isidlo zikanokusho futhi ingatholakala zokudlela eziningi eFrance. Futhi isidlo esithandwayo emigodini kanye ne-bistros. Nakuba kungase kube okungajwayelekile kwabanye abantu ukudla ama-snails, bayingxenye ebalulekile ye-cuisine yaseFrance futhi banendawo ekhethekile kwisiko lokudla laseFrance.

Uma ungakaze uzame ama-escargots ngaphambili, ukuhlola i-cuisine yaseFrance nokuthola ukunambitheka okufanele kunikeze kungaba isipiliyoni esithakazelisayo.

Cassoulet.

I-Cassoulet iyisidlo sakudala esivela esifundeni saseLanguedoc eningizimu yeFrance. Kuwuhlobo lwe-stew olwenziwe ngobhontshisi omhlophe, isoseji, i-ham kanye nenyama ethosiwe njengedada noma iwundlu.

Ubhontshisi uphekwe ngo-anyanisi, izaqathe kanye ne-celery futhi uhlanganiswe nesoseji nenyama. Ingxube bese ibhakwa kuhhavini kuze kube yilapho i-crust iba esihlwabusayo ebusweni.

I-Cassoulet inomlando omude futhi iyingxenye ebalulekile yesiko lesifunda eNingizimu yeFrance. Kuyisidlo esithandwayo ngesikhathi esibandayo njengoba sifudumele futhi sanelisa.

I-Cassoulet ivame ukukhonzwa njengenkambo eyinhloko futhi ingatholakala ezindaweni zokudlela esifundeni saseLanguedoc nakwezinye izingxenye zaseFrance. Futhi isidlo esithandwayo ekhaya futhi sivame ukulungiselela izikhathi ezikhethekile ezifana nemikhosi nemikhosi.

Uma ungumlandeli we-stews futhi ufuna ukuhlola i-cuisine yaseFrance, i-cassoulet iyisidlo okumele sizame. Kuyinhlanganisela yokunambitheka nokwakheka okuzokumangaza.

Coq au Vin.

Coq au Vin kuyinto isidlo zakudala kusukela cuisine French eyenziwe inkukhu e iwayini, amakhowe, ham kanye anyanisi.

Inkukhu iqala ithosiwe bese iphekwa ku-sauce yewayini, imifino nezinongo. I-sauce ivame ukwenziwa ngewayini le-Burgundy, kodwa ezinye izinhlobo ezifana ne-Pinot Noir nazo zingasetshenziswa. Amakhowe kanye ham zengezwa ukuqina futhi ukucwenga sauce.

I-Coq au Vin iyisidlo esaziwayo futhi esithandwayo eFrance futhi ngokuvamile sikhonzwa njengenkambo eyinhloko. Kuvame ukulungiselela izikhathi ezikhethekile ezifana nemikhosi nemikhosi, kodwa futhi isidlo sansuku zonke emakhaya amaningi.

Uma ufuna ukuhlola cuisine French futhi ujabulele cuisine bendabuko, Coq au Vin kuyinto kumele-zama isidlo. Inikeza inhlanganisela yokunambitheka okunomsoco kanye nenkukhu enomsoco ezokujabulisa.

Crepes.

Ama-crepes amancane, ama-pancake afana ne-pancake athandwa kakhulu eFrance. Ngokuvamile zenziwa inhlama elula ufulawa, ubisi, amaqanda kanye usawoti kancane futhi wabhaka epanini non-induku ngamafutha kancane noma ibhotela.

Ama-Crepes angakhonzwa ngezinhlobonhlobo zokugcwaliswa, kufaka phakathi i-Nutella nezithelo, ushukela we-icing, isinamoni, noshukela, kanye nokugcwaliswa okunomsoco njengoshizi, i-ham, neqanda. EFrance, ama-crepes amnandi ayi-dessert ethandwayo, kuyilapho ama-crepes anomsoco angakhonzwa njengenkambo eyinhloko noma njengengxenye yokudla kwasekuseni okugcwele.

Ama-Crepes avela eBrittany enyakatho-ntshonalanga yeFrance, kodwa athandwa kakhulu kulo lonke elaseFrance futhi nakwamanye amazwe amaningi. Kukhona creperies eziningi ezikhethekile ukulungiselela crêpes, futhi futhi isidlo lula kakhulu ukulungiselela ekhaya.

Uma ufuna ukuhlola cuisine French futhi ujabulele into emnandi, crepes kukhona ukukhetha kakhulu. Kungakhathaliseki ukuthi kumnandi noma kunomsoco, banikeza indlela eguquguqukayo futhi enambithekayo yokwanelisa isifiso sakho sokudla.

