How to make Fie gras - VicentaLakin's Recipe

It's also the usual way to cook and cook for your family, to think and make new foods, to change food for your family, to participate in events, and to participate in both things. Every afternoon, I traveled between supermarkets and gardens, and it was better to buy foie gras than to buy mushrooms by air from Shanghai. When I found out that the finished shop and the semi-finished stalls could not be bought, I looked at the fresh wholesale market in the suburbs and found a stall for the slaughtering of chicken ducks. The geese were 28 bucks a day. I saw a white goose that was smooth, and I really didn't want to cook. The boss heard that I only wanted foie gras, and said, "Well, if there's a customer who comes to buy geese, trade with them, stay here, let me wait. I said I couldn't wait, I didn't have any pleasure in cooking to see you kill them, and he said, "Come by around 4 p.m., I want a few, I say three." I bought three for 20 bucks for foie gras, which doesn't look much bigger than duck gras. Who knows when a friend of mine called me on the way home after I had bought foie gras, said she'd been out for dinner until Saturday, and said I was on my way to buy foie grass, laughing that foie gras is French, not our goose, and that the foie gras is about a pound, and the market price is about $100 a pound, and I didn't think he'd be working in a French restaurant, making some foie gras. That's it. My friend brought me another three cans of foie gras. Well, that's two things. Then make a homemade version, a French version. My friend at the French restaurant said that she also had a very good local foie liver for the first time in China。

Recipe Recommendations

foie gras 550 grams

pepper appropriate amount

octagonal appropriate amount

geranyl appropriate amount

cooking wine 10 ml

Carving gel ingredients

huadiao wine

Haidong vegetable noodles 2 grams

sorghum wine 35 ml

qingshui 75 ml

white sugar 5 grams

balsamic vinegar 45 grams

oyster sauce 15 grams

Steps for Fie gras

Materials: foie grass 550 g, wine 10 g, pepper, eight horns, fragrances appropriate; flower sculpturing material: 135 ml, sorghum, 35 ml, clean water 75 ml of frozen seafood powder 2 g; oil olecose materials: sugar 5 g, vanilla 45 g, oil 15 g。

The method used to make a flower sculptor is as follows: the first measure is 135 ml of wine。

Add 35 milligrams of sorghum。

Finally, 75 ml of clean water。

Two grams of frozen vegetable powder, evenly mixed。

Fire on the stove。

The fire is slowly boiled, and it keeps mixing。

A three-minute cease fire and fall into the container。

The cooler goes into the freezer, and the flowers are made。

The production process for foie gras is as follows: foie grass is circumcised and rinse clean blood。

Put it in cold water to boil。

Three minutes after the opening, the foie gras is washed。

The foie grass is put in the pot with fresh water, 10 ml of wine, onions, ginger, eight horns, peppers, fragrance leaves, etc., and the small fire is cooked for 10 minutes to cool the existing soup。