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Animal raw materials: including livestock, poultry, aquatic products, odors, dairy products, eggs, fish and meat products; plant -based raw materials: including grain, vegetables, fruits, seasonings, etc., Western food is choosing cooking in cooking. In terms of raw materials, except for the extensive French dishes, there are generally no Chinese food selection range, but the materials are particular. (1) The largest amount of animal meat in Western food is beef, especially calfs; followed by lamb and pork; again other animal meat, such as horse meat, dog meat, etc. But animal meat is rarely used. 1. Beef Western food is very particular about the use of beef. Generally, beef is divided into 5 grades, and it is appropriately selected according to different meat quality. Special meat special meat refers to the end of the cattle. Because this part is rarely moved, the meat fibers are soft and the tenderest part of beef is. The end is used in Western food to make various high -level dishes, such as fried spine, creamy linsei, iron chopped pellet ridge, etc. The first -class meat and one -stage meat are the back of the beef, including the two parts of the outer ridge and the upper brain. This part of the meat is thin and thin, and the meat is soft and tender, second only to the library, and it is also a high -quality raw material. It is most suitable for making brain steak, bone steak, and grilled ridge. The upper part of the second -level beef beef is the second -class meat, including rice dragon cover, rice dragon heart, cucumber meat, monk head and other parts. The meat quality of Malong is suitable for stew; Mi Long's heart is tender and can be used instead of the outer ridge. Three -level meat and three -level meat include front legs, chests and ribs. The fibrous fiber of the front legs is rough, and the meat is old and hard. Generally used for twisted stuffing, making various meat pie. Although the flesh of the chest and ribs is old, but the fat is thin and fragrant. It is most suitable for making beef and cooking beef. The four -level meat four -level meat includes neck, belly, and tendon. This part of this part of the meat is more skinny, the meat is thick and old, and it is suitable for cooking soup. Tendon meat can also be sauce. The tail of the cow has a lot of skin, which is fat and thin. It can be used to make soup or stewed ox tails, curry cattails and other dishes. In addition, the biggest feature of Western food uses beef is very particular about the use of calf beef and dairy beef, which is different from Chinese food. Mavericks: Mavericks are about half a year after birth. This calf beef is tender, with sufficient juice and less fat. In addition to frying and frying, it is more suitable for charcoal grilled spine skewers. In addition to frying, frying, simmering, and stew, the Mavericks' hind legs can also be used as grilled calfs. Mavericks' necks and tendons can be cooked. It is refreshing and not greasy, and it is very beautiful. These uses are not comparable to ordinary beef. Cowef beef: The cows mentioned here are the calves within two months after birth. This kind of beef is very tender, with sufficient juice and less fat. It is considered to be the best in the beef quality in Western food. It is widely used. 2. The largest amount of lamb in mutton is ordinary mutton. Also pay attention to the use of lambs. Generally, lamb is about 1 and a half years, and sheep with a meat output rate of about 20 kg is the ideal. Generally, mutton can be divided into 3 levels. The first -class meat includes the end of the end, the outer ridge, and the hind legs. It is the most widely used meat in lamb. It can be used for fried, fry, roast, and strain. Common dishes are fried lamb chops, fried sheep chops, grilled lamb legs, etc. Two -level meat includes front legs, chest and ribs. This part of the meat is older. Can be made of meat or soup. Three -level meat includes neck, belly, and tendon. These 3 pieces of meat are more skinny and can be used for stranding stuffing to make meat cakes. The lamb, also known as the lamb, refers to the sheep for four or five months. Generally, the rate of meat is about 10 kg, and the meat is fresh and tender. It is a very sophisticated raw material in Western food. The charcoal grilled lamb skewers made with lamb, which are delicious and beautiful, are commonly used for various high -end banquets. At the grand banquet of Western food, lambs are often roasted to add a grand atmosphere of the banquet. Pork: Pork is small in Western food. Common pork dishes include fried pork chops, grilled pork, etc. But the little milk pig is used in Western food for the first raw materials. This kind of small pork is fresh and tender, with few fats. It is the most ideal of about 1 month for birth and 7.5 to 10 kg. It can be cooked and baked. Especially the entire roasted little milk pig can be the main dish of high -end banquets. In addition, the internal organs of various livestock, especially the liver, are also used in western food, and are often used to make various decoction and liver mud. (2) Poultry poultry meat is relatively soft and tender, and is rich in protein, vitamins and inorganic salts. It is a good raw material. There are several poultry