Foie gras is a relatively high-grade food because it is slightly more expensive and the portion size is small. But its taste is good, high nutrition, or favored by many people, and fried foie gras is the most classic of the many methods of foie gras. Want to know how to do foie gras and how to practice foie gras for the whole family? Let's take a look.
Foie gras nutrition is very high, there are a variety of trace elements needed by the human body, the following will tell you a simple way to fry foie gras.
Method one
material
100 grams of foie gras, 50 grams of carved melon.
seasoning
3 grams of chicken powder, 1 gram of salt, 5 grams of aged flower carving, 150 grams of soup, 3 grams of yellow chicken fat, 2 grams of wet starch.
method
1, the first is to add some chicken powder, salt, aged flower carving, yellow chicken fat to the foie gras for about 5 minutes, put into the dish and steam for 5 minutes on high heat until cooked, take out and put it on the plate.
2: Put the carved melon into boiling water and heat for 1 minute, then remove and place on the plate.
3: Bring the soup to a boil over high heat, add wet starch and pour it on the foie gras.
Method two
French foie gras 100 g, canned white mushroom 30 g, asparagus tip 20 g, tomato 10 g.
Japanese yakiniku sauce 10 g, umami sauce 5 g, minced garlic 2 g, Japanese soy sauce 5 g, dried shallots 5 g, glutinous rice flour 15 g, butter 30 g, wet starch 0.5 g.
1: First put the foie gras into boiling water, soak it on high heat for 1 minute, remove it and use a dry towel to suck up the water, and pat the glutinous rice flour on the surface.
2: Put 15g of butter in the pot, heat it over low heat and fry the foie gras on both sides for 1 minute until it is eight ripe, then take out and plate; White mushroom slices are made into the same slices as foie gras.
3: Add 15g butter to the pot, simmer over low heat, add bailing mushrooms and fry for 3 minutes until golden brown on both sides, then remove the foie gras on the side of the plate.
4: Put the asparagus into boiling water and heat for 1 minute, remove the water and place on the plate with the tomatoes.
5: Bring to a boil in a pot with Japanese yaki sauce, umami sauce, minced garlic, Japanese soy sauce and chopped shallots over low heat, stir with wet starch, and pour on foie gras and white mushrooms.
Method three
650 g foie gras, 250 g taro, 500 g milk, 80 g brandy, 10 g mixed vanilla, cream, lemon, egg, olive oil, butter, mustard to taste.
1, goose fat liver to pick off impurities and fat tendons, change the knife with milk, brandy soaked, pat powder, with basic flavor and Western spices marinated into the taste.
2: Fry the marinated foie gras in butter until browned on both sides and serve.
3: Add egg yolks, mustard and lemon to the cream, shake until frothy and drizzle on the fried foie gras, and decorate with seasonal vegetables and vegetables.
Method four
Foie gras 350 g, red pepper granules 5 g, onion granules 5 g.
Special sauce 4 g, cumin granules 1 g, salt 1 g, monosodium glutamate 2 g, flower carving wine 5 g, red oil 5 g, sesame oil 1 g, corn starch 3 g, oyster sauce 3 g, salad oil 25 g.
1: Change the foie gras into a 4 cm square piece, rinse off the blood stains, add flower carving wine, salt, monosodium glutamate, dried corn starch and mix well, put into a pot of boiling water and cook for 5 minutes until cooked.
2, put the oil in the pot to 60% heat, under the red pepper grains, onion grains, cumin grains, special sauce stir-fry incense, add foie gras, drizzle flower carving wine, stir-fry twice, drizzle with red oil and sesame oil, put into the tiles that are heated in advance.
Method five
Beef tenderloin 200 g, foie gras 150 g, potatoes (yellow peel) 50 g, wheat flour 15 g, milk 50 g, thyme 3 g, onion (red skin) 20 g, black fungus 35 g, red wine 15 g, salt 3 g, pepper 2 g, white wine 5 g.
1. Marinate beef fillet with salt, pepper, thyme and red wine.
2. Foie gras is soaked in a mixture of milk and white wine.
3. Fry the marinated beef fillet to the desired maturity and the foie gras is also cooked.
4. Sauté the minced onion in butter, add red wine, yellow juice and sliced black mushrooms.
5. Concentrate over low heat and add salt and pepper to taste to form black mushroom juice.
6. When potting, place the foie gras on the beef fillet and drizzle with the black mushroom juice.
Method six
Foie gras, lettuce, breadcrumbs, spice blend, olive oil, milk, coriander, salt, pepper, brandy, mustard, yellow juice.
(1) Remove the tendons from the foie gras batch, cut into thick slices, and macerate with salt, pepper, mixed spices and milk for about half an hour.
(2) Sauté the bread grains with olive oil and minced coriander until crispy; Mustard with clean water to mix into mustard juice; Mix yellow juice with brandy wine to make brandy juice.
(3) Place the foie gras on a frying pan and fry over medium heat until ripe.
(4) Fill the foie gras in a pot, serve with breadcrumbs, and drizzle with mustard juice and brandy juice.
Conclusion: The above is the fried foie gras introduced to you, you all know it. This is really excellent for people who like to eat foie gras. After reading the above-mentioned foie gras practice and foie gras practice, the whole family is interested in trying it.