2. Put the foie gras in the oil, put the liver on medium heat to fry both sides, after frying the foie gras is golden brown. 0.8 cm or so slices of foie gras should be fried for about 5 minutes.
3. Peel and core the apples, then cut into slices. Then dip them in flour as well and fry the apples on medium heat until golden brown. Carrots and mashed potatoes fried to golden brown and served with apples can help to relieve the greasiness. Foreigners and Chinese eat differently, foreigners like to eat fruits and cooked food together, so that it can play a role in removing fatigue.
4. Pour the teriyaki sauce over the apples and foie gras, and serve with colorful side dishes such as sliced carrots and eggplants.
Main ingredient: 250 grams of fresh foie gras;
Accessories: 50 grams of onion, 20 grams of red pepper, 10 grams of ginger, a large sheet of tinfoil, 10 bamboo skewers, 10 grams of garlic;
Seasoning: 50 grams of peanut oil, 150 grams of salt, 5 grams of monosodium glutamate (MSG), a little pepper, 10 grams and 2 grams of sesame oil.
Method: (1) fresh foie gras cut into thin slices, sliced onion, sliced red pepper, ginger peeled and cut rice, garlic cut rice.
(2) foie gras add a little shaoxing wine, salt, monosodium glutamate, pepper marinade for 10 minutes, with a bamboo skewer foie gras, onions, red peppers between 10 strings.
(3) boil the pot of oil, when the oil temperature of 100 degrees into the foie gras skewers, deep-fried to just cooked when picked up, leaving a little oil, down into the ginger rice, garlic rice fried incense, into the foie gras skewers, into the rest of the salt, monosodium glutamate stir fry, drizzled with sesame oil, arranged into the tin foil wrapped, put into the dish can be.
Main ingredient: 600g of foie gras
Accessories/seasonings: cooking oil, butter, green onions, ginger, soy sauce, monosodium glutamate, pepper, sugar, yellow wine, tomato sauce, a little
Making:
One: Wash foie gras and blanch.
Second, the pot to add cooking oil, onion, ginger stir-fry, then add the above seasonings, put the foie gras stir-fry until cooked, and so cool to use.
Three, 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 to solidify, plate can be.
Foie gras, Bordeaux red wine, pepper, salt
Practice:
Submerge the foie gras with red wine, pepper, salt, etc. for 8 hours, then put it into a container and bake it in the oven at the right temperature.
Spicy Foie Gras
Main Ingredients: Foie Gras 500gSupplement: 100g of chili pepper
Seasoning: 10g of chili pepper, 5g of peppercorns, 15g of salt, 20g of cooking wine, 15g of green onion, 15g of ginger, 3g of sesame oil, 2g of monosodium glutamate (MSG), 20g of vegetable oil
Methods:
1. Foie Gras is washed, tendons are removed, and blanch into a pot of boiling water to remove blood and odor. Remove blood and odor.
2. red pepper washed and sliced, frying pan with a small amount of water, sesame oil, a little salt and monosodium glutamate, after boiling the pepper into the scalding, fish out and spare.
3. frying pan on the fire, put the right amount of oil, smoke under the pepper, dried chili peppers, frying flavor after fishing, and then add the right amount of water and salt, wine, ginger, green onion knots, and then under the foie gras cooking, boiling skimmed off the froth, with a small fire until the foie gras is cooked through, put the monosodium glutamate, dripping sesame oil, and even the soup poured into the plate.
4. When serving, fish out the foie gras slices, and then with red pepper flakes, pour the original soup can be.