Fried scallops with goose liver sauce(e gan jiang jian xian bei )

Fried scallops with foie gras sauce

Raw materials for fried scallops with foie gras sauce:

3 pieces of French foie gras sauce, 6 pieces of fresh scallops, 6 pieces of asparagus, 100g onion, 30g carrot, 20g onion, salt, sugar, Taibai powder

Processing steps of fried scallop with goose liver sauce:

1. Soak the scallop in water, that is, soak in ice water and cool it quickly. Take it out and cut it half deep on the side. Add green onion, ginger, salt and wine for about 10 minutes. Then fry it until both sides are yellow. Serve.

2. Take the stamen part of asparagus and blanch it with salt water for plate decoration.

3. Take out the foie gras sauce, fry it slightly, place it on the fresh shellfish, pour on the sauce and decorate it with asparagus.

Fried scallops with goose liver sauce

Fried scallops with foie gras sauce is a delicious food, the main ingredient is French foie gras sauce.

characteristic

With the combination of materials and craftsmanship, it presents an elegant dish appearance. It melts at the entrance and tastes delicious

raw material

3 slices of French foie gras sauce, 6 scallops, 6 asparagus sticks, 100g onion, 30g carrot, 20g onion, slice, stir fry with salt, and grind into mud sauce. Seasoning: salt, sugar, Taibai powder

Production process

1. Soak the scallop in water, that is, soak in ice water and cool it quickly. Take it out and cut it half deep on the side. Add green onion, ginger, salt and wine for about 10 minutes. Then fry it until both sides are yellow. Serve. 2. Take the stamen part of asparagus and blanch it with salt water for plate decoration. 3. Take out the foie gras sauce, fry it slightly, place it on the fresh shellfish, pour on the sauce and decorate it with asparagus.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : E Gan Jiang Jian Xian Bei