Nowadays, many people like to eat foie gras, how to eat delicious foie gras at home, of course, a good foie gras sauce!
How to make foie gras paté
Method 1
Ingredients: foie gras, red apples, mixed lettuce, strawberries, edible gold foil, milk, cream, salt, pepper, white wine.
Directions
(1) Wash the foie gras, immerse it in milk to soak out the blood, remove the tendons and crush it into a sauce, then marinate it for a day with white wine, salt and pepper.
(2) put the foie gras paste into the mold, steamed until the foie gras paste condensation, removed and cooled, batch remove the floating oil on the surface, with a spoon to dig into the shape of a pike, placed in a basin.
(3) Core the red apples, cut into cubes and mix with whipped cream.
(4) The last step is to put some lettuce next to the foie gras, top it with red apples, strawberries, and lay it on edible gold foil.
Method 2
Ingredients: 1 kilogram of fresh baby potatoes, 1 large handful of cilantro, 1 pinch of minced green onion, 3 slices of ginger, 5 tablespoons of sweet pasta sauce, half a can of foie gras, and a good amount of salt.
Directions
1. First of all, wash the small potatoes with water, control the water and then cut in half with the skin. The cilantro removed the root, also wash and dry.
2. When the oil in the pot is hot, pour in the small potatoes and stir until the surface is slightly wrinkled.
3. Then pour in the chopped green onions, ginger, sweet noodle sauce, foie gras sauce stir fry evenly over low heat.
4. Add hot water to just under the ingredients in the pot, and simmer over medium heat for about 15 minutes to see the soup collect to half dry.
5. Break the parsley into two pieces and put it in the pot to simmer for 5 minutes to soften, add salt, and open the lid of the pot to dry the sauce.
Method 3
Ingredients: 500 grams of foie gras.
Seasonings: cooking oil, butter, green onions, ginger, soy sauce, monosodium glutamate, pepper, sugar, yellow wine.
Practice
1, wash the foie gras, and then blanch.
2, take a frying pan, pot on the fire under the oil, with onions, ginger stir-fry, then add the above seasonings, put the foie gras stir-fry until cooked and sheng up, wait for cooling to be used.
3, fried foie gras with a pulverizer into a puree, and then take the model, rub butter on both sides, into the foie gras puree set in the refrigerator for 3-4 hours until solidified, and change the knife can be loaded pot.
Other sauces
A, cowboy bone 'sauce
cowboy bone ten kilograms, 20 grams of salt, 30 grams of monosodium glutamate, 15 grams of sugar, 50 grams of salsa, 50 grams of beef gravy, 50 grams of satay, 10 grams of powder, 5 grams of meat king, 25 grams of black pepper, a little bit of dark soy sauce, 25 grams of pepper. g, a little dark soy sauce, peanut butter 5 g, 15 taels of vegetable juice (celery, onion, carrots, cilantro, green and red pepper, garlic), 75 grams of cornstarch, 75 grams of flour, 5 eggs. Mix all the ingredients together, add in two to three times and mix well, adding the cornstarch and flour at the end.
B, beef bone broth modulation
Beef bones roasted, 70 pounds of water, add refined butter, onion 6 pounds, 30 grams of white pepper (sautéed), high heat boil small fire until the soup left 30 pounds of filtration and remove, leave fifteen pounds of standby, and the other fifteen pounds of celery, carrots, dry onion, garlic, round onion boil 1.5 hours. > three, black pepper sauce method
1, 35 grams of star anise, 20 grams of cinnamon, 20 grams of ginger, fennel 15 grams of lemongrass 60 grams of lemongrass, 15 grams of white buckles, 10 grams of leaves, 150 grams of celery, 150 grams of carrots, simmering into a medicinal juice. Add 400 grams of butter, 200 grams of minced onion sautéed, add 160 grams of peanut butter, a bottle of columnar sauce, a bottle of seafood sauce, half a bottle of barbecue sauce, 160 grams of crushed black pepper, 160 grams of oil consumption, 85 grams of flavor, stir frying and stir frying, add the medicinal juice and simmer until thickened and thick.
Fourth, the secret chili oil
10 pounds of salad oil, Pixian bean paste 2 pounds, cinnamon 2 two, 2 two, grass jelly 2 two, 2.5 two, star anise 4 two, 2 two peppercorns, onions and ginger 1.5 pounds, hot pot seasoning 2 bags, chili pepper, 4 pounds of noodles, 1 pound of sesame oil, slow-frying and made.