Foie Gras and Lotus Root Folder with Leek Sauce

Name: Foie Gras and Lotus Root Folder with Leek Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Chicken breast; 100g Lotus root; 80g Chives; 80g Foie gras; 80g shrimp; Some Tomato skin; Some Bread crumbs; Some Salt and pepper; Some Crispy powder

by Twenty-four solar terms with flavor

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Foie gras has always been the most famous delicacy in France. People from all over the world will specify to taste it when they travel to France, and they will also buy canned fresh liver pate to take home.
Let’s share the foie gras and lotus root tongs with leek sauce, a Chinese cook master and teacher Ruan Lei from Qingxi Dajia. It combines three different ingredients: leek, lotus root, and foie gras. This dish is excellent in terms of color and taste.

Ingredients

Foie Gras and Lotus Root Folder with Leek Sauce

1. Boil the leeks from the pot and boil them in water for a minute, then remove them and rinse them under cold water.

Foie Gras and Lotus Root Folder with Leek Sauce recipe

2. Chop the leeks after showering, and put them in a food processor to smash them into juice.

3. Pour the beaten leek juice into an appropriate amount of crispy powder and stir evenly.

4. Wash the lotus root, peel it off, and cut it into slices.

5. Mix the foie gras, chicken breast and shrimp, and then chop into minced puree.

6. Add the crushed mud and put it in the middle of the two lotus roots to make the shape of a lotus root clip, sprinkle an appropriate amount of crispy powder.

7. Use chopsticks to put the prepared lotus root clip into the leek juice soaked, then heat up the pan to heat the oil, then put it down for frying.

8. Fry it until crispy, remove it, and place it aside to control the oil.

9. Leave a small amount of oil in the bottom of the pan, pour the prepared bread crumbs and stir fry.

10. Sprinkle a small amount of salt and pepper, pour in the lotus root folder, stir-fry evenly, and you can get out of the pot.

11. Coupled with a nice decoration, a perfect lotus root folder with leek sauce and foie gras is ready!

Tips:
It is absolutely attractive to put it on a family banquet. Do you want to feel the combination of leek juice and lotus root? This dish is also a dish created by Mr. Ruan Lei of Qingxi Daojia. It has been praised by many chefs at home and abroad at the international dish research and development conference. You can also learn it at home!

The picture comes from Qingxi International Home Economics University, if you like it, you can follow it and like it!