Ingredients: French fresh foie gras, salt, pepper, brandy, various spices, oranges, olive oil and apple vinegar.

Steps: properly season the liver, marinate it with assorted spices and brandy for 8 hours, and bake it with slow fire and water for about 60-80 minutes.

Take out the foie gras, cool it, slice it in a plate, put an orange in a plate, and put some pulp in a plate. Mix orange juice with olive oil and apple vinegar and pour it around the cold foie gras.

Buttered foie gras

Raw materials:

Ingredients: 600g of foie gras.

Seasoning: cooking oil, butter, onion, ginger, soy sauce, monosodium glutamate, pepper, sugar, yellow wine and tomato sauce.

Production: first wash the foie gras, and then blanch it. Add cooking oil to the second 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 the foie gras in the refrigerator for 3-4 hours until it is solidified, and plate it.

Traditional foie gras

Briefly introduce the preparation method: remove the skin film on the surface of foie gras (about 1300g), cut open the foie gras to take out blood vessels, sprinkle with salt (12g), pepper (appropriate amount), sugar (4g) and nutmeg powder (appropriate amount), and then pour brandy (one tablespoon) for about half an hour. Bake in the oven (the temperature in the oven is controlled at about 140), take it out after about 1 hour, put an empty baking tray on it, put a heavy object on it, flatten the foie gras up and down, cool it, put it in the refrigerator, and slice it when eating. What needs to be explained here is that foie gras is not a seasoning for making foie gras into paste. The "foie gras" in French cuisine is similar to "cake" or "frozen" in China, such as "pig's ear cake" and "crystal vegetable hoof". Generally speaking, foie gras is most commonly used for frying vegetables, and it is often eaten with bread or toast. There are two kinds of foie gras on the market, canned in iron and glass. The shelf life is about 2-3 years. The bigger the lump in foie gras, the stronger it is. It should be noted that many products on the market are not pure foie gras, but "miscellaneous liver sauce" containing other ingredients.

Suitable for people: suitable for all ages.

Raw materials: fine foie gras 150g.

Accessories: apples, potatoes, carrots, flour, black pepper, red wine and a little boiled juice.

Ingredients: sliced carrots and eggplant.

Cooking juice: Due to the addition of black pepper, the cooking juice is fresh, tender and salty with a little spicy taste. You can make different sauces according to different tastes. The basic ingredients for cooking sauce are beef bones, onions, celery and carrots, plus tomatoes and ketchup. Then put all the raw materials into the oven and bake at high temperature for at least 3 hours. Generally speaking, refined beef powder can be selected for cooking juice at home. When preparing, pour boiling water on the refined beef powder, then add a little salt and cook it in boiling water. You can thicken it a little at home to make the juice thicker.

Production process:

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.