used in Western food. 1. Chicken is more commonly used in Western food. In terms of cooking, chickens are most suitable for chickens with age and weighing about 1.25 kg. This kind of chicken contains more soluble proteins, which is most suitable for cooking soup. It is used to cook a variety of dishes, and its taste is also very delicious. It can be done with bones or bones. When used, it is usually selected according to the different parts of the chicken. For example, chicken and chicken ridges are the main parts of chicken. This part of this part of the meat is very small, and the meat is white and thin. It is the best part of the chicken body. It is suitable for various cooking methods such as fried, fried, and fried. Silk et al. Chicken legs have more tendons and older meat. They can be used for simmering, stewed or soup. The boiled chicken legs can also be fried chicken legs, fried chicken legs, etc. At that time, the chickens were the most ideal of the hens. This kind of chicken was called the big chicks, and the meat was tender. Chicken and chicken legs can be used with them, and they can also be used for old chicken. Frying, frying, roasting, and brewing are all ideal raw materials. Bamboo bamboo shoots and chickens are also called boy or chicken. It refers to the most applicable chicks that have just hatched at 250 to 300 grams. This chicken is very tender, and it is cooked as soon as it is opened. It is often used in Western food. Such as butter bamboo shoot chicken, iron chop bamboo shoot chicken, etc. are all precious dishes. Turkey, also known as vomiting chicken, produced in North America, is a unique cooking ingredient in Western food. The meat is extremely white and delicious. The names of all parts of turkey are the same as other chickens. The milk is white and delicate; the legs are gray and older. Turkey should not cook soup. Suitable for cooking, the main method is to bake. And they are baked. It can be used, or zero. The sac can also be stuffed, or it can be used with the legs. The heart, liver, and stomach (stomach) of turkey can be cooked or raised, or they can be grilled with chickens. The taste is very delicious. Turkey is a must -have food for Western countries in Christmas and New Year's Eve. 2. Ducks, goose ducks and goose are also common raw materials in Western cuisine. The amount of ducks is second only to chickens, and the amount of geese is small due to insufficient supply. Ducks and geese are not as wide as chickens. However, ducks and geese are generally more fat and have a strong taste, so they are more precious than chickens at the meal, and they are often used at more advanced banquets. (3) The characteristics of aquatic products are sufficient water and delicious taste; there is less water loss during cooking, and the meat cooked with various seafood is soft, easy to digest, and is well received by people. Aquatic foods occupy important positions in Western food. From the perspective of nutrition, the nutritional value of aquatic products is ideal. The following western food uses a wide range of aquatic products to make a brief introduction to readers. 1. Matta fish is commonly known as osmanthus fish, also known as osmanthus fish and catfish. It is a very precious fish in Western food. The meat of catfish is tender and has no smell of grassy fish. The use of catfish in Western food is very widely used, which can be used as general western food or high -end banquets. It can also be used for fried, roasting, cooking, cooking, stew, cold food, and heat. The more famous dishes include Jilin fried catfish, milk -grilled catfish, Mainiz catfish, etc. 2. Small scale than the fishes, only one big thorn in the whole body, is the one with the highest meat rate. The meat is delicious and there is no evil taste. Bibu fish can be used in Western food for various cooking methods such as fried, frying, roasting, cooking, and stew. But it is not as precious as catfish, so it is rarely used for high -end banquets. 3. The bass is white and thin, but it has a slight fishy smell. It is not as precious of catfish. But this kind of fish has a lot of output, which has been used in western food in my country in recent years. The use of sea bass is widely used, and various cooking methods can be used. 4. Maja fish is distributed in northern Pacific and produced in the Heilongjiang Basin in my country. It is precious cold water -based fish. Male fish are large in Russian dishes. Its caviar is very rich in nutrition and is a precious cold eating in Russian dishes. 5. Sardines are widely distributed in temperate oceans. They have a lot of output and are important seafood economy fish in the world. They are also used in western food. Because the sardine body is small and output, it is suitable for canned food. The canned food made with sardines, the meat is soft and rotten, and the bone spurs are crispy. 6. Prawns are also called shrimp and shrimp, which are produced in the Yellow Sea, Bohai and Western North Korea. The meat is tender and delicious, and it is used in large quantities in Western food. Prawns can be soup and cooking. Various cooking methods are suitable, and it is a very ideal cooking raw material. Commonly used at banquets, more valuable. 