foie gras is a traditional French dish, which is called "foie gras" in French.
among them, "Gras" has a top meaning, and the position of foie gras in French cuisine can be seen. This famous dish pushes the romance of French cuisine to the extreme, and some people even say that foie gras is the most suitable western dish for women.
French foie gras is usually eaten by frying it with a small fire and adding port wine or dark sauce. Another way to eat it requires "special treatment". This kind of foie gras mixed with other materials is usually cooked, cooled, sliced into cold dishes, or served with sauce. Generally, materials to be added in the treatment of this kind of foie gras include cognac, calvados, port and truffles.
When the foie gras of Deda is made, apples are used as ingredients. Apple is a common ingredient in western food, which is used to remove greasy food in western food. After special treatment, apple will emit a special fragrance, sour and sweet.
With such delicate cooking skills, foie gras requires the chef's cooking skills, and mastering the cooking time is a big test. There is an unwritten rule when cooking foie gras in Deda University. When frying foie gras on low fire, the chef can only turn the foie gras once, which fully ensures the freshness and nutritional value of the meat.
France is recognized as a gourmet paradise, and foie gras is one of the most amazing cuisines. According to the definition of Larousse Gastronomipue, the most famous food encyclopedia in France, foie gras is "the liver of a goose or duck fattened in a special way." Some people may have a problem with this forced feeding method, but for those who like to eat foie gras, this luxury and delicious food is unparalleled. "Le" tracked down the most delicious foie gras in Beijing for you, so that you can enjoy this delicious food and learn some knowledge about foie gras.
Actually, foie gras is not a French patent. Ancient Egyptians have long discovered that wild geese eat a lot of food before migration and store energy in their livers to meet the needs of long-distance flights. The wild geese caught during this time are also the most delicious. Naturally, people immediately thought of forced feeding (China people have long used this method to make duck more delicious). This method spread from Egypt to Rome and then to France. Now the most famous foie gras comes from southwest France and Strasbourg, and gourmets are still arguing about which place is better. Recently, China has joined the competition: both farms in Shandong and Yunnan produce foie gras, which is so authentic that even the French have to admit it. This is really something.
At present, many restaurants in Beijing have foie gras, and their practices are quite different. Our food intelligence personnel tracked it down and put forward our suggestions. When you taste delicious food according to our recommendation, you will know whether you are eating terrine or pan-fry. Foie gras is a delicious food, and its practice is constantly changing with the cooking trend. If you want to eat foie gras with China flavor, go to "Made in China" and try their original foie gras, which is fried first, then wrapped with fennel powder and coriander, and eaten with sesame cake, plum puree chutney and shredded onion. It has the flavor of Beijing roast duck. Aaliyah tried to interpret the traditional French restaurant cuisine with modern methods, and it was no less than using foie gras and truffles with cherry, Sautel wine jelly and cream omelet slices.
of course, if you don't want to run that far, you can also buy instant foie gras in the store. However, it should be noted that if "Mousse" or "Cr ème de Foie Gras" is written on the can, it is not 1% pure foie gras. To eat pure foie gras, you have to choose "Bloc de Foie Grasd'Oie". Another way is to buy cooked foie gras in a restaurant.
a word of caution: it's not cheap to try foie gras, but a little of it will be enough for you to enjoy for a while. In addition, we don't have to worry about the impact of foie gras on cardiovascular health. According to the people who make foie gras, the high content of foie gras is unsaturated fat (that is, good fat), which is said to be good for the heart. Of course, everything should be enough.
[ Edit this paragraph] Material selection
The raw materials of this famous dish are hard to come by. First, the geese born in spring are carefully selected and spoon-fed with a feed mainly mixed with wheat, corn, fat and salt, and at least 1 kg of feed is stuffed every day for at least 4 weeks until the goose's liver is stretched. These foie gras generally weigh 7 grams to 9 grams.
In addition, the color of FoieGras is also very important. Injured or damaged foie gras is not used. Only those pure goose or duck livers can be called "foie gras".
however, even if qualified foie gras is selected, it is important to preserve it. It is reported that under normal circumstances, fresh foie gras can only be kept for 24 hours, and the storage temperature is between and 2 degrees.
