Fie gras
By VicentaLakin
No matter how hard or hard it may be to learn about good food, I do not lose my passion and dedication. I'm willing to work until midnight for food I want to learn. A willingness to learn over and over again for a certain knowledge. When I first saw Lee Jin's "Happiness" campaign, I wanted to try it the most. On the one hand, I've never done this before, and I've never seen it, so I'd like to learn. It's also because it's interesting to know how it tastes because it's made from flowers and sorghum. It was originally for foie gras, perhaps because of price. So I replaced it with duck liver. Maybe it doesn't taste like foie gras, but it's also delicious. The cooking tastes good, it tastes fine, it smells like wine。
Recipe Recommendations
- duck liver 250 grams
- dumpling skin 2 tablets
- ginger appropriate amount
- scallion appropriate amount
- octagonal appropriate amount
- wolfberry appropriate amount
- pepper appropriate amount
- geranyl appropriate amount
- Li Jinji Tiancheng Yiweixian appropriate amount
- Lee Kum Kee Steamed Fish and Soy Sauce appropriate amount
- huadiao wine 30 ml
- sorghum wine 8 ml
- qingshui 40 ml
- fish film 5 grams
- Li Kum Kee Jiuzhuang Oyster Sauce 15g
- baoning vinegar 45ml
- fine sugar 5g
Steps for Fie gras
1
Start with halogenated liver: duck liver wash, water wash under tap for 10 minutes, blood water removed。
2
Prepare a night of ginger ale。
3
Put it in the liver for two hours。
4
Take care to remove all the bands。
5
Prepare two ginger, two onions, two vanilla leaves, half an eight-point-point-point-point, five pickles, a few peppers, wrapped in gauze。
6
The small pots are filled with water of appropriate quantity, and the spice packs are fed into a fine mass。
7
Influencing a suitable amount of steamed fish oil。
8
Cover the lid and burn it, turn it and cook it for 10 minutes。
9
While cooking halogen, treat duck liver. A proper amount of water, two slices of ginger and two onions were added to the pot, and the liver of ducks was removed from the band。
10
Burning and turning into the fire for about three minutes, the duck liver was then washed away with hot water。
11
And put duck liver in the cooked soup。
12
Cover the lid and turn off the fire as soon as it's boiled。
13
Production of flower sculptor: material for the sculpture. (30 ml of wine, 8 ml of sorghum, 40 ml of water, 5 g of fish film)
14
The water is poured into the small pot, the fish film is softened, the wine is mixed with the sorghum and the fire is boiled。
15
It's in the container, cooled and cooled in the fridge to condensate。
16
Production and flavouring: The duck liver is removed from cooling and cut into small pieces and placed in the crayons。
17
Smuggle to duck liver。
18
It's made of molds that can be used at home. I'm using a cookie model. I put a thin oil on the inside of the mold
19
mix the vinegar sauce evenly. "li jin-chul pelican oil 15g, ponning vinegar 45ml, cinnamon 5g"
20
Two dumpling skins are fried in the pot to two sides of gold, laid on a plate, placed on a well-formed duck liver, and placed on the top of the top, in a small, random sculptor。
21
Let's just put on the pelican juice。Fie gras Make Tips
Poetic heart phrase:
1: When cooking duck liver, put it in the pan with cold water, so that the cooked duck liver will taste delicate. If you wait for the water to boil before putting in the duck liver, the duck liver will immediately shrink and become astringent and tight.
2: Put the blanched duck liver into the brine soup and boil it to a boil. Don't keep cooking. Then simmer until cool to allow the duck liver to taste. (At this time, duck liver is also called stewed duck liver. You can take it out, slice it, and dip it in your favorite seasoning and eat it.)
1: When cooking duck liver, put it in the pan with cold water, so that the cooked duck liver will taste delicate. If you wait for the water to boil before putting in the duck liver, the duck liver will immediately shrink and become astringent and tight.
2: Put the blanched duck liver into the brine soup and boil it to a boil. Don't keep cooking. Then simmer until cool to allow the duck liver to taste. (At this time, duck liver is also called stewed duck liver. You can take it out, slice it, and dip it in your favorite seasoning and eat it.)