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鹅肝酱
[鹅肝酱] 

在现代欧洲菜中担任重要角色的法国菜,经常被作为一流餐厅酒店上菜和菜单组合的蓝本,而在法国菜 里头,有着世界三大美食之称的便是法式煎鹅肝了。 

最早懂得烹受煎鹅肝这项美食的,大概是二千多年前的罗马人吧。之后到了法国路易十六时期,鹅肝被 进贡到法国宫廷后深受喜爱,从此成为宫廷广为采用的珍味,当时许多知名的音乐家,作家和社会名流 都争相赞颂,自此奠定其顶级美食的地位。 

既然能被视为世界顶级美食的鹅肝,鹅只的饲养过程自有其独特之处.鹅只在孵化后的14周内,会被 饲养在室外地方以供给一个自然环境,好使鹅只的免疫力能大大加强。过了14星期后,饲养人员便开 始用特制的粟米每日3次强迫喂食鹅只,为期4周。为避免在这强迫填喂的过程下鹅只会紧张甚或死亡 ,所有的鹅只都会被一对一喂食,其间并会不断地抚拍它们,或让它们聆听音乐,以帮助它们吞食和安 抚情绪,这便是为甚么鹅肝的价格会如此昂贵的原因,皆因其人工已差不多占去成本的大部分。 

鹅肝在法文中为Foie Gras,而煎煮则是 Saute,所以在法国餐厅如果看见开胃菜中有 Foie Gras Saute,那便是法式煎鹅肝了。在品尝煎鹅肝时最适合搭配甜酒煮成的酱汁,或加入无花果干一起煎, 鹅肝的香味便能和无花果的风味配合一起,吃起来别有一番滋味. 

[鱼子酱] 

世界三大美食中最广为人熟悉的「鱼子酱」(Caviar),其实就是盐渍的鳍鱼鱼卵,这种享负盛名的美 食,早于十三世纪,就被喻为人间的极品。传闻当时在丹麦的一份报章上,曾提到当地一家工厂接到制 造鳍鱼鱼子酱订单的要求,这应是鱼子酱的最早记载。 

除了鳍鱼外,鱼子酱也会用到鳟鱼、鲟鱼、鳕鱼、鳣鱼等等材料。其中,尤以鳣鱼最为特别,因其生长 的地方仅限于里海和黑海。鱼子酱可以搭配任何材料,仍不会失去其鲜美风味,无论是冷盘,美酒,糕点等等,无一不可和鱼子酱配合成绝妙的菜式。如果真的要说鱼子酱最常使用的地方,大概算是和香槟 配合的开胃菜吧! 

至于说到鱼子酱的食用法,先轻轻铺在舌上,以舌尖将鱼子酱一粒粒缓缓碾碎,便会感受到那香醇浓郁 ,甘甜清冽的酱汁,级别越高,鱼子酱里的鱼脂含量亦会相对增加,含盐量则会因应减少,也因此,品 贸较高的鱼子酱一般都口感粘稠,风味亦会更为精致. 

除了吃法外,用来舀鱼子酱的汤匙也是要十分注意的,为了不让器具压过其风采,同时防止因高温影响 鱼子酱的品质,一般是使用贝壳汤匙来进食,至于一般用餐时所用的金属汤匙,由于会严重破坏鱼子酱 的香气,所以绝对被列入禁止之列。 

[松 露] 

和「鹅肝」、「鱼子酱」并称为世界级三大美食的「松露」(Truffe),又名「黑菌」,是一种长在地 下的菌菇。在法国有「黑钻石」美名的松露,严格来说并不算是菇类,因为它寄生在树木的根部,深藏 在泥土的地底,因此必须靠训练有素、嗅觉灵敏的狗才能发现它的踪影。 

松露对于温度和湿度十分敏感,处理不当的话,只要是短短的三天就可以「瘦」了十分之一。重量减轻 了意即钞票亦不见了,常令老板们心疼不已。因此,为了保存松露,于是便开如有人把松露放在密封的 米桶里,或与鸡蛋共处一室。结果产生了让人意外的惊喜,米与蛋充分吸收了松露的气味,同时又让松 露的水分不会快速蒸发,造就了松露的另一番风味。松露最好的品味季节是在十二月到三月间,波尔多 酒和一般的红酒都可以搭配着喝。 

