Fie gras
By VicentaLakin
Recipe Recommendations
- foie gras a
- ginger 5 pieces
- onion art. 2
- oyster sauce 10 grams
- vinegar 30 grams
- white granulated sugar 3 grams
- qingshui 20 grams
- sorghum wine 10 grams
- huadiao wine 35 grams
- gelatin tablets 2 tablets
Steps for Fie gras
1
The foie liver removes the stains on the surface and the band, slices and washes them with water until the water becomes clear。
2
A proper amount of fresh water will burn and a ginger onion liver will boil for about two minutes. It's good enough to soak the old herb oil and salt for 10 minutes。
3
Pick up foie liver, dry water。
4
Put it in the mixer。
5
Scanning again。
6
Put it in the mould, put it in the freezer for half an hour。
7
A blend of sorghum sorghum sculpted, boiled and put out of the fire and melted with soft glitting。
8
Put it in the box, cover it up, put it in the freezer to total condensation. Cut it open with a spoon。
9
The boiler is hot, it pours into the proper amount of oil, and when it is hot, it explodes to the point where it can be used。
10
The old platinum oil and sugar is equally available。
11
Fried leather is in the plate, foie gras is demoulded on the corset, put on the platinum, and pour pelican vinegar。Fie gras Make Tips
Sieving the foie gras after cooking will make the texture smoother.