Chapter 476 Qiu Zhenhua: I want to accept Qi Siming as my disciple. Can you help me... [Please subscribe]

"Sizila la la..."

The foie gras in the pot were fryed with a lot of yellow oil, which had a strong fragrance.

Qi Siming was a little unfamiliar with Western food and asked curiously:

"Can you turn it over?"

Lin Xu said with a smile:

"It's not OK, I still have to continue frying."

As he said that, he brought a plate, poured some red wine into it, put the raw foie gras on the chopping board, and soaked it in red wine.

The second way to make foie gras is to wrap the noodles and fry them directly.

In order to make the taste better, foie gras are usually marinated with red wine. The fryed foie gras will have a faint aroma of wine, making people feel like eating red wine ice cream.

In addition, if the quality of foie gras is average, it will have a slight odor. Marinated with red wine, it can clean up this odor.

Put it in and flip it down so that both sides of the foie gras are covered with red wine.

After finishing the preparations here, Lin Xu returned to the stove again, and the foie gras in the pot ooze ooze out. It should be possible to turn over depending on the heat.

However, before turning, you should also add some essential condiments for Western fried and grilled dishes - black pepper and large grains of salt.

Lin Xu took the pepper grinder and sprinkled some chopped pepper and large grains of sea salt on the foie gras.

Soon, the foie gras oil fryed out the aroma of pepper.

"Well, the fragrance is stronger."

Qiu Zhenhua said with a smile:

"Black pepper is really the soul of Western food. Almost all meat cannot be separated from this condiment."

Lin Xu held the spatula in one hand and the foie gras in the pot with the other hand. He quickly flipped it to flip the foie gras.

The fried foie gras is brown in color and exudes a strong umami flavor.

There is no need to taste it at all, the taste and appearance alone make people drool.

Especially after frying foie gras, the delicious fragrance emits is simply heart-warming.

After finishing all, he said to the camera:

"Food gras can easily melt at a temperature of 40 or 50 degrees, so when frying, the temperature in the pot is slightly hot to allow the surface to be burnt quickly, so that the foie gras can be prevented from melting."

This is actually the same as giving meat oil to Chinese food.

When oil is over, the surface of the meat will be quickly dehydrated and zoomed in the hot oil, while the moisture inside the meat will be firmly locked.

The reason why dishes such as stir-fried meat in restaurants taste more tender is because there are too many oily steps.

Lin Xu sprinkled some pepper and large grains of sea salt on this side again.

To be honest, pepper and salt are not necessary, because the taste of the sauce is enough to highlight the flavor of foie gras.

But after putting it, the taste will indeed increase significantly.

Especially for foie gras of average quality, pepper can clean up the odor.

I have to say that there was a reason why the Daying Empire beat the whole world for pepper, but the cooking level of the Daying Empire itself...

It was such a waste of time that the pepper I snatched away.

This side was also fried. Lin Xu used a shovel to shovel the two sides of browned foie gras, carefully placed them on the slices of bread on the plate, and then placed a slice of fried apple slices on the foie gras.

Fruit, foie gras, bread slices, and three ingredients are stacked together, neatly and a little bit of confusion, which looks quite beautiful.

Scoop a spoonful of the first-made sauce and pour some on the apple slices. This is not only an embellishment, but also adds flavor to the delicacy.

Then pour the remaining sauce on the other side of the plate.

When pouring, the spoon was quickly drawn to make the sauce scattered into a curve. The whole dish immediately looked much "Western" and the white plate did not look so monotonous.

"The Michelin style came out all of a sudden. Has Boss Lin studied Western food?"

Qi Siming was very curious. He said that he was not good at making Western food, but he was so professional. Not to mention anything else, just using a spoon to pull the sauce into a beautiful arc, which is not something newbies can do.

Lin Xu said with a smile:

"No, I just watch the Western food in movies and TV shows, so I followed it."

In fact, his skill has nothing to do with Western food, it is the skill of placing a plate at work.

Whether it is Chinese or Western food, even if you just put a steamed bun on a plate, the skill of placing the steamed buns can be effective, and placing the steamed buns on the plate can enhance the beauty.

While speaking, Lin Xu pinched two rosemary sticks and put them on the apple to embellish it. This dish of fried foie gras is ready.

No matter how you do it or look, it is impeccable.

Geng Lishan, who was sitting not far away, said with a smile:

"I originally thought that Xiaoyou Lin only knows Chinese food, but I didn't expect that Western food is so good. It's really eye-catching. I don't know what surprises there will be next."

