Drunken foie gras with oyster sauce and vinaigrette

Overview

Foie gras is the most famous delicacy in France. It has always been a favorite of gourmets and a favorite of animal rights activists. Although nutritionists believe that foie gras is not in line with modern healthy diets, this delicacy is still popular around the world. Drunken foie gras with oyster sauce and vinaigrette, made with Huadiao wine and sorghum wine to make a springy jelly, plus a sauce made from Lee Kum Kee oyster sauce and vinegar. It is a creative dish with rich layers, combining Chinese and Western styles. If you use commercially available high-quality foie gras, this exquisite delicacy is absolutely simple, and you can enjoy French exquisite meals at home.

Tags

• high-end
• french cuisine
• baoding kangle vinegar
• clear water
• fish gelatin powder
• foie gras
• huadiao wine
• lee kum kee oyster sauce
• sorghum wine
• sugar
• bean curd skin

Ingredients

Steps

1. 1 How to make Huadiao jelly: Mix Huadiao wine, sorghum wine, water and isinglass powder together, put it in the microwave for 30 minutes, stir until the isinglass powder is completely melted, cool and refrigerate it;

   

2. 2 Refrigerate for more than 30 minutes to completely solidify to make Huadiao gel;

   

3. 3 Oyster sauce vinaigrette: Mix Lee Kum Kee oyster sauce, Baoding Kangla vinegar and sugar evenly until the sugar melts;

   

4. 4 Prepare foie gras;

   

5. 5 Cut the foie gras into pieces using a mold;

   

6. 6 Cut the bean curd skin into desired size;

   

7. 7 Heat the oil in a pan over low heat and fry the tofu skin;

   

8. 8 Arrange the foie gras, bean curd and Huadiao jelly on the plate as shown in the picture, and serve with oyster sauce and vinaigrette for dipping.