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Nutritional value of foie gras.

Goose liver contains carbohydrates, protein, fat, cholesterol and minerals such as iron, zinc, copper, potassium, phosphorus, sodium, etc. It has the effect of nourishing blood and eyes. Fatty goose liver contains fatty sweet taste of glutamic acid, so when heated to produce an attractive aroma. When heated to 35℃, its fat starts to melt, so it has the feeling of melting in the mouth.

1. the content of vitamin A in animal liver far exceeds that of milk, eggs, meat, fish and other foods, and has the role of maintaining normal growth and reproductive function.

2. It can protect the eyes, maintain normal vision and prevent dry eyes and fatigue; it can maintain a healthy skin tone and is important for the beauty of the skin.

3. Regular consumption of animal liver also replenishes vitamin B2, which is important for replenishing important coenzymes of the body and completing the detoxification of some toxic components of the body.

Spooner's Secret III

The spoonkeeper's secret one

Foie gras with cherries

Ingredients: French foie gras 200g, 2 bottles of strawberry sauce, 5 pieces of fish film

Method of preparation.

1、Boil the foie gras and make sauce together with some fish film, then put it into a small round ball mold, and put the strawberry sauce and the remaining fish film into the sauce together.

2、When serving, take out the foie gras balls from the mold, cover them with the replicated strawberry sauce, serve and garnish.

Foie gras with wine ice cream

Foie gras is soaked in milk for 3 days, steamed for 30 minutes, and then soaked in two kinds of wine for 2 days, so it is delicate and smooth, without any fishy taste.

Batch preparation.

1、A whole foie gras thawed and placed in a basin, pour in 1 liter of fresh milk submerged, mixed with a little onion slices, ginger, sake, salt, refrigerated soaked for three days, take out with the milk into the steamer steam for 30 minutes, take out the foie gras and let cool.

2, modulation of wine and spice juice: the preservation box put boiling pure water 1000 grams, add 175 grams of sugar, MSG 60 grams, Shen Yonghe eight years old yellow wine 50 grams, ice chips sugar 150 grams, 200 grams of sake, Cai Shen oyster sauce 300 grams to mix, natural cooling into the foie gras, sealed and refrigerated soak for two days can be used.

Walking dish process.

1, soaked foie gras and peeled cantaloupe are cut into square dice, take an ice ball jar, the bottom into the cantaloupe dice 50 grams, the top placed on the diced foie gras 150 grams.

2、Take a lotus leaf shaped double container, put dry ice in the bottom, lay a perforated partition and sprinkle a little crushed ice, put on the ice ball jar, after serving, fill hot water into the small hole of the partition that is ready.

Q: Why is there such a big difference in the amount of yellow wine and sake used to make the sauce? What is the role of each?

A: This sauce is based on a slightly modified version of the traditional sake foie gras. The yellow wine and sake both play a role in removing the fishy smell, but the aroma of the yellow wine is heavier and tends to overpower the freshness of the foie gras, while the aroma of the sake is more relaxing and lighter, so more can be put in.

Foie gras warm salad

Ingredients: foie gras, onion, mixed fresh herbs, apple, butter, brandy, black herb vinaigrette, capers, walnuts, black herb vinegar, black pepper, salt, mixed lettuce, mixed herbs, red pepper, yellow pepper.

Directions.

1、Wash the onion and grind it into fine crumbs, wash the apple, peel and core it and then cut it into dice, and toast the walnuts and break them up.

2, the mixed lettuce washed and drained, red and yellow peppers washed and cut into shreds.

3、Pour the butter into a pan, heat it up, put the foie gras into it and fry it until golden brown on both sides.

4、Put a little butter, after warming, add chopped onion and herbs to sauté the juice to start evaporating.

5、Add the apple and walnuts, pour in the brandy and wait for it to burn to half.

6、Add the foie gras back to the pan, add the mixed lettuce and herbs in the pan.

7、With a spoon, stir the oil, vinaigrette and liver juice together.

8、Then pour in the butter, sprinkle with shredded red and yellow pepper and stir for a while.

9、Serve on a plate at the end.

