French foie gras is a famous food. There are three main types of French foie gras: Strasbourg foie gras, Lund foie gras and Toulouse foie gras. According to the processing degree of foie gras, it can be divided into raw foie gras, fresh foie gras, dipped foie gras and semi-cooked sterilized foie gras, and it can be divided into foie gras and foie gras according to its shape.
1, by goose species
There are three kinds of French foie gras: Strasbourg goose, Rand goose and Toulouse goose. The foie gras produced by these three kinds of geese has good appearance, big head, rich nutrition and good taste.
2. According to the processing degree of foie gras
(1) Raw foie gras: unprocessed foie gras with high fat content, which melts in the mouth.
(2) Fresh foie gras: After cooking, the cooked food in enamel jars or bottles is of good quality and can be kept in the refrigerator for about a week.
(3) Impregnating and curing foie gras: putting foie gras into a bottle, soaking it in goose oil for disinfection and sterilization, and then storing it in a cool, dry and dark wine cellar, which can be preserved for several years.
(4) Semi-cooked and sterilized foie gras: the foie gras cooked in a short time, sterilized and packaged can be stored in the refrigerator for 3 months after opening.
3. According to the morphology of foie gras
Foie gras can be classified according to the shape when the liver is taken. The high-grade foie gras is intact. Damaged or poor quality foie gras is usually broken to make foie gras.
Extension: What's the difference between French foie gras and ordinary foie gras?
1, price: The price of French foie gras varies according to the size. Generally, a piece of 7800 grams of French foie gras costs 200 yuan to 300 yuan, while the price of ordinary foie gras is only a few yuan a catty.
2, size: French foie gras is a fatty liver produced by specially raised geese, the average size is about ten times that of ordinary foie gras.
3. Color: The color of French foie gras is usually white, beige or meat red, while ordinary foie gras is generally black and red.
4, taste: French foie gras tastes soft, melts in the mouth, sweet, basically has no fishy smell, and tastes oily. The common foie gras tastes hard, with visceral fishy smell and bitter taste.
How to fry French foie gras?
1. Thaw the raw foie gras, cut the orange into pieces, melt the butter in the pot, then add the orange pieces, red wine vinegar and sugar, add a proper amount of water and boil for a while to make orange sauce.
2. Sprinkle pepper and salt on the foie gras, coat it with flour, then put it in a pot and fry it with a little yellow oil. Because foie gras contains a lot of fat, it doesn't need to be fried too much. Pay attention when frying. Try to turn it only once, don't turn it back and forth, so as not to spread the foie gras.
3. Foie gras is usually golden yellow when fried. Cut into 0.8 cm thick foie gras and pour orange sauce on it, which takes about five minutes.
4. When eating fried foie gras, eating it directly may be a little greasy. After frying, it can be eaten with sliced bread or wrapped with foie gras, which is more delicious.
What details do you need to pay attention to when frying goose fatty liver?
1. Soak foie gras in water for 3-4 hours repeatedly before frying to eliminate toxins.
2. When frying, remember to fry foie gras on low heat. If you want to fry the foie gras well, you must fry it slowly with a small fire, and the heat should be controlled to turn golden on both sides.
3, fried foie gras can not be turned over often, the chef who makes foie gras generally only turns over once, because this can ensure that the foie gras will not spread out, and when it is slightly hard, it should be turned over quickly, otherwise it will be easy to fry; Pay attention when turning over, and don't use too much force when turning over foie gras.
Today's sharing is over. I hope I can help you.