French Red Wine Fried Foie Gras

Name: French Red Wine Fried Foie Gras
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 slices Foie gras; 1 apple; a little Salt and pepper; 2 tablespoons Sour Plum Sauce; 3 tablespoons Premium dry red wine; Some butter; Some Crispy Fried Powder

by Aquatic protactinium

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Foie gras is known as the top three cuisines in the world. It is a traditional French noble food and is known as the "emperor on the table". As a noble delicacy, the consumption of fatty liver is regarded as a symbol of wealth and dignity. The fatty liver is fresh, tender and delicious, with a strong fragrance, and is known as the "King of Green Food" for its naturalness, nutrition and health!
Goose fat liver contains 40%-60% fat, which is equivalent to the cream used to decorate cakes. Among these fats, unsaturated fatty acids account for 65% to 68% of the total fat, and the other third are saturated fatty acids. In addition, every 100 grams of foie gras contains 4.5-7 grams of lecithin, which is 3 times that of normal foie gras. The unsaturated fatty acids in the goose liver, containing copper, triacylglycerol, lecithin, deoxyribonucleic acid and ribonucleic acid, have high medicinal value. It can increase enzyme activity in the body, regulate calcium and phosphorus metabolism, lower blood cholesterol levels, soften blood vessels, and prevent cardiovascular diseases.

Ingredients

6 slices Foie Gras
1 Apple
a little Salt And Pepper
2 tablespoons Sour Plum Sauce
3 tablespoons Premium Dry Red Wine
Some Butter
Some Crispy Fried Powder

French Red Wine Fried Foie Gras

1. Peel the apple and cut into thick round slices. Remove the core of the apple. Dip sugar on both sides. Heat a little butter in a pan and fry the apple slices dipped in sugar over low heat.

2. It is best to half-frozen foie gras, sprinkle a little salt on both sides, marinate with pepper for a while, and dip a thin layer of frying powder on both sides.

3. Fry the apples until they are golden brown and soft, and then add a little butter in the frying pan of the apples. When the oil temperature is 50% hot, put the foie gras covered with thin fried powder and fry on both sides over medium heat for 3 to 3 times. 4 minutes, the skin is slightly yellow and crispy, and it is out of the pot

4. Two spoons of sour plum sauce, three spoons of dried red, add a few drops of starch to make the sauce, put it in the pan where the foie gras was fried just now, heat it up quickly