Apple Sake Foie Gras

Ingredients: foie gras, apple, salt, pepper, sour plum sauce, excellent sake, sugar, butter, shortening powder, water starch.

Method.

1、Wash and peel the apples, cut into round thick slices and remove the core, dip both sides in a small amount of sugar.

2、Warm up a small amount of butter in a pan and fry apple slices dipped in sugar over low heat.

3, the foie gras half frozen, take out both sides sprinkled with a small amount of salt and pepper, marinate for a short time.

4、After marinating, stick both sides with a thin layer of crispy frying powder. Apple fry until golden and soft, then pour a small amount of butter into the pan.

5、When the oil temperature reaches 50%, add the foie gras and fry for 3-4 minutes on both sides over medium heat, then the skin will be lightly browned and crispy.

6、Make a sauce with two spoons of sour plum sauce, three spoons of sake, and a few drops of water starch.

7、Pour the sauce into the pan where the foie gras has just been fried, heat it up and remove from the pan.

8、At the end, put the foie gras with sake on a plate, put a slice of apple on the top and bottom of the foie gras and pour the sauce on it.

Crystal foie gras jelly

Ingredients: 2 slices of gelatin, 20 salted egg yolks, 500g of French goose fatty liver, 200g of pork skin.

Seasoning: Ingredients A (5g salt, 2g chicken juice), Ingredients B (10g salt, 5g chicken juice, 6g rice wine), appropriate amount of salad oil.

Production method.

1. French goose fat liver into puree, put into a pot, add water, add A ingredients and 1 piece of gel, boil and take a long square plate and pour into the goose liver puree, cool for use.

2. Add oil to salted duck eggs and beat them into a puree, put a little oil in a pot, pour the puree into the salted duck eggs and boil it, cool it, then pour it into the rectangular plate with the puree of goose liver and cool it for use.

3. Put 1 slice of gel into a pot, add rinsed pork skin and water, simmer over low heat, add ingredient B, cool slightly, then pour into a rectangular plate, put it in the refrigerator to cool and shape, then take out and slice.

Preparation keys.

1. When pureeing foie gras, soak it in white wine and milk for a while to remove the fishy taste.

2. When putting the egg yolk jelly and pork skin jelly into the square plate, the temperature should not be high to prevent them from melting underneath.

Pan-fried French fresh foie gras

Ingredients: 50g fresh foie gras, 1 strawberry, 1 raisin, 1 diced mango, 1 toon seedling, 20g grape sauce, salt, black pepper and cornstarch.

Method of preparation.

1、Rinse the fresh foie gras, cut into 1.5 cm thick slices, sprinkle salt, black pepper, sticky thin layer of starch.

2, frying pan into the olive oil, put the foie gras on both sides of the fry 2 minutes until cooked.

3、Wash the strawberries and raisins and cut them into pieces.

4、Grape seeds and some strawberries on the bottom, put the fried foie gras, garnish with diced mangoes, drizzle with grape sauce, decorate with toon seedlings and strawberries.

Comments.

Fresh foie gras with sweet and sour fruits, plus sweet and sour grape sauce, to dissolve the greasy feeling of foie gras, the entrance is thick and sweet and sour.

Grape Sauce.

Wash Xinjiang raisins, soak them in water, fry them slightly in a non-stick pan, add appropriate amount of red wine, mantle wine, red wine vinegar and rock sugar and simmer until thick.

Chilled Foie Gras

Ingredients: 250g of foie gras.

Seasoning: 500g of Japanese sake, 10g of Japanese green mustard spicy, 500g of Shang soup, 15g of Thai fish sauce, 5g of MSG, 5g of white sugar, 3g of Huaiji salt, 15g of Meiji fresh soy sauce, 5g of Hengshun balsamic vinegar.

Preparation.

1、Pour the sake and Shang soup into the pot, put the foie gras into it and cook it for half an hour on low heat, take out the foie gras and put it into the refrigerator.

2、Put green mustard spice, Shang soup, fish sauce, MSG, Meiji fresh soy sauce, balsamic vinegar and white sugar into the taste plate for use.

3、Take out the foie gras, cut it into slices and follow with the taste dish.

Point: The cooking time of foie gras should not be too long, otherwise it is easy to get old.

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