Preparation of ingredients:

Goose liver100g

Apple 1

30 grams of butter

A little pure milk

Appropriate amount of black pepper

Proper amount of salt

3 grams of sugar

Proper amount of raw flour

Two pieces of toast.

A little carrot slice.

Cooking technology of French foie gras

1. After half thawing, the goose liver is drained and sliced, and the apples are washed and sliced.

2. Put the foie gras slices into a plate, add appropriate amount of salt, a little pure milk, 3g of sugar and appropriate amount of black pepper, and marinate evenly for 30min.

3. Heat the pan, melt the butter in the pan, then sprinkle some raw flour on each piece of foie gras, put it in the pan and fry it over low heat.

4. After1min, turn over and fry the other side until both sides are golden.

5. In the meantime, put in apple slices and carrot slices, fry the apple until the surface is slightly yellow, and fry for 2-3 minutes (take out the foie gras first).

6. In the process of frying apples, put 2 pieces of toast in the oven until the surface is golden yellow, cut off the four sides, and cut the baked toast into the size of foie gras.

7. Put the pan on the plate, put toast at the bottom, put apple slices in the middle, and finally put foie gras and decorate with fried carrot slices. French foie gras is ready!

Goose fatty liver contains 40%-60% fat, which is equivalent to the cream for decorating cakes. Among these fats, unsaturated fatty acids account for 65%-68% of the total fat, while the other third is saturated fatty acids. In addition, every100g of foie gras contains 4.5-7g of lecithin, which is three times that of common foie gras. Unsaturated fatty acids in goose fatty liver contain copper, triacylglycerol, lecithin, deoxyribonucleic acid and ribonucleic acid, which have high medicinal value. It can increase enzyme activity in vivo, regulate calcium and phosphorus metabolism, reduce blood cholesterol level, soften blood vessels and prevent cardiovascular diseases.