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2024
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03
Can the sake foie gras not be fragrant when made like this?
It is reported that sake foie gras is a common practice in cold dishes.
It is reported that sake foie gras is a common practice in cold dishes. Although there are many processing steps, as long as people master its preparation method, they can make multiple foie gras cold dishes. However, it is hereby declared that selecting good foie gras is the key to making every foie gras cold dish.
Ingredients: 1 bag of frozen foie gras, 300g of sake, 1 box of pure milk, salt, rice wine, homemade chicken oil, ginger slices, and scallion sections.
Method:
1. Thawing:
Open a bag of foie gras, put it in a basin, rinse with flowing water for 4 hours to thaw and remove blood stains.
Explanation: Due to the large size of the entire foie gras, it is important to thaw it thoroughly first.
2. Soaking:
8 hours.
Explanation: Take out fresh milk and soak the foie gras in it. This process is mainly to enhance the aroma of foie gras and play a role in bleaching it.
3. Knife modification:
Remove the soaked sake foie gras and cut it into crescent shaped pieces (first cut a small liver leaf, then vertically cut the other large liver leaf into two halves), totaling three pieces.
Explanation: Changing the knife is mainly for the convenience of steaming and flavoring.
4. Steaming with added ingredients:
Take another bowl, first add water and a little milk, then add ginger slices, scallions, sake, refined salt, and rice wine. Steam in the steamer for 20 minutes before removing.
Explanation: When adding ingredients, it is necessary to add a little more sake to highlight its aroma and flavor; Add a small amount of salt for a light base flavor, but avoid being too heavy. Also, it is important to control the steaming time to avoid being undercooked or over cooked.
5. Slicing:
After cooling down, scoop out the oil on the noodles and store them in the refrigerator. When serving, take them out, cut them into pieces, and place them on a plate with crushed ice. Garnish slightly to serve.
Explanation: Due to the high fat content of foie gras, there will be a large amount of oil left after steaming, which needs to be scooped out and stored. When slicing, the movements should be stable, accurate, and light to prevent the foie gras from becoming "hairy" and not smooth.
Features: Sake foie gras is smooth and refreshing, with a pure and clear aroma.
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