Chinese Food
Tall, super simple, super cheap, liver pate
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The French foie gras is too expensive to eat a small box of chicken liver sauce with a delicious taste. It's a big bag of chicken liver - 5rmb1 / 4 onions - 1RMB cream - 3RMB butter - 5RMB other ingredients - 1rmb15 yuan can make a 200 yuan effect. It's good to eat it for a week. You want to enjoy it.
Cooking ingredients
Cooking Steps
Step1:The chicken liver is washed clean, the fascia is not removed (it only affects the taste, but it doesn't matter if it is broken). Soak it in water or milk for 36h; dice the onio
Step2:Add oil in hot pot, stir fry onion until translucent, and pour into chicken liver over low hea
Step3:Pan fry chicken liver for 2min on both sides and turn it over. Pour a lid of rum (any high alcohol) along the edge of the pot and add 20g butter
Step4:After the surface is slightly burnt, add salt, black pepper and sweet pepper to the taste you like. Check the chicken liver. When there is 1 litter of shredded blood in the middle, it is 9 mature. Mix the chopped sarole (or shredded coriander or celery leaves with any light flavor of spices) and turn off the fire
Step5:Put it directly into the blender and add 23 spoonfuls of cream to see if you like the smooth one, put more, like the rich one, put less, put too much. It's too thin and shapeless. If there's no cream, put a drop of milk instead, but it can't be more
Step6:Stir until smooth and grainless, lick it, try salting and add salt and pepper
Step7:Pour it out and put it in a glass / porcelain container, wipe it flat and cool i
Step8:Put 3050g butter in a small bowl and heat it in the microwave oven until it is completely liqui
Step9:When the chicken liver sauce is cold, pour in the liquid butter to make a sealing layer, so if you have more oil and less oil, look at the caliber of your container. I'm a wide mouth glass clasp, and use 50g to cover the whole chicken liver sauce surface
Step10:Put it in the refrigerator and refrigerate it the next day
Step11:Breakfast - cut bread without oil, bake on two sides of the pan to the degree of scorch you like, spread chicken liver sauce, avocado or fried egg or lettuce and other food you like, sprinkle with ground black pepper, match with milk or coffee perfect. Brunch get for restaurant 60.
Cooking tips:Chicken liver and duck liver are all right; don't care too much about the integrity of chicken liver when you wash it; anyway, you should break it at the end; you can add five spice powder, cumin to make Xinjiang flavor or rosemary for seasoning; you can also put in a fresh spice to add flavor when you seal the oil layer; the quality assurance period of the refrigerator should be solved as soon as possible in a week; the container should be wiped clean without water or oil; the extra butter for sealing the oil layer should be used up It can be used to make dishes with the smell of chicken liver, and it can also be used to directly spread bread to eat and make dishes delicious.
