Homemade foie gras
Ingredients & Ingredients:
1 foie gras, 20 grams of coriander seasoning, 100 ml of white wine, 200 grams of sweet orange sauce with red cabbage head, 100 grams of celery, 100 grams of broad beans, 10 grams of sea salt
method:
Marinate foie gras flakes with coriander seasoning, white wine and salt
Brush the pan with oil, fry the marinated foie gras and squeeze the excess oil into the mold
Season with salt and white pepper to taste, squeeze into foie gras batches, refrigerate and serve with red cabbage head sweet orange sauce, celery and broad beans
Pine bone flowing pulp
Puff pastry: 50 g low flour, 1/2 teaspoon of truffle sauce, 27 g powdered sugar, 35 g butter
Puffs: 85 g milk, 57 g low flour, 37 g butter, 2 eggs
Ingredients: Enoki mushrooms, shiitake mushrooms, cream, rosemary, truffle sauce
Puff pastry: Mix the butter at room temperature, add powdered sugar, half a teaspoon of truffle sauce and stir until delicate, sift in low powder and mix well until there is no floating powder, put it in a plastic bag to form a cylindrical shape, refrigerate for 30 minutes and set aside
Puffs: Mix milk, butter and sugar and bring to a boil, sift in low flour, mix well and then turn off the heat, add eggs and stir until smooth, put into a flower bag, squeeze into a size of about 4 cm, cover with cut puff pastry, and bake in the oven for 25 minutes
Grill the enoki mushrooms and shiitake mushrooms at 110 degrees in the oven for 90 minutes, stir-fry in butter to add flavor, add mushroom cream to make a sandwich with truffle sauce, put on a plate with puffs, and garnish with rosemary
Yellow braised lamb with skin
3000 grams of lamb with skin, 100 grams of dried shallots, 300 grams of garlic, 15 grams of chili peppers, 5 grams of peppercorns, 8 grams of large ingredients, 10 grams of cinnamon, 7 grams of fragrant leaves, ginger slices, 400 grams of chili oil, 100 grams of red oil, 200 grams of spicy sauce, 200 grams of hot sauce, soy sauce, soy sauce, soy sauce
The lamb is soaked in water with chili peppers, peppercorns, large ingredients, cinnamon, and fragrant leaves, and large slices of ginger are added when the lamb is blanched
Sauté the shallots and fry them in shallot oil with shallots and shallots
Sauté the spices and hot sauce and add the lamb, add soy sauce and stir-fry well
Add water to taste, add red oil to high heat and simmer for 60 minutes