7. Lobster and lobster are often used in French, British dishes, and American dishes, and used the most in Japanese dishes. The meat is delicious and can be cooked cold and hot dishes. Because lobster shells are beautiful, they often come to the stage with the shell when they are serving. They are beautiful and generous, with flavor and often used for banquets. 8. Crab and shellfish water products are also used in Western food, but the amount is not large, so I will not introduce it here. (4) Wose odor -type raw materials are the general term of wild edible animals. Writes are similar to poultry and livestock. Various wild animals are the most beautiful in winter, and many Western countries have the habit of eating odor in winter. Generally speaking, because wild animals are looking for food everywhere, the amount of activity is large, and the food is also mixed, so the muscles are rough, less fat, and have a earthy smell. It is not a very particular raw material in Western food. However, because wild animals are usually rare and have no flavor, it is also a good food that adjusts patterns and enriches life. The common odors in Western food include pheasant (commonly known as pheasant), wild ducks, hare. Although the odor contains more soluble proteins, it has odor, so it is not advisable to cook soup. The main method is roasting, simmering, stewed, and pheasant can also be fried and fried. Such as roasted pheasant, fried pheasant skewers, creamy wild ducks, red wine buns, etc. (5) Milk milk foods are very widely used in Western food, and almost every meal cannot be separated from it. There are many types of milk, common ones are milk, yogurt, cream, butter, Jisi, etc. 1. Milk milk is very widely used in Western food. In addition to being a drink, you can also make soups and vegetables, which is the most dosage early. 2. The yogurt -like yogurt is that milk is fermented through lactic acid bacteria. High nutritional value is helpful for digestion, easy to be absorbed by the human body, and is generally used for early western food. 3. Cream is divided into fresh cream and yogurt. They are separated from milk through processing, and their main ingredients are milk and moisture of milk. Fresh cream is milky yellow and is liquid. It can be preserved in a semi -liquid state at low temperature. It is heated and soluble into liquid. There is a fresh aroma. Fresh cream is fermented by lactic acid bacteria to become yogurt. Yogurt is thicker than fresh cream, milky yellow, and has a strong aroma of yogurt products. Fresh cream and yogurt cream are widely used in various soups, vegetables and rice in Western food. 4. Butter is separated from the cream, but it is not pure fat. It is a light yellow solid at room temperature. The butter is easily absorbed by the human body, and it is rich in vitamin A, D and some inorganic salts, which are aromatic. Young butter is widely used in Western food and can be directly imported or used as seasoning, vegetables, and snacks. As long as you come to the western kitchen, you can smell a strong butter. This unique fragrance is a major feature of Western food. 5. Cheese is also called cheese and cheese (priests in English cheese). It is made and solidified by milk under the action of protease, and is made of a variety of microorganisms. The color is light yellow, and it is solid. In order to facilitate preservation, the finished products are packed with bayberry waxy skin. Jisi is rich in nutrition. It can be sliced ​​and edited directly, or various dishes can be prepared. Jisi has a strange fragrance. Those who do not eat often are generally not used to it. In fact, the more chewing, the more fragrant it is. It is a unique dairy product in Western food. (6) Vegetable vegetables occupy important positions in Western food. They can be used as the main ingredients, as well as auxiliary ingredients and ingredients. Cold and hot vegetables cannot be separated from it. Westerners are increasingly interested in vegetables. The variety of vegetables used in Western food is wide, and many of them are local varieties. Western food in my country can only be used as raw materials for vegetables. Among them, a large number of use is potatoes, green onions, cabbage, carrots, celery, spinach, tomato, cucumber, lettuce, red vegetable head, pea, spicy root, etc. These vegetables are indispensable for almost every meal. The following only introduces the unique vegetables in Western food. 1. Red vegetable head is also called laver head. It looks like a flat radish with thin skin and dark brown; the meat is purple, the color is very strong; the taste is slightly sweet. It is mainly produced in Russia, and it is also cultivated in northern my country. Red vegetable head is the main raw material of red vegetable soup, which is also used to make cold dishes and side dishes. 2. There are two kinds of lettuce and raw carrier common. The shape of the group of lettuce is somewhat like a small green cabbage; there is no obvious intention of the peasiderine. The leaves are open, like antlers, slightly bitter. Both kinds of lettuce are extremely fragrant and refreshing, suitable for raw eating. Mainly used for cold and side dishes. 