"Let's make foie gras apple pie first. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ”

Zhang Shan knew that the dishes for consumption should work, and the next thing was to come to some "hard dishes".

This is a French dish.

The French know how to eat, and they are particular about eating. French cuisine is popular all over the world. The French love to eat snails and frog legs, and the most expensive dish is foie gras. Europeans rank foie gras, along with caviar and truffle, as "the world's top three delicacies".

If you haven't tasted foie gras, you can't really eat French food.

If we make an analogy, foie gras is as precious as shark fin and sea cucumber in our Chinese food. This famous dish pushes the romance of French cuisine to the extreme.

And foie gras apple pie also has the effect of moistening the intestines and soothing the nerves, it will be ten o'clock, I think this foreigner is also a person who usually likes to stay up late, or he would not come to eat at such a late hour.

For apples, use Shandong Red Fuji apples, which are sweet and delicious, and of high quality.

I saw Zhang Shan pinch a big red apple with his thumb and middle finger, and then turn the apple with his other hand.

The knife flashed around the flowers, and the knife technique was skillfully used.

The apple peel in Zhang Shan's hand was delicately cut, and the apple peel fell to the ground in a spiral shape.

Zhang Shan then threw the peeled apple into the air, and when Zhang Shan cut it, the kernel was also cleaned.

After peeling the apple and removing the core, Zhang Shan picked up the apple peel and ate it~

Apple peel is rich in antioxidants and bioactive substances, and eating apple peel is good for health. (the one who is not sprayed with pesticides...... ）

Then Zhang Shan brushed the baking tray with oil, arranged the apple slices neatly on top of each other in the baking sheet, and sprinkled with salt and pepper.

Foie gras is a fresh orange color.

This famous dish is carefully selected and the raw materials are not easy to come by.

The first is to carefully select geese born in the spring and feed them in a "cramming" style with a mixture of wheat, corn, fat and salt, stuffing at least 1 kg of feed every day for at least 4 weeks, until the goose's liver is stretched. These foie gras generally weigh between 700 and 900 grams.

In addition, the colour of the foie gras is also important, injured or damaged foie gras is not used, only those pure foie gras can be called "FoieGras" ("foie gras" in French).

However, even if a good foie gras is selected, it is important to preserve it. In general, fresh foie gras can only be stored for 24 hours at a temperature between 0 and 2 degrees.

Foie gras, which is so delicate, requires a lot of cooking skills from the chefs, and mastering the heat is a big test.

There is an unwritten rule when cooking foie gras, when the chef frying the foie gras over low heat, the chef can only turn the foie gras once, so as to fully ensure the tenderness and nutritional value of the meat.

Cut the foie gras into small squares and sprinkle evenly over the apple slices.

Then prick a fork in a few rows of holes in the puff pastry, then cover the apple slices and foie gras, and gently fold the extra edges into the baking pan.

Then Zhang Shan stirred the milk and egg yolk evenly and brushed it on top of the puff pastry with a brush.

Use the Heat Master to keep it hot!

Foie gras contains a sweet and oily glutamic acid, which gives it an attractive aroma when heated.

The scent pierced the oven and stimulated everyone present.

Yang Chen also sat next to him and looked at Zhang Shan after delivering the meal, when the tempting smell of foie gras wafted in, and Yang Chen couldn't believe it.

Yang Chen has never eaten this thing, and the liver he usually eats has a fishy smell, so Yang Chen never likes to eat liver things, but this foie gras smells extremely delicious.

Zhang Shan saw that the puff pastry turned golden brown and knew it was time to get out of the oven.

Remove and wait for 2 minutes, then place the baking tray on top of a large plate, cut and serve with the fried duck breast slices.

Freshly baked foie gras apple pie is brightly colored.

Golden apples and foie gras are firm and plump.

The fried duck breast slices are crispy and charming.

Garnish with another pinch of parsley.

Yang Chen stood up excitedly, his eyes fixed on this dish. Step by step, move towards the plate.

Yang Chen was fantasizing: he was stepping on a big red apple, the coriander had grown into a towering tree, and the coriander tree was bearing a beautiful pan-fried duck breast slices and foie gras......

"Yang Chen, Yang Chen"

Zhang Shan's voice echoed in Yang Chen's mind, and Yang Chen came back to his senses and found that his clothes had been soaked with saliva.

"Get this dish out." Zhang Shan said.

Yang Chen was very reluctant, but he was still staring at the back of the plate.

Zhang Shan said helplessly: "Hurry up and send it out, there are some more, come back for you to eat." ”

Yang Chen saw another plate and served some of it, so he rushed out happily.

But Song Qi would not be polite to Yang Chen, and immediately took the chopsticks and ate them......

Smith also moved his index finger when he saw the dish on the table.

Even if he has eaten countless delicious dishes, he can't resist the temptation of this dish.

The dishes are beautifully presented and have a pleasant aroma, and Smith is almost like a work of art.

The fork stopped halfway down, he couldn't bear to spoil the dish.

"That's right, shoot it down." Smith thought about it and immediately took out a professional camera to film the dish.

Then I relaxed and ate without any scruples.

When the foie gras is heated to 35°C, the fat begins to melt, giving it a melt-in-your-mouth feel.

"Ahh

Hardly anyone can resist the melt-in-your-mouth taste of foie gras at 35°C, whether it's Julius Caesar's favourite foie gras with figs or foie gras served directly with toast at brunch. Some say that the rich taste of foie gras is like a wet kiss, while others say that it is a sinful temptation.

Foie gras is called FoieGras in French, and the word Gras itself means top. It is rumored that the foie gras used in high-end Western restaurants in Beijing and Shanghai is actually duck liver. This rumor is true, but it is not a fake act of selling dog meat with a sheep's head, but FoieGras originally meant fat liver. According to the French gastronomic encyclopedia Larousse Gastronomique, Foie Gras is "the liver of a fattened goose or duck fed in a special way." "If you are more serious, you can tell the difference between foie gras and foie gras by the color of the label: foie gras is golden yellow, and foie liver is ivory." "FoieGrasGoie" is foie gras, "FoieGrasDuCanard" is foie gras. The difference between the two is not really that obvious – only the seasoned gourmets believe that the foie gras is richer and softer than the foie gras.

Smith couldn't help but praise.

"This is Sauternes noble rot sir, please use it slowly!" Zhang Shan came out with a glass of red wine at this time and said.

"At this time, it was specially gifted~" Zhang Shan said again.

Smith was awakened by Zhang Shan's words.

Seeing that Zhang Shan took a glass of red wine, he also nodded secretly.

This sweet white wine was originally intended as an after-dinner drink, but whether it is sautéed foie gras or foie gras, it has become a golden rule after Bordeaux discovered that Sauternes maximizes the richness of foie gras.