Fie gras
By VicentaLakin
The same was said about the taste of Italian food, which was closest to Chinese food in all Western meals. Intoxicated foie grass with curry sauce, which is difficult to make in eight dishes, a typical Chinese-Western combination. foie gras is fine and lubricated, and the entrance is ready to go, with a thick and sweetly sweet ale. It's thick and smooth.
Recipe Recommendations
- Fresh foie liver appropriate amount
- bean skin appropriate amount
- Lee Kum Kee Steamed Fish and Soy Sauce appropriate amount
- fresh Zanthoxylum appropriate amount
- onion ginger appropriate amount
- cooking wine appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- huadiao wine 100 ml
- sorghum wine 20 ml
- qingshui 70 ml
- the gelatine powder 2 grams
- Li Kum Kee oyster sauce 1 scoop
- white sugar 1/3 spoon
- vinegar 2 tablespoons
- salty and fresh
- cook
- several hours
- senior
Steps for Fie gras
1
Fresh foie liver is washed, immersed for two hours with ginger onions, and water is exchanged 2-3 times between。
2
I'm going to put onions in onions and wine and then I'm going to make it out of the color and wash it away
3
An additional pot of water is filled with onions, peppers, eight horns, fragrances, steamed fish oil, and the fire boils to boiling。
4
Turn off the fire and immerse in foie liver until halogenated water cools。
5
It mixes gravy, sorghum and fish glue。
6
I'm going to make it hot。
7
Rewind into the container, cool it in the fridge to condensate, and remove it into small blocks。
8
The bean skin bubbles with warm water and cuts the diamonds。
9
In 50% of the hot oil pan, it's blown up to the precipitine, and the excess oil is sucked out of the kitchen paper and placed on the plate。
10
In 50% of the hot oil pan, it's blown up to the precipitine, and the excess oil is sucked out of the kitchen paper and placed on the plate。
11
The foie gras pressure removes the arteries attached to the liver, presses the moulds to form tight, and is placed above a lasagna layer, with a drop of curvature。
12
Old beak oil, vinegar, sugar mixed into fragrance juice。Fie gras Make Tips
1. Foie gras does not like things with bitter taste or things that taste too strong. Avoid using lettuce with too much mustard and vinegar.
2. It is not difficult to make foie gras, but it is time-consuming and labor-intensive. Foie gras should not be overcooked, as it will get old and lose its delicate taste.
3. Duck liver is slender, while foie liver is more round; duck liver has a stronger taste than foie liver, so more spices must be added during processing; in terms of the taste when eaten, foie liver is softer and smoother than duck liver; during cooking, due to its high water content, the shrinkage ratio is greater than that of foie liver.
4. Fresh foie liver should have a solid texture and a bright surface when touched. The color of foie gras should be even, and it is not top grade if it is bloodshot or bruised.
2. It is not difficult to make foie gras, but it is time-consuming and labor-intensive. Foie gras should not be overcooked, as it will get old and lose its delicate taste.
3. Duck liver is slender, while foie liver is more round; duck liver has a stronger taste than foie liver, so more spices must be added during processing; in terms of the taste when eaten, foie liver is softer and smoother than duck liver; during cooking, due to its high water content, the shrinkage ratio is greater than that of foie liver.
4. Fresh foie liver should have a solid texture and a bright surface when touched. The color of foie gras should be even, and it is not top grade if it is bloodshot or bruised.