Materials:
3 slices of foie gras, 1.5 preserved sausages, 250g of rice, 1 egg, 5 vegetables, 2 tablespoons of oyster sauce, 8g of butter, moderately high wine, moderately high cornstarch, 1 tablespoon of sesame oil, 1 tablespoon of sugar
Method:
1, the core of the vegetables with a little salt blanched. strong>
1, vegetable core with a little salt blanching, preserved sausage cut into thin slices, foie gras in advance into the sake to soak for a while, it is best to use brandy.
2, foie gras from the sake out and wrapped in a thin layer of cornstarch.
3. Pan fry the foie gras in a little butter until golden brown on both sides, then sprinkle with cracked black pepper.
4, fish out with kitchen paper towels to absorb the oil, rice clean and soak 1 hour in advance, start cooking.
5, and so the rice cooked to the water is almost dry, put the sausage with a lid to cook, and then put the fried foie gras on the rice, and then add an egg, continue to cover with a small fire simmering.
6, mix a pouring sauce: take a small bowl and add flavor of the pure taste of fresh 4 spoons, oyster sauce 2 spoons, sugar 1 spoon, 1 spoon of sesame oil and the right amount of boiling water to mix well, and finally into the Guangdong vegetable core, dripping with the pouring sauce can be.
How to do the best foie gras: fried foie gras
Ingredients:
2 foie gras, a little shallot, a little soy sauce, a little oyster sauce, starch 1 tsp, black pepper, salt 2g
Practice:
1, foie gras sliced first with 2 grams and oyster sauce Salt marinade for a while, 10 minutes or so.
2, with a non-stick pan spread out on a small fire front and back frying 2 to 3 minutes, see no blood can be.
3, reverse the other side of the frying sprinkled with black pepper, each piece of foie gras are sprinkled.
4, plate, but there is a little juice in the non-stick pan, and then pour 40 grams of water to add cornstarch and soy sauce to cook the soup a little thick on the foie gras can be poured. After dripping the juice, add a little chopped green onion.
How to make the best foie gras: apple liqueur foie gras stewed eggs Ingredients: Foie gras 130g, egg yolks 3, 140ml milk, 140g light cream, 20g crushed green apples, 20ml sweet white wine, a pinch of sea salt, a pinch of crushed black pepper Methods:
1, foie gras, milk, light cream, sea salt, crushed black pepper in a small saucepan, slow cook into a thin creamy, remove from the heat and beat with a hand-held mixer until smooth, let cool slightly.
2. Add the egg yolks to the foie gras mixture one by one, mix again until blended, add the liqueur and mix well.
3. Put the grated green apple in a baking cup, sieve the foie gras and egg mixture and pour into the baking cup until it is 90% full.
4. Preheat the oven at 100°C with 3 steam-assisted speeds and bake the foie gras and egg mixture for about 30 minutes, then remove from the oven and place in the fridge.
5. Put granulated sugar on the surface of the stewed eggs and burn the caramelized crispy surface with a musket.
How to make the best foie gras: pan-fried French foie gras Ingredients: 250g foie gras, asparagus 200g, salt, black pepper, flour 20g, Japanese pouring sauce 1 spoon Methods: 1, first of all, the foie gras has been defrosted. Slices, about 1cm thick. 2. First, sprinkle cracked pepper and a small amount of sea salt on both sides of the foie gras, then coat the foie gras with flour, and then dry-fry it directly without oil for about 1 minute on each side. 3, the use of fried goose oil to let the side dishes with the frying, cooked? The dish is served on a plate.