[乳 酪] 

法国乳酪闻名于世,在法国人的餐桌上,也绝对少不了乳酪。在法国,光是通过官方规定的乳酪种类就 有345种,每块乳酪都有独特的个性,无怪乎有人曾说在法国,从1月1日到12月31日,每天都可以吃到不 一样的乳酪。此外,也有法国人这样说:「只消一方上好的农庄乳酪,再搭配一杯葡萄佳酿及一块刚出 炉的面包,即是人间至高无上的享受」。由此可见,法国人对乳酪的喜好程度。 

乳酪的本质是由气候,地理环境,牧草,牛羊的不同来决定。而乳酪质地风味,则微妙地受到酵母、容 器、制作方式、熟成的时间等条件的影响。在靠海的诺曼底,牛羊吃了略有海咸味的牧草,诞生了与众 不同的乳制品,内陆牧草稀少的地方便以山羊乳酪闻名。牛羊在春夏期间吃了肥沃的牧草,泌乳量充沛 ,牧农家除了加工饮用,也制作成各式乳酪,以便储藏过冬。每逢秋季,便是乳酪慢慢变黄的时间,美 食家公认这时候的乳酪质地最好,口感也最迷人,香甜美味,欲罢不能。

最新回答 (1条回答)

一点通 6级
2008-11-23 回答
Foie gras 
[Foie gras] 

In the modern European dishes to play an important role in the French often serve as a first-class hotel and restaurant menu based on the combination, and in the French inside, with three of the world's food, said the Gras is the French fry. 

First know how to cook the food by the fried Foie Gras, probably more than 2000 years ago the Romans it. After the period of Louis XVI of France, was gras tribute to France after the popular favorite court, the court became widely used in Zhenwei, when many well-known musicians, writers and celebrities are falling over each other tribute, then lay the top Food. 

As can be seen as the world's top food gras, geese keeping the process has its own uniqueness. Geese in the 14 weeks after hatching, would be kept in outdoor areas with a supply of the natural environment, so that geese can greatly enhance immunity. After 14 weeks, keeping staff began with a special corn 3 times daily to force feed geese for a period of 4 weeks. To avoid this forced feeding of geese can only process under tension or even death, all the geese are feeding one-on-one, which will continue to ask them to take, or let them listen to music, to help them eat and appease the sentiments This is why the price gras is so expensive reasons, because of its manual is almost up for most of its costs. 

Foie Gras in French for Foie Gras, which is a decoction Saute, so restaurants in France to see if there are appetizers Foie Gras Saute, and that is the French fry gras. In taste best when fried Foie Gras with the boiled sweet sauce, dried figs, or join the pan-fried together, the smell will be able to gras and figs along with the flavor, do not eat up there is a different feeling. 

[Caviar] 

The world's three most commonly used in food are familiar with the "caviar" (Caviar), is in fact the fins of fish, salted eggs, the renowned cuisine, as early as the thirteenth century, it has been hailed as the world's best. At that time, rumors of a newspaper in Denmark, has been referred to a local manufacturing facility fish fins caviar order requirements, which should be recorded in the first caviar. 

In addition to the fin fish, caviar will be used in trout, sturgeon, cod, fish Shan materials and so on. Among them, particularly in the Shan fish the most special because of the growth areas is limited to the Black Sea and Caspian Sea. Caviar can be used with any materials, will not lose its delicious flavor, whether it is cold, wine, cakes, etc., are all available with caviar and into the wonderful dishes. If you really want to say the most common use of caviar, champagne and probably is with the appetizers it! 

As for the consumption of caviar law, the first shop in Sheshang gently, will tip of tongue to a caviar Lili slowly crushed, and that alcohol will feel the rich, sweet sauce of Qinglie, the higher the level, caviar The Fish will be a corresponding increase in fat content, salt content was reduced in the light, and therefore, the higher the caviar trade goods generally viscous texture, flavor and more delicate. 

In addition to eat, spoon to scoop the caviar is to be noted is that in order to prevent pressure apparatus over its presence, at the same time prevent heat-quality caviar, generally use a spoon to eat shellfish, as to when the general dining The use of metal spoon, as a result may cause serious damage to the aroma of caviar, which is absolutely not be included in the prohibited.