Raw materials:
Foie gras 2 slices, sirloin steak 8 ounces, red wine salsa, white oil 1/4
Method of preparation:
1. Foie gras 2 slices, steak cut 8 ounces of standby;
2. Beef steak in a pan with white oil and pan-fried until cooked
3. Pan-fry steak and 2 pieces of foie gras in a plate;4 red wine salsa drizzled on the steak, decorated around the pattern that is to say. 2 slices of foie gras on a plate; 4. pour the red wine sauce over the steak and decorate with a pattern around the steak.
Foie gras and scallops
[Ingredients]: 3 slices of French foie gras. Fresh scallops 6 pieces. Asparagus 6. Onion 100 grams. Carrot 30 grams. Onion 20 grams, sliced and salt fried hot, twisted into mud sauce. Seasoning: salt. Sugar. White powder.
[Production method]:
1)Fresh shellfish slightly soaked in water, that is, soak in ice water to cool rapidly, take out the side of the cut in half deep, add onion, ginger, salt, wine for about 10 minutes, and then fried to both sides of the yellow, on the plate;
2)Asparagus to take the part of the stamen, blanched in salted water for the plate decorations;
3)Remove the foie gras sauce, frying a little bit, placed in a fresh shellfish on the top, drizzled sauce, asparagus decorations can be on the table. Asparagus decoration can be served.
Recipe: Foie Gras Lion Balls
Ingredients: squid ink, foie gras, spring roll skin.
How to do: foie gras stuffed into the beaten cuttlefish gelatin, spring roll skin shredded. Cuttlefish gelatin "strain" on the spring roll silk under 140 ℃ ~ 160 ℃ oil temperature deep-fried into.
Tips: Crispy spring rolls, teeth popping cuttlefish gum, rich and smooth foie gras, from the outside to the inside, the taste is very rich. In general, the lion's balls are usually stuffed with hot, thick chicken broth, called "thick soup lion's balls". Master Tan's lion ball is innovative, stuffed with high-grade foie gras sauce, greatly enhancing the grade of the dish, more suitable for the positioning of the "Yu Jing Xuan". The master said to master the fire of the frying, the oil temperature is too high, the lion ball outside the scorched but not cooked, the oil temperature is too low, the frying can not
Orange French foie gras
Let the tongue first awaken, and then let the lips and teeth with the echo, the language into the redundant, and then exhale a sigh of relief.
This is, is and foie gras **** dance moment! Only the faint scent of orange, provoking a reverie in the taste of flavor!
Ingredients:
Fresh foie gras, salt, pepper, brandy
Mixed spices, orange, olive oil, apple cider vinegar
step:
Fresh foie gras, properly seasoned, mixed spices, brandy, marinate for 8 hours, bake on slow fire in water for about 60~80 minutes.
Take out the foie gras, let it cool down and put slices on a plate, take part of the pulp of an orange and put it on a plate, mix olive oil and apple cider vinegar with the juice of the orange and pour it around the cold foie gras.
Foie gras and scallops
Ingredients:
3 slices of French foie gras, 6 pieces of dried scallops. 6 fresh scallops. 6 stalks of asparagus. Onion 100g. Carrot 30g. Onion 20 grams, sliced and salt fried hot, twisted into puree.
Seasoning: Salt, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar. Sugar, Sugar, Sugar TaiWhite powder
Features:
Materials and craftsmanship with the presentation of elegant dishes, melt in the mouth, the flavor is extremely fresh
Cuisine:
faguo
Operation:
1. Fresh shellfish slightly soaked, that is, soaked in iced water cooled rapidly, remove the side of the side of the cut in half deep, add green onions, ginger, salt, wine for about 10 minutes, and then fry until both sides yellow. Then fry until both sides yellow, on the plate.
2. Take the stamen part of the asparagus, blanch it in salted water, and use it as a garnish on the plate.
3. Take out the foie gras, fry it briefly, put it on top of the scallops, drizzle with the sauce and garnish with asparagus.