How to eat French foie gras

1. First slice the foie gras, sprinkle with black pepper and salt, dip in flour and heat it with a torch.

2. Put the foie gras in the oil and fry the livers on both sides with medium fire. The fried foie gras is golden yellow. The foie gras slices of about 0.8 cm should be fried for about 5 minutes.

3. Peel and core the apple, then slice it. Then dip it in flour and fry the apple over medium heat until golden brown. Carrots and mashed potatoes are fried until golden brown, and apples can help relieve boredom. Foreigners and China people eat differently. Foreigners like to eat fruit and cooked food together to relieve boredom.

4. Mix the cooked juice and pour it on apples and foie gras, and serve with side dishes of various colors such as carrot slices and eggplant slices.

Ingredients: fresh foie gras 250g.

Accessories: 50g onion, 20g red pepper, ginger 10g, a large piece of tin foil, bamboo stick 10g, garlic10g;

Seasoning: 50g peanut oil, 50g salt 150g, 5g monosodium glutamate, a little pepper, 2g sesame oil.

Method: (1) Slice fresh foie gras, slice onion, slice red pepper, peel ginger and cut rice, and cut garlic into rice.

(2) Add a little Shaoxing wine, salt, monosodium glutamate and pepper 10 minute to the foie gras, and string the foie gras, onion and red pepper alternately into 10 string with a bamboo stick.

(3) Boil the pot and drain the oil. When the oil temperature is 100℃, add the goose liver skewers, fry them until they are just cooked, leave a little oil, add the ginger rice and garlic rice, add the remaining salt, stir-fry them with monosodium glutamate, pour sesame oil on them, wrap them with tin foil, and plate them.

Ingredients: 600g of foie gras.

Accessories/seasonings: cooking oil, butter, onion, ginger, soy sauce, monosodium glutamate, pepper, sugar, yellow wine and a little tomato sauce.

Making:

Wash the foie gras first, and then blanch it.

2. Add cooking oil into the pot, add onion and ginger, stir fry, add the above seasoning, add foie gras, stir fry until cooked, and let it cool for later use.

3. Stir the fried foie gras with a pulverizer, then take the model, spread butter on both sides, put it in the refrigerator for 3-4 hours until it is solidified, and then put it on the plate.

Foie gras, Bordeaux red wine, pepper, salt.

Exercise:

Soak foie gras with red wine, pepper, salt, etc. 8 hours, then put it in a container, put it in an oven and cook at a proper temperature.

Spicy goose liver

Ingredients: 500g foie gras Accessories:100g pepper.

Seasoning: pepper 10g, pepper 5g, salt 15g, cooking wine 20g, onion 15g, ginger 15g, sesame oil 3g, monosodium glutamate 2g and vegetable oil 20g.

Exercise:

1. Wash foie gras, remove tendons, and blanch in boiling water to remove blood stains and odor.

2. Wash and slice the red pepper, add a small amount of water, sesame oil, a little salt and monosodium glutamate to the wok, cook the pepper, and put it in a hot pot for later use.

3. When the wok is on fire, add a proper amount of oil, add pepper and dried pepper after smoking, fry until fragrant, take out, add a proper amount of water, salt, yellow wine, ginger slices and onion knots, then cook the foie gras, skim off the floating foam after boiling, cook it with medium and small fire until the foie gras is cooked, add monosodium glutamate and sesame oil, and pour it into the plate together with the soup.

4. When eating, take out slices of foie gras, add red pepper slices and pour the original soup.