French foie gras is a famous delicacy, French foie gras is mainly Strasbourg foie gras, Ronde foie gras and Toulouse foie gras three kinds of foie gras, according to the degree of processing of foie gras can be divided into the raw foie gras, fresh foie gras, impregnation preservation of foie gras and half-cooked and sterilized foie gras, according to the form of the foie gras can be divided into foie gras fat liver and foie gras sauce.

1, according to the variety of goose

French foie gras mainly Strasbourg goose, Ronde goose and Toulouse goose three varieties of foie gras, these three kinds of geese production of foie gras is good, large, rich in nutrients and good taste.

2, according to the degree of processing of foie gras

(1) raw foie gras: unprocessed foie gras, high fat content, melt in the mouth.

(2) fresh foie gras: has been cooked and processed, in enameled cans or bottles of cooked food, good quality, put in the refrigerator can be preserved for about a week.

(3) impregnated preserved foie gras: in bottles, immersed in goose oil sterilization, and then stored in a cool, dry and dark cellar foie gras, this type of foie gras can be preserved for several years.

(4) half-cooked and sterilized foie gras: foie gras that has been cooked for a short period of time, sterilized and packaged, and then stored in the refrigerator for three months after opening.

3, according to the form of foie gras

Foie gras can be divided into grades according to the form of the liver when you take the liver, high-grade foie gras is intact and unbroken, there are broken or poor quality foie gras is usually broken and made into foie gras sauce.

Expansion: French foie gras and ordinary foie gras difference in which

1, price: French foie gras price according to the size of the different, generally a piece of seven or eight hundred grams of French foie gras to two or three hundred dollars, while the price of ordinary foie gras just need a few dollars a catty.

2, size: French foie gras is produced by specially bred geese fatty liver, the size of its block is an average of about ten times the size of ordinary foie gras.

3, color: the color of French foie gras is usually white, beige or flesh red, while the ordinary foie gras is generally black and red.

4, taste: French foie gras tastes soft, melt in the mouth, and sweet, basically no fishy taste, eat a smell of oil. Ordinary foie gras tastes hard, and there is a viscera fishy flavor and bitter taste.

Expand: French foie gras how to fry delicious

1, thaw the raw foie gras, cut the orange into cubes, melt butter in a pot, and then add the orange cubes, red wine vinegar, sugar, add the right amount of water for a while to cook, cook into orange sauce.

2. Sprinkle pepper and salt on the foie gras, wrap it in flour, then put it in a pan and fry it in a little butter. Because foie gras contains more fat, you don't need to fry it in too much oil, and be careful when frying the foie gras, try to do it by turning it only once, not back and forth, so that it doesn't fall apart.

3, foie gras is usually golden when fried, cut it into 0.8 cm thick foie gras about five minutes, in the foie gras on the top of the orange sauce can be topped with a good before.

4. When eating fried foie gras, it may be slightly greasy when eaten straight away, so it can be eaten with slices of bread or wrapped in foie gras after frying for a more flavorful experience.

Expansion: frying goose fat liver to pay attention to what details

1, frying foie gras should be repeated with water before soaking 3-4 hours, this is to eliminate toxins.

2, frying should remember to small fire frying, to fry foie gras, you must use a small fire to fry slowly, the fire should be well controlled, until both sides are turning golden brown appropriate.

3, frying foie gras can not be frequent flip, foie gras cooking chef usually only turn once, because this can ensure that the foie gras will not be scattered, wait until there is a little hard when you have to quickly turn, otherwise it is very easy to fry the paste; turn over the face of the time to pay attention to the road, do not exert too much force to the foie gras turned bad.

Today's sharing is these, I hope to help you.