Materials
Foie gras, salt, flour, red wine, apple, sugar, grape juice, lemon juice
Methods
1.Foie gras sliced and rubbed with a little salt in the refrigerator for a while.
2. Then take it out and dust it with flour.
3. Heat the oil in a pan and reduce the heat to low and fry the foie gras. Then turn over and fry the other side. The fire can not be big. Can not fry too long, otherwise the oil to you all fried out into a small piece. Eating should be the feeling of flavorful outside and tender inside. In order to avoid undercooking. Do not cut too thick.
4. If the anti-grease can be cooked with red wine apple. Add less sugar. Or cook grape juice with sugar (use a blender to beat the juice). Cooked and poured on the liver. Do not want to cook apples can also use red wine to mix the diced apples. Add a little lemon juice.
Crispy French Foie Gras with Jumbo Mushrooms
Ingredients
100g of French foie gras, 30g of canned shirataki mushrooms, 20g of asparagus tips, 10g of tomatoes. Seasoning: 10g of Japanese teriyaki sauce, 5g of fresh flavor sauce, 2g of garlic, 5g of Japanese soy sauce, 5g of dried onion paste, 15g of glutinous rice flour, 30g of butter, 0.5g of wet starch.
Practice
1: Soak the foie gras in boiling water over high heat for 1 minute, drain on a dry towel, and pat the surface with glutinous rice flour.
2, put 15 grams of butter in a pot, low heat and melt, put the foie gras on low heat and fry for 1 minute on both sides, remove to a plate; white mushrooms sliced into the same as the foie gras.
3. Heat 15g of butter in a wok over low heat and sauté the white mushrooms for 3 minutes on low heat until golden brown on both sides, then place on the side of the foie gras plate.
4: Boil the asparagus in boiling water for 1 minute, remove from the water and place on a plate with the tomatoes.
5. In a pot, add teriyaki sauce, savory sauce, garlic, Japanese soy sauce, and dry onion paste and boil over low heat, thicken the sauce with wet starch, and pour it over the foie gras and white mushrooms.
French Royal Foie Gras
Materials
650 grams of good fat foie gras, 250 grams of taro, 500 grams of milk, 80 grams of brandy, 10 grams of mixed herbs, cream, lemon, eggs, olive oil, butter, mustard, appropriate amount of each
Methods
1, foie gras fat and fat tendons picked off the impurities and cut with milk, brandy soak, beat powder, with basic flavor and taste, and the fat tendons.
2, marinated foie gras with butter fried until both sides of the caramelized, set the plate.
3. Add egg yolk, mustard and lemon to the cream, shake until foamy and pour over the fried foie gras, garnish with seasonal vegetables.
Tile foie gras
Materials
Main ingredient: foie gras 350 grams, 5 grams of diced red pepper, 5 grams of diced onion. Seasoning: 4g of special sauce, 1g of cumin, 1g of salt, 2g of monosodium glutamate, 5g of Hua Diao wine, 5g of red oil, 1g of sesame oil, 3g of cornstarch, 3g of oyster sauce, 25g of salad oil.
Practice
1, foie gras knife into 4 cm square small pieces, bleach the blood, add Huadiao wine, salt, monosodium glutamate, dry cornstarch mix, into the pot of boiling water for 5 minutes until cooked.
2, the pot of oil boiled to 60% hot, under the red pepper, onion, cumin, special sauce stir-fried, add foie gras, pour Huadiao wine, rapid frying two, drizzled with red oil and sesame oil, loaded into the pre-heated tiles can be.