Drunken Foie Gras with Oyster Sauce Vinaigrette

Name: Drunken Foie Gras with Oyster Sauce Vinaigrette
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Foie gras; piece Melaleuca; Some Lee Kum Kee Oyster Sauce; Some granulated sugar; Some Balsamic vinegar; 10ml White wine; 10ml Huadiao Wine; 3g Fish film; 10ml Shimizu

by West Horse Gardenia

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In the activity of Demystifying Happiness], all eight dishes are my favorite. The dish of drunk foie gras with oyster sauce vinaigrette has not started for a long time, but the foie gras can not be bought, so I originally planned to give up and use chicken liver and duck liver instead. Still a bit unwilling to give up, finally I finally bought it online. But the purity is not very high. The taste is really good.
Foie gras is a traditional French dish. Foie gras is processed from foie gras as a raw material. It is a traditional western delicacy. It has a strong fragrance, mellow taste and rich nutrition. It is deeply loved by the masses. "

Ingredients

Drunken Foie Gras with Oyster Sauce Vinaigrette

1. The fish film is soaked in water to soften it.

Drunken Foie Gras with Oyster Sauce Vinaigrette recipe

2. Pour in Huadiao wine.

3. Then add white wine.

4. Add water. Cook on low heat until the fish gelatin is completely melted.

5. Pour the Huadiao jelly water into the container and put it in the refrigerator for more than 2 hours.

6. Take out the solidified Huadiao Jelly and cut into small cubes for later use.

7. Prepare foie gras and Lee Kum Kee oyster sauce.

8. In a small bowl, add Lee Kum Kee oyster sauce and balsamic vinegar sugar and stir to form oyster sauce vinaigrette.

9. Cut the yuba layer into pieces larger than the foie gras. Add warm oil.

10. Fry until golden, remove the yard and place on the plate.

11. Open the foie gras.

12. Gently buckle out and place on top of the fried bean curd layer.

13. Put the chopped flower carving jelly on the foie gras.

14. Just add oyster sauce and vinaigrette.

Tips:
The isinglass should be soaked in advance to soften. The adjusted Huadiao Jelly Water should be placed in the refrigerator for more than 2 hours. Use low heat to deep-fry until yuba layer.