1. First cut the foie gras into slices, sprinkle with black pepper and salt, dip in flour, and heat the pan.
2. Put the foie gras into the oil and fry both sides of the liver over medium heat until the foie gras turns golden brown. Fry the foie gras slices about 0.8cm in size for about 5 minutes.
3. Peel and core the apples, then cut into slices. Then also dip in flour and fry the apples until golden brown over medium heat. Carrots and mashed potatoes are fried to golden brown, and paired with apples to relieve greasiness. Foreigners and Chinese eat differently. Foreigners like to eat fruits and cooked food together, which can relieve greasiness.
4. Mix the cooking sauce and pour it over the apples and foie gras, and serve with various colorful side dishes such as carrot slices and eggplant slices.
Ingredients: 250 grams of fresh foie gras;
Accessories: 50 grams of onions, 20 grams of red pepper, 10 grams of ginger, a large piece of tinfoil, 10 bamboo skewers, garlic 10 grams;
Seasoning: 50 grams of peanut oil, 150 grams of salt, 5 grams of MSG, a little pepper, 10 grams, 2 grams of sesame oil.
Preparation method: (1) Cut the fresh foie gras into thin slices, slice the onion, slice the red pepper, peel the ginger and chop the garlic into rice.
(2) Add a little Shaoxing wine, salt, MSG, and pepper to the foie gras and marinate for 10 minutes. Use bamboo skewers to skewer 10 skewers of foie gras, onions, and red peppers.
(3) Heat oil in a pan, add foie gras skewers when the oil temperature is 100 degrees, fry until just cooked, pick it up, leave a little oil, add ginger rice, garlic rice and stir-fry until fragrant, add For the foie gras skewers, add the remaining salt and MSG and stir-fry evenly, drizzle with sesame oil, wrap it in tin foil, and put it on a plate.
Ingredients: 600 grams of foie gras
Supplementary/seasonings: edible oil, butter, onions, ginger, light soy sauce, MSG, pepper, sugar, rice wine, a little tomato paste /p>
Preparation:
1. Wash the foie gras and blanch it.
2. Add cooking oil to the pot, stir-fry green onion and ginger, then add the above seasonings, add foie gras and stir-fry until cooked, wait for cooling and set aside.
3. Use a grinder to mince the fried foie gras into mince, then take the mold, rub butter on both sides, put in the minced foie gras and refrigerate for 3-4 hours until solidified, then serve on a plate.
Foie gras, Bordeaux red wine, pepper, salt
Method:
Submerge the foie gras with red wine, pepper, salt, etc. for 8 hours and then put it into a container , put it in the oven and bake it at the appropriate temperature.
Spicy foie gras
Ingredients: 500g of foie gras Accessories: 100g of chili
Seasoning: 10g of chili, 5g of Sichuan peppercorns, 15g of salt, 20 grams of cooking wine, 15 grams of green onions, 15 grams of ginger, 3 grams of sesame oil, 2 grams of MSG, 20 grams of vegetable oil
Method:
1. Wash the foie gras, remove the tendons, and add Boil the water in a pot of boiling water to remove blood stains and odor.
2. Wash and slice the red peppers. Add a small amount of water, sesame oil, a little salt and MSG to the wok. After boiling, add the peppers and blanch until cooked, remove and set aside.
3. Heat the wok, add an appropriate amount of oil, add Sichuan peppercorns and dried chili peppers after the smoke starts, fry until fragrant, remove them, then add an appropriate amount of water, salt, rice wine, ginger slices, onion knots, and then Bring the foie gras to a boil, skim off the foam after boiling, cook over medium-low heat until the foie gras is cooked, add MSG, drizzle with sesame oil, and pour the soup into the plate.
4. When eating, take out the foie gras and slice it, add red pepper flakes and top with the original soup.