I, French foie gras paté

Materials

Materials foie gras, red apples, mixed lettuce, strawberries, edible gold foil, milk, cream, salt, pepper, white wine

Methods

(1)Wash foie gras, dip it into the milk so that it can be leached out of the blood, de-veined and crushed into a sauce, then marinate it with white wine, salt and pepper for one day.

(2) put the foie gras paste into the mold, steamed until the foie gras paste condensation, removed and cooled, batch off the surface of the floating oil, scooped with a spoon into the shape of a pike, placed in a basin.

(3) Core the red apples, cut into chunks and mix with whipped cream.

(4) Place lettuce next to the foie gras, top with red apples and strawberries, and line with edible gold foil.

Two, the secret foie gras sauce pieces

Materials

Raw materials

Raw materials: foie gras 500 grams

Seasoning: Cooking oil, butter, green onions, ginger, soya sauce, monosodium glutamate, pepper, sugar, wine

Practice

1, foie gras washed, and blanch;

2, take a frying pan, pot on the stove under the oil, onions, ginger sautéing, and then Add the above seasonings, put the foie gras stir-fry until cooked sheng up, wait for cooling to be used.

3, fried foie gras with a pulverizer into a puree, and then take the model, rub butter on both sides, into the foie gras puree placed in the refrigerator for 3-4 hours until solidified, change the knife can be loaded pot.

Three, sweet wine foie gras

Ingredients

Foie gras 1/3 cup, sweet wine 3 tablespoons, dried figs, 1 tablespoon of cream, a pinch of salt

Methods

1, put the cream in a pot to heat up and dissolve, and then fry the foie gras in a low heat;

2, add the rest of the ingredients to the pot and bring to boil and mix well, and then remove from the heat and serve. Use.