Goose liver is a very delicious food, and it is rich in protein and various minerals, which can reduce blood lipid and blood pressure and delay aging. But going to a western restaurant to order a foie gras is extremely expensive, and it is very greasy and has a particularly high fat content. So what should foie gras do at home to reduce greasy and delicious?

First, dry-fried foie gras.

First, cut the foie gras into thin slices about one centimeter. Then evenly sprinkle appropriate amount of pepper and salt on both sides of the foie gras, and then smear a small amount of flour on the foie gras. Non-stick pan, no oil, direct frying with small fire. In about a minute, the foie gras itself will emit a lot of oil, and it will be cooked in about three minutes after turning over. Then we take the foie gras out, fry our favorite side dishes with the oil of foie gras itself in the pot, and then take it out and pour our favorite soup, such as blueberry sauce and Japanese sauce. The meat is delicious and not oily at all.

Second, braised foie gras.

First, we soak the foie gras in milk until the blood in the liver comes out, and then steam it in a steamer for about 50 minutes. In the meantime, we can make sauce, which is very delicious, soy sauce, add appropriate white wine, add a little rock sugar, monosodium glutamate and a glass of water. After the foie gras is steamed, pour the prepared juice on it. Remember to make more sauce and drown the whole foie gras. Put it in the freezer, marinate it for about two days and you can eat it. If you can't eat it all at once, you can soak it in the sauce. Whether sliced directly or sandwiched in bread sandwiches, it is very delicious.

Third, fried rice with foie gras.

First cut the foie gras into small pieces, put it in a non-stick pan, fry it slowly without oil, and add a little salt and pepper. Take out the foie gras, stir-fry the remaining oil in the pot, and make rice and your favorite side dishes, such as onions, broccoli, cabbage, carrots, etc. Finally, add rice and cooking wine, add appropriate amount of sugar and salt, and stir-fry until uniform. Then pour in the fried foie gras, stir it, and serve on a plate. Fried rice with foie gras oil is delicious. Friends with heavy tastes can finally add some sauces they like to eat to fried rice. I especially like cooking with Japanese sauce. You can try.

Fourth, fried eggplant with foie gras.

Goose liver produces oil and eggplant absorbs oil. The perfect combination of the two is simply delicious and not greasy at all. Cut the foie gras into small pieces first, and cut the eggplant into slender strips. Put the cut foie gras into a wok, add a little oil and stir fry slowly. When the foie gras is oily, take it out. Add eggplant, turn to high heat, quickly fry eggplant in oil, and then take it out. Add onion, ginger and garlic into the pot, stir-fry until fragrant, then pour in eggplant and foie gras, add a little salt, and finally pour in starch, stir-fry for a few times and serve. Thick goose liver fragrance, with tender and refreshing eggplant, plus rich soup, with a bowl of rice, is delicious.

Although foie gras is delicious, don't overdo it at a time, just keep it at about100g. People with high cholesterol must fast!