raw materials:
15g of foie gras, 2g of cowboy granules, 2g of Pleurotus eryngii, 8 fresh shrimps with 18 heads, and two pieces of green pepper.
seasoning:
2g of black pepper juice and 15g of sugar.
Practice:
1. Cut the foie gras into middle finger-sized grains, pat it with sticky rice flour, and fry it in a pan at 15 degrees oil temperature until golden brown; Fry the cowboy granules in a pan and set aside.
2. Slice Pleurotus eryngii into thumb-sized grains, fry them in a pan at 2 degrees oil temperature, and pour them out for later use.
3. Remove the head and intestines from the fresh shrimp, make it into a bird shape, steam it and put it on the plate for later use.
4. Melt the butter in a pan, pour in the cowboys and Pleurotus eryngii, stir-fry until fragrant, then add sugar and black pepper juice, stir-fry evenly, and then pour in the fried foie gras and stir-fry evenly.
Cucumber falls in love with foie gras
Ingredients:
3 bags of honey foie gras, 1 Japanese pumpkin and 1 bottle of pure milk.
seasoning:
about 8g of suspected rubber powder, 5g of salt, 5g of flavored powder and 1g of butter.
Practice:
1. Add appropriate amount of water to the suspected rubber powder and cook it for later use; Steamed foie gras and pumpkin.
2. First, add the boiled suspected glue to the steamed foie gras, add 5g of salt, 5g of flavor powder, 1g of butter and a bottle of pure milk, stir it with a blender to make a paste, pour it into a tray and put it in the refrigerator for 3 hours.
3. Add suspected glue to the pumpkin, smash it on the frozen foie gras with a blender, put it in the refrigerator for 5 hours, and then change the knife and put it on the plate.
Features:
Unique taste and excellent flavor.
stewed eggs with French foie gras and red wine
Ingredients:
5 earth eggs, 3 small pieces of foie gras and black truffles.
Practice:
1. Open the egg cover with an egg opener and fry the foie gras with flour.
2. Use a milliliter cup to control, 1ml whole egg, 2ml water, 1tsp red wine, half a teaspoon black truffle, half a teaspoon Meiji, 1ml milk, a little sugar, stir and pour into the eggshell.
3. Add a pot cover to the iron plate at 34 degrees and stew for 3 minutes. Add the fried foie gras until cooked.
iced sake foie gras
Ingredients: foie gras
Practice:
1. Steamed foie gras, soaked in milk for half an hour, then put it in the secret ingredient and put it in the refrigerator to soak overnight. (secret ingredients: 1 kg of Wei Lin, sake: 9 Liang, extremely delicious: 6 Liang Wei powder, 15 grams of chicken powder each. )
2. When you go on stage, cut into pieces and put them on an ice tray.
taste:
silky and fragrant.
Paper-wrapped pumpkin foie gras
Ingredients:
6g of cooked pumpkin paste, 5g of foie gras, 5g of fresh walnut kernel, 5g of strawberry, 5g of radish seedling and 5g of leek bolt, and 2 pieces of cellophane.
seasoning:
5g of powdered sugar, 5g of scallion oil and 5g of salt.
Making:
Mix the steamed pumpkin with scallion oil and salt, then put it into cellophane, add foie gras and walnut kernel to make two packages as shown in the figure, tie the mouth tightly with blanched leeks, and put two halves of strawberry petals and radish seedlings next to it.