2. Put the foie gras in the oil and fry the livers on both sides with medium fire. The fried foie gras is golden yellow.
The foie gras slices of about 0.8 cm should be fried for about 5 minutes.
3. Peel and core the apple, then slice it. Then dip it in flour and fry the apple over medium heat until golden brown.
Carrots and mashed potatoes are fried until golden brown, and apples can help relieve boredom.
Eating fruit and cooked food together can relieve boredom.
4. Mix the cooked juice and pour it on apples and foie gras, and serve with side dishes of various colors such as carrot slices and eggplant slices.
Ingredients: fresh foie gras 250g.
Accessories: 50g onion, 20g red pepper, ginger 10g, a large piece of tin foil, bamboo stick 10g, garlic10g;
Seasoning: 50g peanut oil, 50g salt 150g, 5g monosodium glutamate, a little pepper, 2g sesame oil.
Method: (1) Slice fresh foie gras, slice onion, slice red pepper, peel ginger and cut rice, and cut garlic into rice.
(2) adding a little Shaoxing wine, salt and monosodium glutamate into the foie gras,
Marinate pepper for 10 minute, and string foie gras, onion and red pepper alternately with bamboo sticks into 10 string.
(3) Boil the pot and drain the oil. When the oil temperature is 100℃, add the goose liver skewers.
Fry until just cooked, remove, leave a little oil, add ginger rice and garlic and stir-fry until fragrant.
Add the goose liver skewers, add the remaining salt, stir-fry with monosodium glutamate,
Pour sesame oil, wrap it in tin foil and put it on a plate.
Ingredients: 600g of foie gras.
Accessories/seasonings: cooking oil, butter, onion, ginger, soy sauce, monosodium glutamate, pepper, sugar, yellow wine and a little tomato sauce.
Making:
Wash the foie gras first, and then blanch it.
2. Add cooking oil to the pot, add onion and ginger, stir fry, and then add the above seasoning.
Add foie gras, stir-fry until cooked, and let cool for later use.
3. Stir the fried foie gras into a velvet shape with a pulverizer, then take the model and butter it on both sides.
Refrigerate the foie gras in the refrigerator for 3-4 hours until it solidifies, and then plate it.
Foie gras, Bordeaux red wine, pepper, salt.
Exercise:
Soak foie gras with red wine, pepper, salt, etc. 8 hours, then put it in a container, put it in an oven and cook at a proper temperature.
Spicy goose liver
Ingredients: 500g foie gras Accessories:100g pepper.
Seasoning: pepper 10g, pepper 5g, salt 15g, cooking wine 20g.
Onion 15g, ginger 15g, sesame oil 3g, monosodium glutamate 2g and vegetable oil 20g.
Exercise:
1. Wash foie gras, remove tendons, and blanch in boiling water to remove blood stains and odor.
2. Wash and slice the red pepper, add a little water, sesame oil, a little salt and monosodium glutamate into the pot.
After boiling, put the pepper into the boiling pot and take it out for use.
3. Heat the wok, add proper amount of oil, add pepper and dried pepper after smoking,
After frying, remove the fragrance, and then add the right amount of water and salt, yellow wine, ginger slices and onion knots.
Boiling foie gras, skimming the floating foam after boiling,
Cook foie gras over medium-low heat until it is done, add monosodium glutamate and sesame oil, and pour the soup into a plate.
4. When eating, take out slices of foie gras, add red pepper slices and pour the original soup.