French cuisine
VicentaLakin
The dragonfish are also called pedals, oxen tonguefish, halibut, and dragon slurry. Of particular note is the fact that the dragonfish have only the middle ridge, with fewer pricks and more meat, and almost no fish smelt, and it tastes amazing. Nutritional values: Nutritional experts claim that, as a high-quality marine fish, the fat of a dragonfish contains unsaturated fatty acid, which is resistant to the sclerosis of anorexia samples and is useful in combating cardiovascular diseases and enhancing memory. At the same time, the Omega-3 fatty acid in the dragonfish, which is also known as “eye-protected fish”, is determined to inhibit free radicals in the eyes, prevent the formation of new blood vessels and reduce the incidence of crystal inflammation. So it's particularly suited to the health care of the computer-based workers all day long
VicentaLakin
The mussels, also known as Qingbong, the snacks. Our seaside, called rainbows, is one of the coastal peoples ' favorite products. French food is not always the same as French food, and many people even equate it directly with Western food. After all, French food is too famous in the world to be one of the French aliases, like French fashion. The Italians may not be happy to bring out the Italian princess to marry the French king to make French food, but the taste of food, the fineness of cooking, and the poetry and the artistic nature of the dish, the main European dishes are not French. In French food, mussels are certainly a dish that is not ignored by the old man, and French foods are a little bit plentiful and tender, and mussels become an essential food, rich and varied. In France, the practice is most common. First, the acre and onion are cut into small shreds, the soup pot is boiled with water, the acre and onions are boiled to half-transparent, and the mussels with shells are spread out in open water, or they become old. Some shopkeepers also have white wine and lemonade in them, filtering the soup into the bowl, preserving the taste of mussels to the maximum extent, with a glass of beer and a plate of fries, a meal in the French tunnel. There's another special thing about cream mussels. With butter, sheared mussels and a small amount of white wine, heated the fire and then poured into the cream. The mussels are rich, the butter is thick and sweet, and the butter, though not visible, has a unique scent, the three are integrated, and the smell of perfume is pure. The three mussels have a nutritional value equivalent to one egg, known as “eggs in the sea”. It is hot, odoury, rich in trace elements that can supplement kidney blood, drop blood resin, drop blood pressure, and adjust blood. It is not surprising that mussels are produced in the coastal areas of our Sea of Wei, and are cheap, and that they belong to the common people. In France, the average small pot varies between six and twenty euros, and the cheaper it is to rely on the sea, the cheaper it is to see fresh fresh food with shells in the market, sealed with a skin-covered membrane for sale, and a box of about four or five euros per kilogram, which is much cheaper。
