Amber
By VicentaLakin
It's a typical Chinese-Western blended dish, the raw material for the Western meal, the soccer with the medium character, the Western setup, and the Chinese stylish, so that the flower sculpted out the amber, creating a romantic fragrance。
Recipe Recommendations
- foie gras 250 grams
- wonton skin 4 photos
- Carving Gel appropriate amount
- huadiao wine 100 grams
- sorghum wine 25 grams
- qingshui 55 grams
- the gelatine powder appropriate amount
- oyster sauce 15 grams
- balsamic vinegar 45 grams
- sugar 5 grams
Steps for Amber
1
Raw material for flower sculpting: wine sculpted, sorghum, fish powder。
2
The flowers are made of wine, sorghum, and the water is burned in a small pot, and a proper amount of fish glue is powdered. The amount of fish powder used is described in the box。
3
Fall into the deep disk and place it in the freezer to condensate。
4
Scratch it in small pieces。
5
Fat foie liver is naturally unfrozen in cold water and leaves the blood remaining in foie liver。
6
Take 250 grams of foie liver, remove blood vessels and bands, crush them into mud and add a little salt to the base。
7
Take a plate and a round emulsion, with a small amount of butter on the base and inside the circle wall。
8
Put the foie gras in the circle。
9
Pack it with tin paper and put it in the oven, and it's taken out in the middle of an hour or so。
10
Take out the tin paper and a small portion of the fat will be roasted。
11
Pick four of them。
12
It's in the frying pan and it's on the paper to suck out the extra oil。
13
Pelican oil, vinegar and sugar。
14
The leather is put on the bottom of the plate, the roasted foie grass is cooled, on the soccer, with curds, a few pomegranate seed sprouts, and finally, the beak oil and vinegar。