[ Edit this paragraph] Cuisine
Orange French foie gras
Ingredients:
French fresh foie gras, salt, pepper and brandy
assorted spices, orange, olive oil and apple vinegar
Steps:
Properly season the liver, marinate the mixed spices and brandy for 8 hours, and bake it for about 6~8 minutes with slow fire and water.
take out the foie gras, slice it in a plate after cooling, put one orange in a plate, take part of the pulp, mix orange juice with olive oil and apple vinegar, and pour it around the cold foie gras.
The traditional method of making French foie gras is briefly introduced: remove the skin film on the surface of foie gras (about 13g), cut open the foie gras and take out the blood vessels, sprinkle with salt (12g), pepper (appropriate amount), sugar (4g) and nutmeg powder (appropriate amount), then pour brandy (one tablespoon) for about half an hour, and then marinate. What needs to be explained here is that foie gras is not a seasoning for making foie gras into paste. The "foie gras" in French cuisine is similar to "cake" or "frozen" in China, such as "pig's ear cake" and "crystal dish hoof". Generally speaking, foie gras is most used for frying vegetables, and it is often eaten with bread or toast. At present, there are two kinds of foie gras in the market, which are canned in iron and packed in glass. The shelf life is about 2-3 years. The bigger the lump in foie gras, the stronger it is. It should be noted that there are many products in the market that are not pure foie gras, but "miscellaneous liver sauce" mixed with other ingredients
suitable for people of all ages
Main ingredients: 15g
Accessories: apples, potatoes, carrots, flour, black pepper, red wine, and a little boiled juice
Ingredients: sliced carrots and eggplant. You can make different sauces according to different tastes. The basic raw materials for cooking sauces are beef bones, onions, celery and carrots, plus tomatoes and ketchup. Then put all the raw materials in the oven and bake them at high temperature for at least 3 hours. In general, you can choose refined beef powder for cooking juice at home. When preparing, pour boiling water on the refined beef powder, then add a little salt and boil it in boiling water. At home, you can thicken it slightly to make the juice thicker.
nutritional analysis: it is rich in vitamin D. it tastes soft, delicate and nutritious. If you want to be fashionable, you should match it with red wine, and the taste will be more delicious.
Production process:
1. First, slice the foie gras, sprinkle with black pepper and salt, dip it in flour, and heat it with a torch.
2. Put the foie gras in the oil, and fry the liver on both sides with medium fire. The fried foie gras is golden yellow. Foie gras slices of about .8 cm should be fried for about 5 minutes.
3. Peel and core the apple, and then slice it. Then dip it in flour and fry the apples in medium fire until golden brown. Carrots and mashed potatoes are fried to golden brown, and apples can help relieve boredom. Foreigners and China people eat differently. They like to eat fruits and cooked food together, which can get rid of boredom.
4. Mix the boiled juice, pour it on apples and foie gras, and serve with colorful side dishes such as carrot slices and eggplant slices.
secret foie gras raw materials:
ingredients: 25g of fresh foie gras, 5g of onion, 2g of red pepper, 1g of ginger, a large piece of tin foil, 1 bamboo sticks and 1g of garlic. Seasoning: 5 grams of peanut oil, 15 grams of salt, 5 grams of monosodium glutamate, a little pepper, 1 grams and 2 grams of sesame oil.
Method:
(1) Slice fresh foie gras, slice onion, slice red pepper, peel ginger and cut rice, and cut garlic into rice.
(2) Add a little Shaoxing wine, salt, monosodium glutamate and pepper to the foie gras for 1 minutes, and string the foie gras, onion and red pepper alternately with a bamboo stick.
(3) Boil the pan and add oil. When the oil temperature is 1 degrees, add the goose liver skewers, fry them until they are just cooked, leave a little oil, add ginger rice and garlic rice, add the goose liver skewers, add the remaining salt, stir-fry with monosodium glutamate, pour sesame oil on them, wrap them in tin foil, and put them in a dish.
Features:
When stringing foie gras, string it alternately with onion and red pepper.