How to eat snow fish and foie gras in the restaurant

1. Pan-fried foie gras Foie gras is a repertoire in Western restaurants, in fact, such a delicacy can be made at home. Method 1: Put the pan-fried foie gras pieces and pan-fried mushroom slices into a square tin box and gently squeeze them to make the surface flat, then press the surface with a heavy object and leave it in the refrigerator overnight to make it lumpy.

On a plate, pour over a sauce made from 4 parts extra virgin olive oil, 1 part red wine vinegar and truffle slices; Take the fresh mango, cut a little to make mango jam and garnish on the foie gras mushroom pie; Spread a circle of lettuce leaves and a few small carrot slices around, which is delicious and beautiful. Preparation method (2): Put the cooked duck slices into a square tin box, squeeze the surface to compress and form, and cool in the refrigerator for 24 hours to obtain the texture and chewiness of the duck.

A few raisins and a dash of French cognac can be added to the green apple sauce to give it a special flavor. The sauce is made from rosemary, tomato juice and jasmine tea leaves, which are concentrated 4 to 1. Production method (3):

Simmer the foie gras in a delicious chicken broth for an hour. This method completely retains the rich and smooth taste of foie gras, while also absorbing the flavor of the chicken broth. 2. Crispy foie gras tofu Chop the French foie gras into fine pieces and mix the ingredients with the cloth-wrapped tofu, stir together, steam, and wrap a layer of crispy pulp on the outside and fry it.

When done, the skin is crispy and refreshing on the outside, and the inside is soft, and it tastes like kissing.