Traditional French Foie Gras

Remove the skin from the surface of the foie gras (about 1,300 grams), cut open the foie gras and take out the blood vessels, sprinkle with salt (12 grams), pepper (to taste), sugar (4 grams), soy beans

Foie Gras

Foie gras sauce

Cardamom powder (to taste) for about half an hour and then drizzle with brandy (a tablespoon). A tablespoon), to be marinated for about 2 hours, put into a baking dish, baked in the oven (oven temperature control at about 140) about 1 hour, then take, in the baking dish on an empty baking sheet, on the weight of the weight, the foie gras from the top to the bottom of the pressure flat, until cooled down into the refrigerator, serving slices that is completed. It should be noted here that foie gras is not a paste made from foie gras, the "foie gras" in French cuisine is similar to China's "cake" or "jelly" and the like, such as "Pork Ear Cake" and "Cristal Trotter" are similar to it in terms of molding. Generally speaking, foie gras is most often used in sautéed dishes and is often served with bread or toast. Foie gras is available on the market in tin cans and glass, with a shelf life of about 2-3 years. The larger and firmer the chunks of foie gras, the better. It should be noted that there are many products on the market is not pure foie gras, but a mixture of other components of the "mixed liver sauce".

Foie gras with orange

Ingredients: fresh French foie gras, salt, pepper, brandy, mixed spices, orange, olive oil, apple cider vinegar.

Making: Practice: 1, fresh foie gras properly seasoned, mixed spices, brandy, marinated for 8 hours, slow fire grilled about 60 ~ 80 minutes.

2, take out the foie gras, wait for cooling slices in the plate, an orange, take part of the pulp on the plate, orange juice mixed with olive oil, apple cider vinegar, dripping in the cold foie gras can be around.

Materials and equipment: main ingredients foie gras, chicken, lean pork, purchased in the market. Ingredients cornstarch. Salt, sugar, taste

foie gras

foie gras sauce

foie gras sauce

seminal essence, chicken essence, pepper, five-spice powder, ginger, garlic, onion, vinegar, cooking wine and white wine, etc., all of the above ingredients are purchased in the market, equipment battering machine, high-pressure sterilizer.

The production process of foie gras ① fresh foie gras a cleaned all pieces, de-tendonized a marinade a cleaned a hot blanched a boiled a spare, ② lean pork a cleaned a cleaned all pieces of a marinade a cleaned a boiled a spare, ③ chicken a cleaned a cleaned all pieces of a marinade a cleaned a boiled a spare, ① ② ③ three process of the product mixing a add ingredients a broken a add stock, water a mixing a filling an autoclave. Cooling storage of a finished product ....

Foie gras preparation operation: marinade selection of salt, sugar, ginger, garlic, pepper, five-spice powder, cornstarch, monosodium glutamate (MSG), chicken essence, white wine. Selection of materials selected fresh,. No damage, inside and outside of no mark, light yellow or pink, structural integrity, individual fat foie gras as raw material foie gras, pickling will be raw foie gras add pickling agent, in the temperature of 4 ℃ in the refrigerator pickling, hot ironing will be pickled 24 foie gras first rinsed with water, drained and put into the pre-cooked hot water in the hot ironing, hot ironing process should be removed from the floating material, will be hot ironing foie gras after the pickled, drained and ready! The hot foie gras will be put into the hot foie gras has been prepared ingredients in the soup cooking 5 ~ 10, cooking should be turned from time to time foie gras.