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How to do foie gras?

Prepare foie gras, salt, pepper, liquor, spring onions, ginger, garlic and other seasonings. Soak the foie gras in salt water for 30 minutes to remove the fishy smell. Remove foie gras, rinse with clean water and drain. Spread salt and pepper evenly on the surface of foie gras and marinate for 10 minutes. Cool oil in a hot pot, add spring onions, ginger and garlic and saute fragrance, add foie gras and fry until golden on both sides. Pour in the right amount of liquor, bring to the boil and simmer over low heat for 5 minutes.

Here are a few simple foie gras: fried: slice the foie gras and marinate it with salt and pepper for a period of time. Add a little olive oil to the hot pot, add foie gras slices and fry until golden brown on both sides. Roasting method: cut foie gras into pieces and season with salt and pepper. Brush the baking pan with olive oil, put the foie gras on the baking pan, put in an oven preheated to 200 degrees, and bake for about 10 minutes.

Raw materials: French fresh foie gras, salt, pepper, brandy, assorted spices, orange, olive oil, Apple Cider Vinegar. Appropriate seasoning: assorted spices, brandy, marinate for 8 hours, bake for about 60-80 minutes over low heat. Take out the foie gras, put the cold slices on the plate, take part of the flesh and put it on a plate, mix the orange juice with olive oil, Apple Cider Vinegar and sprinkle around the cold foie gras.

Pan-Fried Goose Liver: cut foie gras into thin slices, marinate them with salt, pepper and cooking wine for a while, add oil to the pan, put in foie gras, and fry each side for 1-2 minutes until the surface is scorched yellow, served with fresh fruit or French bread slices, delicious and simple. Foie gras sushi: cut foie gras into thin slices and put them on sushi with your favorite seasonings and vegetables. Foie gras tastes delicious and tastes good with sushi rice and seafood.

Foie gras. Raw material: 500 grams of foie gras. Seasoning: cooking oil, butter, spring onions, ginger, light soy sauce, monosodium glutamate, pepper, sugar, rice wine.

Remove the dirt and fascia from the foie gras, slice and rinse with clean water until the water becomes clear. (3) bring the right amount of water to the boil, put in sliced ginger and onion foie gras and cook for about 2 minutes. Soak in the right amount of Jiuzhuang oyster sauce and salt for 10 minutes, taste, suit your own taste. (4) remove foie gras and drain. Put it in a blender and stir it up. Stir it up and sift it again.

How to make authentic French grilled foie gras?

The production method of French foie gras: soak the foie gras in salt water for 2 hours to remove blood and impurities. Remove foie gras and gently scrape off the blood vessels and fascia on the surface with the back of the knife. Soak foie gras in cold water for 30 minutes to fully absorb water. Remove foie gras and dry the surface with a paper towel. Sprinkle salt and pepper evenly over foie gras. Put foie gras in a baking pan and add some white wine.

A thin layer of olive oil or butter can be applied to the foie gras to help the spices attach. Put the foie gras in the refrigerator and marinate for several hours to let the seasoning fully penetrate. Cooking: preheat the oven to about 180 C (350 F). Spread baking paper on the baking pan and put the pickled foie gras on the baking pan. If you use brandy or sherry, you can pour some on foie gras at this time.

Put the bread in the oven and bake at 170 degrees until brown, about 5 minutes. Prepare the sauce: put 1 tablespoon of olive oil in the pan, heat it up and add 1 tablespoon of strawberry jam. Add two tablespoons of red wine and 1 tablespoon of honey, sprinkle with a little salt and chopped pepper. Turn off the heat over low heat until it thickens and set aside. Marinate foie gras with a little salt and pepper for 10 minutes and stick a little flour on both sides.

Material selection: choosing high-quality foie gras is the first step in making French foie gras. High-quality foie gras should be fresh, uniform in color, free of bruises or blood clots. In France, the best foie gras comes from gray geese in the Lande region. Prepare foie gras: remove foie gras from the refrigerator and let it soften slightly at room temperature. Gently suck the moisture off the surface with a kitchen tissue, and then use a sharp knife to remove excess fat and blood vessels.

The simplest method of foie gras

1. Prepare foie gras, salt, pepper, liquor, spring onions, ginger, garlic and other seasonings. Soak the foie gras in salt water for 30 minutes to remove the fishy smell. Remove foie gras, rinse with clean water and drain. Spread salt and pepper evenly on the surface of foie gras and marinate for 10 minutes. Cool oil in a hot pot, add spring onions, ginger and garlic and saute fragrance, add foie gras and fry until golden on both sides. Pour in the right amount of liquor, bring to the boil and simmer over low heat for 5 minutes.

Raw materials: foie gras, pickled pepper, ginger, salad oil, salt, light soy sauce, green onions, starch, cooking wine, dried pepper, pepper oil. Remove the fascia and membrane of foie gras, knead it with salt and cornflour, and rinse with clean water. Soak in cold water for 2-3 hours and change the water twice in the middle to dissolve the toxic substances in the liver. Cut foie gras into slices; soak pepper into sections; shred ginger; green onions; cut dried chili into sections.

3. Fragrant foie gras with oyster sauce and vinegar sauce (1) main ingredients: one foie gras, 5 slices of ginger, 2 strips of spring onions. Accessories: 10 grams of oyster sauce, 30 grams of vinegar, 3 grams of sugar. Ingredients: 20 grams of water, 10 grams of sorghum wine, 35 grams of carved wine, 2 tablets. (2) remove the dirt and fascia from the foie gras, slice and rinse with clean water until the water becomes clear.

Foie gras

1. Common family practice of foie gras: prepare foie gras, salt, pepper, white wine, spring onions, ginger, garlic and other seasonings. Soak the foie gras in salt water for 30 minutes to remove the fishy smell. Remove foie gras, rinse with clean water and drain. Spread salt and pepper evenly on the surface of foie gras and marinate for 10 minutes. Cool oil in a hot pot, add spring onions, ginger and garlic and saute fragrance, add foie gras and fry until golden on both sides.

2. Here are several simple foie gras: fried: slice the foie gras and marinate it with salt and pepper for a period of time. Add a little olive oil to the hot pot, add foie gras slices and fry until golden brown on both sides. Roasting method: cut foie gras into pieces and season with salt and pepper. Brush the baking pan with olive oil, put the foie gras on the baking pan, put in an oven preheated to 200 degrees, and bake for about 10 minutes.

Raw materials: French fresh foie gras, salt, pepper, brandy, assorted spices, orange, olive oil, Apple Cider Vinegar. Appropriate seasoning: assorted spices, brandy, marinate for 8 hours, bake for about 60-80 minutes over low heat. Take out the foie gras, put the cold slices on the plate, take part of the flesh and put it on a plate, mix the orange juice with olive oil, Apple Cider Vinegar and sprinkle around the cold foie gras.