Liver Pate materials pig / pork:
- 150g ground pork (check out the lean shoulder)
- 150g pork liver (pig)
- 1 small pieces of pork skin, fat little meat
- Bread, fresh milk without sugar 200ml
- Shallots, garlic, pepper, cooking oil, seasoning powder, butter, sugar
Guidelines do pork liver pate
Step 1:
- Wash pork liver, cut into small pieces
- 120ml fresh milk to soak for pig liver (deodorant fishy liver) in 20 minutes
- Sliced pork skin
- Making bread crumbs ½, soaked with 80 ml of milk
- Onion, chopped garlic cleaning
Step 2:
- Liver salvaged washed thoroughly with water, then drain
- Add onion, garlic into the non-aromatic, then for meat, pork skin, fat and liver in, add sugar, salt, MSG fry them.
- Nearly ripe for milk soaked bread crumbs fried general (step 1), then the pepper on and turn off the stove.
Step 3:
- For composition of step 2 into a blender puree
- Then for a different bowl, spread butter on top bearing little aqua wings steamed for 40 minutes
- Get off to a cool, pate will curdle, and so we can take pieces of pate easily when upturned bowl. Can be served with bread to eat, or to salt away as you like.
Referring to the pate, French cuisine is impossible not to mention Paris. This is a tourist destination known for works and magnificent architecture. But to know these beautiful places, free at here is not everyone know.
No comments
Post a Comment