Foie gras can be eaten cold~ Foie gras is, after all, a condiment, so of course it's better used in culinary cuisine! French Foie Gras Paste is a refined blend of natural spices, minced meat and foie gras, a little tangy, a little spicy, but not overly so, to bring out the freshness of the foie gras in just the right way. Baked Red Scallops with Foie Gras /showArticle.asp?id=4275 Ingredients: cuttlefish gelatin, foie gras sauce, spring roll skin. Directions: Stuff the foie gras sauce into the beaten cuttlefish gelatin, and shred the spring roll skin. Cuttlefish gelatin "strain" on the spring roll silk under 140 ℃ ~ 160 ℃ oil temperature in the deep-fried into. Heart: 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, lion balls are usually stuffed with hot chicken broth, called "thick soup lion 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, oil temperature is too high, the lion ball outside the scorched but not cooked inside, oil temperature is too low, the frying can not Orange French foie gras Let the tongue first awakened, and then let the lips and teeth with the echo of the language into a surplus, and then breathe. This is the moment to dance with foie gras! Only the faint scent of oranges, which evokes a reverie of flavors in the palate! Ingredients: Fresh foie gras, salt, pepper, brandy, mixed spices, orange, olive oil, apple cider vinegar Step: Season fresh foie gras with mixed spices and brandy, marinate for 8 hours, bake over a slow fire in a pan of water for 60-80 minutes. Take out the foie gras, let it cool down, slice it and put it on a plate. Take part of the pulp of one 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 scallops. 6 fresh scallops. 6 asparagus. Onion 100g. Carrot 30g. Onion 20 grams, sliced and salt fried hot, twisted into puree. Seasoning: salt. Sugar． Tai Bai powder Characteristics: materials and craft with, presenting elegant dishes phase, melt in the mouth, the flavor is extremely fresh cuisine: faguo operation: 1. Fresh shellfish slightly soaking water, that is, soak the ice water cooled rapidly, take out in the side of the side of the cut in half deep, add green onions, ginger, salt, wine for about 10 minutes, and then fried to both sides of the yellow, on the plate. 2. Take the stamen part of asparagus, blanch it in salted water, and use it as a garnish on the plate. 3. Take out the foie gras, fry it slightly, put it on the fresh scallops, drizzle with sauce and asparagus decoration and serve

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