Ingredients: red shellfish

Accessories: foie gras, onion, bacon, etc.

Practice: Take Hong Bei pieces, blanch them, stir-fry them with onion and bacon, add washed Hong Bei, spread foie gras, and bake them in the oven. Fresh and refreshing, bright color.

Preparation of foie gras steak

Raw materials:

Two pieces of foie gras, 8 oz sirloin steak, red wine sauce and butter 1/4.

Production method:

1. Cut the foie gras into 2 pieces and the steak into 8 ounces.

2. Put the cows in the pot and fry them in yellow oil until they are cooked and hot.

3. Put the fried steak and 2 pieces of foie gras into the plate; Pour the red wine sauce on the steak and decorate it with patterns.

Method for making fresh shellfish with foie gras

[Ingredients]: 3 slices of French foie gras, 6 slices of fresh shellfish, 6 asparagus, onion 100g, 30g of carrot and 20g of onion, sliced and fried with salt, and twisted into paste. Seasoning: salt, sugar, white powder.

[Production method]:

1) Soak the fresh shellfish in water slightly, that is, soak them in ice water for rapid cooling, take them out and cut them in half depth on the side, add onion, ginger, salt and wine for about 10 minute, and then fry them until both sides are yellow, so that they can be eaten;

2) Take the stamens of asparagus and blanch them with salt water as a dish decoration;

3) Take out the foie gras, fry it slightly, put it on the fresh shellfish, drizzle with sauce, and serve with asparagus.

Recipe foie gras lion ball

Ingredients: cuttlefish glue, foie gras, spring roll skin.

Practice: the foie gras is brewed into the beaten cuttlefish glue and the spring rolls are made into peaches. The cuttlefish glue "Lu" was fried in the oil temperature of 140℃~ 160℃ under the spring coil.

Experience: crispy spring rolls, elastic cuttlefish gum and rich and smooth foie gras are very rich in taste from the outside to the inside. Generally speaking, lion balls are made by scalding the mouth with thick chicken soup, which is called "thick soup lion balls". Master Tan's innovative lion ball and advanced foie gras brewing have greatly improved the quality of dishes and are more suitable for the positioning of "Yujingxuan". The master said to master the frying temperature. When the oil temperature is too high, the lion ball is burnt outside and tender inside. The oil temperature is too low to fry.

Orange French foie gras

Let the tip of the tongue wake up first, and then let the lips and teeth echo, and the language will become redundant. Take another breath.

This is the time to dance with foie gras! Only a faint orange fragrance arouses the reverie of taste!

Raw materials:

French fresh foie gras salt pepper brandy

Assorted spices, oranges, olive oil and apple vinegar

Steps:

Fresh foie gras is properly seasoned, mixed with spices and brandy, marinated for 8 hours and roasted with slow fire for about 60~80 minutes.

Take out the foie gras, cool it, slice it in a plate, put an orange in a plate, and put some pulp in a plate. Mix orange juice with olive oil and apple vinegar and pour it around the cold foie gras.

Fried scallops with goose liver

Composition:

3 slices of French foie gras, 6 fresh shellfish, 6 asparagus, onion 100g, carrot 30g and onion 20g, sliced and fried with salt, and twisted into paste.

Seasoning: salt, sugar, white powder.

Features:

The combination of materials and techniques presents an elegant cuisine, which melts in the mouth and tastes extremely delicious.

Gourmet:

Faguo

Operation:

1. Soak fresh shellfish in water slightly, that is, in ice water, and cool quickly. Take them out and cut them to half the depth on the side. Add onion, ginger, salt and wine for about 10 minute, and then fry until both sides are yellow.

2. Take the stamens of asparagus and blanch them with salt water as a dish decoration.

3. Take out the foie gras, fry it slightly, put it on the fresh shellfish, drizzle with sauce, and decorate with asparagus.

I hope it helps you.