material
Himalayan pink salt (or sea salt) a little; Goose liver 1 piece
working methods
Goose liver, mine is about 1.5 cm thick, so it doesn't need to be thawed. Meanwhile, please preheat the oven to 100 degrees. Sprinkle with salt powder or sea salt. I only sprinkled a one-sided pan to heat it. The weather is very hot. Don't put oil in it! Just put the frozen foie gras down. There may be smoke. It doesn't matter. 65438+ 0 minutes on each side, the color should be a little golden, which is very important. You can seal the oil inside the foie gras and shape it. You can add some salt to the other side when frying the reverse side. Then put it on tin foil and put it in the preheated oven for 7 minutes. If the foie gras is big, you can add a little time. Oil will also come out when baking. If you only eat foie gras, you can add Italian vinegar to the back. Just eat it with steak! Fried French foie gras
material
A piece of French foie gras; A small piece of bread; A piece of fragrant pear
working methods
Sprinkle a little salt on the front and back of foie gras and wait a moment. Preheat the oven to 200 degrees and bake bread. Heat the pan without oil, then add the foie gras and fry it slowly over low heat. At the same time, stir-fry the fragrant pears until they are slightly burnt. Put fragrant pears on the bread and foie gras on the fragrant pears. You can add blueberry sauce as a peripheral decoration, and eat it with food ~ home-cooked fried foie gras ~ delicious.
material
Goose liver 1 serving; Appropriate amount of blueberry sauce; Two pieces of bread
working methods
I bought this cut frozen foie gras, packed it and thawed it in water. As shown in the picture, cut each piece of bread into 4 small pieces. Take out the frozen foie gras and put it in the kitchen to suck the blood off the paper. Note that if there is no kitchen paper, drawing paper is ok, but here is the point! ! When using paper, be sure to use that kind of wet water that won't break. . Otherwise, the foie gras will be covered with scraps of paper, which will be particularly difficult to handle when it is soft. . Remember, remember. . . Heat the pan, turn it down, and don't add oil. Put the slices of bread in the pot and bake them with heat. Don't burn it, just turn it over. Colour both sides, then take them out and put them on a plate. There is no need to put oil, because foie gras is really super oily. Put the foie gras directly on the fire, fry it on low heat, fry it on one side until it is burnt, and then turn it over and fry it on both sides, as shown in the figure. Take out a piece and put it on the toast. Then dig some blueberry sauce with a spoon and put it on the foie gras. . One, two and three things about braised goose liver
material
500g of foie gras; 25 grams of ginger; 25 grams of onion; Zanthoxylum bungeanum 1 teaspoon (5ml); Cooking wine 1 tablespoon (15ml); Salt 1 teaspoon (5ml); 2 teaspoons of June fresh organic soy sauce (10ml)
working methods
Soak foie gras in proper amount of water for one night in advance to remove the bloody smell in duck liver; Take out the foie gras, drain the water, remove the fascia on the foie gras, put a proper amount of water in the pot (the water should not exceed the foie gras), then add the foie gras and cook it together, and skim off the blood foam on the water when the water temperature rises; After skimming the froth, add pepper, ginger slices, onion segments, cooking wine, salt and soy sauce and cook together. Turn off the fire after the water boils, cover it, let the foie gras soak in the water to cool naturally, soak for another 4-5 hours, take it out, drain it and slice it. Teach you three steps to eat foie gras
material
5 pieces of foie gras; Some milk; Some salt; Black pepper several
working methods
Thaw the foie gras first, and then pour it into the milk. Instead of foie gras, sprinkle fine salt on one side of foie gras in a "bubbling" state, touch it evenly, and then sprinkle black pepper on the milk. Then, continue to soak the foie gras in milk, marinate for about 30 minutes, and heat it slightly with an iron pan. No need to put oil, just put the foie gras in the pot with a small torch. Then, after the foie gras is put into the pot, it is best to use it. This won't stick to the small pot, so I started to enlarge it. My foie gras is thick, so it takes a little longer to fry on both sides, and the normal surface will start to condense into caramel-like blocks. Don't be too old. This is called caramel shape. It is really delicious. My collocation is very low. I'll just eat it as a dish, and the rest is going to have a "high-class western food" next time.
material
Butter grams; Salt gram; Black pepper; Raw powder; Blueberry sauce; Goose liver; Toast; Side dishes, carrots, asparagus and the like can be used.
working methods
Cut the fresh foie gras into about one centimeter thick, and wipe it with kitchen paper to absorb water. Sprinkle a little sea salt and black pepper to prepare the side dish, and bake the toast until both sides are slightly burnt. Gently pat starch (corn starch) on both sides of foie gras. Add butter to a non-stick pan, and then add foie gras. Don't just look around. Fry for 1-2 minutes, then turn over. Finally, set the table. Actually, it's super simple. You can copy the flavor of French restaurants. If the ingredients are good, they are probably delicious. At the bottom of the toast, add asparagus and carrots, add fried foie gras and sprinkle with blueberry sauce. More beautiful, crispy outside, fresh and juicy inside. It tastes great! Blueberry sauce and toast can effectively relieve boredom ~ go up and sake foie gras.
material
The thickness of a piece of goose liver is about1.5 cm; ; Sake; Mei wine; Salt 1/4 tsp; 3/4 teaspoon of sugar; soybean
working methods
Soak foie gras in milk, water and wine, remove blood, salt, sugar and wine according to the ratio of 65,438+0: 3: 65,438+00, add a proper amount of sake, plum wine and soy sauce, put them into the sauce, vacuum marinate overnight, and cook slowly at 54 degrees Celsius for 20 minutes. Post two other recipes for your reference. I just found out that the Penguin Guide to Eating and Drinking has published a similar recipe.
material
1 foie gras; Appropriate amount of salt; Some onions; Appropriate amount of ginger powder; 2 tablespoons cooking wine
working methods
Wash the foie gras, cut it into pieces of 1cm, add ginger powder, salt and cooking wine, marinate for 10 minute, add a little oil, heat the onion pot, pour in the foie gras and stir-fry for 10 minute. When the foie gras changes color, turn off the fire and serve. Foie gras can't be fried for a long time, but it can be fried until it changes color. Such foie gras is tender, delicious and nutritious.