3. Solk root is native to Europe, and it is currently cultivated in my country. It is the root of herbal plants. The skin is thick, yellow and white, white and white, and spicy. In Western food, it is mainly used for seasoning. Put the spicy root that removes the peeling into mud, add sugar, vinegar, salt, and then mix it in cold boiling water. Essence The taste is spicy and spicy. 4. The three dishes of green onions, carrots, and celery are generally used as spices in addition to making various dishes in Western food. Because these three vegetables contain volatile substances, they have a unique fragrance and can stimulate appetite. Therefore, when making various roasted, ravioli and clear soup, Western food uses these three vegetables to taste. (7) Fruit fruits are one of the indispensable foods in Western food. Not only for raw food, but also to make various dishes, such as fruit salad and apple row. Commonly used fruits include apples, lemon, pineapple, pear, peach, strawberry, cherry, etc., and introduce the rare lemon and strawberries on the market below. 1. Lemon Lemon is the transliteration of English Lemon, which can also be literally translated into fragrant peach. Lemon is a tropical plant, oval, and its skin is similar to oranges, but thicker. Very fragrant, fruit juice is extremely sour, and is widely used in Western food for seasoning. Westerners are also often eaten, and they can also be cut into black tea to make lemon tea. Lemon tea is sweet and fragrant, appetizing and fitness, and Westerners generally like to eat. 2. Strawberry is also called forebricberry. It is a herbaceous plant. It has some shapes like a big mulberry. The color is purple, the peel is thin, the taste is sour, and the juice is sufficient. Strawberries are mainly used for raw food, and can also be made into strawberry sauce for meals. Common cream strawberries, it removes the handle of strawberries, washed, and then put it into a tall glass, poured with sugar and stirred cream, red and white, very gorgeous, sweet and sweet, it is Western food, it is Western food. One of the more popular meals, you can also make a big cream strawberry cake with strawberries on it, hanging a layer of frozen powder, bright and red. (8) Seasoning condiments are the key raw materials for determining the flavor of the dishes. Western flavors are very different from Chinese food flavors, and some condiments are souvenirs in some countries. It is not easy for us to see it. At present, condiments commonly used in Western food in my country are salt, sugar, monosodium glutamate, spicy soy sauce, vinegar, tomato sauce, fragrant leaves, black pepper, white pepper, curry powder, pepper powder, cloves, meat king, alcohol, etc. 1. Tomato sauce is a canned product made of fresh tomatoes. The color is red, sour, and retains the aroma of fresh tomatoes. Tomato sauce is generally used to season and increase the color of dishes. It is one of the important seasonings of Western food. Tomato sauce contains a large amount of organic acid, which can stimulate appetite and help digestion, especially in the off -season of vegetables, and it is also a good product for adjusting diet. After opening the tank of the canned tomato sauce, it is not appropriate to be stored in the original tank to avoid oxidation. It can add the same volume of water, add an appropriate amount of sugar, use oil to the oil color to dark red, and then store it at any time. This process can make the tomato sauce taste good and easy to save. 2. Tomato Shaoji is a sauce made of tomato sauce through further processing, and most of them are bottle. The tomato is a thin paste, dark red, and the taste is sweet and sweet. It can be directly at the entrance and can also be used for seasoning. Westerners like to eat. 3. Spicy soy sauce is a condiment prepared with a variety of raw materials. Dark brown, the taste is mainly spicy sour, salty, and has a variety of aroma of condiments. Domestic products are the best in Shanghai Merlin Brand Spicy Sauce. The role of spicy soy sauce in Western food is similar to the soy sauce in Chinese food and is one of the extensive condiments. 4. Curry curry is the transliteration of English Curry. It is a condiment prepared by a variety of fragrant raw materials. The quality of India is the best. Curry pink is dark yellow, flavor, spicy and bitter, and is widely used in Western food. At present, the curry powder in my country is mainly based on turmeric powder, and it is prepared with white pepper, tadpoles, cumin, cinnamon, octagonal, etc. 5. Pepper grain and pepper pepper pepper are tropical plants. There are cultivation of southern my country. It becomes black after drying the slurry. It is called black pepper grain. After peeling, it is called white pepper grain. It can also be made into black and white pepper powder. The flavor of pepper and pepper and pepper is spicy and fragrant. Among them, black pepper is particularly strong. It is a condiments commonly used in Chinese and Western food. 6. The fragrant leaves are the leaves of the laurel tree. Laurel trees are originally produced in my country, and are cultivated in the south of China. This leaf has a strong aroma and is widely used in Western food. 7. Lilac is native to Southeast Asia, and it is also cultivated in southern my country. Unlike lilac flowers watching in the north. Lilac contains aromatic substances such as clove phenol, which is used in cold dishes in Western food.