The look on her face shows that she has reveled in this delicate foie gras dish. \ merely Although Erina Nagikiri gave a high evaluation, he only ate a few more bites than Kobayashi Gentian, and he couldn't eat anymore, and the knife and fork were placed on the table, and he looked like he couldn't put his mouth down.
Looking at her like this, she must have been held up again.
With an idea, he grabbed a red wine from Château Latour in 1990, poured it into a goblet, and handed it to Erina Nagikiri.
"Thank you."
Erina Nagikiri nodded her head to show her gratitude, and when she is full, she can take a sip of red wine to help her digestion, which is the most pleasant.
Erina Nagikiri leaned her nose forward, and she felt that the wine was intense, and the full-bodied wine was one of the main characteristics of the wine, and the wine had aromas of blackcurrant and cedar, and the smell was very intoxicating.
After tasting the delicious red wine, Erina Nagikiri felt that her stomach was not so bloated and felt a little better, and she tasted French foie gras again.
If you don't eat foie gras, you can't eat French food, and the saying has been around for hundreds of years.
It is not an exaggeration to call foie gras an aristocratic food.
In French, foie gras means "foiegras", and the word "gras" means "top".
Foie gras is as precious as shark fin and sea cucumber in Chinese food, and you can't really eat French food without tasting foie gras.
The history of eating foie gras dates back more than 2,000 years to ancient Egypt, when wild geese were discovered to eat large quantities of food before migrating, and the wild geese caught during this time were the most delicious.
People immediately thought of forcibly feeding the goose and pouring it into the body to fatten its internal organs.
This method spread from Egypt to Rome and then to France.
During the reign of Louis XVI of France, foie gras was presented to the king at the court and was deeply loved by the king, and since then the foie gras has become famous and established an extraordinary status of noble and precious food in one fell swoop.
Foie gras, the liver of the duck family goose.
Because of its rich nutrients and special effects, foie gras has become an ideal food for blood nourishment and health.
In addition, Europeans have listed foie gras, along with caviar and truffles, as "the world's three most delicacies".
Many people may have a misconception about foie gras, believing that eating foie gras is high in blood lipids and cholesterol.
Not really, quite the opposite.
According to experts, the general foie gras only contains 23 fat, and the fat content of foie gras can be as high as about 60, but the fat foie gras is mainly unsaturated fat, which is easy to be absorbed and utilized by the human body, and will not get fat after eating, and can also reduce the cholesterol content in the human blood, and its implied lecithin, which is indispensable for human life, has increased by 3 times compared with normal foie gras.
That's one of the reasons why Erina Nagikiri continues to taste foie gras.
When Erina Nagi eats a bite of French foie gras, she only feels that it melts in her mouth, like a gentle kiss from a lover, delicate, soft, sweet, melts on the tip of the tongue, dips into your heart and lungs, slides into your five organs, and the mind will give birth to beautiful emotions related to luxury, expensive, and romance.
It was a great experience Seeing that Erina's complexion gradually improved, Si Yingshi struck while the iron was hot and said: "The main ingredients of this foie gras I make are foie gras, black mushrooms, matsutake mushrooms, red garlic, cream, butter, salt, sugar, pepper, etc., which are roasted and cooked, and the taste is delicious."
"It is well known that the most famous foie gras comes from southwestern France and Strasbourg.
The foie gras I use comes from Strasbourg. ” "What makes French foie gras special is that it is larger than the average foie gras, which is "the liver of a goose that is fattened in a special way."
"The so-called special method is to be fed in a "cramming" style with a mixture of wheat, maize, fat and salt, with at least 1 kg of feed stuffed every day for at least four weeks, until the foie liver is stretched out. ” Hearing Si Yingshi talking, the others couldn't help but have a feeling of sudden realization.
Si Yingshi is an expert in French cuisine Erina Nagi picked up the pink silk scarf and wiped her mouth, and the corners of her mouth curled: "I know all of this, and I know that when you choose a good foie gras, you first look at its color.
The best foie gras is ivory or yellowish with hints of bright red tendons.
It's hard and firm, but it feels smooth to the touch.
Preservation of foie gras is also an important part.
At room temperature, fresh foie gras can only be kept for 24 hours, so after the foie gras is removed, it should be frozen as soon as possible and stored at a temperature between 0C and 2C. ” "I have to say that this French foie gras made by Senior Si Yingshi is flawless from beginning to end." wow The audience was amazed Could it be that Si Yingshi was able to pass this final selection competition?
Megumi Tanzo pursed her lips nervously, and for a moment her heart was in turmoil, as if a deer was bumping into it.
Seeing this, Kohei Chuangzhen did not fall into the well because everyone was an opponent, but patted Tian Tokemi's shoulder, his face was full of sunny smiles, and encouraged: "Don't worry so much, just be our own" "Xinghei-kun" Megumi Tazoko's face was slightly red, and his heart was moved.
"I'm going to do my best."
Tian Sue secretly glanced up at Kohei Soma, and quickly lowered his head, and the roots of his ears were red.
However, it is clear that Kohei Soma did not notice this kind of thing and has devoted himself to cooking.
Looking at Kohei Soma's tall back, Megumi Tadoko silently cheered herself up, "I will definitely do it" Megumi Tanzo is good at local vegetables, dried goods, and wild vegetables, and her cooking often gives people a warm and peaceful feeling.
The title of Kropo Kruzoshiki Boy Snow Boy who has vegetable dishes.
Master the "hanging cutting" technique.
Therefore, the next thing that Megumi Tando has to prepare is the vegetable dish that she is best at.
She took out a tomato, which was not a tomato.
This tomato plant comes from the mountains and valleys of the Andes Mountains in South America, is the pure-blooded offspring of the first generation of plants, grows all year round in ginseng, Polygonum multiflori, Ganoderma lucidum, Huangjing and other extremely precious medicinal materials next to it, continues to edify and grow, absorb the essence of the sun and the moon, absorb the aura of all things, the only water source is the dew of heaven and earth, pure and flawless, the nutrients required for growth are from the decaying Chinese herbal medicines, the nutritional value is extremely high, it has the ability to improve human immunity, people with colds take it immediately, and it also has the effect of removing acne freckles, It is a top product for women's beauty and maintenance.
Tomatoes like this are hard to find outside, because tomatoes like the ones we usually eat are all passed down from South America, and I don't know how many generations have been improved to become like this.
But in the face of the strong financial resources of the Far Moon Restaurant, there are a lot of such tomatoes
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