Foie gras is a traditional French dish, called "FoieGras" in French. Among them, "Gras" means top-notch, and the status of foie gras in French cuisine is evident. This famous dish pushes the romance of French cuisine to the extreme. Some people even say that foie gras is the most suitable Western dish for women. French foie gras is usually fried over low heat and served with port wine or dark sauce. Another way to eat it requires "special processing". This kind of foie gras mixed with other ingredients is usually cooled after being cooked, then sliced ??into cold dishes, and can also be enjoyed with sauce. Ingredients typically added to this foie gras include cognac, armagnac, port and truffles. Deda's specialty: Apple is used as an ingredient when making Deda's foie gras. Apple is a commonly used ingredient in Western food. It is used to remove the greasiness in Western food. After special treatment, apples will emit a special fragrance, sour and sweet. Cooking skills Such delicate foie gras requires a lot of cooking skills from the chef, and mastering the heat is a big test. De Da chef has an unwritten rule when cooking foie gras. When frying foie gras over low heat, the chef can only turn the foie gras over once. This fully ensures the tenderness and nutritional value of the meat. France is recognized as a gourmet paradise, and foie gras is one of the most amazing delicacies. According to the definition of "Larousse Gastronomipue", France's most famous gastronomic encyclopedia, foie gras is "the liver of a goose or duck fattened by a special method." Some people may have objections to this method of force-feeding, but for those who like to eat foie gras For people of all ages, this luxurious delicacy is unparalleled. "Le" has tracked down the most delicious foie gras in Beijing for you, allowing you to enjoy the melt-in-your-mouth deliciousness while also learning some knowledge about foie gras. Foie gras is not actually a French patent. The ancient Egyptians had long discovered that wild geese would eat a large amount of food before migrating and store energy in their livers to adapt to the needs of long-distance flights. The wild geese caught during this period also taste the most delicious. Naturally, people immediately thought of force-feeding (the Chinese have long used this method to make duck meat more delicious). This method spread from Egypt to Rome and then to France. The most famous foie gras today comes from southwestern France and Strasbourg, and gourmets still argue over which region has the better foie gras. Recently, China has joined the competition: farms in Shandong and Yunnan are producing foie gras with a taste so authentic that even the French have to admit. This is truly remarkable. Nowadays, many restaurants in Beijing serve foie gras, and the cooking methods are different. Our food tipsters did some tracking and come up with our recommendations. You'll know whether you're eating foie gras (terrine) or pan-fry when you taste one of our recommendations. Foie gras is a delicacy, and its recipes are constantly changing with culinary trends. If you want to eat foie gras with a Chinese flavor, then go to Made in China and try their original fried and then coated with fennel powder and coriander seeds served with sesame pancakes, plum puree chutney and green onions. The shredded foie gras bar has the flavor of Peking duck. Aria attempts a modern take on traditional French restaurant fare, with foie gras and truffles paired with cherries, Sauternes jelly and slices of brioche. Of course, if you don’t want to travel that far, you can also buy ready-to-eat foie gras from the store. However, be aware that if the can says "Mousse" or "Crème de Foie Gras" (Crème de Foie Gras), it is not 100% pure foie gras. To eat pure foie gras, you have to choose “Bloc de Foie Grasd’Oie” (Bloc de Foie Grasd’Oie). Another way is to buy prepared foie gras from a restaurant. A word of warning: Foie gras isn’t cheap, but a little bit will last you a while. In addition, we don’t have to worry about the impact of foie gras on cardiovascular health. According to people who make foie gras, foie gras contains a high content of unsaturated fat (that is, good fat), which is said to be good for the heart. Of course, everything must be done in moderation.
This time I will teach you a new method of foie gras: 1. Take the foie gras out of the refrigerator and defrost it naturally 1-2 days in advance. 2. Rinse the foie gras with water, divide the foie gras into two halves and remove the gluten. 3. Slice the foie gras into 4*4*2cm or 4*4*4cm squares. Note: The knife used to cut foie gras should be wetted with water to prevent sticking, otherwise it will affect the appearance of the foie gras slices. Extra chopped irregular foie gras can be used to make foie gras pate. 4. Soak the foie gras slices in half a ounce of brandy, then add salt, spices, etc., mix together, and marinate for a while. Note: Foie gras is extremely tender and requires careful care. 5. Before cooking, drain the excess juice from the foie gras slices, and then coat the foie gras slices evenly with dry starch. Just a thin layer is enough, not too thick. Wrap it evenly and pat off excess starch. Place it on a napkin or dry towel to help absorb the water of the foie gras. 6. Boil half a pot of water, add a few slices of ginger, turn the heat to medium-low after the water boils, put the foie gras slices in the pot and cook for about 5 minutes, take them out and put them on a plate. If you control the fire well, the starch wrapped around the foie gras slices will not fall apart. If it does, the fire is still too high and needs to be lowered. You can check the rawness of the foie gras according to the actual situation. Use chopsticks to poke it to see if the inside of the foie gras is fully cooked. If you like to eat raw, you can check the actual situation. The cooked soup can be made into a soup pot, which is very delicious. 7. Heat the oil in another pan, heat the oil to 60%, add onions, dried chili peppers and other ingredients and stir-fry, then add your favorite accessories such as sauce, cumin, brandy, etc., stir it over high heat twice, and drizzle with red oil. Serve with foie gras topping. 8. Pour the toppings onto the plated foie gras slices, and a delicious foie gras with good color, aroma and taste is ready. Please give it a try when you have time. Share the delicious food with everyone!