Croissants.

Ama-Croissants ayi-pastry eyaziwayo futhi ethandwayo eFrance nakwezinye izingxenye eziningi zomhlaba. Ziqukethe i-pastry enhle ye-puff egoqiwe ibe izingqimba eziningi ukudala i-crust yangaphandle esihlwabusayo kanye ne-soft, fluffy ngaphakathi.

Ama-Croissants ngokuvamile adliwa ukudla kwasekuseni noma njengesidlo futhi angakhonzwa ngezinhlobonhlobo zokugcwaliswa ezifana noshokoledi, ujamu weplamu, i-ham, noshizi. EFrance, kunama-boulangeries amaningi kanye nama-patisseries akhethekile ekwenzeni ama-croissants futhi anikeze ukuhlukahluka okuhlukahlukene, kufaka phakathi ama-croissants amnandi futhi anomsoco.

Ama-Croissants avela e-Austria, kodwa athandwa eFrance futhi anesiko elide lapho. Ukwenza ama-croissants kudinga ikhono nokubekezela, kodwa kufanelekile ukuzilungiselela ngokwakho noma ukuzithenga endaweni yokubhaka.

Uma ufuna ukuhlola cuisine French futhi ujabulele isidlo okumnandi, qiniseka ukuzama croissant. I-crust yangaphandle esihlwabusayo futhi ethambile ngaphakathi yenza kube yintokozo ukungaphuthelwa.

Ama-dessert.

IFrance idume ngama-dessert ayo amnandi futhi i-patisserie yaseFrance inikeza uhla olubanzi lwezibiliboco ezimnandi okufanele nakanjani uzame. Nazi ezinye dessert edume kakhulu French:

I-Crème Brûlée: I-dessert yakudala yaseFrance ehlanganisa ukhilimu omkhulu wobisi, amaqanda kanye ne-vanilla futhi embozwe ungqimba lwe-caramelized lukashukela.

Ama-Macarons: Amakhukhi amancane, afana ne-meringue enziwe ngofulawa we-alimondi, ushukela we-icing, namaqanda amhlophe, atholakala ezinhlobonhlobo zokunambitheka.

I-Tarte Tatin: I-classic French cake ekhethekile lapho ama-apula abhakwa khona enhlama yebhotela, ushukela nofulawa.

Ama-Profiteroles: Ama-dumplings amancane embozwe nge-chocolate sauce egcwele ukhilimu oshayiwe noma u-ayisikhilimu.

I-Eclairs: Ama-dumplings amade agcwele ukhilimu oshayiwe noma i-pudding, acwiliswe ushokoledi.

I-Crêpes Suzette: Ama-pancake akhonzwa ku-sauce ye-orange e-flambéed.

Lezi ezimbalwa nje zama-dessert amaningi amnandi aseFrance ongazama. Kungakhathaliseki ukuthi ukhetha amakhukhi amnandi, ama-dessert akhilimu noma amakhekhe amnandi, iFrance inokukhethwa okungapheli kokudla okumnandi ukuze ujabulele.

Iziphuzo.

IFrance inesiko lesiphuzo esicebile esihlanganisa kokubili iziphuzo zendabuko nezanamuhla. Nazi ezinye iziphuzo edume kakhulu French:

Iwayini: IFrance yaziwa ngewayini layo elihle kakhulu, kufaka phakathi iBordeaux, Burgundy neChampagne.

Ikhofi: EFrance, ikhofi iyingxenye ebalulekile yokuphila kwansuku zonke futhi kunezinhlobo eziningi ezahlukene zekhofi, kufaka phakathi i-cafe crème ne-cafe au lait.

I-Cider: Isiphuzo esidakayo esenziwe ngejusi le-apula elivuthiwe, elithandwa kakhulu eBrittany nasenyakatho yeFrance.

Calvados: I-apple brandy ekhiqizwa eNormandy.

Pastis: I-anise liqueur ethandwa kakhulu eningizimu yeFrance.

I-Orangina: Isiphuzo esiqabulayo sejusi yezithelo esithandwa ikakhulukazi eFrance naseNyakatho Afrika.

I-Ricard: I-anise liqueur ethandwa kakhulu eningizimu yeFrance.

Lezi yiziphuzo ezimbalwa nje eziningi ezingatholakala eFrance. Kungakhathaliseki ukuthi ukhetha iwayini, ikhofi, iziphuzo ezidakayo noma amajusi aqabulayo, iFrance inikeza ukukhethwa okucebile kweziphuzo ukuze ujabulele.