When it comes to foie gras, everyone's reaction is French cuisine. Yes, foie gras, as a representative of French cuisine, is deeply loved by everyone.
But in fact, foie gras, as the main ingredient of Chinese cuisine, can also make a different kind of delicious.
This fragrant pan-fried foie gras not only absorbs the characteristics of french food, but also incorporates Chinese cooking techniques.
It is a Chinese foie cloves dish that you can make at home and taste like in a restaurant.
Because of its rich nutritional value and blood tonic and beauty function, foie gras wins the hearts of beauties in winter.
Today, let's follow Chef Li and use a simple and convenient way to make a delicious and beautiful fried foie gras~
Ingredients: 1 San Jerro foie gras
Accessories: 1 kg of apricot abalone mushrooms, 1 bell pepper, potato corn starch
Seasoning: black pepper, onion, garlic rice, soy sauce, monosodium glutamate, chicken essence, Donggu soy sauce, beautiful and fresh
steps:
1. Foie gras wrapped in corn starch
Cut the foie gras into rectangular pieces, about 8 mm thick, cut them and place them on a plate sprinkled with corn starch
Then give the foie gras a patty flour, paying attention to the corn starch can not be sprinkled too much, otherwise it will be mushed under the pan
q: Why sprinkle corn starch on the plate?
a: 1. Foie gras will not stick to the plate
2. If you do not sprinkle corn starch, it is easy to crush the whole foie gras when you take it
2. Fry foie gras in butter
Add butter under the pan, and the oil temperature is about 50%.
When you insert the foie gras, pinch the foie gras with chopsticks, gently fry the sides over low heat until golden brown, and then scoop it up
q: Foie gras is easy to fall off the slag, how to cut better?
a: Foie gras must be frozen and then cut, so that it is not easy to drop the slag and is not easy to cut or shape.
3. Fry apricot abalone mushrooms in oil
Fry the apricot abalone mushrooms in butter until golden brown, and pay attention to the fact that the apricot abalone mushrooms should be constantly turned over, so that it is heated evenly
Spread a beautiful fresh plate and place the fried foie gras on top of the apricot abalone mushrooms
Note: The fungus must be fried, raw is easy to cause food poisoning
Fourth, stir-fry the sauce and stir-fry the base
Put the bell peppers in and over them with the same butter for plating
Then sauté the black pepper sauce and sauté the garlic rice in oil until golden brown
Add the shallots, black peppercorns, mix with water, add MSG, chicken essence, Donggu soy sauce, and finally collect the juice
5. Serve with black pepper sauce
Drizzle the sautéed black pepper sauce on the main ingredient, garnish with bell peppers, and arrange a beautiful plate at will
Note: Foie gras must be eaten hot, after cold, the fishy taste will become very heavy, which will greatly reduce the delicious taste
Today's Large Kitchen
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