Foie gras is a reserved dish in western restaurants. In fact, such delicious food can be cooked at home.
Production method (1):
Put the fried foie gras and fried mushroom slices into a square iron box and gently squeeze them to make the surface smooth, then press the surface with a heavy object and put them in the refrigerator for one night to make them into pieces. When serving, pour in the sauce made of 4 parts of ultra-pure olive oil, 1 part of red wine vinegar and truffle slices; Take fresh mango, cut a little to make mango sauce, and decorate it on the foie gras batch; Surrounded by a circle of lettuce leaves and a little carrot slices, it is delicious and beautiful.
Production method (2):
Put the cooked duck slices and fried goose liver pieces into a square iron box, squeeze the surface to make it compressed, and cool it in the refrigerator for 24 hours to obtain the texture and chewiness of duck meat. You can add a few raisins and a little French cognac to the green apple sauce to make the taste unique. The sauce is made by concentrating rosemary, tomato juice and jasmine tea at a ratio of 4:/kloc-0:.
Production method (3):
Stew the foie gras in delicious chicken soup for an hour. This method completely retains the rich and smooth taste of foie gras, and at the same time can absorb the delicacy of chicken soup.
2. Crispy foie gras tofu
Cut French foie gras into small pieces, mix them with tofu wrapped in cloth, stir them together, steam them, wrap them in crisp pulp and fry them. When finished, the outer layer is crisp and refreshing, and the inner layer is soft, which tastes like kissing.
If it's from China, make a stewed foie gras. Eating crayfish shark's fin, black truffle fungus and pomegranate bag is also good.
1. Stir-fry the lobster until it is medium-cooked.
2. Add shark's fin, bamboo shoots and black truffle slices.
Salt and pepper, make stuffing for later use.
3. Wrap the egg skin into the stuffing to make a wrap, and buckle the shallots on it.
Steam for 3 minutes and add the soup.