After Lin Xu finished placing the tray, he placed it on the workbench aside and asked the photographer to take a close-up.

He did not make any stops himself and began to use the second method to make foie gras.

This method is not to wrap bread flour.

When frying, wrap it with breadcrumbs, and the surface of the foie gras is crispy. This crisp texture can make the softness and melt-in-the-mouth of the foie gras more perfectly.

But for those who don’t like puff pastry, this foie gras is somewhat not pure enough.

If you want to experience the pure taste of foie gras, you should soak the red wine and marinate it, then put it in a skillet for frying.

Soon, the pot heats up.

Lin Xu took the kitchen paper and wiped off the excess red wine on the surface of foie gras, and then put it into a pan.

The main reason for wiping is that I have to worry about the excessive red wine, which will change from frying to cooking, which will easily melt the foie gras.

The next steps are similar to the moment. Fry both sides and take them out and place them on the bread slices.

Foie gras is different from other ingredients. It is tender and easy to melt, so you can't turn it over too much. After putting it in the pot, you can basically turn it out of the pot once.

If it is turned frequently, it may break up the foie gras and harvest a plate of foie gras like tofu dregs.

Two pan-fried foie gras were prepared, Lin Xu said to the camera:

"The classic method of foie gras is these two. To put it bluntly, it is the difference between wrapping with powder and not wrapping with powder. When the three layers are coated with apples, pineapples and other fruits, and when the two layers are coated with foie gras and bread, there are no fruits... Next, I will show you the third method of foie gras."

He placed a raw foie gras on a plate, then brought a hand-held spray gun, ignited it and roasted it with a blue flame on the foie gras.

The temperature of the flame is very high, and the surface of foie gras immediately turns yellow and the fragrance begins to spread.

Compared with frying, the high-temperature roasting temperature comes more directly, allowing the surface of foie gras to mature faster, and the fragrance and oil are more locked into the foie gras.

Qiu Zhenhua knew that Lin Xu was competing with the TV station today, so he didn't say much, so that he could give Lin Xu more shots during post-recording.

But now seeing this high-temperature roasting cooking method, I couldn't help but say:

"This is a great move, and it's much more difficult than the one I just fryed, because the flames heat up faster, and it may be a few seconds away, and the foie gras you make will be very different."

This is a bit like how to eat mullet roe in Japanese cuisine.

This is also the case when you burn it with flame and start eating. The distance, temperature, time, etc. of burning are strictly required, and the difference is a slight mistake.

After baking one side, Lin Xu turned to the other side and continued baking.

Bake both sides, take a clean plate again, put a slice of fried bread, and then put the baked foie gras.

This time I won’t add fried apples because this foie gras roasted on fire is tender and does not match the taste of the apples very well.

Apart from apples, the sauce I made before can no longer be used.

Because the most suitable ingredients for this roasted foie gras are another Western delicacy - caviar.

Lin Xu took out a small jar of caviar, opened it, and scooped out some with a small spoon and placed it on the foie gras.

There is no need to match anything else, and these small pearl-like caviars alone have already shown the style of this dish.

"You can try the first two at home. This is a home-cooked dish, which is not difficult. Moreover, the amount of sauce can be adjusted according to their own taste. The sauce selection is also quite diverse, basically fruit sauces are fine."

After Lin Xu finished speaking, he held the roasted version of foie gras and said:

"As for this approach, it is usually done by creative high-end Western restaurants. Non-professionals should not try it rashly, because it is too dangerous and can easily burn yourself. Moreover, the foie gras you make may not taste good."

After he finished explaining, the three kinds of foie gras were about to be tried.

Zeng Xiaoqi sat in front of the camera with a knife and fork, staring at the foie gras in the plate, and couldn't help swallowing her saliva:

"I originally wanted to lose weight, but now it seems that I can only eat enough before talking about it... I have to ask Mr. Chen if he is fat or not, he will go on strike."

Geng Lishan, who was standing beside him, said:

"Even if Xiaoyou Lin cheated on netizens, I even cheated on me. Even Michelin three-star restaurants may not be able to cook roasted foie gras. You can make it so easily, but you are not good at Western food..."

He picked up the knife and fork and tried the foie gras in the pastry first.

Press the apple, foie gras and bread slices with a fork, then apply it on the sauce next to it, and then deliver it to your mouth.
To be continued...